Chocolate Family friendly Dessert

Natalie Paull's Snickers bar slice

Name: Snickers bar slice recipe
Yield: 16
Ingredients: 280g Snickers or peanut caramel chocolate bars, roughly chopped; 115g unsalted butter, roughly chopped; 45.00 ml smooth peanut butter; 25.00 ml white miso paste; 2 tsp vanilla bean paste; 120g rice bubbles; 60g roasted peanuts, chopped; 220g dark (70%) chocolate, chopped; 20.00 ml refined coconut oil (or 20g copha); 1½ tsp cocoa; 20g roasted peanuts, chopped

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by Natalie Paull

CHEF

Sep 19, 2024

"I call this a ‘sneaky’ Snickers bar slice because of the stealthy spoonful of miso in the filling and the toasted peanuts lurking under the chocolate layer to bring an umami uplift to a simple sweet. Not that ‘simple’ is a bad thing… I personally adore these rice crisp ‘non-bakes’ as much as a layer cake. Unstoppably snackable!" – Natalie Paull

You’ll need a 22cm square cake pan.

280g Snickers or peanut caramel chocolate bars, roughly chopped
115g unsalted butter, roughly chopped
2¼ tbs smooth peanut butter
1¼ tbs white miso paste
2 tsp vanilla bean paste
3½ cups (120g) rice bubbles
60g roasted peanuts, chopped

Topping

220g dark (70%) chocolate, chopped
1 tbs refined coconut oil (or 20g copha)
1½ tsp cocoa
20g roasted peanuts, chopped

Method

1.

Grease base and sides of a 22cm square cake pan and line base and sides with baking paper. Place chocolate bars, butter, peanut butter, miso and vanilla in a large heatproof bowl over a saucepan of gently simmering water (don’t let base of bowl touch the water), and cook, stirring occasionally, for 6-8 minutes, until melted and combined.
2.

Fold in rice bubbles until coated. Spoon mixture into prepared pan and press down flat with a spatula. Scatter top with 60g peanuts, then roll a small jar across top to even out top. Chill for 30 minutes or until just firm. (Don’t let this layer chill completely, as the chocolate topping can firm too fast, making a smooth top impossible!)
3.

Meanwhile, to make the topping, place chocolate and coconut oil in a heatproof bowl over a saucepan of gently simmering water (don’t let base of bowl touch the water) and cook, stirring occasionally, until melted. Pour over slice and use a small offset spatula to smooth surface. Give tray a sharp tap on bench top to settle topping. Sprinkle over cocoa nibs, 20g roasted peanuts and ½ tsp salt flakes. Chill for 30 minutes, or until set.
4.

Serve, cut into desired portions.