Snickers Cookie Sandwiches

Biscuits, Uncategorized

These Snickers cookies sandwiched together with peanut buttercream and caramel sauce are the ultimate indulgence- you must try them!

Ingredients:

For the cookies:

  • 225g soft butter
  • 125g caster sugar
  • 175g dark brown soft sugar
  • 2 eggs
  • 1tsp bicarbonate of soda
  • 300g plain flour
  • pinch salt
  • 4 chopped Snickers bars
  • 100g dark chocolate chips

For the caramel filling: 40g butter, 40g dark brown sugar, 40g golden syrup, 50ml double cream

For the peanut butter filling: 300g icing sugar, 50g butter, 50g peanut butter, few drops of milk

Method:

  1. Preheat the oven to 180c and line 2 large baking trays with greaseproof paper.
  2. Cream together the butter, brown sugar and caster sugar with an electric whisk or stand mixer until light and fluffy. Add the eggs and some of the flour then whisk again to incorporate them into the mix. Add the remaining flour and bicarbonate of soda. Mix again.
  3. Add the chopped snickers bars and chocolate chips then fold in with a wooden spoon.
  4. Roll the cookie dough into small even balls (slightly smaller than a ping pong ball) and line onto the baking trays (allowing space for spreading).
  5. Bake for 10-12 minutes. Once cooked allow to cool on the trays while you make the fillings.
  6. For the caramel, melt together the butter, sugar and syrup. Once melted, bring to the boil then add the cream off the heat. Stir and allow to cool and thicken.
  7. To make the peanut butter buttercream, whisk the butter until light and fluffy. Add the peanut butter and briefly whisk together, then add the icing sugar gradually, whisking constantly until you have a light buttercream. Add some milk if the frosting is too stiff to achieve the desired pipe-able consistency.
  8. Now it’s time to assemble your cookie sandwiches! Just take a cookie, pipe a ring of peanut buttercream around the edge, fill it with caramel and pair up with another cookie to form a sandwich.
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Peanut Butter Chocolate Cake

Cakes

Take this recipe, run to your kitchen and get baking ASAP- the ultimate indulgence awaits! I have spent some time perfecting this peanut butter frosting formula to result in the smoothest, creamiest covering to compliment the soft chocolatey sponge, so let me know what you think if you give it a go!

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For the chocolate sponge layers, you will need: 200g dark chocolate, 300g butter (softened and cubed), 300g light brown sugar, 300g caster sugar, 180g plain flour, 180g self raising flour, 2tsp baking powder, 80g cocoa powder, 5 eggs, 150ml water, 6tbsp milk

Preheat the oven to 180c (fan) and grease and line three 18cm tins.

Place your chocolate in a heatproof bowl over a pan of simmering water and heat until melted. Set aside to cool.

Cream together the butter and sugars then add the flours, baking powder, cocoa powder and eggs then whisk until smooth. Add the water and milk then stir slowly together. Add the melted chocolate and mix.

Once the cake batter is smooth, divide between the tins and even out. Bake for 40-45 minutes or until a skewer comes out clean when inserted. Leave in the tins for 10 minutes then transfer to a wire rack to cool completely.

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For the decorations you will need 100g dark chocolate

Melt the chocolate in a bowl over a pan of simmering water then remove from heat and cool slightly. Spoon into a piping bag and pipe patterns onto greaseproof paper. Set in the fridge while you make the peanut butter frosting.

For the peanut butter frosting, you will need: 4 heaped tbsp peanut butter, 200ml double cream, splash milk, 600g icing sugar

Place these ingredients in a mixing bowl and whisk until smooth. You may need to add some milk to create a spreadable and easy-to-use consistency. Use your judgement on this.

Sandwich frosting between the three sponges and coat the outside. Use a palette knife to achieve a neat finish. Take your chocolate decorations from the fridge and use as required.

Enjoy your showstopper!