Ingredients :
For the caramel:

• 360 g caster sugar
• 20 cl of water
• 20 cl of crème fraîche
• 20 g of butter
• 250 g of peanuts
  For the interior:
• 250 g of mascarpone
• 250 g of peanut butter
• 100 g of icing sugar
• 10 cl of liquid cream
  For the topping:
• 500 g of pastry milk chocolate

Preparation :

1. Melt 250 g milk chocolate and spread it over the bottom and edges of a silicone cake mold. Place in the freezer for 20 minutes.
2. Put the sugar and water in a saucepan and melt over low heat until you get a nice golden color. Meanwhile, heat the liquid cream.
3. When the caramel is golden in color, add the butter and cream, stir and cook until the caramel has a good consistency. Remove from the heat and add the peanuts. Pour into the mold and set in the freezer for at least 2 hours, or preferably overnight in the refrigerator.
4. In a salad bowl, put the mascarpone, peanut butter and icing sugar and whisk with an electric mixer.
5. Pour the mixture into the mold and cover with a layer of melted milk chocolate. Refrigerate for 20 minutes. Melt 250 g of milk chocolate and pour it over the unmolded giant snickers.

Recipe imagined by our Chef Emilie Charignon.

Enjoy your food !