Whenever I receive a recipe from my sister-in-law Batsheva, I can bet that it’s fabulous. But, when she sends me a recipe that’s also surprisingly simple like this one, it’s a double bonus. Batsheva tasted this memorable dessert In Israel—the pareve version at Keyara’s, and the dairy version at Spaghetti’s in Mamilla—and was relentless in pursuing the recipe. It’s rich and dense, so one serving per person is sufficiently pleasing. This decadent adult treat appeals to the kid inside. Although the recipe has a casual ring to it…this is a dessert that can go either way. For an elegant serving option, you can serve one square bar with mint leaves and berries on the side. It makes for a nice unexpected element of surprise.
Use salted peanuts, as they complement the sweet flavors well.
Combine first layer ingredients in a mixer, until a dough forms.
Put the dough in a 9 x 13-inch pan and flatten with your hands until you have a smooth, thin layer.
Put the pan in the freezer for 20 minutes and preheat the oven to 350 degrees Fahrenheit.
Bake the dough straight from the freezer for 15 minutes and let cool.
Combine caramel cream and peanuts.
Pour the mixture on top of the first baked layer, smooth and freeze until firm.
Microwave chocolate and butter until melted. Be careful: Don’t let it burn.
Smooth the chocolate on top of the caramel layer with a spatula, sprinkle chopped salted peanuts on top.
Freeze until ready to serve.
When serving, cut the dessert into squares while still slightly frozen and plate. Bring to room temperature for at least 15 minutes and serve.
These Snicker Bars are truly better than the original snicker bars! They are so easy to make and always come out delicious!!!!!!!!!!
AMAZING! for layer 1 i just did it by hand, and the entire recipe was so easy, and beyond delish!! huge fan of it!
Parve Looks yum! Can I replace the butter with margarine to keep it parve? Also, do these need to be served semi-frozen or will they hold okay at room temperature?
I would keep it semi frozen.