Those first sweet steps…

Pictured: homemade ‘Snickers’ but elevated

This recipe yields more than a dozen 2x2inch squares…you’ll get your fill of these sweet treats!

Here marks a more official transition from primarily creating Japanese-French desserts that are light and airy to more decadent sweets and richer treats. When I worked at Japanese bakeries I almost solely believed that this style would be the only style that I would ever make. Having tried new desserts I realized that each serve a purpose for each occasion. I had the immense pleasure of learning from the world-renowned Maggie Austin who is not only a cake designer and gumpaste florist but a true artist at heart. I realized that a sturdier cake provides the proper foundation for creating masterpieces of art that earn their place amongst blushing brides and grooms in a grand venue. I believe that there is a way to incorporate what I know from my experience in the bakeries to find the right balance of artistic expression and just the right amount of ‘sweet’. On that note I would like to share with you my adapted recipe for homemade snickers. They are a fair amount of labor but the end result might steer you away from the store bought version…maybe!

Homemade Snickers

200g creamy peanut butter (divided)

300g semi-sweet or dark chocolate (divided)

Nougat Layer:

57g butter

170g granulated sugar

118ml heavy cream

100g creamy peanut butter

7oz jar marshmallow fluff

1tsp vanilla

Soft Caramel Layer:

200g granulated sugar

90 g butter (salted)

120g heavy cream

1 tsp salt (if using unsalted butter)

set aside: 1 and 1/2 cup to 2 cups of roasted salt peanuts

PREP:

Prepare a 10x10 in square pan with parchment paper running up the sides of the pan.

In a microwaveable bowl, melt the 100 g creamy peanut butter + 150g chocolate until melted, stir to combine. Pour into the prepared pan and smooth down and even with an offset spatula (you can also tap the side of the pan gently to even out the layer). Place the entire pan into the freezer to set while you prepare the nougat layer.

In a medium sized pot, place the butter (salted or unsalted depending on preference), sugar and cream into pot. Set aside the fluff, peanut butter, and vanilla in another bowl. Heat the butter, granulated sugar and cream over medium heat until melted stirring to prevent burning or caramelizing. Continue heating and using a candy thermometer, remove from heat when this mixture reaches 246F. Off heat, stir in the fluff, peanut butter, and vanilla. Fold gently to keep the fluff airy and then place into the prepared dish (out of the freezer). Let the nougat layer cool at room temperature for a few minutes then place the roasted salted nuts (about 2 cups worth). The nuts should sink in slightly but not sink or stay stuck to the top of the nougat layer. Return to freezer.

Preparing the caramel: heat the 200g granulated sugar until you get a light amber color, stir frequently with a heat-resistant spoon or spatula. Do not go too dark otherwise the caramel layer will be bitter. Once you reach the desired color, reduce the heat to medium-low and add the butter (room temp) in small portions carefully checking the pot for overflow as the caramel will react and start to foam. once the butter is all incorporated, add in warm heavy cream and salt. Stir until the mixture is smooth and homogeneous. Pour this over the nuts and nougat layer.

Finish with the last layer of chocolate peanut butter repeating the same steps as for the bottom layer. Freeze.

After it is thoroughly chilled, I cut with a sharp knife and dipped each square in dark chocolate, then drizzled with chocolate and crushed nuts/flake salt. Keep chilled for a more authentic Snickers texture. Enjoy!