Ever had a Snickers Apple? They sell them at the Rocky Mountain Chocolate Factory for entirely too many dollars, but when someone dips an apple in caramel, smothers it in Snickers and peanuts, and then drizzles chocolate on top? I have a tendency to be willing to part with entirely too many dollars.
But not anymore.
After the topic of Snickers Apples came up on twitter one day, it occurred to me that I should be able to have the same thing in dip form. So I moseyed up to Dr. Google and asked him for a Snickers Dip recipe. Dr. Google looked at me like I was crazy. "No such thing!" he declared.
Seriously, how is it possible that no one has ever concocted a Snickers Dip and told the internet about it? I was stunned. So stunned that I decided right then and there to fix the Snickers Dip void in this online world. Not only did I make Snickers Dip, but then I took it to a gathering of brutally honest people who declared it the greatest thing ever. I do believe I have created a new form of diabetes, and it's worth every calorie.
But, y'know, you eat it with apple slices, so those calories don't count. Or something.
Just like a Snickers bar, this dip is made in layers. You'll start with your "nougat," then add your peanuts, caramel, and chocolate.
For the nougat you'll need:
1 8-oz package of cream cheese, softened
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 6-oz container plain Greek yogurt
1/2 cup peanut butter
For the caramel you'll need:
1/2 cup butter
1/2 cup light corn syrup
1 cup brown sugar
1 can sweetened condensed milk
For the chocolate you'll need:
2 cups milk chocolate chips
1/2 cup milk (I used non-fat milk because why not? That cancels out the sweetened condensed milk, right?)
You'll also need:
1-2 cups peanuts
4-5 miniature Snickers, sliced (optional)
To make the nougat:
Mix the cream cheese, brown sugar, vanilla, yogurt, and peanut butter in a medium bowl with an electric mixer at low speed. Then spread your "nougat" across the bottom of a 9" x 13" pan. (I used a smaller size pan and regretted it. Very thin layers would be better.)
Now top that with 1-2 cups of peanuts. I vote that more peanuts are better, but whatever. You do what you want.
Next up, it's time for some caramel. You could take the easy way out and buy a container of caramel dip. Marzetti's makes a good one that is available in the produce section of most grocery stores. But, if you're ambitious, you can make your own caramel sauce. That's what I did.
To make the caramel:
Melt your butter over medium-low heat in a saucepan. Slowly stir in the corn syrup, using a whisk to stir. Add the brown sugar, continuing to stir. Top off the sugar coma with the sweetened condensed milk. Stir well until all of the ingredients are fully blended.
Place the caramel in the fridge or freezer for a few minutes to cool it off before pouring it over the peanuts. I would have photographs of this step, but I was too busy remembering that it's a really bad idea to try to sample caramel while it's still OMFREAKINDOGS hot. Which it will be when you take it off the stove. Learn from my mistakes, folks.
To make the Chocolate:
Warm the milk in a saucepan over medium-low heat. Gradually add the chocolate chips, stirring constantly. You'll end up with what looks like chocolate sauce. Thanks to the milk, it won't harden when you put it in the fridge or freezer for a few minutes to cool a bit.
Once your caramel and chocolate are warm but not hot, pour them over the peanuts--caramel first, obviously. Top the whole thing with a few more peanuts and some sliced Snickers, if you so desire.
Serve the Snickers Dip with apple slices so that you can declare it "healthy." Or something.
Or just grab a spoon. I won't tell.
Psst...Rachel has more recipes over here.