Snickers Slice

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Sweet and crunchy snickers slice is not for the faint hearted. It sure has a caramel packed kick with nutty peanuts and dark chocolate. Everyone’s sweet tooth was extremely happy when I presented them with this one to try. I enjoyed mine with a nice hot cup of tea on a Sunday afternoon.

 

Snickers Slice

Ingredients:

Caramel
2x tin 395gm condense milk
100g butter
2 tbsp golden syrup
1 cup toasted peanuts
Base
1 cup toasted peanuts
250gm packet malt biscuits
180gm butter, melted
Topping
250gm Dark chocolate
2tbsp coconut oil

Method:

  1. Pre-heat oven 180 fan bake.
  2. Toast 2 cups plain peanuts for 15 minutes until golden brown.
  3. In food processor add malt biscuits and 1 cup of toasted peanuts. Blitz until a chunky texture has formed add , melted butter.
  4. Line baking dish with baking paper and press in the crumb. Press crumb firmly into the dish.
  5. Combine  condense milk and golden syrup in a microwave safe jug. Microwave for 2 minutes, then stir repeat 2 times and on the 3rd time add the butter and stir in.
  6. Pour caramel over base and sprinkle with remanding 1 cup toasted peanuts, bake for 25minutes, until golden and bubbling.
  7. Allow to cool completely, combine chocolate and coconut oil in a microwave safe bowl and melt for 1 minute. Stir well to remove all lumps and pour over the set cooled caramel. Allow to set and enjoy a slice with a nice cup of tea or coffee.

Snickers and Dark Chocolate Skillet Cookie

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Do you love cookies?  Well do I have the ultimate cookie for you!! Here it is folks the; Snickers and Dark Chocolate Skillet Cookie served with a side of French vanilla ice-cream straight from the hot oven onto your awaiting plates. Perfect easy dessert and use the leftovers to fill the kid’s school lunch boxes or having with a cup of tea on that sunny day. That is if it lasts that long.

Snickers and Dark Chocolate Skillet Cookie

Ingredients:

250 gram block whittakers dark chocolate, chunky chop
2 snickers bars, chop into large peices
250 grams butter, soft at room temp
1/2 cup white sugar
4 heaped dessert spoons of condense milk
2 tsp. vanilla essence
3 cups plain flour
2 tsp. baking powder
pinch salt

French vanilla ice-cream to serve

Method:

  1. Pre-heat oven to 180 degrees.
  2. In stand mixer bowl, add softened butter, condense milk, sugar and vanilla essence. Beat until light and fluffy, the mix would have turned from yellow to a pale white. (it is crucial that you get your butter/sugar mix to this stage to achieve the perfect cookie.)
  3. Scrap down the sides and beater blade, add flour, baking powder, salt, chopped snickers and 3/4 block rough chunky chopped dark chocolate. Beat until just combine.
  4. Grease a large heavy based skillet with butter, (must have a wooden handle or metal to go into the oven!)
  5. Add 3 tbsp. flour and shake side to side to create a non-stick base for the cookie dough. Bang excess flour out.
  6. Tip cookie dough into skillet and press down evenly.
  7. Bake in pre-heated oven for 30-35 minutes until golden brown. (it will be soft to touch, but once cools slightly will harden to the perfect cookie.)
  8. Sprinkle over the remaining chopped chocolate, let sit in the turned off oven for 2 minutes to melt.
  9. Serve your skillet cookie warm from the oven with a side of French vanilla ice-cream or a glass of warm milk.

Serves: 12 slices

Combine sugar, condense milk, vanilla essence and soft butter in stand mixer.

Combine sugar, condense milk, vanilla essence and soft butter in stand mixer.

Beat until fluffy and pale white in colour.

Beat until fluffy and pale white in colour.

Chop snickers into chunks and 3/4 block chocolate.

Chop snickers into chunks and 3/4 block chocolate.

Add flour, baking powder, pinch salt, snickers and 3/4 chocolate to the beaten butter mix.

Add flour, baking powder, pinch salt, snickers and 3/4 chocolate to the beaten butter mix.

Perfect cookie consistency.

Perfect cookie consistency.

Grease cast-iron skillet with butter.

Grease cast-iron skillet with butter.

Add flour, shake side to side to evenly coat, bang out excess.

Add flour, shake side to side to evenly coat, bang out excess.

Tip cookie dough into prepared skillet.

Tip cookie dough into prepared skillet.

Press down evenly with your fingers.

Press down evenly with your fingers.

Bake for 30-35 minutes until golden brown.

Bake for 30-35 minutes until golden brown.

Add remaining chocolate and leave in turned of oven for 2 minutes.

Add remaining chocolate and leave in turned of oven for 2 minutes.

Remove from oven allow to sit for 2 minutes.

Remove from oven allow to sit for 2 minutes.

Serve warm from the oven with a side of French vanilla ice-cream.

Serve warm from the oven with a side of French vanilla ice-cream.