Monday, 16 June 2014

White Chocolate Peanut Snickers Traybake

Readers, this weekend it was time to get experimental again! The lovely folks at Dr Oetker sent me a goody bag full of baking treats (more bakes coming soon!) but I figured I would start with something nice and easy.  A traybake.

I’d originally planned to do a Mars Bar Traybake, as it’s so simple but once I got started, decided to be a bit more experimental.

I do love working with peanut butter, so this week’s tray bake incorporated Snickers bars (or Marathon if you are old skool…) I also used some goodies from my bag of tricks from Dr Oetker, to liven it up a little!

White Chocolate Peanut Snickers Traybake

Ingredients (makes 16 squares)


2 x Snickers duo bars
60g butter
3 heaped dessert spoons Golden Syrup
6 heaped teaspoons crunchy peanut butter (2 for mix and 4 for topping)
75g puffed rice cereal
150g Dr Oetker Fine Cooks Chocolate (I used white)

Method

  1. Prepare a 20cm x 20cm tin with greaseproof paper, or grease a silicone cake pan.
  2. Melt the butter, Snickers bars, golden syrup and 2 heaped teaspoons peanut butter in a non stick saucepan, stiring until fully melted and combined.
  3. Remove pan from heat and stir in the puffed rice cereal, coat until fully combined (you may use more or less puffed rice to your liking).
    Melting the ingredients together
  4. Transfer the mix to the 20cm x 20cm prepared cake pan and flatten out so the top is even.  Move to the fridge and allow to set for at least 30 minutes.
  5. When 30 minutes are nearly up, transfer the remaining peanut butter to a microwave proof cup and heat on high for 30 secs (850 watt microwave).  The peanut butter will warm and loosen.
  6. Remove the cake pan from the fridge and pour over the peanut butter.  Smooth over the top using a spatula until the top is covered.  
    Spread over the peanut butter
  7. Return to the fridge to set for at least 30 mins.  My top tip is to freeze it for around 5 minutes, just to harden the peanut butter.
  8. Once the mix has set, remove from fridge.
    Get set and decorate...
  9. In a glass bowl, over a pan of barely simmering water, break up the chocolate bar and allow it to melt over a gentle heat.  Stir until smooth.
  10. Remove the chocolate from heat and allow to cool for several moments.  Then, pour over the peanut butter topping and smooth to cover the top.  Allow to cool in the fridge for several moments before removing and sprinkling over the Dr Oetker Sugar Stars.  Return to fridge until chocolate is fully set.
    Sprinkle the stars over the top
  11. When set, remove from fridge and cut into 16 squares before serving.
    Store in an airtight container in the fridge for up to 3 days.  Again, I guarantee they won’t last that long!

    I'm entering (AGAIN!) into #recipeoftheweekover at A Mummy Too!
    Link up your recipe of the week

    I'm also taking part in my first ever Cook Blog Share over at Supergolden bakes


    Disclosure Statement: I received the samples from Dr Oetker for free, to bake with.  Any opinions expressed are my own.

4 comments:

  1. Mmm chocolate heaven! Never thought of melting a snickers bar into a recipe, love the idea.

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    Replies
    1. Thanks Kat! It is super easy to make!

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  2. I made these and they were amazing! Loved the white chocolate on top - can be so boring when its just milk chocolate! (better than adding a mars bar any day!)
    Laura, 24, Arbroath

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    Replies
    1. Thanks Laura - glad you gave this one a go!

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