Served a la mode!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.
Homemade Snickers Bars via TheNaptimeChef.com adapted from Dorie Greenspan
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.
on Jun. 20, 2012 at 11:58 AM