By PASCALE PEREZ-RUBIN
The Jerusalem Post, October 31, 2019
https://www.jpost.com/Israel-News/Pascales-Kitchen-Peanut-butter-and-chocolate-treats-606441
Use a 20-cm. x 20-cm. pan.
Level of difficulty: Difficult.
Time: Two days.
Status: Dairy.
Praline layer:
30 gr. cocoa butter
100 gr. milk chocolate
140 gr. praline cream
150 gr. puffed rice
Caramel and peanut butter layer:
150 gr. sugar
150 gr. sweet cream
100 gr. crunchy peanut butter
3 gr. pectin
Gold/blonde ganache layer:
2 gr. gelatin + 12 ml. water
250 gr. sweet cream
180 gr. gold or blonde chocolate
10 gr. honey
Chocolate icing layer:
90 gr. cocoa butter
300 gr. milk chocolate
Directions:
To prepare the praline layer, put the cocoa butter in a pot and melt over a medium flame. Take the pot off the flame and add the milk chocolate. Mix well until almost all of the chocolate has melted. Add the praline cream and puffed rice and mix until all of the puffed rice pieces are covered with chocolate. Transfer to a pan and spread out evenly. Place pan in the freezer for 30 minutes.
To prepare the caramel and peanut butter layer, add the sugar to a pot and melt over a medium flame until it turns an amber color. Add the cream and mix until smooth. Add the peanut butter and pectin and mix well. Let cool for a few minutes. Take the pan out of the freezer and spread the peanut butter mixture on top of the puffed rice layer and flatten. Return to the freezer.
To prepare the ganache layer, add the gelatin and water to a bowl and set aside. Pour the cream into a pot and bring to a boil over a medium flame. As soon as it begins to boil, remove from the flame and add the gold or blonde chocolate, honey and dissolved gelatin. Mix with an immersion blender and put in the fridge for 5 minutes. Remove from the fridge and whip with an egg blender until smooth. Spread evenly on top of the peanut butter layer.
To prepare the chocolate icing, put the cocoa butter in a pot and melt over a medium flame. Remove from the flame and add the milk chocolate. Mix until smooth. Transfer to a medium cup and dip the Snickers bars into the melted chocolate and then place on a rack with a tray underneath to catch the extra chocolate that drips off. Store in the fridge until serving.
Tips for preparing Snickers bars:
• This recipe requires patience and time, so make sure you have both before beginning. Do not try to rush things.
• It’s important to buy the exact ingredients listed in the recipe. Do not try to cut corners or substitute ingredients. Go to a specialty baking store and buy the exact ingredients listed. The only ingredient that can be swapped is blonde chocolate, which can be used in place of the gold chocolate.
• You need a scale to prepare the Snickers bars. If you don’t have one, go buy one. Otherwise, just move on to the next recipe.
• It’s extremely important to put each layer in the freezer between each step so that it will be solid before you add the next layer.
• When making the caramel layer, don’t worry when you add the cream and it seems like it’s not the right texture. Just keep mixing and slowly it will all get mixed together.
• Use a large, quality knife to cut the Snickers into pieces. You can use two loaf pans instead of one large one.
• You can add oil or cocoa butter to chocolate icing if you want. Use a fork to lift the bar out of the chocolate icing instead of your fingers, so that you won’t leave fingerprints in the chocolate.
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