




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!
Recent Comments