XXL Snickers Bar
Peanuts, caramel, marshmallow creme, and tons of chocolate come together perfectly in this recipe, bringing you a deliciously decadent sweet treat.
Equipment
- 12 x 6-inch cake pan
- Parchment paper
- Saucepan
- Double boiler
- Baking tray
- ramekins or bowls
- oven or cooling rack
Ingredients
- 1/3 cup sweetened condensed milk for caramel & peanut layer
- 1.5 lbs soft caramels for caramel & peanut layer
- 2.75 cups roasted peanuts for caramel & peanut layer
- 1/3 cup sweetened condensed milk for peanut butter & marshmallow layer
- 1.25 cups sugar for peanut butter & marshmallow layer
- 0.75 stick butter for peanut butter & marshmallow layer
- 1/3 cup peanut butter for peanut butter & marshmallow layer
- 3.25 cups marshmallow creme for peanut butter & marshmallow layer
- 11 oz milk chocolate tempered, for chocolate layer
- 12 oz milk chocolate melted, for chocolate coating
- 12 oz dark chocolate melted, for chocolate coating
- 3 tbsp coconut oil for chocolate coating
Instructions
- Grease a 12 x 6-inch cake pan, then line it with parchment paper.
- Gradually heat the sweetened condensed milk and melt the soft caramels in it, stirring continuously. Add in the roasted peanuts and stir everything together. Pour the caramel & peanut mixture into the cake pan, transfer it to the refrigerator, and chill for 30 minutes.
- Heat the sweetened condensed milk and sugar in a saucepan on low heat, stirring continuously until the sugar has dissolved. Add in the butter and peanut butter and stir everything together until the mixture becomes smooth. Warm up the marshmallow creme slightly, then spoon it into the peanut butter mixture. Pour the peanut butter & marshmallow layer into the cake pan on top of the caramel & peanut layer. Smooth out the surface of the fillings, transfer the cake pan to the refrigerator, and chill for 30 minutes.
- Temper the milk chocolate and pour it into the cake pan on top of the peanut butter & marshmallow layer. Transfer the cake pan to the refrigerator and let the fillings chill for at least 6 hours, preferably overnight.
- Once they've chilled, remove the fillings from the cake pan and rest them on 3 small ramekins or bowls of the same height positioned over a baking tray.
- Melt 11 oz of both the milk and dark chocolate over a double boiler until the temperature reaches about 120°F. Add in the coconut oil and the remainder of the dark and milk chocolate and stir everything together until the chocolate has melted. Continue to stir and let the mixture cool down to 80°F. Once the chocolate coating has cooled down, pour it over the filling. Carefully press an oven or cooling rack down onto the top of the chocolate bar at an angle in order to make a design similar to one found on the top of a Snickers bar. Transfer the XXL Snickers bar to the refrigerator and let it chill for 30 minutes.
