Chocolate Peanut Snickers Cake Recipe

Preheat your oven to 180°C (350°F). *Melt* the dark chocolate and butter together in a heatproof bowl over simmering water or in a microwave. Allow to cool slightly before continuing.

In a separate bowl, whisk together the sugar and eggs until they double in volume and lighten in color. *Gently fold* the cooled chocolate mixture into the eggs and sugar, then add the flour, incorporating smoothly. Pour the mixture into a greased baking tin and bake for about 20-25 minutes. Allow to cool completely.

In a small saucepan, combine honey and sugar. *Cook over medium heat* until sugar dissolves and the mixture starts to simmer. Add peanuts and stir until coated.

Continue to cook, stirring constantly, until peanuts are caramelized slightly. Remove from heat and let cool on a parchment paper-lined tray.

Preheat oven to 160°C (320°F). In a large mixing bowl, blend cream cheese and sugar until smooth. Add *peanut butter* and mix until well combined. Gradually add eggs and vanilla extract, mixing until fully incorporated.

Pour the mixture into a prepared pan and bake for about 40-45 minutes, or until the edges are set and the center slightly jiggles. Allow to cool at room temperature before transferring to the refrigerator. Let it chill fully.

In a saucepan, combine sugar and butter. *Heat over medium* until sugar melts and turns a golden color. Carefully add heavy cream while stirring, then add milk chocolate pieces.

Stir until chocolate is fully melted and mixture is smooth. Let cool slightly before using.

Melt butter in a saucepan and add sugar. Let the sugar dissolve and become slightly brown, then add the peanuts. *Remove from heat* immediately and stir to coat peanuts evenly in caramel.

Spread on a parchment-lined baking sheet to cool.

Start with the chocolate brownie biscuit as the base. *Spread the milk chocolate caramel* over it, then add a layer of the baked peanut cheesecake. Top it with the honey caramel peanuts.

Finish by sprinkling caramelized peanuts on top for a crunchy texture. Allow the cake to set in the refrigerator for at least an hour before serving.