Snickers-Style Ice Bars

Ingredients

• 100 g Granulated sugar (For dry caramel)
• 150 g Heavy cream (Bring to a boil, then keep hot)
• 50 g Butter (Cold, cut into large cubes)
• 2 g Fleur de sel (For the caramel)
• 250 g Heavy cream (for ice cream) (Very cold)
• 100 g Sweetened condensed milk (Canned)
• 100 g Peanut butter (Creamy, preferably unsweetened)
• 50 g Smooth caramel (Prepared in step 1)
• 60 g Unsalted roasted peanuts (Coarsely chopped)
• 400 g 70% dark chocolate (Cut into pieces)
• 70 g Neutral oil (Grape seed or sunflower oil)
• 10 g Half peanuts (decoration) (Optional, for the top)

Instructions

1. Prepare the smooth caramel

   In a small saucepan, bring 150 g of heavy cream to a boil. Meanwhile, in a second saucepan, melt 100 g of sugar over medium heat without stirring until an amber colour is achieved. Pour the hot cream all at once onto the caramel (watch out for splatters), stir with a spatula, let cook briefly, add the cold butter cubes and the fleur de sel, then blend using an immersion blender until a smooth texture is obtained.

   Time: PT13M

   Temperature: Medium heat

2. Let the caramel cool

   Pour the caramel into a small bowl and place in the refrigerator for about 45 minutes, until it thickens but remains pourable.

   Time: PT45M

3. Prepare the peanut butter ice cream base

   In a mixing bowl, combine 100 g of peanut butter, 100 g of sweetened condensed milk and 50 g of the prepared smooth caramel. Stir with a silicone spatula until a homogeneous mixture is obtained.

   Time: PT10M

4. Whip the cream into whipped cream

   In a large bowl, whisk 250 g of very cold heavy cream with an electric whisk until a firm whipped cream that triples in volume is achieved.

   Time: PT5M

5. Fold the peanut butter‑caramel mixture into the whipped cream

   Add the mixture from step 3 to the whipped cream, folding gently with a silicone spatula, lifting the mass to keep it from falling.

   Time: PT3M

6. Fill the silicone molds

   Pour the ice mixture into the silicone molds, leaving about 1 cm of headspace at the top.

   Time: PT5M

7. Coarsely crush and toast the peanuts

   Coarsely crush 60 g of unsalted roasted peanuts. Spread them on a tray and toast in the oven at 140 °C for 12 minutes, until lightly golden.

   Time: PT12M

   Temperature: 140°C

8. Coat the peanuts with caramel and chill

   Mix the toasted peanuts with the remaining smooth caramel, coat well, then place the mixture in the refrigerator for about 35 minutes to firm up.

   Time: PT5M

9. Add the peanut‑caramel mixture onto the frozen bars

   Remove the molds from the freezer, then, using a piping bag (or a small spoon), place the peanut‑caramel mixture in the centre of each bar. Optionally decorate with a few half‑peanuts.

   Time: PT5M

10. Freeze the bars

    Return the molds to the freezer and let harden for at least 4 hours, ideally overnight.

    Time: PT4H

11. Melt the chocolate and oil

    Place 400 g of dark chocolate and 70 g of neutral oil in a heat‑proof bowl. Melt over a bain‑marie on low heat, stirring until a smooth texture is achieved.

    Time: PT5M

    Temperature: Low heat

12. Slightly temper the chocolate

    Remove the bowl from the bain‑marie and let the chocolate cool to 30‑32 °C (about 5 minutes).

    Time: PT5M

13. Coat the frozen bars with chocolate

    Dip each still‑frozen bar into the melted chocolate until fully covered. Let excess drip off.

    Time: PT5M

14. Drain and let the chocolate set

    Place the bars on a rack or parchment paper, let the chocolate solidify for about 10 minutes at room temperature.

    Time: PT10M

Nutrition Facts

Calories

699

Protein

8 g

Carbohydrates

78 g

Fat

45 g

Fiber

3 g

Ingredient Substitutions

• Instead of Granulated sugar: brown sugar
• Instead of Heavy cream: whipping cream
• Instead of Butter: margarine (not recommended)
• Instead of Fleur de sel: sea salt
• Instead of Heavy cream (for ice cream): whipping cream
• Instead of Sweetened condensed milk: unsweetened condensed milk + sugar
• Instead of Peanut butter: almond paste, tahini
• Instead of Unsalted roasted peanuts: hazelnuts, almonds
• Instead of 70% dark chocolate: milk chocolate, white chocolate
• Instead of Neutral oil: sunflower oil, vegetable oil

Equipment Needed

• Small saucepan
• Medium saucepan
• Immersion blender
• Bowl
• Electric whisk
• Silicone spatula (Maryse)
• Fashion éclair silicone mold
• Chef's knife
• Oven
• Piping bag or small spoon
• Water bath (bowl + saucepan)
• Kitchen thermometer (optional)
• Rack or parchment paper (optional)

Critical Steps — Do Not Skip

• Handling hot caramel (risk of burns).
• Incorporating cold butter into the caramel without forming lumps.
• Do not over‑work the whipped cream to keep its airy volume.
• Chocolate temperature (30‑32 °C) for a smooth and crunchy coating.

Chef Tips from the Video

• Use 70% dark chocolate for a perfect balance between bitterness and sweetness.
• Cool the caramel to 30 °C before mixing it with the peanuts to avoid it hardening too quickly.
• For an even crunchier result, lightly sprinkle the bars with a bit of sea salt before the final chocolate coating.

Troubleshooting

Storage

Refrigerator: Store the bars in an airtight container in the freezer; they stay fresh for up to 2 weeks.

Freezer: Yes, keep frozen at -18 °C.

Room temperature: Do not leave at room temperature for more than 30 minutes, otherwise the chocolate will melt.

Make-Ahead Tips

• Prepare the smooth caramel the day before and keep it refrigerated.
• Make the ice base and place it in the freezer before filling the molds.
• Toast the peanuts in advance and store them in an airtight jar.