Dark Chocolate, Caramel, and Peanut Butter Snickers Bar

So, I decided to combine all my favorite sweet things into one dessert and I’m very happy about it. There is a peanut butter cookie layer with chunks of snickers, followed by a chewy salted caramel layered, topped with a dark chocolate ganache on top. Oh, and I used black cocoa powder to make it a little spooky for halloween but bonus, black cocoa powder has a unique taste that is so good. It’s what they use to make Oreos so… you’re welcome ;)

Entertaining tips:

1. Make this dessert 1-2 days before serving and store in the fridge. You want this slightly chilled but not cold when serving so take out about 30 minutes before serving.

Recipe: serves 8

Ingredients:

1/2 cup creamy peanut butter*

*Make sure you use something similar to Jif or Skippy. All natural peanut butters are too oily.

1 stick butter, melted

1 cup granulated sugar

1 tsp vanilla extract

2 eggs

1 and 1/2 cups all purpose flour

1/2 tsp baking powder

1/2 tsp salt

8 oz snickers, chopped

11oz caramel candies

1 cup heavy cream

1 tsp flake salt

4 oz dark semi-sweet chocolate bar

2 Tbsp black cocoa (optional)

Directions:

1. Preheat oven to 350 degrees

2. Line a 9x9 square baking pan with parchment paper and set aside.

3. In a large mixing bowl, whip together peanut butter, butter, sugar, vanilla. Whip well, until incorporated and smooth. About 2 minutes.

4. Add eggs and whisk to combine.

5. Add flour, baking powder, and salt. Mix to just combine.

6. Add chopped snickers and fold into dough.

7. Transfer dough to baking pan and bake for 15 minutes.

8. While the dough is baking, it’s time to make the caramel. In a medium sauce pan add the caramel and 1/3 cup cream. Warm over medium-low heat, continuously stirring. Once the caramels are melted and it’s all combined, remove from heat.

9. When the dough is done, remove from oven and pour caramel over dough, covering the entire “cookie”. Sprinkle with flake salt and put back in the oven for another 10-15 minutes, or until caramel is bubbling around the edges.

10. Once done, remove from oven and allow to cool for 30 minutes or so.

11. While cooling, make the ganache. Shave chocolate into thin pieces by chopping it with a sharp knife then add chocolate shavings to a medium bowl.

12. In a small sauce pan, warm 1/2 cup heavy cream. Once simmering, remove from heat and pour over shaved chocolate and cocoa powder. Stir together until chocolate is melted and then pour over caramel layer.

13. Put in the refrigerator for up to 3 days.

14. Serve slightly chilled and enjoy!