Chocolate Peanut Caramel Slices

Ingredients for 1 servings:

• 200 g flour
• 50 g cornstarch
• 170 g butter
• 100 g powdered sugar
• ½ vanilla pod(s), the pulp
• 1 pinch of salt
• 20 g vanilla sugar
• Caramel:
• 2 cans of condensed milk, min. 500ml
• 9 tbsp cane sugar
• ½ vanilla pod(s)
• 30 g butter, cold
• 5 tbsp peanut butter, coarse
• 1 pinch of salt
• 150 g chocolate (milk)
• 70 g dark chocolate
• 6 drops of vanilla flavor
• 50 g cream
• 50 g butter

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Snickers cake

Shortcrust pastry: While still cold, first knead all the shortcrust pastry ingredients together using a food processor (dough hook), then briefly form into a ball with your hands. Wrap in cling film and refrigerate for 1 hour. Roughly tear the dough into small pieces, place in a square springform pan, and press together to form a base. Prick the base several times with a fork and bake blind for about 15 minutes at 180°C. Then let it cool. Caramel: Melt the sugar in a saucepan or non-stick pan until light brown (careful not to let it get too dark, otherwise it will become bitter). Add the condensed milk and vanilla pod (the sugar will initially solidify again, so wait) and stir until everything is well dissolved. Continue to simmer the caramel, stirring regularly, until the mixture thickens after a while. Remove from the heat and stir in the cooled butter, a little at a time, and finally the peanut butter. Once the base has cooled, spread the peanut caramel over the top and smooth it down. Let it cool completely. Ganache: Chop the chocolate and carefully melt it in a double boiler. Gradually melt the butter and cream in the microwave, stirring every 10 seconds. Mix the chocolate and butter cream into a ganache and spread it over the caramel. Let it cool and set. Serve!