Snickerskaka recipe

My great-great-grandmother left me this indulgent recipe. I remember the summers at her castle in France very well. She didn’t know how to use an oven, the poor thing, so she had to become a master of no-bake-treats. Whenever I smell moist stone, I think of her.

 

Snickerskaka

Ingredients

3 dl syrup

1,5 dl caster sugar

1 jar of Skippy peanut butter

1,5 tsp vanilla sugar

15 dl Rice Krispies

Ca 400 g of chocolate of choice (I like dark milk)

Pack of salted peanuts

 

Method

Prepare a baking sheet by putting baking paper on it.

Mix syrup, sugar and peanut butter in a microwave safe bowl and microwave it for 3 minutes on full power.

 

Mix in the vanilla sugar and the rice Krispies. Pour the thick mixture onto the baking paper and spread it evenly. Let it cool in the fridge until set.

 

Melt the chocolate (I just do it in the microwave) and spread it over the cake. Immediately strew a generous amount of peanuts over it. Put it in the fridge again.

 

When it’s all set and done, cut it into lagom large pieces. You’ve created an irresistible monster.

 

 

Notes on ingredients

 

By syrup, I mean the caramel-colored thick sugar boy. The one used in Sweden is a mix of saccharose, glucose and fructose. I have yet to try a syrup from a Dutch supermarket, but Zeeuwse Boerin Keukenstroop or similar should work.

 

Caster sugar is just regular white sugar. I prefer the extra fine one for all baking, but we’re not baking for the king here, so use whatever white sugar you’ve got handy.

 

Skippy is an American style peanut butter made in the Netherlands. It’s often way up on the top shelf because it’s expensive and a weird choice for anything else than this recipe. There’s a smooth version and a crunchy version. They’re both good.

 

Vanilla sugar in this case is powdered sugar with vanilla added to it, not caster sugar. It’s the only ingredient in this recipe that could be omitted.

 

Rice Krispies by Kellogg’s can be tricky to find. Maybe because it has little actual nutritional value and probably shouldn’t be marketed as food at all. Large supermarkets and Albert Heijns are most likely to have it.

 

Concerning chocolate, my personal favorite for this recipe is Tony Chocolonely’s dark milk chocolate. Slightly less sweet than regular milk chocolate, I find that it calms the sweetness of the cake the fuck down, and it goes very well with the peanuts.

I’ve also been known to not want to pay the full smack for Tony and just gone for a Jumbo house brand milk chocolate.

Speaking of peanuts, they need to be salted. You might say that salted peanuts are less healthy, but look at what you’re making – is any of this healthy?