Great British Bake Off finalist Holly Bell shows you how to make your very own Snickers. The best thing about this recipe is that it makes big square slabs of chocolaty goodness. Lovely.
2 tbsp Olive Oil
800 g Milk Chocolate
230 g Granulated Sugar
140 g Clear Honey
1 1/2 tbsp Liquid Glucose
2 Large White Eggs
130 g Smooth Peanut Butter
400 g Dry Roasted Peanuts
370 ml Double Cream
320 g Golden Syrup
500 g Granulated Sugar
150 g Salted Butter
STEP 1: OIL TRAY
Oil a tray size 30 x 40cm with a little olive oil and cut a piece of non-stick baking parchment to fit the bottom.
STEP 2: MELT CHOCOLATE AND SET
Melt half the milk chocolate with 1 tbsp olive oil in the microwave until molten. Tip into the tray and level out by tapping the tin on the work surface. Leave to set in the fridge.
STEP 3: MAKE NOUGAT
Once the chocolate has set, make the nougat by placing the granulated sugar, honey, liquid glucose and 230mls water into a saucepan over a low heat until the sugar dissolves. Turn up the heat and boil until it reaches 150C (use a sugar thermometer).
STEP 4: WHISK AND ADD SUGAR
Whisk the egg whites in a stand mixer with the whisk attachment until soft peaks then when the sugar thermometer is at 160C slowly pour the boiling sugar into the egg white mixture with the whisk rotating at a medium speed. Try and aim the sugar at the egg whites rather than at the edge of the bowl.
STEP 5: WHISK AND LET STAND
Let the mixer whisk for about 3 – 4 minutes at a high speed until the mixture is very thick, starts to pull away from the side of the bowl and the stand mixer feels like it might be struggling. Stop the mixer!
STEP 6: ADD PEANUT BUTTER
Add the peanut butter and stir with a spatula or spoon then tip onto the chocolate layer.
STEP 7: ADD PEANUTS
Straight away, tip the dry roasted peanuts over the top evenly and then press down with a piece of oiled non-stick baking parchment. Leave to set.
STEP 8: MAKE CARAMEL
Make the caramel by heating the cream in a pan until boiling point. At the same time heat the golden syrup and the granulated sugar in a large pan until 155C (use a jam thermometer), then remove from the heat and stir in the just boiled cream with a wooden spoon. Be careful as it can spit. Leave off the heat for 5 minutes. Then put back on the hob and heat until 127C. Once this temperature is achieved remove from the heat and stir in the butter – be careful as it bubbles up a fair amount. Leave to cool in the pan for 20 minutes.
STEP 9: SPREAD OVER LAYER
When cool but still spreadable, pour over the peanut layer of the snickers bar and allow to set in the fridge. Use a knife to eek it over the peanut layer if you need to.
STEP 10: POUR OVER CARAMEL
Once set melt the other half of the chocolate with 1 tbsp oil (as before) and pour over the caramel layer. Leave to set.
STEP 11: FINISH AND SERVE
Once completely set use a knife to cut into squares/bars. You can dip the knife into hot water before cutting to achieve cleaner cuts.
Why not also try Holly Bell’s recipe for homemade Oreos.