Snickerooni Bars
Snickerooni Bars
Ingrediënten
- Nonstick cooking spray
- 1 package 36 cookies chocolate sandwich cookies with white filling
- ⅓ cup melted butter
- 1 ¼ cups granulated sugar
- 1 can 5 ounces evaporated milk
- ⅓ cup butter
- 1 jar 7 ounces marshmallow creme
- ¼ cup creamy peanut butter
- 1 ¾ cups chopped cocktail peanuts or salted cashews
- 1 package about 50 vanilla caramels, unwrapped
- 1 ½ cups milk chocolate chips
Preparation Time: 30 minutes / Baking Time: 12 minutes at 350°F
Freezing Time: 30 minutes / Chilling Time: 2 hours
Instructies
- Preheat your oven to 350°F (175°C).
- Line a 13×9-inch baking pan with foil, allowing some to overhang the edges, and lightly grease the foil with cooking spray.
- For the crust, place the chocolate sandwich cookies in a food processor.
- Cover and process until they are very finely chopped.
- In a medium bowl, combine the chopped cookies and the melted butter.
- Press this mixture into the prepared pan.
- Bake for 12 minutes or until the crust is set.
- Allow it to cool in the pan on a wire rack.
- For the nougat layer, in a medium saucepan, combine the granulated sugar, 1/2 cup of evaporated milk, and 1/3 cup of butter.
- Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar.
- Reduce the heat to medium and cook for 10 minutes.
- Remove the saucepan from the heat and stir in the marshmallow creme and peanut butter until well combined.
- Add the chopped peanuts and spread this mixture over the crust.
- Place the pan in the freezer for 20 minutes.
- For the caramel layer, in a medium bowl, combine the unwrapped vanilla caramels and the remaining evaporated milk.
- Microwave for 1 1/2 to 2 minutes or until the caramels are melted, stirring every 30 seconds.
- Spread this caramel mixture over the nougat layer and return the pan to the freezer for 10 to 15 minutes.
- For the chocolate layer, in a small bowl, microwave the milk chocolate chips for 1 minute or until they are melted and smooth, stirring every 30 seconds.
- Spread the melted chocolate over the caramel layer.
- Cover the pan and chill for 2 hours or until firm.
- Using the foil overhang, lift out the uncut bars and then cut them into individual bars.
Notes / Tips / Wine Advice:
This recipe yields approximately 60 servings, each consisting of one bar.
To Store:
Layer the bars between sheets of waxed paper in an airtight container. Store them in the refrigerator for up to 5 days or freeze them for up to 3 months. Enjoy!
