Snickers cake

This no-bake Snickers cake is a simple yet irresistible dessert inspired by the famous chocolate bar. With layers of crisp biscuits, creamy peanut custard, dulce de leche, roasted salted peanuts and a rich chocolate topping, it tastes remarkably close to the original and looks wonderfully impressive. Made in a large tin, it’s perfect for parties and family celebrations.

Ingredients for the biscuit layers:

• about 250 g plain petit beurre biscuits (2 layers)
• about 250 g chocolate petit beurre biscuits (2 layers)

Ingredients for the peanut custard cream:

• 1 litre milk
• 6 tablespoons caster sugar
• 2 packets unsweetened vanilla custard powder (40 g each)
• 2 tablespoons plain flour
• 200 g unsalted butter, at room temperature
• 150 g smooth peanut butter

Place 750 ml of the milk and the sugar into a saucepan. Heat, stirring, until the sugar dissolves and the milk comes to the boil.

Meanwhile, blend the remaining 250 ml milk with the custard powder and flour until smooth. Pour the custard mixture into the boiling milk and cook, stirring constantly, until thickened. Simmer for 1 minute. Remove from the heat and cover the surface directly with cling film to prevent a skin from forming. Leave to cool completely to room temperature.

Beat the butter until light and fluffy. Gradually beat in the cooled custard until smooth, then mix in the peanut butter. Reserve 5 tablespoons of the cream for the top of the cake.

Ingredients for the caramel layer:

• 460 g dulce de leche (tinned caramel)
• 50 g roasted salted peanuts

Mix the peanuts into the dulce de leche.

Ingredients for the chocolate ganache:

• 100 ml double cream
• 100 g dark or plain chocolate, finely chopped

Prepare the ganache after the cake has chilled overnight. Heat the cream until just simmering. Remove from the heat, add the chopped chocolate and leave for 2 minutes. Stir until smooth, then leave to cool slightly until it begins to thicken.

Additionally:

• 100 g roasted salted peanuts

To assemble:

Line a 22 × 33 cm baking tin with baking paper. Layer the cake as follows: chocolate biscuits, half of the peanut custard cream, plain biscuits, caramel and peanut mixture, plain biscuits, remaining peanut custard cream, chocolate biscuits. Spread the reserved 5 tablespoons of peanut custard cream over the top. Refrigerate overnight so the biscuits soften and the filling sets.

The following day, sprinkle the top with the remaining roasted peanuts and drizzle with the thickened chocolate ganache. Leave until the ganache has set, then cut into squares and serve.

Enjoy!

Recipe source: Przepisy Joli.