Snickers bar Recipe|Easy and Delicious@akshatasrecipes#snickerbarrecipe#howtomakesnickerschocolate

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

milk chocolate

🥗Healthier: dark chocolate

💰Cheaper: semi-sweet chocolate

Dark chocolate has less sugar and more antioxidants.

peanut butter

🥗Healthier: natural peanut butter

💰Cheaper: sunflower seed butter

Natural peanut butter has no added sugar or oils.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

Chop 1 cup of peanuts into a coarse powder, ensuring to have little bits of peanuts.

Roast the peanuts if they are not already roasted, then let them cool and chop them up.

In a large mixing bowl, combine the chopped peanuts, 1/4 cup of powdered sugar, 1/2 cup of peanut butter, a pinch of salt, 2 teaspoons of honey, 1/2 teaspoon of vanilla essence, and 2 tablespoons of melted butter. Mix thoroughly.

Line a microwave-safe dish with baking paper or parchment paper and add the peanut mixture, flattening it out completely to form the first layer.

Add 1 cup of roasted peanuts on top of the peanut mixture, pressing them down gently, then refrigerate.

To prepare the caramel sauce, add 1 cup of sugar to a pan and cook on low to medium heat, stirring until the sugar melts completely.

Once melted, add 2 tablespoons of room temperature butter and mix well until smooth.

Add 1/4 cup of fresh cream to the melted sugar and butter mixture, stirring until there are no lumps and the caramel sauce is smooth.

Take the dish out of the refrigerator and pour the caramel sauce over the peanut layer, smoothing it out, then refrigerate for 15 to 20 minutes.

After chilling, demold the mixture and cut it into small pieces resembling Snickers bars.

Melt 400 g of milk chocolate compound in a double boiler until smooth.

Dip each bar into the melted chocolate using two forks, coating evenly on all sides and draining excess chocolate before placing back on the tray.

Refrigerate the coated bars for 15 to 20 minutes or until the chocolate is set, preferably for an hour for best results.

Cut the bars into smaller bite-sized pieces for easier consumption.

Cooking Techniques

Equipment Needed

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Allergens