Giant Snickers Bar // Barra de snickers gigante

Описание: INGREDIENTS

For the peanut caramel:
Nonstick vegetable oil spray
1 1/4 cups sugar
2/3 cup heavy cream
2 tablespoons unsalted butter
1 cup chopped peanuts
For the peanut butter nougat:
2 large egg whites
1 3/4 cups sugar
1/2 cup creamy peanut butter, room temperature
1 cup chopped peanuts
For the chocolate coating:
12 ounces dark chocolate
1 tablespoon coconut or other neutral vegetable oil
INSTRUCTIONS

Peanut Caramel
Line bottom and sides of loaf pan with baking paper, leaving an overhang on all sides. Lightly coat foil with nonstick spray.
Gently stir sugar and 1/4 cup water in a large saucepan. Heat over medium and cook, brushing down sides of pan with a wet pastry brush if needed and swirling pan gently (do not stir), until sugar is amber-brown, 15–20 minutes. Remove from heat.
Carefully add cream in a steady stream, stirring with a silicone spatula (it will bubble up violently); if it looks like it may boil over, stop adding cream and stir to break up bubbles. Stir in butter until melted and smooth.
Transfer peanut mixture to prepared pan and press into an even layer with a spatula. Let sit at room temperature until set, at least 1 hour and up to overnight.
Peanut Butter Nougat
Pour 1/2 cup water into a saucepan, add sugar, and gently stir to combine. Bring to 245F and add egg whites to the bowl of a stand mixer. Using the whisk attachment froth up the egg whites. When you reach 255F add syrup into egg whites in a thing and steady stream while the mixer is a high speed. Beat until bowl feels warm to the touch and mixture is thick, tacky, and opaque white, about 8 minutes. Add peanut butter and nuts and and fold gently with a spatula until incorporated.
Scoop peanut butter mixture onto peanut caramel; gently press into an even layer. Let sit at room temperature until set, at least 1 hour and up to overnight.
Make the chocolate coating:
Add chocolate to a large microwave safe bowl along with coconut oil and microwave for 20 seconds at a time, mixing each time until smooth.
Pour one-third of chocolate mixture over nougat; reserve remaining chocolate mixture at room temperature. Chill until set, at least 20 minutes.
Place two glasses on top of a baking tray lined with baking paper. Place the naked chocolate bar on top of the glassed and pour the melted chocolate over the chocolate bar making sure to coat all of it. Chill for 30 min to set before serving.