If there’s something I’ve learned from being a baker, it’s that the normal sized candies just aren’t big enough. That’s where I come in and take matters into my own hands! We’ve done the massive 6 pound Giant Rolo Candy, The Giant Caramel Kit Kat, and the Giant Twix. Today, I bring you the Giant Ice Cream Snickers Bar!
I cannot recommend the already prepared caramel enough. Making caramel is a very tricky, and delicate process. You’ll thank me later when you have it already prepared in a can!
Instructions:
- Pour caramel into an electric mixer. Beat until it’s smooth.
- Add cold cream to the mixture. Slow mixer down, and beat until it takes on soft peaks.
- Pour caramel mixture into bar tin lined with parchment paper. Use a spatula to spread the mixture evenly.
- Tap your bar tin on your bench to level off the chocolate.
- Transfer to the freezer for minimum 6 hours.
- Once frozen, place a knife between the edges of the bar tin to help remove the frozen caramel. Place the frozen caramel on another piece of parchment paper, and remove the old parchment paper from the frozen mixture.
- Take a spoon and create a well in the center of the caramel. Don’t let the well go over any of the sides or edges.
- Transfer the caramel bar back into the tin.
- Pour caramel directly into the well in the center. Sprinkle peanuts over the caramel. Then, place caramel over the nuts again. Smooth off the top of the caramel with the back of the spoon.
- Transfer to the freezer for another hour.
- Take the caramel bar out of the bar tin again. Place the bar tin on its side. Then, remove the parchment paper from the caramel bar. Place caramel bar on top of the bar tin.
- Pour melted chocolate straight over the top. Use the offset spatula to smooth out the chocolate and coat the caramel bar evenly.
- Transfer to the freezer for another hour.
- Soak a sharp knife in hot water and cut to serve.
So is this officially considered sharing size? 🍫
-For the printable recipe click here: http://bit.ly/2hTGjaF
What You’ll Need:
- 2 x cans of Caramel / Top n Fill or Dulce de Leche
- 100g unsalted Peanuts
- 600ml Whipping cream
- 800g melted dark (or milk) chocolate
- Electric mixer
- Bar tin/Loaf tin
- Spatula
- Knife
- Spoon
- Offset spatula
- Parchment paper
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