No-Bake Peanut Caramel Dessert with Chocolate
Najat
Photo by Najat
If you love the combination of caramel, peanuts, chocolate, and cream, this no-bake dessert will be your new favorite! This No-Bake Peanut Caramel Dessert (Snickers Cake style) has it all: a soft cookie base, a rich peanut caramel layer, fluffy mascarpone cream, and a smooth white chocolate ganache with crunchy peanuts on top.
What makes this recipe so perfect is that it’s easy to make without an oven and can be prepared ahead of time. Just layer, chill, and enjoy! The texture is creamy yet crunchy, sweet with a hint of saltiness, and absolutely irresistible for anyone who loves Snickers-inspired desserts.
Ingrediënten
COOKIE DOUGH
PEANUT MIXTURE
CREAM
TOPPING
Shop ingredients:
Tips
Replace the cream stabilizer (klopfix) with a teaspoon of cornstarch.
When pressing the cookie base into the pan, use the back of a spoon to create a firm, even crust.
Be careful when making caramel. Stir constantly and don’t let it cook too long, as it can burn quickly. Caramel changes color fast.
You can also use ready-made caramel from the store. Check our own caramel recipe for more detailed information.
Whip the cream and mascarpone until stiff, but don’t overwhip. This can make the texture too dense.
Let the white chocolate ganache cool enough before pouring it over the cream.
Allow the dessert to chill for plenty of time in the fridge, ideally overnight. This helps the flavors meld and ensures it sets properly.
Play around with presentation: garnish with a dollop of cream, extra chopped peanuts, grated chocolate, or cocoa powder.
You can substitute vanilla sugar with vanilla extract.
Because the dessert is quite rich, cut smaller portions.
Always store the dessert in the fridge, preferably covered, to prevent drying out or absorbing unwanted odors.
While it keeps well covered and chilled for a few days, it tastes best within 2–3 days for optimal texture and flavor.
For a gluten-free version, use gluten-free biscuits instead of tea biscuits.
I used a springform pan measuring 28 x 18 cm.
Stappenplan
Place the tea biscuits together with the milk and cocoa powder in a food processor. Blend until fine.
Spread the cookie mixture over a springform or cake pan lined with parchment paper. Press it firmly into the bottom with the back of a spoon. Set aside in the fridge.
Bring the water and sugar to a boil in a saucepan over medium heat. Cook until the sugar mixture starts to turn golden brown. Then add the heavy cream and whisk until smooth. Once the caramel begins to thicken, add the butter and stir well. Remove from the heat and stir until you have a smooth caramel sauce.
Add the chopped peanuts to the caramel mixture and stir well.
In a large bowl, combine the mascarpone, stabilizer, sugar, and vanilla sugar. Mix for 30 seconds. Gradually add the heavy cream and whip until stiff. Cover and refrigerate the cream.
Bring the heavy cream to a boil in a saucepan. Add the chopped white chocolate and let sit for 1 minute. Stir until smooth.
Add the chopped peanuts to the white chocolate ganache. Stir until combined. Allow to cool before pouring over the cream layer.
Take the cookie base and spread the caramel mixture evenly on top. Spoon the cream over it and spread smoothly.
Pour the chocolate mixture on top. Cover and place the dessert in the fridge to set, preferably overnight so the flavors can fully develop.
Cut into slices and garnish as desired.
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