Homemade Snickers
Composition / ingredients
12
servings:
Step-by-step cooking
Step 1:
Step 2:
Mix toffee, chocolate, butter.Pour the melted mixture into the mold.
Step 3:
Jam is cooked with sugar.
Step 4:
Whisk the whites.Mix with a mixture of gelatin and jam.
Step 5:
Melt the plum.oil.Add condensed milk and sugar.
Step 6:
Then arach.butter, vanilla.Add marshmallows. cream.
Step 7:
Pour the marshmallow cream with nuts on the 1st layer and into the refrigerator.
Step 8:
Let's add a third layer.We'll send it to the cold.And then the 4th layer.
Step 9:
Step 10:
1) For the first layer: Melt milk chocolate, butterscotch and butter in a small saucepan over low heat. Mix well until a homogeneous mass is formed. Pour the mixture into a baking tray (22.5 cm x 32.5 cm), oiled. Using a spatula, smooth the surface of the mass and refrigerate.
2) For marshmallow cream: Pour gelatin into water, mix well and leave to swell for 40-50 minutes. Beat the whites with a pinch of salt. Strain the jam, mix with sugar. Cook for 7 minutes on low heat. Then gradually pour into the dissolved gelatin. Add the whipped whites there as well. Stir thoroughly. Cover with plastic wrap.
3) For the second layer: In a medium saucepan, melt the butter over medium heat. Mix with sugar and condensed milk. After the mixture boils, cook for another 5 minutes, stirring constantly. Then remove from heat and mix quickly with marshmallow cream, peanut butter and vanilla. Add nuts. Remove the baking sheet from the refrigerator. Pour the marshmallow mixture over the first layer. Using a spatula, gently smooth out the mixture in an even layer. Put it in the refrigerator.
4) For the third layer: Put the toffee candies in a medium saucepan. Mix with cream. Cook over low heat, stirring constantly, until the mixture completely melts and acquires a homogeneous consistency. Remove the baking sheet from the refrigerator. Pour the iris mass over the second layer, smooth the surface of the mass with a spatula and put it in the refrigerator.
5) For the fourth layer: Add milk chocolate, butterscotch and butter to a small saucepan. Cook over low heat, stirring constantly until a homogeneous mass is formed. Pour over the third layer and smooth with a spatula. Put it in the refrigerator for at least 1 hour. Cut into squares, serve chilled
2) For marshmallow cream: Pour gelatin into water, mix well and leave to swell for 40-50 minutes. Beat the whites with a pinch of salt. Strain the jam, mix with sugar. Cook for 7 minutes on low heat. Then gradually pour into the dissolved gelatin. Add the whipped whites there as well. Stir thoroughly. Cover with plastic wrap.
3) For the second layer: In a medium saucepan, melt the butter over medium heat. Mix with sugar and condensed milk. After the mixture boils, cook for another 5 minutes, stirring constantly. Then remove from heat and mix quickly with marshmallow cream, peanut butter and vanilla. Add nuts. Remove the baking sheet from the refrigerator. Pour the marshmallow mixture over the first layer. Using a spatula, gently smooth out the mixture in an even layer. Put it in the refrigerator.
4) For the third layer: Put the toffee candies in a medium saucepan. Mix with cream. Cook over low heat, stirring constantly, until the mixture completely melts and acquires a homogeneous consistency. Remove the baking sheet from the refrigerator. Pour the iris mass over the second layer, smooth the surface of the mass with a spatula and put it in the refrigerator.
5) For the fourth layer: Add milk chocolate, butterscotch and butter to a small saucepan. Cook over low heat, stirring constantly until a homogeneous mass is formed. Pour over the third layer and smooth with a spatula. Put it in the refrigerator for at least 1 hour. Cut into squares, serve chilled
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20 % fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Raw peanuts with shells - 564 kcal/100g
- Raw peanuts without shells - 568 kcal/100g
- Boiled peanuts - 376 kcal/100g
- Roasted peanuts with shell - 582 kcal/100g
- Roasted and salted peanuts - 585 kcal/100g
- Peanuts nuts - 568 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Condensed milk with sugar - 324 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Gelatin - 355 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Bitter chocolate - 539 kcal/100g
- Vanillin - 288 kcal/100g
- Egg whites - 44 kcal/100g
- Toffee - 395 kcal/100g
- Peanut butter - 895 kcal/100g
- Milk chocolate - 550 kcal/100g
