Snickers Caramel Peanut Cheesecake Bombs

 

Ingredients

1/2 cup caramel sauce, thick

1/4 cup roasted salted peanuts, chopped

1/2 tsp unflavored gelatin powder

1 tbsp cold water

1/4 tsp sea salt

8 oz cream cheese, softened

1/2 cup Greek yogurt, plain

1/3 cup powdered sugar

1/2 cup heavy cream, chilled

1 tsp vanilla bean paste

1/4 cup creamy peanut butter

1 drop dark chocolate gel food coloring (optional for

color)

1/2 cup graham cracker crumbs

1/4 cup raw walnut halves, toasted and finely crushed

2 tbsp unsalted butter, melted

1/4 cup cocoa powder, unsifted

1 Snickers bar, diced into small pieces

1/4 cup fresh pomegranate seeds

1 tsp hot honey, for drizzling

1/2 tsp edible gold luster dust

1/2 tsp dried edible cornflower petals

Directions

Bloom 1/2 teaspoon gelatin in 1 tablespoon cold water;

heat the caramel sauce in a small saucepan until

simmering.

Stir the bloomed gelatin into the hot caramel until

dissolved, then fold in the chopped salted peanuts and

sea salt.

Pour the peanut-caramel mixture into mini silicone

sphere molds and freeze for at least 4 hours until rock

solid "Snickers" cores.

In a medium bowl, beat the softened cream cheese,

Greek yogurt, powdered sugar, and peanut butter until

light and fluffy.

In a separate chilled bowl, whip the heavy cream to stiff

peaks and gently fold it into the peanut butter cream

cheese base.

In a small bowl, combine the graham cracker crumbs,

melted butter, crushed walnuts, and cocoa powder to

create a dark chocolate-nut crumble.

Fill large dome molds halfway with the peanut

cheesecake mousse, press a frozen caramel-peanut core

into the center, and top with a layer of the chocolate-

walnut crumble.

Fill the remainder of the mold with mousse and freeze

the bombs for at least 8 hours to ensure a clean

unmolding.

To serve, unmold the frozen bombs onto a chilled platter

and let them sit at room temperature for 15 minutes to

allow the caramel center to soften.

Garnish with diced Snickers pieces, fresh pomegranate

seeds, gold luster dust, cornflower petals, and a delicate

hot honey drizzle before serving.