I saw this in The Stir - Yum!
I'm not sure why we think of the winter holiday season as the only time during the year when our schedules are packed with social events. With backyard BBQs, bridal showers, the Fourth of July, etc., summer can be just as busy. Recently, when I've had to think of something delicious and unique to bring to parties, I wish I had known about this ridiculously decadent-sounding recipe for Homemade Snickers Bars.
Because hello, who doesn't LOVE the classic candy bar? And how awesome would it be to bring a fresh, homemade version to a party? People will run you down to try one of these. It's pretty much a guarantee.
1 cup all-purpose flour
1/4 cup granulated sugar
2 Tablespoons confectioners’ sugar
1/4 teaspoon salt
1 stick unsalted butter, chilled and cut into small pieces
1 large egg yolk, lightly beaten
1/3 cup sugar
3 Tablespoons water
1 1/2 cup salted peanuts
1 (16-oz.) jar store-bought dulce de leche
7 ounces bittersweet chocolate, coarsely chopped
1/2 stick unsalted butter, cut into 8 pieces
- Preheat oven to 350ºF. Butter an 8″ square pan and set aside.
- Pulse the flour, sugar, confectioners’ sugar, and salt in a food processor a few times. Then, add in the cold butter and pulse about a dozen times until the mixture looks like a coarse meal. Pour the yolk in, pulse just until a ball of dough forms. Press this ball into the bottom of the cake pan. Prick it all over with the tines of a fork and bake for 15-20 minutes or just until the edges begin to color.
- To make the filling: line a baking sheet with parchment paper or silpat. In a medium saucepan put the sugar and water in the saucepan and cook it over medium heat until the sugar dissolves. Then, continue cooking, without stirring, just until it starts to turn an amber brown. Toss in the peanuts and start stirring with a long handled spoon. The peanuts will get coated with sugar and turn white, then turn a nice amber caramel. Remove them from the pan when they are lightly browned, but not burned, and turn them onto the lined back sheet to cool.
- When the crust is cool, layer on the dulce de leche and sprinkle with half of the carmelized peanuts on top.
- Melt the chocolate and butter in the microwave, or in a heatproof bowl set over simmering water, until just smooth and combined. Pour this over the dulce de leche.
- Chop the remaining peanuts finely and sprinkle them over the chocolate.
- Cool the entire pan in the refrigerator for at least 3 hours if you’d like to serve them cold. They can stay, covered, in the fridge for a few days.