Welcome to How To Cook That: Creating a Giant Snickers Bar

We are thrilled to have you join us today as we attempt to create a giant Snickers bar, complete with chewy caramel and peanuts at the top and peanut nougat at the base. This massive treat is over a foot long and weighs 2 kilograms or 75 ounces, making it definitely not something that can be consumed on your own.

To start this culinary adventure, we need to prepare our workspace by lining a suitable container with nonstick baking paper. I'm using one that measures 35cm by 9cm, but you can choose any size container that suits your needs. Once the container is lined, we'll proceed to create the caramel, which will be the star of our show.

For the caramel, we'll need roasted peanuts. If you've purchased pre-roasted peanuts, you can use them straight away. However, if they're un-roasted, it's essential to place them on a tray in a moderate oven for about 5 minutes to roast them. After roasting, let them cool down before proceeding. Next, we'll mix together sugar, milk, cream, and glucose syrup in a large pan. Be sure to visit the website howtocookthat.net for a written recipe with all the necessary ingredient quantities.

Now that our ingredients are ready, it's time to heat up the mixture over high heat, stirring occasionally until the sugar is dissolved. To monitor the temperature, we'll add a candy thermometer and adjust it so that it's not touching the bottom of the pan. As the mixture bubbles up, you'll notice it boiling – this is why we're using a large pan instead of a small one to prevent it from boiling over.

Keep heating the caramel until it reaches 115°C or 240°F. Once it has reached this temperature, remove it from the heat and immediately stir in those roasted peanuts. Pour the hot caramel into your container and level it out as best as you can. To prevent the water from getting into the caramel, we'll place the container in a sink of cool water. This will help cool down the caramel faster, but be aware that it may still take a couple of hours to fully cool.

For the peanut nougat, measure out your ingredients and proceed with making the mixture. In a pan, combine sugar, water, and glucose syrup over high heat until the sugar is dissolved. Use a candy thermometer to monitor the temperature, just like we did for the caramel. Once the sugar reaches 250°F, remove it from the heat and whip the egg whites to soft peaks.

Next, pour half of the sugar mixture into the egg whites while beating them with the beaters running. Add a pinch of salt and return the remaining sugar syrup to the pan. Heat it up to 305°F and then whip that into the egg white mixture until it becomes thicker. Finally, add peanut butter and mix it in on low speed until just combined. Don't overmix, as this can result in an undesirable texture.

Spread the peanut nougat over the top of the cold caramel and squash it down to level it out. Allow the mixture to cool for a couple of hours before proceeding. To release the bar from each end of the container, use a knife to carefully cut through the edges.

Using your baking paper, lift the entire bar out of the container and fold the paper down to trim off any excess. Now, spread a layer of chocolate quite thickly over the top of the peanut nougat. I'm using a silpat because I want the pattern on the base, but you can use baking paper or foil instead.

Flip your bar over and place it onto the chocolate nougat side down. Let the chocolate start to firm up before trimming off any excess. Peel the baking paper off the top of the bar and voilà! Your giant Snickers bar is now ready to be sliced and shared with friends and family.

One final touch can be added to your Snickers bar – a pattern in the chocolate. To achieve this, gently touch the chocolate with a knife and then lift it forward, repeating the process all the way across the bar. Remove any excess chocolate and set aside for further processing. And that's it! Your giant Snickers bar is now ready to be devoured.

We hope you enjoyed watching us create this massive treat from scratch. Don't forget to like, share, and subscribe to our channel for more cakes, chocolate, and desserts. If you have any requests or ideas for future recipes, please leave them in the comments below. Have a great week, and we'll see you next Friday!

