Name: Snickers Caramel Tart
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10-12
Ingredients: 250g packet Choc Ripple biscuits; 100g unsalted butter, melted; ½ cup roasted salted peanuts; 3 x 50g Snickers bars, chopped; FILLING; 395g can sweetened condensed milk; ¼ cup golden syrup; ½ cup smooth peanut butter; 75g unsalted butter, chopped; TOPPING; 200g dark cooking chocolate, finely chopped; ½ cup pure cream

Snickers Caramel Tart

It just doesn't get any better than this to-die-for dessert! Talk about an impress-ipe!

Serves 10-12

Prep

20M

Cook

20M

Total

40M

Skip to Recipe

TIP! Dark chocolate in the topping can be replaced with milk chocolate. Tart can be made up to one week ahead. Keep in an airtight container in the fridge.

Ingredients

250g packet Choc Ripple biscuits

100g unsalted butter, melted

½ cup roasted salted peanuts

3 x 50g Snickers bars, chopped

FILLING

395g can sweetened condensed milk

¼ cup golden syrup

½ cup smooth peanut butter

75g unsalted butter, chopped

TOPPING

200g dark cooking chocolate, finely chopped

½ cup pure cream

Method

Grease a 23.5cm round x 3.5cm deep, loose-base flan tin.

Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press mixture firmly over base and up side of prepared pan. Scatter peanuts over base. Refrigerate while preparing filling.

To make filling, place all ingredients in a large saucepan over a medium heat. Stir until butter is melted and mixture is smooth. Bring to boil. Reduce heat to low. Gently boil, stirring constantly for about 2 minutes, or until thickened and light golden. Remove.

Place flan tin on an oven tray. Pour hot filling evenly over peanuts.

Cook in a moderately slow oven (160C) for about 12 minutes, or until filling is light golden. Remove. Cool completely in pan on a wire rack.

To make topping, place chocolate in a medium heatproof bowl. Heat cream in a small saucepan until hot. Pour over chocolate. Stir until smooth.

Pour topping over filling. Smooth over top. Scatter with Snickers. Refrigerate for about 3 hours, or until set.

To serve, remove tart from tin. Transfer to a serving plate. Cut into wedges.

Jane Ash