Snickers Bars
Serves: 4
Carter Wolf
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Creamy Peanut Butter3 cup
Rice Cereal (puffed)1 large
Egg White (room temperature)1.5 tbsps
Sugar3 tbsps
Honey1 tbsp
Light Corn Syrup1 tsp
Kosher Salt4 tbsps
Whole Milk (divided)1.5 tsps
Unflavored Gelatin3 large
Egg Yolk2.5 tbsps
Unsalted ButterDirections:
1
For base: Coat an 8x8x2" metal baking pan with nonstick spray; line with plastic, pressing to smooth out any wrinkles
2
Place chocolate in a medium metal bowl; set over a saucepan of simmering water and stir until chocolate is melted and smooth
3
Stir in peanut butter, then cereal
4
Press over bottom of prepared pan in an even layer
5
Cover; chill for 1 hour
6
Coat an 8x8x2" metal baking pan with nonstick spray; line with plastic, pressing to smooth out any wrinkles
7
Place chocolate in a medium metal bowl; set over a saucepan of simmering water and stir until chocolate is melted and smooth
8
Stir in peanut butter, then cereal
9
Press over bottom of prepared pan in an even layer
10
Cover; chill for 1 hour
11
For peanut nougat: Line a baking sheet with parchment; coat with nonstick spray
12
Place egg white in bowl of a stand mixer fitted with a whisk attachment
13
Beat on medium speed until frothy
14
Add 1/8 teaspoon sugar; beat until peaks begin to form
15
Bring honey to a boil in a small saucepan
16
With mixer running, gradually add honey to egg white
17
Set aside
18
Stir 3/4 cup sugar, 3 tablespoons water, and corn syrup in a small saucepan over medium heat until sugar dissolves
19
Attach a candy thermometer to side of pan
20
Increase heat; boil until mixture reaches 275°F, 5-7 minutes
21
Return mixer with egg white to medium speed
22
Gradually add syrup to egg white, allowing it to drip down sides of bowl
23
Beat until glossy and stiff, about 5 minutes
24
Fold in peanuts and salt
25
Spread nougat over prepared sheet into an 8" square (about 1/4" thick)
26
Let cool for 1 hour
27
Invert nougat over base in pan; peel off parchment
28
Spread over base in even layer
29
Line a baking sheet with parchment; coat with nonstick spray
30
Place egg white in bowl of a stand mixer fitted with a whisk attachment
31
Beat on medium speed until frothy
32
Add 1/8 teaspoon sugar; beat until peaks begin to form
33
Bring honey to a boil in a small saucepan
34
With mixer running, gradually add honey to egg white
35
Set aside
36
Stir 3/4 cup sugar, 3 tablespoons water, and corn syrup in a small saucepan over medium heat until sugar dissolves
37
Attach a candy thermometer to side of pan
38
Increase heat; boil until mixture reaches 275°F, 5-7 minutes
39
Return mixer with egg white to medium speed
40
Gradually add syrup to egg white, allowing it to drip down sides of bowl
41
Beat until glossy and stiff, about 5 minutes
42
Fold in peanuts and salt
43
Spread nougat over prepared sheet into an 8" square (about 1/4" thick)
44
Let cool for 1 hour
45
Invert nougat over base in pan; peel off parchment
46
Spread over base in even layer
47
For milk chocolate bavarian cream: Place 2 tablespoons milk in a small bowl
48
Sprinkle gelatin over; let stand to soften, about 10 minutes
49
Meanwhile, bring remaining 2 tablespoons milk and 1/4 cup cream to a simmer in a small saucepan
50
Whisk yolks and sugar in a medium bowl; gradually whisk in hot cream mixture
51
Return to same pan
52
Stir over medium-low heat until thickened and a thermometer registers 175°F, about 3 minutes
53
Add gelatin; whisk until dissolved
54
Place melted chocolate in another medium bowl
55
Pour cream mixture through a strainer into chocolate; whisk until smooth
56
Beat remaining 3/4 cup chilled cream in a small bowl until soft peaks form
57
Fold into chocolate mixture in 2 additions, folding just to blend between additions
58
Pour Bavarian cream over nougat, spreading in an even layer
59
Freeze until firm, about 4 hours
60
Place 2 tablespoons milk in a small bowl
61
Sprinkle gelatin over; let stand to soften, about 10 minutes
62
Meanwhile, bring remaining 2 tablespoons milk and 1/4 cup cream to a simmer in a small saucepan
63
Whisk yolks and sugar in a medium bowl; gradually whisk in hot cream mixture
64
Return to same pan
65
Stir over medium-low heat until thickened and a thermometer registers 175°F, about 3 minutes
66
Add gelatin; whisk until dissolved
67
Place melted chocolate in another medium bowl
68
Pour cream mixture through a strainer into chocolate; whisk until smooth
69
Beat remaining 3/4 cup chilled cream in a small bowl until soft peaks form
70
Fold into chocolate mixture in 2 additions, folding just to blend between additions
71
Pour Bavarian cream over nougat, spreading in an even layer
72
Freeze until firm, about 4 hours
73
For chocolate coating: Place chocolate and butter in a bowl set over a medium saucepan of simmering water
74
Stir until melted
75
Line a baking sheet with parchment paper
76
Invert 8" pan onto a work surface; remove pan and peel off plastic
77
Turn over
78
Cut into 6 slices, then halve each slice crosswise
79
Transfer pieces to prepared baking sheet, base side down
80
Using an offset spatula, spread chocolate over tops and sides of bars
81
Freeze to set, 30 minutes
82
DO AHEAD: Can be made 3 days ahead
83
Cover with foil; freeze
84
Let stand at room temperature for 15 minutes before serving
85
Place chocolate and butter in a bowl set over a medium saucepan of simmering water
86
Stir until melted
87
Line a baking sheet with parchment paper
88
Invert 8" pan onto a work surface; remove pan and peel off plastic
89
Turn over
90
Cut into 6 slices, then halve each slice crosswise
91
Transfer pieces to prepared baking sheet, base side down
92
Using an offset spatula, spread chocolate over tops and sides of bars
93
Freeze to set, 30 minutes
94
DO AHEAD: Can be made 3 days ahead
95
Cover with foil; freeze
96
Let stand at room temperature for 15 minutes before serving