Flash Sale! to get a free eCookbook with our top 25 recipes.

snickers cake

Yield: 1

snickers cake

snickers cake recipe

The snickers cake is a no-bake dessert that I made for my brother's birthday yesterday. : D I spent some time figuring out how to make this recipe, and the end result was a sort of caramel cheesecake topped with peanut butter and milk chocolate ganache. And, of course, some small decorative snickers (what was I thinking, not wearing them? :)).

Prep Time 10 minutes
Cook Time 50 minutes
Additional Time 10 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 300 g of cocoa biscuits
  • 125 g of butter
  • 25 gof peanut butter
  • 40 g of peanuts
  • 150 g of sugar
  • 200 ml of cream
  • 600 g of cottage cheese
  • 250 g of mascarpone
  • 10 g of gelatin in sheets
  • 100 ml of cream
  • 150 g of peanut butter
  • 100 g of milk chocolate
  • 50 ml of creamsnickerspeanuts

Instructions

    1. For 5-10 minutes, toast the peanuts in a convection oven preheated to 170°. Allow to cool before chopping coarsely.
    2. Melt the butter and peanut butter in a saucepan.
    3. Using a mixer, chop the biscuits and combine them with the two types of melted butter and the peanuts.
    4. Transfer to a hinged pan with a diameter of 24 inches that has been lined with baking paper. While preparing the cream, mash the potatoes thoroughly and place in the refrigerator.
    5. To make the caramel, heat a nonstick pan with the sugar over medium heat.
    6. Allow it to slowly melt.
    7. When everything is melted, quickly add the boiling cream and mix well.
    8. And now for the caramel, or, more accurately, the cream toffee.
    9. In a large mixing bowl, combine the sifted ricotta and mascarpone
    10. Pour in the caramel (I filtered it, to be sure there were no pieces of sugar).
    11. Meanwhile, soften the gelatine in cold water for ten minutes before dissolving it in the boiling cream.
    12. Pour into the cream cheese and quickly combine.
    13. Place the mixture in the mold. Close the container and place it in the refrigerator for at least 4 hours
    14. Garnish with peanut butter. I recommend doing this before removing the peanut hole from the mold to prevent the peanut hole from sticking to the mold.
    15. Refrigerate while you chop the milk chocolate. Heat the cream, then dip it in the chocolate and stir until it is completely melted. Allow it to cool.
    16. and then pour over the cake
    17. Allow it to cool before decorating with snickers and peanuts.

Nutrition Information

Yield

10

Serving Size

1

Amount Per Serving Calories 1201Total Fat 91gSaturated Fat 33gTrans Fat 1gUnsaturated Fat 44gCholesterol 108mgSodium 929mgCarbohydrates 69gFiber 12gSugar 30gProtein 39g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Skip to Recipe