My kitchen: Snickers Tart

Snickers Tart

delicious.com.auBY DELI- CIOUS. TEAM DELICIOUS. TEAM

INGREDIENTS

275g cream-filled chocolate cookies (such as Oreos)

80ml (1/3 cup) melted butter

1/2 teaspoon sea salt

3 tablespoons roughly chopped salted peanuts

PEANUT BUTTER CARAMEL

125g butter 95g (1⁄2 cup lightly packed) brown sugar 395g can sweetened condensed milk 125ml (1/2 cup) pure cream 1 teaspoon sea salt 250g (1 cup) smooth peanut butter

CHOCOLATE TOPPING

150g milk chocolate 75ml pure cream

METHOD

1.Preheat the oven to 160°C. Line the base of a 23 cm tart tin with baking paper.

2.Place the cookies, butter and salt in a food processor and blitz to a wet, sand-like consistency. Press the crumb into the base and side of the tart tin and set aside.

3.To make the peanut butter caramel, melt the butter in a saucepan over medium–high heat. Stir in the brown sugar and cook for 6–8 minutes until it starts to bubble. Add the condensed milk and cream, then turn off the heat and stir in the salt and peanut butter. (Usually at this point I’ll eat half the caramel. Don’t be me, save it for the tart.)

4.Now pour the peanut butter caramel into the tart base and pop into the oven for 15 minutes. You’re looking for it to bubble and thicken. Remove the tart from the oven and leave to cool for 30 minutes.

5.To make the chocolate topping, all you need to do is melt the chocolate and cream – I usually just pop them in a bowl and microwave for 30-second blasts, giving it a stir in between each blast, until melted and combined (it usually takes 1 1/2–2 minutes in total).

6.Pour the chocolate topping over the tart, then sprinkle with the peanuts and some extra salt, if you like. Pop in the fridge for about 1 hour to set. Slice and devour. Store any leftovers in an airtight container in the pantry for 5 days, or in the fridge for up to 10 days.