I think I might be becoming Brilynn, which isn´t a bad thing at all, but I´m talking about her Dorie obsession here, so I´m a bit worried. You see, the first hurdle of choosing the first recipe from the book was sorted out, and now I can´t stop!
This isn´t good in terms of variety and my hips are screaming loudly at this point, but I´ll just have to keep inventing dinner parties and lunches to have people eat the stuff.
Case in point, these amazing “snickery squares” I made for father´s day last Sunday, which thanks to my little helpers I just consumed a little square of!
Basically they are pure evil: a pie crust, followed by caramelized salted peanuts, dulce de leche and a chocolate glaze. You can´t really go wrong here, and I think the caramelized salted peanuts are genius because they act as a perfect balance for the extreme sweetness of dulce de leche… plus, the crunch isn´t bad either.
And I had the whole thing ready in a bit over half an hour because I had frozen leftover dough from the pastafrola I made a couple of weeks ago so I just used that. One bit of advice here: try to find a thick dulce de leche as you don´t want it spilling out from the sides. In Argentina there´s a special type of dulce de leche called “dulce de leche repostero/de repostería” which is quite thicker than the regular type and is specially made for cakes and such. But I know it must be difficult to find elsewhere, so just try to get a brand that you know is quite thick. Last word of advice: get dulce de leche, which is made out of cow´s milk, instead of Mexican cajeta, which is made out of goat´s milk, the flavor is completely different. Some good brands I know: La Serenísima, Conaprole (my personal favorite), Havanna, Chimbote, La Salamandra.
Ok, now I´ve dispensed all the advice you needed, and probably some more, go and make some grown-up Snickers… just make sure you have someone around to help you eat them, and a big glass of milk!
For the recipe, head off to Peabody´s site, which also happens to have some of the best food porn on the net.