Snickers Cream

Ingredients for 1 servings:

• 500 ml milk
• 250 g brown sugar
• 50 ml cream
• 1 vanilla pod(s)
• 1 cinnamon stick(s)
• 1 tsp. baking soda
• 2 tbsp peanut butter
• 25 g chocolate, dark

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 30 minutes

Spread, chocolate peanut caramel cream

Bring the milk, sugar, cream, vanilla pod, cinnamon, and baking soda to a boil in a pan and simmer over low heat for about 1 hour (preferably a little longer), stirring regularly to prevent burning. It will eventually become a creamy liquid. To test, let it cool slightly on a plate and continue simmering until it reaches the desired consistency. The caramel will be much firmer when cooled. While the caramel is cooking, chop the chocolate and rinse two 200 ml disposable glasses with hot water. Add 1 tablespoon of peanut butter (I prefer chunky peanut butter) to each. Spread the still-warm caramel evenly over the peanut butter and top with the chopped chocolate. Gently mix the ingredients with a spoon. The chocolate will melt and create beautiful streaks throughout the caramel peanut spread. Mix everything together completely, or just lightly, depending on your taste. The spread will keep for several months in the refrigerator. It is best to take it out of the fridge half an hour before use so that the cream becomes spreadable.