Last year I found out something that has completely changed what I eat. I've had stomach problems all my life, but last year they were at their worst so I finally went to a doctor, did some tests, and found out that I am both Lactose and Fructose Intolerant. This is not like a food allergy, thank god, so if I accidentally eat these things I won't die. However, my stomach will hurt like mad, sometimes to the point where I can't function. Most people know what Lactose Intolerance is, I cant eat any dairy products or foods with dairy in them, however, Fructose Intolerance is a little tricky. I cannot eat the specific sugar found in fruit as my stomach can't digest it, therefore, I can't eat super sugary fruits like apples, I can't have anything with high fructose corn syrup, and I can't have certain sweeteners like honey. Sadly this means I can't eat most candy including my most favorite candy bar Snickers!!! My love for candy has caused me to go on a mission to create the best home-made Snickers bar Possible! After searching thousands of recipes I have finally found enough that I could combine into a beautiful Snickers like creation.
Here is everything you will need:
Nougat
4 tablespoons unsalted butter
1 cup granulated sugar
¼ cup evaporated soy milk (see recipe below)
1½ cups ricemellow fluff
¼ cup creamy peanut butter
1½ cups salted peanuts, roughly chopped
1 teaspoon vanilla extract
Caramel
1
cup margarine
2
cups sugar
2
cups soy milk
1
cup of sugar and 1/4 cup water
1
t vanilla
Chocolate
2 1/2 cups dark chocolate chips (My favorite is Ghirardelli 70% Dark Chocolate Chips.)
1/2 cup of creamy peanut butter
- First thoroughly grease you baking pan, Then using half of the chocolate chips (1 1/4 cups) and peanut butter (1/4 cup) melt ingredients together in a saucepan or microwave, then pour them into the
baking dish and spread until even. Refrigerate until completely cool, about 30 minutes.
- Next the Nougat. Melt the butter in a medium saucepan over medium heat. Add the sugar and evaporated soy milk, stirring until dissolved, and bring to a boil. Reduce the heat to low and cook for 5 minutes, stirring occasionally. Remove the pan from heat and add the ricemellow fluff, peanut butter, and vanilla extract, stirring until completely smooth. Fold in the peanuts, then pour over the bottom chocolate layer. Again, refrigerate until completely cool, about 30 minutes.
- Now for the caramel. Place all ingredients
(except vanilla) in a large saucepan. Bring ingredients to a boil stirring often. Cook over medium heat while stirring until candy reaches 245 degrees F. Remove from heat and stir in vanilla. Pour over the nougat layer and refrigerate till cool, about 30 minutes.
- Lastly repeat step one with the rest of the chocolate and peanut butter and pour it over the top. Let this entire layered masterpiece cool for 30 minutes then slice it up and enjoy!
(Fun Fact: You're probably thinking ", isn't butter a dairy product...." well yes it is, however, in the process of making butter most of the Lactose is taken out. Butter contains less than half a gram of lactose in a teaspoon so when eaten in moderation, and with the help of a lactate pill, it's okay to eat)
(Evaporated soy milk)
Using 3 Cups of soy milk
Pour the soy milk into the saucepan and heat on a medium-low setting. Stir constantly as the milk begins to heat up. You want the milk to simmer, not boil, to prevent scorching.
Continue to heat the milk until it has reduced in volume to 1 cup.