Anyone who remembers my traumatic tales of chocolate-egg-less Easters will not be surprised to learn that my parents had quite a strict policy on chocolate bars when I was a nipper. Packets of biscuits were fine, even little biscuit bars like a Club, Gold or Breakaway were allowed, but genuine chocolate bars were strictly for the weekend. On Friday and Saturday nights my brother and I were given 50p each (it later went up to £1 – I shudder to think how little we could get for that now!) to spend in the corner shop on a bottle of pop and a sweet of our choice.
I went through phases with chocolate bars, before I saw the error of my ways and settled down with Double Deckers for life. Sometimes I would crave Cadbury’s Caramel bars, sometimes Toffee Crisps, there was even a month when I was mad about Milky Ways.
I’ve never had an obsession with Snickers, never eaten them on a regular basis. But they’ve always been there, for when I needed a serious snack. Let’s face it, Snickers fill you up. You can’t wolf them down, as the nougat and caramel are so chewy. You can’t nibble off one layer at a time, as I so like to do with most things, because it’s such a complete package. They’re not girly, from the packaging to the big chunky bar. They’re a feast.
And now here they are in cake form. Gooey little chunks of Snickers nestled in a nutty cake – not nearly as sickly sweet as you might expect from the name.
I wonder if they would work with Double Deckers too?
Nigella Lawson recipe, makes 12
250g plain flour
6 tbsp golden caster sugar
1.5 tbsp baking powder
pinch of salt
6 tbsp crunchy peanut butter
60g butter, melted
1 egg, beaten
3 Snickers bars, chopped
1. Preheat the oven to 200C and line a muffin tin with 12 paper cases.
2. Stir together the flour, sugar, baking powder and salt.
3. Add the peanut butter and mix until you have a bowl of coarse crumbs.
4. Separately, combine the melted butter, egg and milk. Pour this mixture into the bowl and stir gently until it forms quite a sticky, dough-like batter.
5. Mix in the Snickers pieces.
6. Spoon the mixture into the muffin cases. Bake for 20-25 minutes until the tops are risen and golden. Sit the tin on a wire rack for 5-10 minutes, then remove each muffin from the tin and sit them on the rack.