Super Snickers Loaf

by Barry Lewis


Chocolate coating

800g Good quality milk chocolate

150g Smooth peanut butter


120ml double cream

800g soft toffees

150g salted peanuts

Speedy Nougat

200g smooth peanut butter

700g White marshmallows

50g Butter

This video recipe was part experiment / part accident….but, let me tell you, it is ALL GOOD! This is effectively a super size snicker made using a loaf tin, it is ready so quickly too if you use the freezer. It was just a really fun project!

Grab yourself a loaf tin. You don’t need to line it or butter it in my opinion, the weight of it and helping one side with a spatula once done will be enough.

Melt the ¾ of the chocolate in a bowl in the microwave in 30 second blasts, stirring as you go until you have a nice smooth chocolate. Add in the remaining ¼ and stir through letting the residual heat of the melted chocolate melt the rest. Add in the peanut butter and stir until smooth.

Push the ¾ of the melted chocolate into the tin, this is the top of the snickers. Using a spatula lift it up the sides of the tin to coat the sides and repeat all the way around until all edges are covered. It will run down, that is ok. Put it in the freezer for 2-3 minutes, the chocolate will have set a bit more, lift from the bottom up all the sides again and you’ll notice it will cling to it much easier. Put it back in the freezer for another couple of minutes, lifting up the chocolate again if needed. Keep in the fridge. Keep the remaining chocolate to the side for the base later.

To make the caramel centre, add the toffees and cream to a saucepan. Stirring continuously melt the caramels and cream together until you have a lovely smooth caramel. Remove from the heat and stir in the peanuts. Leave to cool to room temperature (important!).

Meanwhile make the nougat, microwave in 30 second blasts the marshmallows until they have puffed up and are smooth, stir through the butter and peanut butter, until you have a smooth mixture. Again allow this to cool to room temperature.

Once the caramel and nougat is cooled enough add them to the tin, the caramel first, then the nougat leaving a little gap at the top. Warm your remaining chocolate if needed in the microwave for 30 seconds and gently coat on the top of the nougat layer to form a base. Tap the tin down hard a few times to level off and get rid of any excess air. Place in the freezer for 30 minutes, then remove and allow to adjust to room temperature before removing from the tin! Warning, this is amazing! Why not make it for a Snickers mad chum as a very quick alternative to a birthday cake!?