Snickers Fool

by Barry Lewis

Prep time
15 mins
Cook time
30 mins


200g Caster Sugar

200g Unsalted peanuts

500ml Double cream

1tsp Vanilla extract

4 Meringue nests

150g Milk Chocolate

Snickers is one of my favourite treats, this recipe is from my first cookbook and takes the concept of a snickers but mixes it with a fool / Eton mess type medley including some homemade peanut brittle that is extremely tasty no matter your age! Enjoy.

First up make the peanut brittle, lay your peanuts out onto a large sheet of baking parchment or into a lined large tray. Grab a frying pan, sprinkle in the sugar and place on a medium flame. Try not to stir the sugar to disturb it, it will start to melt quickly, when it does tilt the pan slightly if you want to catch the other sugar into the caramelised puddle. Once all sugar is dissolved, very carefully pour this mixture over the peanuts. Do this quickly as it sets fast. If you need more, repeat with extra sugar and allow the nuts to cool fully. Once cool put into a zip lock bag and bash roughly with a rolling pin.

Meanwhile bash the meringue nests in a Ziplock bag and leave to one side. With the chocolate, grate 50g of it and leave to one side as a garnish. The remaining 100g melt in a microwave in a microwave safe bowl on 30 second blasts.

Whip the double cream in a large bowl until peaks appear. Add the vanilla extract, then whisk again for a minute or so. Then add the bulk of the peanut brittle and bashed meringue nests (leave some to garnish). Pour in all of the melted chocolate and give it a good stir together to combine.

Transfer into serving glasses and chill for a good 30 minutes. Decorate with extra peanut brittle, meringue nests and some grated chocolate. If you are feeling extra flash you could garnish in actual chopped Snickers bars. Delicious!