This recipe is hands down one of the best creations I’ve made to date! It was inspired by a girl boss inspiration of mine – Marissa Carter, owner of Cocoa Brown Tan and baking queen extraordinaire. The minute I saw her making this beauty on snapchat I had to get baking at the weekend. The original version had solely peanut butter however I adapted it to make this drool worthy snickers version.
Without further ado, I give you the best thing you will EVER make:
- 1 & 1/2 cups plain flour
- 3/4 cup salted butter (cold)
- 1/4 cup icing sugar
- 1/4 – 1/2 cup water (as needed)
- 1 cup icing sugar
- 1/2 cup peanut butter
- 2 & 1/2 cups full fat milk
- 3 tbsp cornflour
- 1/2 cup peanut butter
- 1 tsp vanilla extract
- 1 tin cooked condensed milk (Caramel – see note below)
NOTE: Boil condensed milk tin on high/medium heat in a saucepan of water covering it for 2 hours. You can buy condensed milk already boiled as Nestle brand ‘Caramel’ or dulce de leche)
- 500ml cream
- 150g salted peanuts
- 75g milk chocolate
- 75g dark chocolate
1 x 9″ pie tin (deep). Can also be done in a tart tin
To make the pastry, Blitz all ingredients in a food processor EXCEPT the water until fine crumbs form. Add enough water to make it into a smooth dough, then chill in the fridge for 15-30 minutes. Preheat the oven to 170 degrees C (fan). Roll out the dough until it reaches about half a cm in thickness then blind bake the pastry shell in the oven for 15 minutes until golden brown. (Line tin with parchment & fill with baking beans to blind bake)
Meanwhile, make the peanut butter ‘nuggets’ by tipping the icing sugar and peanut butter in a bowl and beating with an electric whisk until dry nuggets form. NOTE do not over beat as it will turn into an icing.
Once the shell has cooled start the filling. Mix 1/2 cup milk with the cornflour in a bowl. Add remaining milk to pan & heat until steaming. Whisk in cornflour and heat mixture until it thickens, then add the vanilla, peanut butter & caramel tin whisking until smooth. Toss the nuggets in to the base of the pie shell, then pour in the filling on top. Cover with cling film & leave to firm up and cool in the fridge for 2-3 hours.
To make the toppings, heat 50 ml of the cream with the two types of chocolate until melted – i usually do this in 30 second bursts in the microwave. Leave sauce to cool. Whip the remaining cream. Take the pie out of the fridge and spread generously with whipped cream , topping with plenty of salted peanuts and dousing the entire pie with chocolate ganache sauce.
Happy baking – I promise you won’t be disappointed with this one 😉