CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Chocolate Snickers Tart

1

  • Overview
  • Ingredients
    10 items
  • Directions

Indulge in the rich and decadent Chocolate Snickers Tart, featuring a buttery biscuit crust, creamy caramel, and a luscious chocolate peanut butter topping, finished with chopped Snickers bars and caramel drizzle.

Biscuit Crust

  • 200g Biscuits
  • 90g Butter

Caramel

  • 300g Castor Sugar
  • 135g Butter
  • 170ml Cream
  • 5ml Maldon Salt
  • 200g Roasted Peanuts

Topping

  • 250g Chocolate
  • 200g Peanut Butter
  • Chopped Snicker Bars

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!