Every now and again you have to indulge a little, or in this case a lot.  This is obviously inspired by the snickers which is a combination I think almost everyone enjoys unless you don't like peanuts or chocolate.   Hard to go wrong adding in a little malt ice cream and caramel sauce.  This was a dessert I did for a lunch the other day and later on served again.  It is a bit rich but very addicting, I actually had to take it away from Jp because he didn't want to finish it all even though he asked why we didn't just have this for dinner.  The great thing about this dessert is that you can do it ahead of time ( a few days ahead of time ) and not worry the night of your party with guests.  This idea came from snickers but it was based around the latest book elements of pastry for the core filling.  Here is the recipe I hope you will keep this as a go to in the repertoire of desserts to make, I know I will.  

Snickers Filling

 

Peanut butter and mascarpone cream

340g. Mascarpone 

115g peanut butter

115g sugar

175g heavy cream

7g gelatin

 

Chocolate mirror glaze

Gelatin 10 grams

Sugar 210 grams

Water 110 grams

Cocoa powder 65 grams

Heavy cream 65 grams

Dark chocolate 50 grams

1 cup chopped peanuts 

 

Malt ice cream 

5egg yolks

1 1/2 cream

1 1/2 milk

1 tbsp vanilla or half vanilla bean 

3 scant tbsp of malt

3 tbsp milk powder 

 

Caramel sauce 

4 oz butter

8oz brown sugar

4oz of xo patron café

6 oz of cream

 

1 cup pretzels chopped 

 

For the Malt ice cream,

Place the egg yolks in a stand mixer and turn on medium speed.  Slowly pour in your sugar.  Whip for about 4 minutes until light and fluffy. Add the milk, cream, malt, and vanilla bean to a pot and bring the mixture slowly to a boil then turn off.  With a ladle, temper your eggs by ladling a little of the milk mixture into the eggs, until you have about half of your milk mixture mixed in the eggs. Then take the mixing bowl with the egg mixture and pour back into the pot of milk using a spatula to scrape the sides.  Turn the heat back on medium low and stir for about 5 minutes until mixture is thickened slightly (180 degrees) then strain into a bowl placed inside a ice bath to cool down fast.  Once the mixture is cool place in your ice cream maker until done.  Then place in a container and place in the freezer.

For the Snickers Filling

In a stainless steel mixing bowl add mascarpone, sugar, and peanut butter.  Place over a double boiler and stir until all is melted together.  Bloom gelatin with 2 tbsp of water for 3 minutes.  Meanwhile place the cream in a mixer and whip until stiff peaks.  Melt the gelatin over the double boiler and then pour into the peanut butter mixture. Then fold in the whipped cream.  Then place in square silicon molds. (note: I had square steel molds that I wrapped one side with plastic wrap and tied with a rubber band.  Then I filled the molds and froze them)  The next day take the filling out of the molds and place back in the freezer for at least another 6 hours.  Then make glaze, see below.   To glaze get a sheet pan and line it with plastic wrap so that it over hangs the sheet pan.  Then place a small grid wire rack on top of the lined sheet pan.  Place the square snickers bar on the wire rack and using the glaze (that is not too hot) starting at the top pouring in clockwise motion cover each snickers so that it completely covers each bar ( I made about 6 with this recipe).  I then had a small bowl of chopped peanuts and using a small spatula gently dipped the bottom of the bar in the nuts for a little coating on the outside.  Then place back either in the freezer or refrigerator depending on when you are serving the dessert.

For the Mirror Glaze

In a small bowl bloom gelatin powder in 3 tbsp of water.  Place sugar, water, cocoa powder, and cream in a pot and turn on medium heat.  Stir regularly until it comes to a boil.  Then add in the chocolate.  Stir until completely combined.  Then add in the gelatin and stir until smooth.  You can use the glaze immediately if you want or you can save the glaze for another time, just bring the mixture up to 110 degrees before using.  

For the Caramel,

Simply place brown sugar and butter in a small pot and turn on medium heat.  Cook until sugar and butter are melted.  Then add the patron and flambé.  Let all the alcohol cook off and then add the cream.  Whisk until all is combined, cook for 1-3 minutes until you have the desired thickness and turn off the heat.  Set aside until ready to plate.

To Finish, 

Simply add caramel sauce to a plate.  Place the snickers bar one end of the caramel sauce.  Then take chopped pretzel crackers and place them at the other end of the caramel sauce.  Scoop out one scoop of malt ice cream, and serve and enjoy!