Oh how I love caramel. You put caramel with just about anything and you'll have my attention quicker than you can say 2 for 1 shoe sale! Well maybe not that quick...Anyway, while I tend not to really eat chocolate bars that often these days, I have always been a big fan of Snickers, so it was a natural creative progression for Snickers to provide the inspiration for my latest experimental baking adventure. An adventure that, although had its hiccups along the way, I deem very successful!
This slice is quite decadent, but the saltiness of the caramel and peanuts prevents it from being untolerably sweet. There is a rather tricky layer of nougat in there too, but worth the effort. It is totally delicious and one of my best yet!
Shaz's Snickers Slice
- Ready in: 2 and a half hours (includes setting time in between!)
- Complexity: difficult
- Serves: 20 - 25 squares
- 125g butter*
- 1/3 cup caster sugar
- 1 1/4 cup flour
- 1 egg white
- 1 1/2 cups icing sugar
- 1 tbsp liquid glucose (just use golden syrup if you don't have any!)
- 1 tbsp honey
- 1 tbsp water
- 1 tsp vanilla extract
Filling Ingredients 2
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 2 tbsp golden syrup
- 1/3 can condensed milk*
- 1/2 tsp sea salt flakes
- 1 tsp vanilla extract
- 1/2 cup roughly chopped blanched peanuts
Icing and Decorations
- 150g milk chocolate (I use buttons for easiness at this point!)
- 1 tsp vegetable/canola oil
Preheat oven to 190°C (***F) fan bake and grease, then line a square (20cm x 20cm) or rectangular tin with baking paper. In a medium sized bowl, mix together butter, sugar and flour until it resembles fine crumbs. Press into the base of the tin firmly and evenly covering the base of the tin.
Bake in the oven for 15-20 minutes, until the edges start to turn a nice shade of golden brwon. Remove from oven and set aside to cool.
In a large bowl (preferably one that you can then put onto a stand mixer later) whip up your egg white until soft peaks form. Set aside.
In a saucepan over low-medium heat, combine icing sugar, glucose, honey, water and vanilla. Stir regularly for about 3-5 minutes.
Ideally you are supposed to use a candy thermometer and heat the mixture to **, but I think my candy thermometer was broken as the first time I did this it never reached temperature and I ended up heating it to the point I had to knife it off the bottom of the pan, it turned rock hard!!
Either way, when the mixture reaches temperature, or you've cooked it for 5 minutes and it looks dissolved and "syrupy", crank your stand mixer on and begin whipping your egg white. Slowly pour your mixture into the egg whites - try to pour directly onto the egg white rather than hitting the beaters or side of the bowl!
Beat until the mixture starts to look really glossy - this will be a few minutes. As soon as this starts to happen you're going to need to move quick! Remove the mixture from the bowl and using a spatula scrape it out onto the top of the base, spreading as evenly as possible. Don't fuss around too much about scraping it all out as it will start to set really quickly! Set this to one side while you move onto the caramel - you can pop it in the fridge/freezer if you want to harden it up a little quicker.
Filling 2 Directions
Now this filling is super duper easy! Throw everything except the peanuts into a saucepan, and over medium heat, cook until the sugar is dissolved and the mixture is nice and thick - about 5-7 minutes I would estimate.
Remove from heat and stir in the peanuts - these can be as roughly or finely chopped as you like, I go for a size/texture like chocolate chips. Once mixed, dollop the mixture evenly over the top of the nougat and using a spatula spread evenly. Set aside to cool - again you could speed this up and pop it in the fridge or freezer if you wanted!
It's time for the final layer - whoopie!! And this is nice and easy for the last part. Simply melt some milk chocolate either in a double broiler or in a bowl in the microwave (if you're using chocolate buttons). Once melted, stir in the oil and working quickly pour into an icing bag (or a little makeshift cone out of baking paper).
Drizzle the chocolate over the top of the slice in whatever pattern you want! You could do a solid layer if you want. Cut into squares immediately before the chocolate sets, or otherwise let it harden and use a hot knife to prevent the chocolate from cracking too much later.