Snickers Torte

Written By: Chef Emily Woodruff

Yield:  1 torte


MILK CHOCOLATE CORNFLAKE CRUST:                            

101.25g            Cornflakes

225g     Peanut Butter

116.25g            Milk Chocolate, melted

** Cream the peanut butter and cornflakes, slowly add melted chocolate.

**spread thin into 12-inch spring form pan or metal ring, Let set up in the freezer.


120g     Half& Half                                

10g       Sugar                                              

2ea.      Egg Yolks                                 

2 ea      Gelatin sheets, bloomed           

250g     Milk Chocolate, melted                 

200g     Heavy Cream, soft peaks

** Boil ½ & ½ and sugar. Temper into egg yolks. while hot, Add gelatin and chocolate.

** cool to about 100*F or so, and Fold into the whipped heavy cream

** spread evenly onto the crust and let set in the freezer.


67 g      peanut brittle (see recipe)        

40 g      powdered sugar                            

.75 g     salt

65 g      peanut butter

**process in food processor, and sprinkle over the chocolate layer.


2 ea      Gelatin sheets, bloomed           

100g     Granulated Sugar                     

35 g      corn syrup                               

1.5oz    water                                      

1/8 tsp (1.24g)  Fleur de Sel (sea salt)   

100g     Heavy Cream                           

27g       Egg Yolks                                             

127g     whipped cream, medium peak

** Caramelize sugar, corn syrup and water.

**Add salt and cream

**Temper into egg yolks

**Add gelatin

**Cool to 113*F and fold into whipped cream

**Layer onto the Bavarian layer and set in the freezer.


7oz       milk chocolate                        

4 oz      heavy cream

**Heat heavy cream to a boil and pour over milk chocolate, whisk until smooth.

**layer on as the final layer and set in freezer.

Peanut Brittle

1/2 Cup           Sugar

¼ cup               light corn syrup

1 ½ Tbs             water

½ cup               peanuts

1 Tbs                unsalted butter

½ tsp                kosher salt

.33 tsp              baking soda

Pinch                ground cinnamon

1/8 tsp             sea salt


  1. Bring sugar, corn syrup and water to a boil, heat until 290*F
  2. Stir in peanuts, butter, and salt.
  3. Continue until 305*F
  4. Stir in baking soda and cinnamon.
  5. Immediately pour onto Sil Pat and spread evenly.

When ready to use, cut with a hot knife (using Urn Water) wiping the blade between each cut, in 12 portions.  To get the even portions, Cut the torte in quarters, and each quarter into 3 pieces.