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Crunchy Peanut Caramel Bar

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Homemade Snickers Bar

Peanuts, salt, caramel and chocolate - what do you get? Probably one of the best combinations of sweet and salty the world has ever seen! Because this is such a popular and really delicious combination, we thought we'd make our own creation for you. Of course, you can also buy bars of this kind in the supermarket, but homemade bars taste much better! It's like Snickers filling you can make yourself! Salted peanuts in a coating of wafer-thin, finest milk couverture in a bed of soft caramel and held by a light sponge cake base! Well, is your mouth watering already? Then get into the kitchen and have fun making it!

Preparation time

10 min.

Preparation time

5 min.

Decoration time

10 min.

Making the caramel

Ingredients:

140 g granulated sugar

170 g whole cream

50 g butter, soft

1 pinch fleur de sel

This is how it works: The preparation

  • Cover the bottom of a large pan with about 1/5 of the granulated sugar and let it melt.

  • Now put the whole cream into a separate pan and heat it slowly over medium heat.

  • As soon as the first part of the sugar has melted, you can now add a small amount of sugar and stir with a flat whisk.

  • In general, you should always stir a little so that your caramel doesn't burn. If the melting process is too fast for you, you can easily reduce the temperature.

  • Continue to add the sugar in small amounts until it is all used up.

    Your caramel should be a nice golden colour and viscous. If your caramel is too dark, we recommend that you make it again, otherwise it will take on a bitter taste.

  • Now add the soft, room-warm butter and stir until you have a homogeneous mixture.

  • Finally, add the warmed whole cream. Also add this in 2-3 steps, as the mixture steams and simmers very strongly.

  • As the amount of butter and cream has already been ideally adjusted to the desired consistency of the caramel, you do not need to let the mixture simmer for long at all, but can pour it into a bowl directly after homogenisation.

  • The caramel must now be left to cool in the fridge for at least 1 hour.

Ingredients:

Cocoa Butter Colour Snow White

Cocoa Butter Colour Passionate Red

Cocoa Butter Colour Pink

Here's how:

  • Warm your cocoa butter colours in a warm water bath.

  • Place your bar mould on a piece of baking paper.

  • Pour some of the white cocoa butter colour onto a spoon and run a silicone brush over the edge of the spoon to dot the mould with small dots.

  • Once you are happy with your result, turn the mould over, wipe it on some kitchen paper to clean it and leave it for about 10 minutes to let the dots dry.

  • Once the dots are dry, you can start airbrushing.

  • Put the paint in your airbrush gun with a powerful compressor and spray one end of the mould with the paint. Turn and twist the mould so that the paint fills all the corners. (If you start with the lighter colour, you do not have to clean the gun! - Otherwise, just wipe it out with a kitchen towel and spray the new colour briefly into the cleaning container when you change colours, so that the needle is also "cleaned")

  • Now take the new colour and spray the other end of the mould with this colour. We have left a small part in the middle free so that you can see the couverture shimmering through a bit, but it is up to you whether you do it that way or not.

  • Once you have finished spraying the mould, wipe it well on a paper towel to get rid of the excess paint.

  • Allow the mould to dry again for approx. 10 - 15 minutes.

Biscuit base, mould and fill

Ingredients:

Some melted butter

Some ladyfingers

Tempered milk couverture

Salted peanuts

This is how it works: The preparation

  • Place the ladyfingers in a piping bag or plastic bag and crush with a heavy object. You should get really fine crumbs.

  • Now add the melted butter and mix everything together well.

  • Leave to cool at room temperature.

  • Once the mould is sufficiently dry, you can start casting.

  • Give yourtempered couvertureInto a piping bag and fill the bar mould completely. Tap and shake the mould a little and then pour in the excessCouverturePour back into your container. Again, tap a little against the mould, preferably with the back of a spatula.

  • Leave the poured bars to cool in the fridge for approx. 10 minutes.

  • Once the couverture is nice and firm, you can start filling the chocolate balls.

  • First, put the salted peanuts into the mould. It's up to you whether you leave them whole or chop them into small pieces. It is important that you do not put too much in the mould, as the caramel and sponge cake will be added.

  • You can now take the caramel out of the fridge and transfer it to a piping bag. The consistency should be nice and creamy.

  • Now pour some over the peanuts and gently tap the chocolate mould on the work surface to distribute the caramel better.

  • Now add the sponge cake crumbs. Make sure that they are no longer warm, otherwise the delicate chocolate coating will melt.

  • Spread the crumbs with a small spoon and press down a little afterwards.

  • Finally, mix the remaining ladyfingers with your tempered milk couverture and pour it onto your chocolate mould. This will give you a nice crunchy base.

  • Brush off the excess chocolate and put it back into the bowl. If there are small holes when you spread it, you can easily fill them up again with the leftovers and smooth them out. You definitely have time for this and it is also important because the chocolates must be well sealed.

  • Before you can remove your Homemade Snickers from the mould, they need to be placed in the fridge for another 15 - 20 minutes.

    Better a few minutes too much than too short.

  • To release the latches, simply rock the mould slightly at both opposite corners and then overturn it all at once.

  • The bolts fall out on their own.

Storage

Dry | Room temperature

Durability

2 weeks

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Thank you!

Your miniSchoggi team!

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Posted in: Sweet recipes, Chocolate and pralines, Chocolate specialities

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