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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.<\/em><\/p>\n<\/blockquote>\n

Ingredients for the biscuit layers:<\/span><\/p>\n

\n
• about 250 g plain petit beurre biscuits (2 layers)<\/li>\n
• about 250 g chocolate petit beurre biscuits (2 layers)<\/li>\n<\/ul>\n

  Ingredients for the peanut custard cream:<\/span><\/p>\n

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

    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.<\/p>\n

    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.<\/p>\n

    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.<\/p>\n

    Ingredients for the caramel layer:<\/span><\/p>\n

    \n
    • 460 g dulce de leche (tinned caramel)<\/li>\n
    • 50 g roasted salted peanuts<\/li>\n<\/ul>\n

      Mix the peanuts into the dulce de leche.<\/p>\n

      Ingredients for the chocolate ganache:<\/span><\/p>\n

      \n
      • 100 ml double cream<\/li>\n
      • 100 g dark or plain chocolate, finely chopped<\/li>\n<\/ul>\n

        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.<\/p>\n

        Additionally:<\/span><\/p>\n

        \n
        • 100 g roasted salted peanuts<\/li>\n<\/ul>\n

          To assemble:<\/strong><\/p>\n

          Line a 22 \u00d7 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.<\/p>\n

          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.<\/p>\n

          Enjoy!<\/p>\n

          <\/figure>\n

          Recipe source: Przepisy Joli<\/a>.\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

          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 <\/p>\n","protected":false},"author":1,"featured_media":17060,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[22,73,14],"tags":[96,156,104,335,383,403],"duration":[],"tag_group":[],"class_list":["post-17059","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cream-cakes","category-new-year-and-parties","category-no-bake-cakes","tag-chocolate","tag-custard-powder","tag-double-cream","tag-dulce-de-leche","tag-peanut-butter","tag-peanuts"],"acf":[],"yoast_head":"\n