Snickers Creamy Peanut Butter Chocolate Trio Bar, 54.75 g (Pack of 1)

Product Information

Caramel Peanut Topping: ok so this didn’t work exactly how I imagined. As you can see in some photos, I initially poured this on top of the whole cheesecake. I didn’t realize that after taking photos, the caramel topping would harden completely! This made the cheesecake hard to cut, so I suggest pouring the sauce on top of individual slices before serving. With those chocolate and caramel swirls on top, this cheesecake is beautiful enough as it is! However, I still wanted to spruce things up a little bit. Moving on: time to make our date caramel. The caramel is made up of a pitted medjool dates, peanut butter, almond milk, coconut oil and a touch of vanilla extract. Then, use a fork to mash into a date puree and mash in salt, maple syrup, and peanut butter. It should form a paste that tastes like caramel paste. Scoop the ganache into a large bowl and use a handheld electric mixer to beat the ganache until it’s fluffy.

Alright, well I didn’t really want to make any homemade nougat to throw into this cheesecake, so let’s cut that part out. Moving on to the peanuts! Aside from the chopped peanuts on top of the cheesecake, I incorporated this flavour by adding peanut butter to the cheesecake batter! Now just pour your crumbs into a prepared springform pan, and use the bottom of a measuring cup to press the crumbs into the bottom and up the sides of the pan. Pre-bake for 10 minutes so the crust can hold together. Make Ahead: The only thing that I recommend making ahead of time is the cheesecake and caramel. The whipped ganache will solidify in the refrigerator, and may not be the same if you try to rewhip it. For the caramel, I recommend just making a batch of the caramel sauce by itself. Then, when you’re ready to serve, heat it up in the microwave for about 30 seconds, then stir in the peanuts. Plant-Based Milk – Soy milk is a great option to boost proteins or almond milk is low calories and low flavor.

Once your bars are formed, transfer the tin to the fridge or freezer to set until you’re ready to slice.

I used unsalted butter for this recipe, and I really recommend using proper butter (not a baking spread) if you can for the best flavour. To make the cheesecake itself, you’ll need a few simple ingredients like cream cheese, peanut butter, sugar, cornstarch, sour cream, vanilla extract and eggs. Transfer the dough to a lined 8x8 inch baking tin. Make sure to leave an inch of liner hanging over the side so that you can easily pull out the bars. Lightly grease an 18×13 half-sheet baking pan with cooking spray and then line with parchment paper.For the last two flavours: caramel and chocolate, I swirled both caramel and chocolate sauce throughout the cheesecake! To do this, pour half of the batter into the pan, then drizzle both on top. Stir to bring all ingredients together. Cover the bowl with film wrap or a silicone lid and refrigerate overnight. Flavoring Options What I Put My Cheesecake in For the Water Bath: 9-inch Springform Pan | 10-inch Round Cake Pan | 11x15-inch Rectangular Cake Pan