cakes,  desserts

Snickers slice recipe

Soft and flaky cake made from whites and walnuts, sticky caramel, peanuts and 2 types of chocolate, black and white, this snickers slice is divine.
I have to tell you though that if you are on diet, this snickers slice is a very bad idea because you won’t be able to control yourself and eat just one piece of cake. You will be tempted to eat the whole cake :).
This snickers slice is also very easy to prepare.
You have to bake a cake made from whites, walnuts, a bit of flour and sugar and that’s all you have to bake.
The other layers are made from caramel, peanuts and chocolate, very quick and easy to prepare.
You definitely have to try this snickers slice. It’s absolutely delicious! 🙂

Ingredients for snickers slice (for a 25/35cm – 9.84/13.77in baking tray)

For cake:

– 7 whites

– 250 gr (8.81 oz) ground walnuts

– 150 gr (3/4 cup) granulated sugar

– 70 gr (1/2 cup) flour

– a pinch of salt

– vanilla flavor

For the white chocolate layer

– 300 gr (10.58 oz) white chocolate

– 30 ml (2 tablespoons) sunflower oil

For the caramel cream

– 250 gr (1 and 1/4 cups) granulated sugar

– 250 gr (2 and 1/4 sticks) soft butter

– 250 gr (8.81 oz) peanuts, roasted and salted

– 7 egg yolks

For the dark chocolate layer

– 250 gr (8.81 oz) dark chocolate

– 30 ml (2 tablespoons) sunflower oil

How to make snickers slice

You should start by preparing the cake.
Preheat the oven to 180 °C (356 °F).

Separate the yolks from whites.
Place the whites into a large bowl. Add a pinch of salt and mix at high speed until fluffy.
Add the sugar in 2 or 3 steps and continue to mix at high speed until the sugar is completely dissolved. You should obtain shiny stiff peaks.


Add vanilla flavor, flour and ground walnuts and stir with a spatula to incorporate.
Pour the batter into a baking tray lined with parchment paper.
Place the baking tray into the preheated oven and bake at 180 °C for about 25 minutes.
Remove from the oven and allow to cool on wire racks.


Meanwhile place the white chocolate into a heatproof pan. Add 2 tablespoons (30ml) of sunflower oil and place the pan over very low heat. Cook until the chocolate is completely melted.
Place the cake back into the baking tray. Pour the melted chocolate over the cake and evenly spread it. Refrigerate until the white chocolate layer is firm.


How to make the caramel cream.
Place about 2/3 of the sugar amount into a heatproof pan. Place the pan over low-medium heat and cook, stirring occasionally, until the sugar is completely melted.
Remove from heat and add soft butter, diced. Stir to incorporate.
You’ll see that the caramel turns solid.
Return to heat and cook until the caramel turns back fluid.
Remove from heat.
Use a bowl to combine the egg yolks and the rest of sugar. Mix at high speed until creamy and pale.
Pour this mixture over the caramel and stir to combine.
Return to heat. Cook at minimum heat, stirring continuously until thickened and shiny.
Remove from heat and stir in the peanuts.
Allow to cool until close to room temperature. The caramel cream must be fluid but not hot.
Pour the caramel cream over the white chocolate layer and evenly spread it.
Refrigerate the cake until the caramel turns solid.


Place the dark chocolate into a heatproof pan along with 2 tablespoons of sunflower oil. Place the pan over low heat and cook, stirring often, until the chocolate is completely melted.
Pour the melted chocolate over the caramel layer.
Refrigerate for a few hours or over night.


To easily cut the cake, I recommend you to keep the cake at room temperature for about 30 minutes or so to allow the chocolate layers to soften a little bit, otherwise the chocolate will crack.


Now you may enjoy your snickers slice 🙂

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