Gluten-free snickers I.
Cookie dough
- 400 g of biscuits
- 250 g of butter
- 4 tablespoons of milk
Cream
- 500 ml of milk
- 2 pcs Golden cream
- 150 g of butter
- 500 g caramelized condensed milk
Caramel
- 300 g caramelized condensed milk
- 100 g of butter
Frosting
- 200 g chocolate Liana 45%
- 100 g of butter or vegetable fat
- 80 ml of milk
Appendices
- 100 g of salted peanuts
- 100 g unsalted peanuts
1. Grind or crush the cookies prepared according to our recipe, mix them with melted butter and milk. Press them to the bottom of the baking sheet. Put it in the refrigerator.
2. Boil 300 ml of milk. Mix the Golden Cream in the remaining 200 ml of milk and pour into the boiling milk. Cook for about 3 minutes, stirring constantly, until thickened. Let it cool down.
3. Beat the softened butter until foamy and gradually beat it into the cooled pudding. Finally, stir in the caramelized condensed milk.
4. Put cream on the biscuit mass. Cover the surface with part of the chocolate glaze and caramel. Caramel is prepared by melting butter and caramelized condensed milk. Sprinkle with chopped peanuts. Cover the surface again with the remaining chocolate coating.
5. Let it harden until the next day.
Cookie dough
- 400 g of biscuits
- 250 g of butter
- 4 tablespoons of milk
Cream
- 500 ml of milk
- 2 pcs Golden cream
- 150 g of butter
- 500 g caramelized condensed milk
Caramel
- 300 g caramelized condensed milk
- 100 g of butter
Frosting
- 200 g chocolate Liana 45%
- 100 g of butter or vegetable fat
- 80 ml of milk
Appendices
- 100 g of salted peanuts
- 100 g unsalted peanuts
Products to recipe
