Snicker-Ama – A No Bake Super Treat


Snicker-amaI honestly don’t remember when I came up with this Snicker-ama Tart, but I was sure happy I did.  It has several steps but half have to be done the day or several days before if desired.   it is the perfect dessert for a summer celebration when you don’t want to turn those ovens on.

My book, “European Tarts, Divinely Doable Desserts with Little or No Baking” is based on tarts made in 9″ or 11″ quiche pans with removable bottoms. ET Book coverWhile of the same general idea, this is a deep dish tart that is as easy as it is spectacular. Even the piped topping is as simple as it is pretty.  Remember, I’m the one with no talent with a piping bag so it has to be easy!

I have found in the ensuing years since closing the bakery, that all graham cracker crumbs are not the same.  Some take a little more butter, some a little less.  So my recommendation is to add 3/4 of the butter, stir with a large fork (like a meat fork) and if the crumbs won’t stick together add more butter.  If you accidentially add too much butter, add a few more crumbs.  Using a large fork helps mix the crumbs and butter more evenly.

About 2/3 of the crumbs are used for the sides and 1/3 for the bottom.

The caramel needs to be made at least the day ahead as does the beaten ganache.  I have no idea why, but if this ganache doesn’t sit overnight in the refrigerator, it seems to know it and won’t beat decently.  Speaking of beating, it is important to beat it with the paddle attachment until it holds stiff peaks.  But over beating will cause it to granulate and at that point it is ruined and can’t be brought back.  If you have doubts, stop beating with the machine and use a hand whisk to finish.  It will be easier to control this way.

I used this ganache at the bakery for a filling as well as a finish. While it will sit for several hours at room temperature just fine, it does have to be refrigerated to hold it longer.

When I was making this Snicker-Ama for photography I totally forgot to put the caramel in.  So much for not making mistakes!  If this happens to you and I hope it doesn’t,  just scoop out the filling and add the caramel layer as I did below.  No one will know if  you don’t tell them!  They will be so busy eating this they couldn’t possibly notice.

Ganache – for how to photos go to chocolate ganache
Using the ingredients below, prepare the ganache and refrigerate. This can be made several days ahead if desired.
1 1/2 cup cream
6 ounces (170 grams) chocolate

Heat cream to simmering. Off heat, add chocolate. Let sit for a few minutes. Whisk to incorporate chocolate. You may have to whisk every few minutes until no chocolate specks show. Refrigerate overnight. This must be made at least the day before, or several days before or it won’t whip.

Caramel  –  Make as called for on the Caramel blog.  Make as called, including the ingredients for at least the day before.

Chocolate Crumb CrustCrust ingredients 1 2/3 cups (7 ounces or 210 grams) graham cracker crumbs (buy them in crumbs or run the crackers through a food processor)
1/3 cup (1 1/2 ounce or 45 grams) cocoa – dutched or regular
1/2 cup (2 ounces or 60 grams) powdered sugar
10 tablespoons butter, melted

Mix crumbs, cocoa and powdered sugar together, dry ingred for crust in bowlrubbing between hands until cocoa and sugar lumps are gone.  dry ingred mixedAdd butter and toss with a fork until crumbs are completely coated.  mixing crust ingredientsSpray a 10 inch deep dish tart pan with removable bottom.  Pour 2/3 of the crumbs into the pan.  2/3 crust ingred in panSpread out evenly in the pan.  Crust ingredients leveled outScoot the crumbs evenly around the side of the pan. crust ingredients to the sides of panPress the crumbs against side.  Pressing against sides of panPress the remainder over the bottom of the pan. Bottom crust 1bottom crust 2Bottom crust 3Bottom crust 4Crust finishedThe sides are a bit thicker than the bottom.  A  10″ deep dish pie pan can be substituted but the tart cannot be removed to serve.

Spread the caramel (warm first in microwave for 10 to 20 seconds if necessary) evenly over the bottom of the crust. Set aside.Caramel inSpreading caramelCaramel spread

Snickers Mousse Filling
1/2 pound (225) Snickers pieces*
1 cup cream
1/2 pound (225 grams) smooth peanut butter
1/2 pound (225 grams) cream cheese, softened
4 tablespoons butter, softened (60 grams or 2 ounces)
2/3 cup (3 ounces or 85 grams) powdered sugar
1 teaspoon vanilla

*If snickers pieces are not available, use fun size snickers.  I cut them in fourths, snickersfreeze them, snickers, frozen piecesand place in a food processor to pulverize them.  snickers, processedAlternately, place in a plastic bag and then smash them with a meat mallet or hammer.  Don’t get the pieces too small.  They can vary in size.

In a mixing bowl, beat the cream until stiff. Cream in bowlCream whippedRemove the cream to another bowl.

In the same mixing bowl combine the peanut butter, cream cheese, butter, powdered sugar and vanilla. Mousse ingred in bowlBeat until smooth on medium. Beating 1Scrape down and raise mixer to high; beat until light in color. Mousse beating 2Add the snickers pieces, mix to incorporate. Snickerk's addedsnickers beatingScrape down and fold in the cream.cream inFolding cream inSpread the caramel over the bottom of the crust (microwaving it for 10 to 20 seconds to make is spreadable if necessary).  Or, if like me you realized you forgot the caramel, scoop out the mousse,Mousse scraped outadd the carmel and continue.

Pour the mousse into the crust spreading mousse in crustand spread evenly. Mousse spread evenly

To release the tart, we used a pointed offset spatula.  Pointed SpatulaWe placed it between the crust and the edge of the pan about ever 6 to 8 scallops. Releasing edge 1Releaseing edge 2Place it on a can and lower the side.Releasing on can

Beat the ganache on medium just until stiff enough to hold its shape well. Do not overbeat or it will become granular and unusable.Ganache in mixing bowlGanache beatingWhipped ganacheGanache on spatulaFit a piping bag with a number 8 open star tip  and fill the bag with beaten ganache.  Open Star TipStarting on the outside edge, pipe stars on the line between the filling and the crust.  Piping ganache 1 Piping ganache 1AContinue to pipe stars moving in toward the center. Piping Ganache 2Piping Ganache 2APiping Ganache 3Piping Ganache 3APiping Ganache 4Piping ganahe 4AIf you were overly generous and run out of ganache for the middle that’s fine.  It will become part of the design.

This Snicker-ama should be refrigerated until about thirty to forty minutes before serving.


Pastry has not only been my profession, but my passion. If there is anything in particular you would like to see or any questions about baking or pastry, please let me know. Be sure to subscribe so you don't miss a post!
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5 thoughts on “Snicker-Ama – A No Bake Super Treat

  1. Lindy @thekozynook

    In addition to snickers being my favorite candy bar, this delightful cake will allow me to learn new skills. I’m almost embarrassed to admit that I have never tried to prepare ganache and my only attempt to make caramel was disastrous. Your blog has renewed my determination to persevere until I have mastered these techniques. Your blog is a pleasure to browse and discover.

    1. hfletcher Post author

      Thanks Lindy: Ganache is simple – just don’t overheat it. You just want to be able to pipe it, like stiff whipped cream. As to caramel, you have to use a thermometer to get the temperature right. Other than that, it’s really easy. Good luck and let me know how it goes.

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