Today I ate 3 mini peanut butter cups for breakfast.
I am still in my sweatpants and my flannel.
I had two cups of coffee and an egg sandwich with a half bottle of Sriracha sauce for lunch …. but I ate all my gummy vitamins.
It’s now 1 pm and I am still on the phone with Stacey trying to explain to her how to measure length, width, and depth on a shipping box.
Not the most productive day ever …….
But I didddddddd photograph this wickedly awesome Snicker’s cake and if you squint super hard you can almost taste the caramel, nougat, and chocolate layers. It’s totally not complicated (unlike my life) and superrrrr delicious. The process is a bit tedious, but nothing worth having comes easy so give it a freaking try.
Making things happen today.
Happy Thursdayyyyyy ya’ll.
Homemade Snickers Cake
Ingredients
(Bottom Layer 1)
1 1/2 cups Guittard milk chocolate chips
1/4 cup peanut butter
(Layer 2 – “the nougat”)
1/4 cup unsalted butter
1 cup granulated white sugar
1/4 cup peanut butter
1 7oz jar marshmallow fluff
1 tsp vanilla extract
1/4 cup evaporated milk
1 cup salted peanuts (roughly chopped)
(Layer 3)
1 14oz bag of caramels
1/4 cup whipping cream
(Layer 4)
1 1/4 cup Guittard milk chocolate chips
1/4 cup peanut butter
Directions
1. Line a springform pan with foil or parchment paper and spray with non-stick cooking spray, if desired.
2. In a small bowl, melt chocolate chips and peanut butter (layer 1) in the microwave at 30 second intervals, stirring in between until melted.
3. Pour chocolate and peanut butter mixture into the prepared pan and spread out evenly with a spatula. Place in the refrigerator for 20 minutes or until hard.
4. For Layer 2, “the nougat” melt butter in a medium sized pan over medium heat. Add in granulated sugar and evaporated milk, stirring until the sugar dissolves. Bring to a boil and let cook for 5 minutes, stirring occasionally.
5. Add in marshmallow fluff, peanut butter and vanilla and continue to stir until smooth. Remove pan from heat and fold in peanuts.
6. Spread the nougat filling on top of the bottom chocolate layer. Set in refrigerator to allow to cool completely.
7. In a small saucepan make layer 3. Cook caramel and whipped cream over low heat for about 10-15 minutes (or until smooth), stirring occasionally. Pour this caramel topping over nougat layer and allow to cool completely in the fridge.
8. For the last layer, melt chocolate chips and peanut butter again in a microwavable bowl and 30 second intervals until completely melted and then pour chocolate over the top of the caramel and refrigerate everything for 2 hours. Once the Snickers cake is firm, remove the foil and cut into wedges. Wrap in wax paper and place in the refrigerator to store.
