A Snickers bar with almond butter and chopped almonds! Is it as delicious as it sounds? Let’s find out.
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INGREDIENTS
15 caramels
3/4 cup (200g) of sweetened condensed milk
1/4 cup (58G) of butter
1/4 cup (68g) of almond butter
1 Tablespoon of powdered sugar
1/4 teaspoon of salt
1/4 tablespoon of corn syrup
3 Tbsp of chopped almonds
1.5 cups (270G) of milk chocolate
SUPPLIES
A mold
A bench scraper
A spatula
A rack
A silicone mat
DIRECTIONS
In a saucepan over medium heat, add the sweetened condensed milk and butter.
Stir it until the butter has melted, then add the caramels and turn the heat to medium low.
Stir this continuously, so the caramels don’t burn.
When the caramels are fully melted, pour the mixture into some jars, and set them aside to cool.
Melt the chocolate and fill the mold cavities almost to the top, then push the chocolate all the way up to the top of each side.
Flip the mold and allow the chocolate to drain.
Clean the rack, then clean the mold and set it aside.
Combine the almond butter, powdered sugar, corn syrup and salt and set it aside.
Fold the almonds into about half a cup (4 ounces) of the caramel.
Add a layer of caramel to each mold cavity. Be sure to leave room for a layer of the almond butter mixture and the top layer of chocolate.
Top the caramel with a layer of peanut butter mixture, leaving room for the chocolate.
Remelt the drained chocolate and cover the peanut butter mixture.
Leave it on the counter until the chocolate is set, then remove the bars from the mold.
