Snickers tart

For as long as I can remember I've wanted to make this sinful tart. With the perfect caramel, base and chocolate. No too much peanut butter, not too little. just simply perfect.

Perfectly ooey gooey caramel with roasted peanuts, rich chocolate and a crisp bottom. Simply delicious andd quick!!!! And no-bake!!!!

Well, my tart fell and shattered (idk if that is the right word) so no inside pictures, sorry :(

Yield: 1 9" tart

INGREDIENTS:

For the base:

2 sleeves of Graham cracker (or 185g biscuits of any kind)

7T (100g) Unsalted butter, melted

For the caramel layer:

1 cup (200g) Granulated sugar

1/4 cup (56g) Unsalted Butter, softened

1/2 cup (120ml) Heavy cream

1 cup (150g) Roasted peanuts

For the chocolate layer

2 cups (240g) Chocolate

5T (80g) Smooth Peanut butter

Optional: 2T roasted peanuts for decorations

DIRECTIONS:

The base:

1. In a food processor add all the biscuits and process till a fine crumb is formed. Slowly stream in the melted butter. The texture of the mixture should be like wet sand.

2. Tightly pack all the crumbs nicely in a 9" tart tin. Let it chill in the refrigerator.

The caramel:

1. In a heavy bottom saucepan (make sure it is dry), add the sugar and let it caramelize (as we are making a dry caramel, you can mix the sugar and it won't recrystallize).

2. Once all the sugar is melted and it gets a deep amber color, Take the caramel off the stove and quickly add in all the heavy cream and mix well. Then slowly add the butter and let the caramel heat for 5 minutes over the heat.

3. After 5 minutes, take the caramel off the stove and pour it carefully in a heatproof bowl and add the roasted peanuts to it and let it cool.

The chocolate layer:

1. In a microwave safe bowl melt the chocolate and peanut butter in 30-s intervals you can also do it over a bain-marie. The the chocolate peanut butter mixture cool down.

Assembly:

1. Add the caramel and peanut mixture to the tart pan (filled and lined with the crumb mixture). Let it set in the refrigerator for 5 minutes

2. Then add the chocolate peanut butter mixture on top of the now set caramel layer and add the chopped peanuts.

3. Let the tart cool for about 30 minutes before slicing it.

Enjoy<3

NOTES:

If you do not have roasted peanuts you can roast them in your oven for about 15-20 minutes mixing them halfway in between.