Homemade Snickers
19 September 2024
Difficulty:
Price: Cheap
After making some bounty and twix at home, as well as many other chocolate bars, here come the snickers! Composed, like the original version, of a peanut nougat, soft caramel, peanuts, and a milk chocolate coating, they require some patience with different cooling and crystallization times, but it’s worth it! And of course, as always, you can modify the recipe to your taste: hazelnuts/hazelnut paste instead of peanuts/peanut butter, dark chocolate instead of milk chocolate, you can add vanilla to the caramel… It’s up to you 😉
One last detail, I used a rectangular frame, but in the end, my snickers were too big/thick, so I recommend using a 24cm square frame, I’ve included the link to the one I used below.
Equipment:
24cm square frame
Thermometer
Whisk
Mini offset spatula
Ingredients:
I used Koro’s peanut butter Koro: code ILETAITUNGATEAU for 5% off the entire site (non-affiliated).
I used Jivara chocolate from Valrhona: code ILETAITUNGATEAU for 20% off the entire site (affiliated).
Preparation time: 1h10 + cooling and crystallization time
For about 15 snickers (depending on their size):
The chocolate base:
100g milk chocolate
Gently melt the chocolate without exceeding 35°C.
Pour it into the bottom of your frame placed on a sheet of parchment paper, let it crystallize, then place it in the refrigerator.
The soft caramel:
275g sugar
145g heavy cream
130g butter
A pinch of fleur de sel
Gradually caramelize the sugar in a dry pan. Meanwhile, heat the cream.
When the caramel is amber, gradually deglaze it with the hot cream, stirring well.
Cook for 2 minutes, then remove from heat and add the butter in small pieces and the salt.
Blend with an immersion blender, then let it cool completely.
The peanut nougat:
45g egg whites
150g acacia honey
175g sugar
90g glucose
45g water
80g peanut butter
Pour water, sugar, glucose, and honey into a saucepan.
Heat it. When the mixture reaches 130°C, start beating the egg whites slowly. When it reaches 140°C, gradually pour it over the whipped egg whites and continue whisking. Warm the peanut butter in the microwave, then fold it into the nougat.
Mix well, then when the nougat is warm (not hot, otherwise the chocolate will melt), spread it in the frame over the crystallized chocolate.
The milk chocolate coating:
300g milk chocolate
70g peanuts (1)
30g peanuts (2)
Sprinkle the nougat with peanuts (1), pressing them in slightly.
Pour the cooled caramel over it, smooth the surface, and add the peanuts (2).
Refrigerate for at least 1 hour, then cut your bars (with a 25cm frame you should make 16 bars).
Place the bars in the freezer while you melt the chocolate, they’ll be easier to coat.
Gently melt the chocolate, without exceeding 35°C. Pour the melted chocolate over the bars placed on a rack (or dip them directly in), tap the rack to remove excess chocolate, then use a fork to make "imprints" on the chocolate. Let it crystallize, your snickers are ready, enjoy!
One last detail, I used a rectangular frame, but in the end, my snickers were too big/thick, so I recommend using a 24cm square frame, I’ve included the link to the one I used below.
Equipment:
24cm square frame
Thermometer
Whisk
Mini offset spatula
Ingredients:
I used Koro’s peanut butter Koro: code ILETAITUNGATEAU for 5% off the entire site (non-affiliated).
I used Jivara chocolate from Valrhona: code ILETAITUNGATEAU for 20% off the entire site (affiliated).
Preparation time: 1h10 + cooling and crystallization time
For about 15 snickers (depending on their size):
The chocolate base:
100g milk chocolate
Gently melt the chocolate without exceeding 35°C.
Pour it into the bottom of your frame placed on a sheet of parchment paper, let it crystallize, then place it in the refrigerator.
The soft caramel:
275g sugar
145g heavy cream
130g butter
A pinch of fleur de sel
Gradually caramelize the sugar in a dry pan. Meanwhile, heat the cream.
When the caramel is amber, gradually deglaze it with the hot cream, stirring well.
Cook for 2 minutes, then remove from heat and add the butter in small pieces and the salt.
Blend with an immersion blender, then let it cool completely.
The peanut nougat:
45g egg whites
150g acacia honey
175g sugar
90g glucose
45g water
80g peanut butter
Pour water, sugar, glucose, and honey into a saucepan.
Heat it. When the mixture reaches 130°C, start beating the egg whites slowly. When it reaches 140°C, gradually pour it over the whipped egg whites and continue whisking. Warm the peanut butter in the microwave, then fold it into the nougat.
Mix well, then when the nougat is warm (not hot, otherwise the chocolate will melt), spread it in the frame over the crystallized chocolate.
The milk chocolate coating:
300g milk chocolate
70g peanuts (1)
30g peanuts (2)
Sprinkle the nougat with peanuts (1), pressing them in slightly.
Pour the cooled caramel over it, smooth the surface, and add the peanuts (2).
Refrigerate for at least 1 hour, then cut your bars (with a 25cm frame you should make 16 bars).
Place the bars in the freezer while you melt the chocolate, they’ll be easier to coat.
Gently melt the chocolate, without exceeding 35°C. Pour the melted chocolate over the bars placed on a rack (or dip them directly in), tap the rack to remove excess chocolate, then use a fork to make "imprints" on the chocolate. Let it crystallize, your snickers are ready, enjoy!
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