Snickers

Snickers

Ingredients:

For the first layer:
200 g of milk chocolate
50 g of candies toffees
50 g of desi

For the second layer:
4 tbsps of desi
1 glass of sugar
1/4 glasses of condensed milk
1 1/2 glasses of zephyrous cream
50 g of peanut butter
1 tsps of vanillin
1 1/2 glasses of the cut salted peanut

For the third layer:
400g candies toffees
1/4 glasses of dense cream

For the fourth layer:
200g milk chocolate
50g candies toffees
50g desi

For zephyrous cream:
3 proteins
2 tablespoons of jam
3 tablespoons of sugar
1 tsps of gelatin
1/4 glasses of water
1/4 tsps of salt

Preparation:

1) For the first layer: In small pan on weak fire to kindle milk chocolate, toffees and oil. Properly to mix before formation of homogeneous mass. To fill in mix in the baking tray (22,5 cm x 32,5 cm) oiled. Using the pallet, to smooth surface of weight and to put in the refrigerator.

2) For zephyrous cream: To pour gelatin into water, properly to mix and leave for 40-50 minutes to bulk up. To beat whites with salt pinch. Jam to filter, mix with sugar. To cook 7 minutes on small fire. Then gradually to pour in the dissolved gelatin. There to add protein whips. Carefully to stir. To close food wrap.

3) For the second layer: In average kastryulka to kindle desi on average fire. To mix with sugar and concentrated milk. After mix begins to boil, to cook 5 more minutes, constantly stirring slowly. Then to remove from fire and quickly to mix with zephyrous cream, peanut butter and vanillin. To add nuts. To get baking tray from the refrigerator. To fill in zephyrous mix over the first layer. Using the pallet, accurately to smooth mix with even layer. To clean in the refrigerator.

4) For the third layer: To put candies toffees in average kastryulka. To mix with cream. To cook on weak fire, constantly stirring slowly until mix completely thaws and gets homogeneous consistence. To get baking tray from the refrigerator. To fill in iris weight over the second layer, to smooth weight surface with the pallet and to clean in the refrigerator.

5) For the fourth layer: To add milk chocolate, toffees and oil to small kastryulka. To prepare on weak fire, constantly mixing before formation of homogeneous mass. To fill in over the third layer and to smooth with the pallet. To clean in the refrigerator minimum for 1 hour. To cut on squares, to give cooled.

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