Are you drooling yet? This snickers cake does all the tricks. It’s mouth-watering delicious! The only thing you are gonna regret about this cake is not having made more 😉
makes approx. 16 pcs
– 30 dates (fresh, if you are using dried ones then soak them in hot water for approx. 15 minutes)
– 100g/3.5 oz peanut butter (approx. 4 tbsp.)
– 90g/3 oz corn flakes (gluten free if desired)
– ½ tsp vanilla powder (or 1 tsp. vanilla sugar)
– 60g/2 oz peanuts (preferably unsalted)
– 150-200g/5-7 oz dark chocolate
Remove the pits from the dates.
Transfer the dates to a bowl and mash them with a fork until you get and sticky mass.
Add peanut butter and vanilla powder to the date mixture and mix it well together.
Crush the corn flakes a little with your hands and chop the peanuts roughly and add both to the date mixture.
Mix the corn flakes and peanuts well into the date mixture. You’re gonna need your hands (and some muscle 😉 ) to “knead” the mixture together.
Line a baking pan (I used a 27x18cm / 10×7-inch pan) with baking/parchment paper and add the mixture. Press the mixture in order to spread it evenly in the pan.
Put it in the freezer for approx. 20 minutes.
Melt the chocolate and pour it on top of the cake.
Let the chocolate harden a little and then cut the cake into squares. If the chocolate hardens completely it can be difficult to cut the cake without the chocolate breaking.
After cutting the cake let the chocolate harden completely (you can put it in the fridge to harden if you are impatient)
Store the cake in the fridge until serving.