PHOODIE’S SNICKERS SLABS 11

I love PHOODIE’S  newsfeed on Facebook.

I “like” some seriously awesome pages and as a result, there is never a dull (or non-delicious) moment when browsing that feed.

One of my favourite pages to “like” is ‘the food department.’ If you don’t “like” them already, RUN, don’t walk! Anyway, last week they shared an image or a story on their page of a “homemade snickers.” One glance at that snap and I knew I had to have a crack at my own version. Next step was Google. I browsed the net checking out previous versions and noting the one thing they all had in common was “key ingredients” – chocolate, nougat, caramel and peanuts. I agreed that now was not the time to mess with the original flavours. So I also kept the same KI’s in my version.

In my head, this was going to be made like a slab and then cut perfectly into individual bars that I would wrap and give out to friends…..In reality cutting the slab into perfectly even bars proved, well, difficult, at best! But you know what, I kind of think the different sized bars you end up with adds to the charm and home-made-edness (not a word!!) of it.  I like the idea of serving it after a meal, with coffee. Guests can simply grab whatever size piece they feel like they can handle! And you can still wrap them up as gifts from friends, even though they aren’t “perfect” rectangles! :)

ENJOY!

INGREDIENTS

(Makes a 30cm x 30cm slab)

600g milk chocolate melts or similar

450g nougat (try and find peanut and honey as the flavours work really well but if you can’t almond is ok) – I used 18 x 25g bars

590g sweetened condensed milk

4 tablespoons golden syrup

60g butter

1/4 cup brown sugar

1 cup chopped roasted peanuts

METHOD

1) Line a 30 x 30cm tin or dish with non stick baking paper.

2) Melt half the chocolate either in the microwave (continuously checking and stirring) or over a double boiler.

3) Pour melted chocolate in to baking paper lined tin / dish.

4) Place nougat on top of melted chocolate layer before chocolate sets. Place into fridge.

5) Make the caramel by placing condensed milk, butter, golden syrup and sugar in a pan over a medium heat. Stir continuously until well combined and thick.

6) Remove from heat and set aside to cool for 5 minutes. Once cool spread over the nougat layer.

7) Scatter half the peanuts on top of caramel layer.

8) Melt the other half of the chocolate and pour over nut layer.

9) Scatter remaining peanuts on top of chocolate and place in fridge to set for at least an hour, preferably 3 or 4

10) Remove and with a very sharp kitchen knife cut into differnt sized slabs to serve. Alternatively wrap with baking paper and pretty ribbon as gifts.

Keeps in fridge in tupperware for a week.

STEP BY STEP SNAPS

BASE CHOCOLATE

GOOD ENOUGH TO EAT!

NOUGAT

CARAMEL

GOOEY DELICIOUSNESS!

NUTS ABOUT NUTS!

MORE CHOCOLATE. WHY NOT!?

CUT THE SLABS AND ENJOY!

ONE PIECE IS NEVER ENOUGH!