These are not easy to make.
They involve a lot of stages.
They require you to boil sugar.
They ask you to hunt out a sugar thermometer.
They get through almost a kilogram of chocolate.
You also need a stand mixer.
So really, all in all, I’m trying to manage your expectations. It’s not that I don’t want you to make them. I do. These are good. Oh my, they are GOOD. You could make yourself sick eating the whole lot and still want to go back for more. However, they’re a bit of a pain in the backside.
But like my good friend Kitty says about women – all the best ones are a bit of a pain in the backside. In my opinion, the same applies to chocolate-peanut snacks.
P.S. Please, please, please don’t sub the dry roasted peanuts for salted peanuts, or, heaven forbid, unsalted peanuts. They need to be dry roasted. I know it seems wrong, but just trust me on this one.
For the chocolate layers:
- 2 tbsp olive oil (plus extra for greasing)
- 800g milk chocolate
For the nougat:
- 230g granulated sugar
- 140g clear honey
- 1.5 tbsp liquid glucose
- 2 large egg whites
- 130g smooth peanut butter
- 400g dry roasted peanuts
For the caramel
- 370mls double cream
- 320g golden syrup
- 500g granulated sugar
- 150g salted butter
Oil a tray size 30 x 40cm (ish) with a little olive oil and cut a piece of non-stick baking parchment to fit the bottom. 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.
Once the chocolate has set, make the nougat by placing the granulated sugar, honey, liquid glucose and 230mls cold water into a saucepan over a low heat until the sugar dissolves. Turn up the heat and boil until it reaches 150°C (use a sugar thermometer).
Whisk the egg whites in a stand mixer with the whisk attachment until you achieve soft peaks, then when the sugar thermometer is at 160°C 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.
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 then add the peanut butter and stir with a spatula or spoon then tip onto the chocolate layer. 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.
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 155°C (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 127°C. 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.
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. When the caramel has set (give it at least an hour) melt the other half of the chocolate with 1 tbsp oil (as before) and pour over the caramel layer. Leave to set.
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.