SNICKERS CHOCOLATE CARAMEL TART
A chocolate caramel tart made up of a buttery shortbread crust, homemade peanut salted caramel, and chocolate ganache.
Provided by Jenna Barnard
Number Of Ingredients 15
Steps:
- In a large mixing bowl, whisk together the flour, powdered sugar, and salt.
- Add in the cubed butter and toss to coat in the flour mixture. Then using your hands to press the butter into the dough, stopping when butter is almost completely worked in but the mixture should still be crumbly.
- Mix together the vanilla and heavy cream in a small dish and then pour into the shortbread dough. Mix until it comes together and is evenly hydrated. It may still be somewhat crumbly but it should stick together if you pinch it between your fingers. If it's still too dry, mix in another tablespoon of cream.
- Press the dough into a 9″ tart pan, covering the bottom and sides of the pan.
- Chill the crust for 20 minutes and then bake at 350F for 20 minutes (make the caramel while it bakes). If it puffs up once baked, use the bottom of a measuring cup and press down the crust while it's fresh from the oven.
- In a large heavy-bottom saucepan, pour in the sugar in an even layer. Heat over medium heat to melt, but do not touch it. If you need to adjust the sugar at all, gently shake the pan to spread the sugar around. Otherwise, just let it sit and melt. After about 10-15 minutes, it should be completely melted into a rich amber color.
- Right before the sugar is completely melted, place the heavy cream in the microwave for about 45 seconds. It's important that it's hot before mixing into the hot sugar, otherwise it could seize up the caramel.
- Remove the sugar from the heat and place it on a towel or something that will prevent the pot from moving. Begin whisking while you simultaneously pour in the heavy cream. The mixture will sputter and steam so don't lean over the pot while mixing.
- Once the cream is mixed in, mix in the butter followed by the salt and peanuts.
- Pour the caramel into the baked crust and freeze for about 30 minutes or until the surface of the caramel is set.
- Place the chocolate in a bowl and set aside.
- Pour the heavy cream into a heat-safe container and heat in the microwave for 1 minute, or until bubbling and steaming.
- Pour the hot cream over the chocolate and let it sit for 30 seconds. Then, whisk to combine.
- Spread the chocolate on top of the set caramel and top with more Snickers and peanuts.
- Place the tart back in the freezer. If you like a gooey caramel like the photos seen here, freeze for 1 hour. If you wan't a more firm and set caramel, freeze for at least 2 hours or overnight.
- Slice and enjoy!
SNICKERS COOKIES
Though you wouldn't know by looking, you'll find a sweet surprise inside these Snickers cookies. My mother got this recipe from a fellow teacher at her school. It's a great way to dress up refrigerated cookie dough. -Kari Pease, Conconully, WA
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 dozen.
Number Of Ingredients 2
Steps:
- Preheat oven to 350°. Cut dough into 1/4-in.-thick slices. Place a candy bar on each slice and wrap dough around it. Place 2 in. apart on ungreased baking sheets. Bake until lightly browned, 8-10 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 123 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 59mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 0 fiber), Protein 2g protein.
SNICKERS BAR MINI TARTS
Make and share this Snickers Bar Mini Tarts recipe from Food.com.
Provided by Roxanne J.R.
Categories Tarts
Time 45m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F
- Unroll pie crusts on work surface. With rolling pin, roll each crust lightly into 12-inch round.
- With 3-inch round cutter, cut 24 rounds from crusts, re-rolling scraps as necessary.
- Press 1 pie crust round in bottom and up side in each of 24 ungreased mini muffin cups, so edges of crusts extend slightly above sides of cups. Bake 5 to 7 minutes or until very light golden brown; cool.
- Reduce oven temperature to 325 degrees.
- Cut candy bars in half lengthwise; cut into 1/8-inch pieces; chop coarsely. Place candy bar pieces in bottoms of cooled crust-lined cups, reserving some for garnish.
- In small bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth.
- Beat in egg until well balanced.
- Add sour cream and peanut butter, beating until mixture is smooth.
- Spoon 2 teaspoons cream cheese mixture over candy bar pieces in each tart.
- Bake at 325°F for 15 to 20 minutes or until center is set.
- Cool completely (about 30 minutes).
- In pyrex measuring cup, place whipping cream.
- Heat in microwave until bubbling.
- Remove and stir in chocolate chips until melted and smooth.
- If necessary, return to microwave for 30 seconds until hot enough to melt. DON'T OVERHEAT.
- Place a dollop of chocolate ganache on top of each tart.
- Garnish with pieces of Snicker's Bar.
- Refrigerate 2 to 3 hours before serving.
- Keep any unused tarts refrigerated.
Nutrition Facts : Calories 161.2, Fat 10.3, SaturatedFat 4, Cholesterol 17.1, Sodium 152.7, Carbohydrate 14.9, Fiber 0.4, Sugar 5.6, Protein 2.4
SNICKERS TART COOKIES
I came up with this recipe when trying to figure out an easy recipe for a Christmas cookie everyone will enjoy.
Provided by Barbara Youlio
Categories Cookies
Time 45m
Number Of Ingredients 4
Steps:
- 1. Spray each cup in a mini muffin pan with the non stick spray (such as Pam). The sugar cookie dough in a flat package comes in sectioned off cubes. Separate each cube and place each cube in mini muffin cups. When each is soft to the touch, make an indentation in the cube. Bake @ 350 degrees from 15 to 20 minutes. Remove from oven and place an unrapped mini snickers bar in the indentation. Put the pan back in the oven for just a few minutes more. Remove from oven and allow to cool before serving. You may use Reeses Peanut Butter minis in this recipe. This Christmas I used Rolos and pressed a whole pecan on top to make a turtle cookie. Yummmy. You can even use a different cookie dough such as Chocolate, Chocolate Chip, or Oatmeal Raisin. A versitle recipe with many variations. Enjoy!
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