Snickers brownies! Do I need to explain more? Decadent and moist brownies topped with chewy peanut butter cream and a thin layer of caramel. For added crunch and something salty, another layer of roasted slightly salted peanuts. To make this over the top. Of course its not the end. We go all the way out and coat this heavenly creation with milk chocolate. Want to know how its done? Read on to find out!
I baked this a couple of times and tired various short cuts to quicken the making process but they all failed on me. To make this you need time. Yes. You need to have the patience to wait and let everything cool and set. Each layer at a time. Control yourself! I planned to make this for a friend’s dessert table for her wedding. Not massive quantity but enough for most of her guest to have a bite. This is gonna be the crowd pleaser if you plan to make this for a party! First of all who does not like snickers? Unless you are allergic to peanuts and chocolate. Secondly its chocolate. Period.
The best part of this? It is really simple to prepare with very basic ingredients that you may already have lying around in your house. Well perhaps apart from the marshmallow fluff cream. If you have an absolute favourite brownie recipe, you could use your favourite as a substitute for my brownie recipe. I have tried a few but always go back to this recipe. So if you have to found the brownie recipe. Give this a try.
If you have not discovered peanut butter cream or how it is made. This is going to be a life changing moment when you realise the all too familiar taste of peanut butter cream can be recreated with peanut butter and marshmellow fluff. The first time I made this, I literally stood there with the Husband and had spoonfuls. Happy days.
Another tip when making this is that you have to let the peanut butter cream and caramel set in the fridge before cutting them into slices otherwise the caramel will start running all over. And you cannot simply pour chocolate over it because when you cut the brownies afterwards the chocolate will start cracking and they will not look pretty. Yes speaking from personal experience. It will still be tasty though! So if you are a perfectionist. It is better to wait.
If you are wondering what the brown strips of stuff lying around in the pictures are, they are the sides of the brownies that I trimmed away so that all the brownies have a bit of everything. That also makes it easier to cut into equal portions.
Recipe adapt from Domestic Rebel
16 slices in a 8×8 inch sq pan
1/2 cup (115g) butter
3/4 cup (150g) sugar
1 tsp vanilla extract
1/3 cup (30g) cocoa powder
1/2 cup (60g) flour
1/4 tsp salt
1/4 tsp baking powder
Peanut Butter Cream
106g marshmellow fluff (half a container) FLUFF MARSHMALLOW CREME
3 tbs (heaping) creamy peanut butter
about 5-6 tbs caramel sauce
Handful Roasted salted peanuts
200g dark or milk chocolate
2 tbs sunflower oil (or any flavourless oil)
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
In a large saucepan, melt 1/2 cup butter over medium low heat. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Mine took about 28 min. Do not overcook.
At the 25-30min mark turn of your oven and take the brownies out. Let it cool in the pan for about 10mins. Then remove the brownies and let it cool completely. It took me about 1hr.
Prepare the peanut butter cream by whisking the marshmallow cream and the peanut butter. Whisk on medium heigh speed till both ingredients are mixed.
Place the brownies back into the backing pan. Then spread the peanut butter cream over the brownies. (I used a tap push motion to spread the peanut butter cream because this mixture is sticky but will not exactly stick to the brownies if you simply spread the cream.)
Drizzle the caramel sauce on top of the peanut butter cream. (I mentioned 5-6 tbs but really it is as much as you need to get a thin layer of caramel sauce that covers the peanut butter cream)
Immediately sprinkle the peanuts over the caramel sauce. Slightly push the peanuts into the peanut butter cream/caramel surface so that they will stick on to the brownies. Cover the pan completely, with a cling film or aluminium film, and place in the fridge so that the peanut butter cream and caramel sets. Up to 1hr.
Shortly before the brownies and peanut cream sets in the fridge, melt the chocolate and oil in a double boil. When chocolate had completely melted set the chocolate aside and let it cool slightly.
Remove brownie from the fridge and slice them into 16 pieces. Take each brownie and dip them into the chocolate mixture. Place them aside and let the chocolate harden.
And you are finally done! Enjoy.