CHOCOLATE SNICKERS TART

BISCUIT CRUST

200 g   digestive biscuits OR Oreo’s, crushed

90 g     butter, melted

CARAMEL

300 g   castor sugar

135 g   butter

170 ml cream

5 ml     maldon salt

200 g   salted, roasted peanuts, lightly chopped

TOPPING

250 g 60% chocolate, chopped

200 g   peanut butter, smooth

            chopped snicker bars, chopped peanuts and extra caramel to drizzle

METHOD:

  • TO MAKE THE CRUST: Combine the crushed biscuits and the butter and press into the greased pie dish
  • Place in the fridge for 1 hour to firm up
  • TO MAKE THE CARAMEL: Dissolve the sugar very slowly in a saucepan on low heat and allow it to become a dark caramel
  • Add the butter and stir very well to melt and to combine, cook for 1 minute on low heat then add the cream.Be careful as it will splutter.  Allow it to simmer for 1 minute then remove from the heat and add the salt.  Cool
  • Combine the peanuts to the caramel and pour into the crust.Cool completely until set
  • TO MAKE THE TOPPING: Melt together the chocolate and peanut butter and pour it on top of the caramel.  Allow to almost set and garnish with chopped snicker bar, crushed peanuts and some caramel drizzled over
  • Place in fridge for a few hours and ENJOY!

 

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