Snickers, Do It Yourself

1. Schicht:

1. Rinse a rectangular, flat bowl approx. 22 x 28 cm with water and then line it with cling film.
2. Roughly chop 50 g chocolate and 170 g couverture. Melt together with 60 g of peanut cream over a water bath, stir well and pour into the prepared bowl. Put in the refrigerator until the mixture is firm. (approx. 30 min.)

2. Schicht.

1. Bring the butter, sugar and tinned milk to the boil in a saucepan while stirring. Turn the heat down immediately and simmer gently until everything has dissolved. Stir it from time to time. Put the mixture in a bowl, let it cool down a bit and then stir in 60 g of peanut cream and vanilla flavor. It immediately becomes quite solid. That’s OK. Let the mixture cool down further. Then beat vigorously with the paddle of the hand mixer until it is creamy and add the marshmallow cream. When everything has joined together, fold in the peanuts. Put the mixture on the set 1st layer and smooth it out a little. Peel back in the refrigerator until everything is firm. (can now take approx. 1 hour)

3. Schicht:

1. Shortly before the end of the cooling time of the 2nd layer, roughly chop the candies and place in a saucepan with the cream. Melt at medium temperature and simmer until a caramel has formed and there are no more lumps.
2. Immediately pour the still hot caramel mixture onto the peanut cream that has set and smooth. Put the bowl in a cool place for another 30 minutes, until the caramel is relatively firm.

Completion:

1. Melt 6,100 g chocolate, 300 g couverture and 1 tbsp cocoa butter over a water bath.
2. Take the bowl out of the cooler, turn the filling out onto a larger surface, peel off the foil and turn the solid plate over again so that the caramel layer is on top.
3. Now comes the challenge … namely … to cut the plate into portions with a super sharp saw knife. The caramel is quite sticky and makes things a little difficult. My tip, maybe put the platters in the freezer for a short time, but not too long. In any case, it must not be at room temperature for cutting. The size of the individual bars can be determined by everyone. I wanted small ones and only divided the plate 3 times lengthways. Then cut these 4 strips into pieces about 2 cm wide.
4. Place a large parchment paper on a firm surface. Dip the individual bars briefly and as quickly as possible into the couverture, lift them out with a praline fork and tap the edge of the pot a little so that excess chocolate falls off. Place the parts on the baking paper. When the wrapping has set, straighten the bars all around with a sharp knife. Store in a cool and dry place.
5. Are great as a gift ……………. but snacking yourself also makes you figure ….. 😉

Annotation:

1. Please do not allow the dipped bars to drain on a grid. Since the lower layer is made of chocolate, it becomes a little soft again when you dip it. As a result, the bars sink into the grille and you can hardly get them off when they are solid. The couverture runs a bit wide on the paper, but you can straighten that out with a sharp knife and they can be peeled off easily.