A few weeks ago I posted these Sweet and Salty Caramel Brownies (which are pretty much Snickers brownies), and they’ve already been in heavy rotation. Every cookout, every play date, every everything, for the past few weeks has included me toting a tray of the brownies around with me. Since the chocolate, salted caramel, and nuts were so darn popular, I decided to make a Baked Snickers Doughnut.
A few weeks ago I was on Instagram (Which, by the way, I’m officially now on, so if you aren’t already following me, you can by clicking here.) I came across a photo of a Snickers Doughnut. It looked so good, but the user who uploaded the photo, gave zero info on the sweet treat. So, the resourceful baker that I am, I came up with my own version, and here you have it a Baked Snickers Doughnut.
If you follow along at The Crafting Foodie, you know how much we love fried doughnuts. These Apple Pie Jelly Doughnuts and Nutella Stuffed Doughnuts are just two examples of my love for fried circles of dough. But, for this treat, I decided to bake the doughnut instead. Before you jump to any conclusions about the inferiority of my Baked Snickers Doughnut, hold up just one minute. While it’s not fried, it’s still a fluffy, moist doughnut with a crunchy exterior.
Plus, can you seriously turn away from the beauty that is this Baked Snickers Doughnut? I know I can’t 😉
These beauties are made with a fluffy, light, moist vanilla cake doughnut base. Then it’s dunked in some chocolate ganache. The ganache it topped off with another dip into homemade salted caramel. While the caramel is still fresh, the Baked Snickers Doughnut is sprinkled with a generous amount of chopped, salted peanuts, and drizzled with more chocolate ganache.
After eating one of these, Mr. Crafting Foodie marveled that they actually taste just like a Snickers bar. And that my friends, was the ultimate compliment!
- ½ cup granulated sugar
- 3 tbs unsalted butter
- ¼ cup plus 2 tbs heavy cream
- ⅛ tsp sea salt
- 2⅔ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¾ tsp salt
- ¼ cup unsalted butter, melted
- ¼ cup vegetable oil
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- 2 large eggs at room temperature
- 1 cup milk
- 8 ounces of chocolate, chopped
- 1 cup heavy cream
- ½ cup chopped, roasted, salted peanuts
- In a heavy bottomed-saucepan, add the sugar.
- Allow the sugar to cook over medium heat, until it turns a dark, amber.
- Remove the sugar from the heat and add the butter and allow it to melt.
- Then add the cream. It will bubble, so add it carefully.
- Stir in the salt.
- Transfer the caramel to a separate container and allow it to cool.
- Preheat the oven to 425 degrees F.
- Grease a doughnut pan with baking spray.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt.
- In a large bowl, combine the oil and butter.
- Slowly add the sugar. Mix until combined.
- Add the vanilla and eggs. Mix until combined.
- Add the dry ingredients and milk in three different additions, alternating between the two. Starting and ending with the flour.
- Place the batter into a gallon-size tip top bag. Cut the corner of the bag.
- Pipe the batter into each doughnut mold. Fill about ⅔ full.
- Bake for about 8 minutes.
- Allow the doughnuts to cool for about 10 minutes, then turn them out on to a cooling rack to cool completely.
- In a heavy-bottomed pan, place the cream. Bring the cream to a simmer.
- Place the chopped chocolate into the cream.
- Cover the pot with an airtight lid. Allow it to stand for 5 minutes without disturbing.
- After 5 minutes, mix the chocolate and cream until the ganache is smooth and shiny.
- Dip the top of each doughnut in the chocolate ganache.
- Place the chocolate topped doughnuts in the fridge to cool for about 15 minutes.
- Dip the chocolate covered doughnuts into the salted caramel.
- Sprinkle the doughnuts with chopped peanuts.
- Place the extra ganache in a zip-top bag. Snip the corner of the bag. Drizzle the doughnuts with the chocolate.
This post is linked to these awesome parties.