Snickers Balls by @malcoms.food

≈ 30 min

4 servings

🥜

300 g

Unsalted peanuts

🍯

150 g

Caramel spread

🍫

200 g

Milk chocolate

🥜

150 g

Peanuts

🫗

15 ml

Neutral oil

🧀

17 g

Laughing Cow cheese

  1. Line

    Line a baking tray with parchment paper and set it aside.

  2. Process
    • unsalted peanuts

    Process 300 g unsalted peanuts until they form a thick peanut paste.

  3. Transfer
    • unsalted peanuts
    • caramel spread

    Transfer the peanut paste to a mixing bowl and stir in 150 g caramel spread.

  4. Mash
    • Laughing Cow cheese wedge

    Mash 1 Laughing Cow cheese wedge with a fork until smooth.

  5. Fold
    • unsalted peanuts
    • caramel spread
    • Laughing Cow cheese wedge

    Fold the mashed cheese into the peanut-caramel mixture until evenly combined.

  6. Divide
    • unsalted peanuts
    • caramel spread
    • Laughing Cow cheese wedge

    Divide the mixture into 4 equal portions and roll each portion into a ball.

  7. Place

    Place the 4 balls on the lined baking tray and refrigerate them for 15 min.

  8. Chop
    • peanuts

    Roughly chop 150 g peanuts and place them in a shallow mixing bowl.

  9. Melt
    • milk chocolate
    • neutral oil

    Melt 200 g milk chocolate with 15 ml neutral oil in a small saucepan over low heat.

  10. Dip
    • milk chocolate
    • neutral oil

    Dip each chilled ball into the melted chocolate until completely coated.

  11. Roll
    • peanuts

    Roll each coated ball in the chopped peanuts and return it to the lined baking tray.

  12. Refrigerate

    Refrigerate the coated balls for 30 min until the chocolate coating is firm.

Snickers Balls by @malcoms.food

≈ 30 min

4 servings

🥜

300 g

Unsalted peanuts

🍯

150 g

Caramel spread

🍫

200 g

Milk chocolate

🥜

150 g

Peanuts

🫗

15 ml

Neutral oil

🧀

17 g

Laughing Cow cheese

Preparation Steps

  1. Step 1/12

    Line a baking tray with parchment paper and set it aside.

    🍳baking tray
    📜parchment paper

  2. Step 2/12

    Process 300 g unsalted peanuts until they form a thick peanut paste.

    🥜unsalted peanuts
    ⚙️food processor

  3. Step 3/12

    Transfer the peanut paste to a mixing bowl and stir in 150 g caramel spread.

    🥜unsalted peanuts
    🍯caramel spread
    🥣mixing bowl
    🥄rubber spatula

  4. Step 4/12

    Mash 1 Laughing Cow cheese wedge with a fork until smooth.

    🧀Laughing Cow cheese wedge
    🍴fork
    🥣mixing bowl

  5. Step 5/12

    Fold the mashed cheese into the peanut-caramel mixture until evenly combined.

    🥜unsalted peanuts
    🍯caramel spread
    🧀Laughing Cow cheese wedge
    🥣mixing bowl
    🥄rubber spatula

  6. Step 6/12

    Divide the mixture into 4 equal portions and roll each portion into a ball.

    🥜unsalted peanuts
    🍯caramel spread
    🧀Laughing Cow cheese wedge
    🥣mixing bowl

  7. Step 7/12

    Place the 4 balls on the lined baking tray and refrigerate them for 15 min.

    🍳baking tray
    📜parchment paper

  8. Step 8/12

    Roughly chop 150 g peanuts and place them in a shallow mixing bowl.

    🥜peanuts
    🥣mixing bowl

  9. Step 9/12

    Melt 200 g milk chocolate with 15 ml neutral oil in a small saucepan over low heat.

    🍫milk chocolate
    🫗neutral oil
    🍲small saucepan
    🥄spoon

  10. Step 10/12

    Dip each chilled ball into the melted chocolate until completely coated.

    🍫milk chocolate
    🫗neutral oil
    🍴fork
    🍲small saucepan

  11. Step 11/12

    Roll each coated ball in the chopped peanuts and return it to the lined baking tray.

    🥜peanuts
    🍴fork
    🥣mixing bowl
    🍳baking tray

  12. Step 12/12

    Refrigerate the coated balls for 30 min until the chocolate coating is firm.

    🍳baking tray

Composition

Ingredients

Types

Nuts, Confectionery, Chocolate, Dairy, Oil

Ingredients

Unsalted peanuts, Caramel spread, Milk chocolate, Peanuts, Neutral oil, Laughing Cow cheese

Notes

Unsalted peanuts (for the peanut paste), Caramel spread (for the peanut paste), Milk chocolate (for the coating), Peanuts (for the coating), Neutral oil (for the coating), Laughing Cow cheese (listed under a separate unclear 'Vache qui rit' dessert section, no method given)

Allergens

Peanuts, Milk, Soy

Dietetics

Dietary regimen

Vegetarian, Gluten-Free

Calories

950 kcal

Macro nutrients

Protein: 22g, Carbohydrates: 72g, Sugars: 60g, Fat: 62g, Saturated fat: 20g, Fiber: 7g

Nutritional Information

Minerals

Calcium: 130mg, Iron: 3.1mg, Magnesium: 155mg, Potassium: 480mg, Sodium: 190mg

Vitamins

Vitamin E: 4.1mg, Vitamin B3: 5.6mg, Vitamin B2: 0.22mg

Preparation

Time Information

Preparation

25 minutes

Cooking

5 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

fork, food processor, mixing bowl, rubber spatula, baking tray, parchment paper, small saucepan, spoon

Appliances

Refrigerator, Stove

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Snack, Party, Celebration, Holiday, After dinner

Origin

Source

Platform

instagram

Original Creator

@malcoms.food

Origin

Cuisine

American

Geographic

France, Europe

Various

Aspect

Texture

Crunchy, Chewy, Creamy, Smooth, Firm

Flavors

Sweet, Chocolatey, Peanutty, Caramelized, Milky, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep in a cool, dry place,Avoid direct sunlight,Do not leave out longer because of the cheese filling), fridge : 5 days (Store in an airtight container,Separate layers with parchment paper,Serve after standing 5 min at room temperature), freezer : 60 days (Freeze in an airtight freezer-safe container,Separate layers with parchment paper,Thaw in the refrigerator before serving)