Welcome to Quick And Easy Desserts, Today we are making a giant snickers bar, with chewy caramel and peanuts at the top and peanut nougat at the base. It is over a foot long and weighs 2kilos or 75 oz so is definitely not something to eat on your own
"Giant Snickers Bar"
Quick And Easy Desserts
Total Time : 35 minutes
For Snickers Caramel :
1 cup or 250ml glucose or corn syrup
1 cup or 250ml cream 35% fat
1/2 cup or 125ml full cream or whole milk
1 1/2 cups or 315g (11.11 ounces) caster or superfine sugar
350g (12.35 ounces) peanuts, roasted (the ones I used were salted)
Snickers Nougat :
2 tablespoons or 30ml glucose syrup or corn syrup
2 cups or 420g (14.82 ounces) caster sugar or superfine sugar
1/4 cup or 60ml water
2 egg whites
1/4 cup or 120ml smooth peanut butter
1/2 teaspoon of salt
To start with you will need to line a suitable container, I am using one that is 35cm by 9cm. And then put nonstick baking paper on the sides and base. Then we can make the caramel.
If you've bought roasted peanuts you can use them as they are, if they are un-roasted place them on a tray in a moderate oven for about 5 minutes at 180 °C to roast them then take them out and let them go cool.
Place your sugar, milk, cream and glucose syrup into a lard pan. Stir those together and keep stirring over high heat until the sugar is dissolved. Add a candy thermometer. Adjust your thermometer so that it is not touching the bottom of the pan.
You'll see the mixture bubbles up when it is boiling which is why we are using a large pan not a small or it would boil over. Keep heating it, stirring occasionally until it reaches 115 °C or 240 °F. Remove it from the heat, immediately stir in those roasted peanuts and then pour the hot caramel into your container and level it out as best as you can.
Then we are going to place the whole container into a sink of cool water, because we have such a large quantity of caramel if you don't do this it will continue to heat up and overcook and then your caramel will become solid and we don't want it to be solid we want it to be gooey when you bite into it. We don't want the water to go into the caramel you just want it on the sides of the container to help cool it down faster. But it will still take a couple of hours for it to cool down.
For the peanut nougat measure out your ingredients and then put the sugar, water and glucose syrup into a pan. If you don't have glucose syrup you can use corn syrup instead.
Stir over high heat until the sugar is dissolved, lift up a spoonful to check that you can't see any more sugar crystals. Then using a wet pastry brush wash down the sides of the pan. Add you candy thermometer and make sure it is not touching the base of the pan just like we did before. While that is boiling whip your egg whites to soft peaks.
Once your sugar is at 250 °F remove it from the heat and with the beaters running pour in half of the sugar mixture just a little at a time into the whites. Add your slat then return the remaining sugar syrup back to the pan and heat it up to 305 °F, then whip that into the egg white mixture and you can see it starts to get thicker.
Once it is nice and thick but not yet cooled add the peanut butter and mix it in on low speed until just combined you don't want to over mix it. Spread it over the top of the cold caramel and squash it down to level it, and then leave it to cool for a couple of hours.
Use a knife to release the bar from each end of the container. Then using your baking paper lift it out. Fold the baking paper down and trim it off, I am leaving it on the caramel so we can handle the bar without getting sticky fingers and finger marks all through the caramel.
Spread out some chocolate quite thickly. I am using a Silpat because I want the pattern on the base, but you can use baking paper or foil. Then flip your bar over and place it onto the chocolate nougat side down. Let the chocolate start to firm up and then trim off the excess. Now peel the baking paper off the caramel.
Then smother the whole bar in chocolate and spread it out smoothly and even. Check the ingredients if it contains cocoa butter you will need to temper it if you want it to be set at room temperature. If it contains vegetable oil it is real chocolate and does not need tempering.
On the top of your snickers bar you can add a pattern in the chocolate by gently touching it with a knife and then lifting and bringing it forward, repeat that the whole way across the bar. Remove any excess chocolate. Set it aside to set and then you are ready to slice and share your giant snickers bar.
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"This recipe can be cut in half and still work."