Snickers bars

Ingredients

For the first layer:

200 g milk chocolate

50 g toffee

50 g butter

For the second layer:

4 tbsp butter

1 cup sugar

1/4 cup condensed milk

50 g peanut butter

1 tsp vanilla

1.5 cups peanuts

For the third layer

400 g toffee

1/4 cup 35% cream

For the fourth layer:

200 g milk chocolate

50 g toffee

50 g butter

For the marshmallow cream:

3 egg whites

2 tbsp berry jam

3 tbsp sugar

1 tsp gelatin

1/4 cup water

Salt 1/4 tsp

For the first layer: Melt the milk chocolate, toffee, and butter in a small saucepan over low heat. Mix thoroughly until smooth. Pour the mixture into a greased baking sheet (22 x 32 cm). Using a spatula, smooth the surface and refrigerate.

For the marshmallow filling: Pour the gelatin into the water, mix thoroughly, and let it sit for 40-50 minutes to soften. Whisk the egg whites with a pinch of salt. Strain the jam and mix with the sugar. Cook for 7 minutes over low heat. Then gradually pour in the dissolved gelatin. Add the whipped egg whites. Mix thoroughly. Cover with plastic wrap.

For the second layer: Melt the butter in a medium saucepan over medium heat. Mix in the sugar and condensed milk. Once the mixture comes to a boil, cook for another 5 minutes, stirring constantly.

 Then remove from heat and quickly stir in the marshmallow mixture, peanut butter, and vanilla. Add the nuts. Remove the baking sheet from the refrigerator. Pour the marshmallow mixture over the first layer. Using a spatula, gently smooth the mixture into an even layer. Refrigerate.

For the third layer: Place the toffee candies in a medium saucepan. Mix in the cream. Cook over low heat, stirring constantly, until the mixture is completely melted and smooth. Remove the baking sheet from the refrigerator. Pour the toffee mixture over the second layer, smooth the surface with a spatula, and refrigerate.

For the fourth layer: Add the milk chocolate, toffee candies, and butter to a small saucepan. Cook over low heat, stirring constantly until smooth. Pour over the third layer and smooth with a spatula.

Refrigerate for at least 1 hour. Cut into squares and serve chilled.

 Bon appetit!