How to make healthy homemade snickers

It’s hard to believe that chocolate bars with caramel and nuts can be not only tasty, but also low-calorie, but you have to. Here is just a recipe for home snickers.

Malleable, at the same time sweet and salty - home sneakers turn out as they should. There are no harmful oils and corn syrup in the bars, that is, it is hardly necessary to reproach yourself for a minute weakness. For the preparation of these bars no artificial additives are used - only what is in your kitchen.

How to make healthy homemade snickers

Photo: f73ckr. com / Betty Crocker Reci43es

COOKING TIME:

11 HOURS

Ingredients

Agave nectar or honey

230 ml + 3 tbsp. l

roasted salted peanuts

1 tbsp. l

  1. Start with nougat. If you do not have a special mold for making bars or brownies, you can take a muffin mold.

    There is nothing wrong with the fact that your bars will be a little unusual shape, it will not affect the taste. Lubricate the mold with a small amount of olive oil, put out baking paper. In a small saucepan, mix 230 ml of agave or honey nectar, water and salt. Put on medium heat and cook, stirring constantly, for about 6 minutes.

  2. Leave the mixture on the stove for another couple of minutes.

    Dip the kitchen thermometer into the pan, wait until it shows 100 degrees, stir. Do not remove the thermometer, it will still be useful to you. Break the eggs and separate the yolks from the proteins. Remove the eggs from the refrigerator in advance so that they are not cold. When the temperature of the mixture on the stove rises to 130 degrees, start whipping the proteins.

    To do this, use a submersible blender with a whisk.

  3. When the mixture warms up to 160 degrees, remove it from the stove. Pour the syrup into the proteins and continue whisking until the mixture thickens - about 15 minutes.
  4. Reduce the speed of the blender and add half a teaspoon of maple syrup, mix. Pour the mixture into the cupcake tins, fill them in a third.

    Put one more layer of baking paper on top, press a little. Put the mold in the refrigerator overnight and go to bed.

  5. The next day, you can already make chocolate bars. Carefully remove the nougat. Melt the chocolate and grease it, refrigerate for 30 minutes or until the chocolate has hardened.

    At this time, prepare soft caramel, more precisely, its more useful version - some ingredients are very difficult to replace. Mix 3 tbsp. l honey and cream in a small saucepan, bring to a boil, stirring occasionally. When the mixture thickens, remove it from the stove, add the remaining maple syrup and butter, mix well to completely melt the butter. Pour the resulting mixture into a mold and refrigerate for half an hour.

  6. Remove the caramel and muffin from the refrigerator. Cut the caramel, put it on top of the chocolate, then put the peanuts and nougat, spread the melted chocolate evenly on top and refrigerate again so that the chocolate hardens.
  7. Enjoy delicious chocolate bars without remorse! Keep the remaining in the refrigerator.
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