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Instructions |
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Combine cornstarch, sugar, salt and milk in a blender or food
processor and pulse until well blended. Alternatively, combine all
ingredients in a bowl and whisk vigorously. Transfer mixture to a
heat proof bowl and place over (not on) simmering water for
approximately 20-25minutes stirring occasionally. Pudding is ready
when it it is thick enough to coat the back of a spoon and leave
ribbons when pudding is drizzled on top of itself. Add vanilla to
mixture. Split mixture in half and add chocolate to one half and
whisk to combine. Add peanut butter to remaining half and whisk to
combine.
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Place sugar and water into a saucepan over medium low heat and
stir the until sugar has dissolved. Dissolve any crystals forming on
the side with a wet pastry brush. Once sugar has dissolved increase
heat to high. At this point do not stir the mixture directly. Now and
then, using the handle, give the pot a swirl to keep the mixture
moving. The mixture will start to bubble after a minute or so. Once
the mixture starts to turn a light golden shade, add the butter and
heavy cream. The mixture will bubble wildly. Whisk to combine
(bubbles will subside upon cooling). Set aside to cool completely.
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Place chocolate and heavy cream in a bowl over simmering water.
Let chocolate and cream sit for 2-3 minutes to melt without
stirring. Then slowly stir mixture to combine. Add powdered sugar
and mix to combine. Add water 1 tablespoon at a time, mixing after
each addition until pouring consistency is reached. Set aside and let
sauce cool to warm.
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Create a foil sling by placing a piece foil in the pan with a 1 inch
overhang on each side. Place graham crackers side-by-side until
bottom of pan is covered. Spread a thin layer of chocolate pudding
on top. Place second layer of graham cracker on top of chocolate
pudding. Spread a thin layer of peanut butter pudding on top.
Continue alternating layers with chocolate and peanut butter
pudding while separating each pudding layer with a graham cracker
layer. Pour cooled caramel sauce on top and set aside to set. Pour
cooled ganache sauce on top and add chopped Snickers on top.
Finish with caramel and chocolate drizzle. Place cake in refrigerator
or freezer for at least 8 hours to set or overnight. (Freezer will
create a pudding texture closer to ice cream).
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Originally Submitted
5/23/2013
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