Saturday, 20 September 2014
SNICKERS BISCUIT BITES
1 pkt chocolate ripple biscuits
1 pkt columbine caramels
1 tablespoon thickened cream
1/2 tablespoon butter
1 pkt salted peanuts
57 grams butter
1/2 cup peanut butter
1 1/2 tablespoons milk
1 cup icing sugar
50 grams dark cooking chocolate
1/8th cup thickened cream
12.5 grams butter
preheat oven to 170c
you will need the 1/2 round patty pan tins for this.
lay biscuits across holes of tins and heat in oven till soft.
press biscuits into holes to make tart shapes.
melt the caramels, cream and butter in a heatproof bowl over a pot of boiling water.
remove pot from heat but keep caramel bowl over pot so the caramel doesn't set.
quickly spoon caramel evenly into the biscuits (about 1 teaspoon each)
press about 6 salted peanuts across top of caramel.
refrigerate while making icing.
with an electric mixer, beat butter and peanut butter together till well combined.
add 1/2 the icing sugar, beating well
add rest of icing sugar and milk, beating well.
pipe or spoon icing on top of filling.
melt the cooking chocolate, cream and butter in a heatproof bowl over a pot of boiling water, stirring till smooth.
drizzle over top of icing.