Steps for the Snickers Frozen Dessert

• To make the snickers frozen dessert, first prepare the caramel in advance. On medium heat, melt a small portion of sugar in a pot and gradually add the remaining sugar until you get a brown caramel (ideal temperature 338°F). Add the butter in pieces and mix vigorously. Meanwhile, bring the cream to a boil in another pot. Slowly pour the hot cream over the caramel, being careful not to burn yourself, and stir with a wooden spoon, with the heat off. Let cool at room temperature, stirring occasionally for a couple of hours, and finally add the peanuts.

  

• First, line the base of the mold with parchment paper. Place the ladyfingers lightly soaked in the milk and cocoa mixture, previously cooled, on the base of the pan and refrigerate to set. Meanwhile, prepare the cream. In a large bowl, add the mascarpone well chilled from the fridge, the fresh liquid cream well chilled, along with the powdered sugar, vanilla, and whip for a few minutes with the help of electric mixers until you get a fluffy and thick mixture. Retrieve the pan from the fridge and pour half of the mixture over it, adding some spoonfuls of the now-cooled peanut caramel. Place the other filling and smooth it well. Freeze to set for 3 hours.

  

• Meanwhile, prepare the chocolate and peanut glaze. Heat the cream in a pot, turn it off and add the chopped dark and milk chocolate, stirring until you get a glossy and creamy glaze. Finally, add the oil and chopped peanuts and mix. Let cool for about ten minutes or until the glaze reaches a temperature of 95°F. Retrieve the cake from the freezer and gently remove the ring with the help of a blow dryer, also remove the parchment paper and place the cake on a serving plate.

  

• Glaze the cake with the chocolate glaze and decorate with more caramel and peanut crumbs. Put in the fridge to acclimate for a couple of hours.

  

• And here it is, ready to serve, the snickers frozen dessert. I hope you like my latest recipe, see you next time, friends.