Snickers Bomb

Ingredients for 1 servings:

• 2 tbsp butter
• 150 g sugar
• 12 tbsp water
• 50 g cream
• 1 pinch of salt
• 200 g peanuts, salted and roasted
• 2 egg whites
• 500 g sugar
• 2 tbsp peanut butter
• 250 g chocolate

Instructions

Working time approx. 20 minutes; Rest time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Boil the sugar with 6 tablespoons of water and wait until the water has evaporated. As soon as the sugar starts to caramelize, stir in the butter and cream. Then add the roasted peanuts. Carefully pour the hot caramel mixture into a loaf pan lined with baking paper or aluminum foil. Place the loaf pan in the refrigerator and let it cool. Put 500g of sugar and 6 tablespoons of water in a saucepan, bring to a boil and heat to 145°C using a sugar thermometer. Beat the egg whites until stiff peaks form and stir in a pinch of salt. Carefully stir the sugar syrup into the beaten egg whites in a fine stream using a hand mixer (be careful of splashes). Fold in the peanut butter and pour the nougat layer in the loaf pan onto the caramel layer. Return the loaf pan to the refrigerator and let it cool. Melt the chocolate over a bain-marie and pour a small amount of it into the loaf pan as the top layer. Let the loaf pan cool again in the refrigerator. Then turn it out onto a board. Remove any aluminum foil or baking paper and pour the remaining chocolate over the giant Snickers. Let cool.