Snickers (or Marathon for us oldies)… A Stunning Dessert

By Simon  ,   ,

November 3, 2014

In my younger day,s it was called a marathon bar, so the idea here is to create a marathon dessert taste explosion, ousing thick caramel sauce hidden inside a light caramel sponge, a good helping of rich chocolate ice cream, scattered with toasted peanuts..... Epic enjoy your marathon, snickers.......

  • Prep: 20 mins
  • Cook: 2 hrs
  • Yields: 6 Generous


200 Grams Dark chocolate

3 tbsp Muscovado sugar

350 ml Double cream

500 ml Fresh custard

200 Grams Caster sugar

150 ml Double cream

150 Grams Butter

150 Grams Soft dark brown sugar

2 Eggs

1/2 tsp Vanilla

150 Grams Plain flour

2 Handful Salted peanuts


For The Caramel Pots.

To make the caramel for the centre  put the sugar in a pan with 3 tablespoons of water over a medium heat, stir until the sugar has dissolved, then turn up the heat and let the caramel bubble for 3 mins until thick. Stir in the cream and a knob of butter. Pour into a bowl and chill for 2 hrs until set.

Remove the caramel from the fridge. Use a dessertspoon to scoop out 6 walnut-sized pieces, roll into balls and pop back in the fridge until needed. Any remaining caramel can be reheated to make a sauce to serve alongside the puddings.

Heat oven to 200C/180C fan/gas 6. Generously grease 6 small pudding moulds. Beat the butter and sugar together in a bowl until pale and fluffy. Add the egg and vanilla, and beat until combined. Add the flour, baking powder and a pinch of salt. Divide the mixture between the moulds, reserving 6 tbsp.  Push a caramel ball into each pudding and cap off with the remaining mixture. The puddings can be frozen at this point or chilled for 2 hrs.

Bake for 8-10 minutes until golden a firm to the touch.  At the same time roast the peanuts on a parchment lined baking tray, remove a gently crush.

For The Rich Chocolate Ice Cream.

Using an ice cream maker. 

Smash the chocolate into small pieces into a bowl, add the sugar and cream.  Over a pan of gently simmering water, melt and combine, cover and leave to cool and add prepared custard to the mixture, whisking until silky and smooth.  Cover and chill in the fridge for 30 minutes. Place the mixture in an ice cream machine churn and freeze according to instructions, about 40 minutes.

To serve, find a groovy serving platter, gently loosen the baked pots of deliciousness, turn out, add scopes of the rich chocolate ice cream, scattering handfuls of roasted, salty nuts, breath a breathe of love and serve.







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