Shortbread cake with Snickers and caramel peanut cream

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Mix butter and sugar. Mix flour and salt. Knead the flour into the butter. Chill for 30 minutes. Roll out the dough (approx. 24 x 24 cm) and put it into a greased square springform pan (24 x 24 cm).

2. 2

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-15 minutes. Take Shortbread out of the oven (it is still soft when you take it out) and let it cool down. Coarsely chop the peanut bars and melt them together with the cream at medium heat. Meanwhile roast the peanuts in a pan without fat. Stir the peanuts into the melted cream and chocolate mixture. Spread the mixture on the shortbread and chill for about 1 hour. Roughly chop the chocolate. Melt chocolate and coconut fat in a bowl over a warm water bath. Let the chocolate cool down a bit, then spread it on the peanut mass and put it in a cool place for another 30 minutes.

3. 3

   Stir the peanuts into the melted cream and chocolate mixture. Spread the mixture on the shortbread and chill for about 1 hour. Roughly chop the chocolate. Melt chocolate and coconut fat in a bowl over a warm water bath. Let the chocolate cool down a bit, then spread it on the peanut mass and put it in a cool place for another 30 minutes. Remove the cake from the tin and cut into strips with a hot knife

4. 4

   1 3/4 hours waiting time

Nutrition Facts

KCAL
300 kcal

CARBS
145 g

FATS
19 g

PROTEINS
5 g