Monday, January 7, 2013

Thicker Than A Snicker Sundae

Ice Cream Social!



OK who does not like a Snicker candy bar? I have not ever heard someone tell me they don't like Snickers. Well I love them and I decided to create a tasty ice cream sundae out of a homemade snicker candy bar. YUM!


I decided to pay homage to Snickers by using peanuts and almonds. 


I truly know what your thinking and yes, you are correct. I already broke my new year's resolutions one week in!

I needed a way to get the candy bar not to set up to hard so I doubled the chocolate on top, (yes I did, guilty) which prevented it from setting up and allowed me to create my glorious snicker caramel for topping my sundae.



This filling of hot caramel, salted peanuts and sliced almonds can be poured directly on top of a sundae without doing anything else, it's that good.


Get that spoon and eat it up! You might want to share this dessert because it is rich.

Thicker Than A Snicker Sundae
adapted from LeitesCulinaria

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 3 hours (freezing time needed)
Servings: 6

Ingredients:

12 oz milk chocolate
1/2 c. brown sugar
1/4 c. white sugar
1/4 c. water
1/3 c. heavy cream
6 oz. white chocolate
1/2 tsp. salt
1 c. salted peanuts
1 c. sliced almonds
1/2 tsp. vanilla
foil for pan
butter for greasing foil
ice cream
Hershey's Chocolate Syrup
Whip Cream
Cherries

Directions:

In a double broiler melt 4 oz of milk chocolate in a heat proof bowl and stir until melted. Pour melted chocolate over buttered foil inside a medium pan.

Freeze for 1 hour. In a medium stock pot over medium-low heat,  melt sugars and water and whisk until combined.  Turn heat up to high and boil mixture 5 minutes without stirring, then for 3 more minutes rotate pot around tilting pot in circles.

Remove pot from heat, stir in cream and vanilla, white chocolate and salt, whisk well. Fold in nuts and stir well. Remove frozen chocolate mixture from freezer. After 5 minutes top with caramel nut mixture, spread evenly freeze 1 hour more.

Melt remaining chocolate, pour over caramel nut mixture and freeze for 1 more hour.

Assemble Desert:

Fill 6 glasses with a squirt of Hershey's Chocolate syrup. Add 3 scoops of good vanilla ice cream. Cut chunks of Snicker bar and top ice cream sundae with it. Add whipped cream and cherries if you desire. Enjoy!
 



4 comments:

  1. That peanut Snicker topping looks AMAZING. I would just go at that with a spoon.

    ReplyDelete
    Replies
    1. It was so good, I did share it because that is just to much richness in one sitting. LOL

      Delete
  2. The ingredients list white chocolate and salt but the directions don't mention these. When do these get added? I'm pretty sure they should be melted in the caramel mixture at some point, so that's what I did. My sugar mixture got really dark before 5 minutes was up and nearly burned. The end product is about twice as dark as yours. Can you clarify the recipe please?

    ReplyDelete
    Replies
    1. Hi Joann, I so sorry, the white chocolate and salt goes in with the cream. I updated the site. Try reducing the cook time to maybe 4 minutes. I did mine exactly 5 minutes and it was perfect. Also try reducing the tilting time. The mixture will lighten when you add the white chocolate. I hope this helps. I made this again and it came out perfectly. I would say reduce the time and you should be fine.
      Lisa

      Delete

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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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