Deep Dish Snickers Pie

SAVE
This is your favorite chocolate bar that just turned into a pie!

INGREDIENTS

for the periphery:

For caramel and peanut layers:

For chocolate coating:

Decorate:

INSTRUCTIONS

Cover the base and sides of the 22cm cake tin with paper-resistant oil because the butter will be too cold and make the pie difficult to remove.
Making crust: Using a food processor digesting the flash into fine crumbs.
Melt the snipe and butter together in a pan arranged over medium heat then tip into the digestion and blitz to combine well. Press into the cake can, and push down with the back of the spoon until the bottom and sides are completely closed and go straight up the top of the can. Set aside to relax in the fridge.
For caramel and peanut layers: Melt snickers bars in a bowl placed on a pan filled with boiling water until they have completely melted, then stir in the salted beans. Pour into a cookie can and apply it until it covers the base evenly.
Make a layer of chocolate: In a medium pan add cream and heat until it almost boils. Remove from heat and add milk and dark chocolate, stir until all are melted together and have a smooth and soft consistency. Set aside to cool slightly then pour over the caramel mixture - it will get to the top. Leave for at least 4 hours, ideally overnight.
To serve: Remove the pie from the tin and transfer it to a serving plate. Beat the double cream, icing sugar and vanilla together until soft. Cut the snickers and sprinkle on top, then drizzle with caramel sauce and sprinkle on top of the beans.

Lokasi:

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