"WEBVTTKind: captionsLanguage: enWelcome to How To Cook That I am Ann ReardonToday we are making a giant snickers bar,with chewy caramel and peanuts at the topand peanut nougat at the base.It is over a foot long and weighs 2 kilosor 75oz so is definitely not something toeat on your own.To start with you will need to line a suitablecontainer, I am using one that is 35cm by9cm.And then put nonstick baking paper on thesides and base.Then we can make the caramel.If you've bought roasted peanuts you can usethem as they are, if they are un-roasted placethem on a tray in a moderate oven for about5 minutes to roast them then take them outand let them go cool.Place your sugar, milk, cream and glucosesyrup into a large pan.Go to the website howtocookthat.net for awritten recipe with all of the ingredientquantities that you need.There is a link in the description just belowthe video.Stir those together and keep stirring overhigh heat until the sugar is dissolved.Add a candy thermometer.Adjust your thermometer so that it is nottouching the bottom of the pan.You'll see the mixture bubbles up when itis boiling which is why we are using a largepan not a small one or ti would boil over.Keep heating it, stirring occasionally untilit reaches 115C or 240FRemove it from the heat, immediately stirin those roasted peanuts and then pour thehot caramel into your container and levelit out as best as you can.Then we are going to place the whole containerinto a sink of cool water, because we havesuch a large quantity of caramel if you don'tdo this it will continue to heat up and overcookand then your caramel will become solid andwe don't want it to be solid we want it tobe gooey when you bite into it.We don't want the water to go into the caramelyou just want it on the sides of the containerto help cool it down faster.But it will still take a couple of hours forit to cool down.For the peanut nougat measure out your ingredientsand then put the sugar, water and glucosesyrup into a pan.If you don't have glucose syrup you can usecorn syrup instead.Stir over high heat until the sugar is dissolved,lift up a spoonful to check that you can'tsee any more sugar crystals.Then using a wet pastry brush wash down thesides of the pan.Add you candy thermometer and make sure itis not touching the base of the pan just likewe did before.While that is boiling whip your egg whitesto soft peaks.Once your sugar is at 250F remove it fromthe heat and with the beaters running pourin half of the sugar mixture just a littleat a time into the whites.Add your salt thenreturn the remaining sugar syrup back to thepan and heat it up to 305F, then whip thatinto the egg white mixture and you can seeit starts to get thicker.Once it is nice and thick but not yet cooledadd the peanut butter and mix it in on lowspeed until just combined you don't want toover mix it.Spread it over the top of the cold carameland squash it down to level it, then leaveit to cool for a couple of hours.Use a knife to release the bar from each endof the container.Then using your baking paper lift it out . Foldthe baking paper down and trim it off, I amleaving it on the caramel so we can handlethe bar without getting sticky fingers andfinger marks all through the caramel.Spread out some chocolate quite thickly.I am using a silpat because I want the patternon the base, but you can use baking paperor foil.Then flip your bar over and place it ontothe chocolate nougat side down.Let the chocolate start to firm up and thentrim off the excess.Now peel the baking paper off the caramel.Then smother the whole bar in chocolate andspread it out smoothly and even.Check the ingredients if it contains cocoabutter you will need to temper it if you wantit to be set at room temperature.If it contains vegetable oil it is not realchocolate and does not need tempering.There is a video explaining tempering on thischannel.If you just click on howtocookthat you'llfind it there under the chocolate playlist.In the comments some of you have said youare subscribed to how to cook that but don'tget emailed when a new video is up.You can change that in your settings, in youtubeclick on subscriptions then up the top onthe right click on manage subsriptions, thereyou can choose do you want to be emailed whenthere is a new video, do you just want itin your feed, or do you want nothing at all.I upload a new video every Friday so if youthink you may of missed some just click onhow to cook that to go to the channel andyou can watch them there.One the top of your snickers bar you can adda pattern in the chocolate by gently toughingit with a knife and then lifting and bringingit forward, repeat that the whole way acrossthe bar.Remove any excess chocolate.Set it aside to set and then you are readyto slice and share you giant snickers bar.Thanks for clicking like and sharing, addyour requests in the comments below and subscribeto How To Cook That for more cakes, chocolateand desserts.Have a great week and I'll see you Friday.Wow, that's cool.Oh my goodness ann reardon you are a genius.It looks so real.It is real, it is real.I've got snickers in my beard.Tastes Amazing.Oh Wow.That's good.\n"