Possibly one of my favourite recipes to date. I first became slightly obsessed with this flavour combination when I tried snickers ice cream in a town near us. Yep, it is as good as it sounds! If I ever get an ice cream maker this will be one of the first flavours I try!
If you don’t like nuts it is easy enough just to leave them out. I will post a recipe next week for what you can do with any left over caramel and nuts.
180g plain flour
60g icing sugar
A pinch of salt
5 tbsp water
175ml double cream
1 tsp salt
300g dark chocolate
300g double cream
30g roasted peanuts, blitzed into small pieces (but not a powder), plus extra for decorating
In a free-standing mixer beat together the butter and sugar until soft and fluffy. Add the flour and mix until comes together. Using your hands form a ball and wrap in clingfilm. Chill in the fridge for 20 minutes.
Lightly flour a clean work surface and roll the dough out to a 3mm thickness. Place the dough in a 20cm springform cake tin and using the back of a spoon press down and up the sides. Trim the excess dough off, you want the sides to be approx. 2cm high and nice and neat.
Bake in an oven preheated to 180c (fan assisted) for 13 minutes or until it is a nice golden brown colour.
Leave to cool completely before removing from the tin and placing on a plate.
Meanwhile, make the caramel. Put the sugar and water into a saucepan and place over a medium heat.
Allow the sugar to melt and turn into a deep amber colour, this can take around 10 minutes. Make sure you keep an eye on the caramel as it will change colour VERY quickly! Don’t be tempted to mix it while it melts.
While whisking, add the double cream slowly until you have a smooth mixture. Be careful as it will steam and bubble up quite violently.
Finally, stir in the butter and the salt.
Allow the caramel to cool to room temperature before putting in the fridge for 10 minutes.
Sprinkle the peanut pieces over the bottom of the baked pastry case. Pour approximately half of the caramel over the peanuts, it should still be fluid enough to cover the base without using a spoon.
Put in the fridge for about an hour or until just set.
Make the ganache by heating the cream in a small saucepan over a medium-high heat. Once the cream reaches a boil, turn the temperature down and allow to simmer for 1 minute. Then remove from the heat and allow to cool for another minute.
Break the chocolate into even pieces and place in a heatproof bowl. Pour over the cream and mix until you have a smooth glossy mixture. Stir in the butter and once everything is incorporated pour over the caramel. It should be level with the top (or just underneath your pastry case), if you have too much ganache leave the rest in a bowl and you can always make truffles with this later.
Put back in the fridge for another hour or until the ganache is set. Then decorate with more crushed peanuts.
Tip- this recipe makes more caramel than you need, you can use the caramel over desserts, ice cream or make salted caramel brownies!