Snickers Cake

Ingredients

16 crackers

For the pudding:

2/3 cup starch

1 cup sugar

A pinch of salt

6 cups milk

1 tbsp vanilla

3/4 cup dark chocolate

3/4 cup peanut butter

For the caramel sauce:

1 cup sugar

5 tbsp water

4 tbsp butter

1/4 cup 35% heavy cream

For the chocolate sauce:

2/3 cup dark chocolate

1 tbsp 35% heavy cream

4 tbsp powdered sugar

5 tbsp water

14 mini Snickers bars

Pudding: Combine the starch, sugar, salt, and milk in a blender. Pour into a heatproof bowl and simmer over a double boiler for 20-25 minutes, stirring occasionally. The pudding is ready when it's thick enough (test with a tablespoon). Add vanilla to the finished pudding, divide it into two parts, and stir the chocolate into one and the peanut butter into the other.

For the caramel sauce, place the sugar and water in a saucepan and place over low heat, stirring. Once the sugar has dissolved, increase the heat, and when it begins to brown, add the butter and heavy cream. Bring to a boil, stir until smooth, remove from heat, and cool completely.

For the chocolate sauce, place the chocolate and heavy cream in a double boiler. Let it sit for 2-3 minutes without stirring until the chocolate melts. Then, slowly stir in the powdered sugar and mix. Add water 1 tablespoon at a time, stirring after each spoonful. The sauce should be quite runny. Remove from heat and let cool.

Line a rectangular pan with foil. Line the bottom and sides with graham crackers, covering the entire surface. Layer the chocolate pudding first, then a second layer of graham crackers, followed by a thin layer of peanut butter pudding. Continue layering pudding, separating them with graham crackers.

Pour the caramel sauce over the entire cake and let it set. Then pour the cooled chocolate sauce over it and top with chopped Snickers bars. Finish with regular store-bought caramel and grated chocolate. Refrigerate or freeze the cake for at least 8 hours to set.

Enjoy!