No bake Snickers cake

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Feeling that you're not you or you have a family gathering coming up? That's at least two reasons to make a no bake Snickers cake!

In my version, Snickers is made out of biscuits, butterscotch and two layers of custard based filling: vanilla and peanut. Cake is delicate and delicious; filling is subtle, not too sweet, but the flavour is exceptional, especially the peanut part. Top it off with nuts that go well with butterscotch and add a bit of salty undertone to the dessert. I think it's just perfect.

You'll find a list of ingredients, method and approximate nutritional value below.

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List of ingredients (20 x 20 cm tin)

  • 700 ml milk
  • 5 tbsp (~60 g) sugar
  • 1 tsp vanilla extract
  • 2 egg yolks
  • 2 tbsp (~40 g) cornflour
  • 2 tbsp (~40 g) wheat flour
  • 220 g cocoa biscuits
  • 1 can butterscotch (500 g)
  • 200 g butter softened at room temperature
  • 80 g butter biscuits
  • 3 heaped tbsp (~100 g) peanut butter
  • 100 g salted peanuts
  • Milk chocolate

Method

  1. Prepare custard. Add 2 egg yolks, 2 tbsp cornflour and 2 tbsp wheat flour to 200 ml milk. Whisk together until combined. Pour remaining 500 ml milk into a pot, add 5 tbsp sugar and 1 tsp vanilla extract. Stir the contents of the pot until sugar dissolves and heat milk up at low heat until it starts to simmer. Add egg mixture into the pot, stirring constantly. Once all the ingredients combine turn the heat up to medium and cook until thick custard forms. Take pot off heat and transfer custard into a separate bowl. Cover it with plastic wrap, ensuring it touches the surface, and set aside to cool.
  2. Put a layer of cocoa biscuits arranged in a brick pattern in the bottom of a square tin, 20 x 20 cm, lined with baking paper. Spread 1/2 can of butterscotch gently on top and create another layer of biscuits at 90 degrees angle with respect to the first one. Press the second layer down lightly. Put the tin into a fridge as you move on to filling.
  3. Put 200 g soft butter into a bowl and cream it with an electric mixer until light and fluffy. Add cool custard to butter in batches. Continue mixing at low speed and combine fully before adding the next couple of spoonfuls.
  4. Spread half of filling evenly onto the biscuit and butterscotch base. Place a single layer of butter biscuits on top. Return cake to the fridge.
  5.  Add 100 g smooth peanut butter to remaining filling. Mix it through shortly with an electric mixer until fully incorporated. Spread peanut filling evenly on top of butter biscuits and cover it with another layer of chocolate biscuits.
  6. Spread remaining butterscotch on biscuits and scatter 100 g salted peanuts on top. Decorate with melted milk chocolate. Put the cake into a fridge overnight.
  7. Enjoy!

Approximate nutritional value

100 g

  • 336 kcal 
  • Carbs: 33 g 
  • Fat: 19 g
  • Protein: 8 g
  • Fibre: 1 g

1 slice (recipe makes 16 slices)

  • 408 kcal
  • Carbs: 40 g 
  • Fat: 23 g
  • Protein: 10 g
  • Fibre: 1 g

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