The Crafting Foodie

A simple recipe and crafting journal.

Baked Snickers Doughnuts

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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.

Baked Snickers Doughnuts|The Crafting Foodie

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.

Baked Snickers Doughnuts with Salted Caramel|The Crafting Foodie

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.

Baked Snickers Doughnuts with Chocolate Ganache|The Crafting Foodie

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.

Snickers Doughnuts|The Crafting Foodie

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!

Baked Snickers Doughnuts with Chocolate and Caramel|The Crafting Foodie

Baked Snickers Doughnuts
Prep time:
Cook time:
Total time:
Serves: 16 Doughnuts
Fluffy, vanilla doughnuts are dipped in chocolate, enrobed in salted caramel, sprinkled with crushed peanuts and drizzled with more chocolate!
Ingredients
  • For the Salted Caramel
  • 1/2 cup granulated sugar
  • 3 tbs unsalted butter
  • 1/4 cup plus 2 tbs heavy cream
  • 1/8 tsp sea salt
  • For the Doughnuts
  • 2 2/3 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 1/4 cup unsalted butter, melted
  • 1/4 cup vegetable oil
  • 3/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 2 large eggs at room temperature
  • 1 cup milk
  • For the Chocolate Ganache
  • 8 ounces of chocolate, chopped
  • 1 cup heavy cream
  • To Assemble the Doughnuts
  • 1/2 cup chopped, roasted, salted peanuts
Instructions
For the Salted Caramel
  1. In a heavy bottomed-saucepan, add the sugar.
  2. Allow the sugar to cook over medium heat, until it turns a dark, amber.
  3. Remove the sugar from the heat and add the butter and allow it to melt.
  4. Then add the cream. It will bubble, so add it carefully.
  5. Stir in the salt.
  6. Transfer the caramel to a separate container and allow it to cool.
For the Doughnuts
  1. Preheat the oven to 425 degrees F.
  2. Grease a doughnut pan with baking spray.
  3. In a medium bowl, combine the flour, baking powder, baking soda, and salt.
  4. In a large bowl, combine the oil and butter.
  5. Slowly add the sugar. Mix until combined.
  6. Add the vanilla and eggs. Mix until combined.
  7. Add the dry ingredients and milk in three different additions, alternating between the two. Starting and ending with the flour.
  8. Place the batter into a gallon-size tip top bag. Cut the corner of the bag.
  9. Pipe the batter into each doughnut mold. Fill about 2/3 full.
  10. Bake for about 8 minutes.
  11. Allow the doughnuts to cool for about 10 minutes, then turn them out on to a cooling rack to cool completely.
For the Ganache
  1. In a heavy-bottomed pan, place the cream. Bring the cream to a simmer.
  2. Place the chopped chocolate into the cream.
  3. Cover the pot with an airtight lid. Allow it to stand for 5 minutes without disturbing.
  4. After 5 minutes, mix the chocolate and cream until the ganache is smooth and shiny.
To Assemble the Doughnuts:
  1. Dip the top of each doughnut in the chocolate ganache.
  2. Place the chocolate topped doughnuts in the fridge to cool for about 15 minutes.
  3. Dip the chocolate covered doughnuts into the salted caramel.
  4. Sprinkle the doughnuts with chopped peanuts.
  5. Place the extra ganache in a zip-top bag. Snip the corner of the bag. Drizzle the doughnuts with the chocolate.

 

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Comments

  1. You had me a Snickers, my favorite guilty pleasure! These look DELICIOUS AND MOIST. I can’t believe this just happened…Made my Day! 🙂

    Reply

    • So great to hear from you Tonya! I’m so happy to make your day 🙂 My husband just saw the post, and he was reminiscing how much he loved these!

      Reply

    • I believe it Kristen! I worked with someone who didn’t like any fried food, so now I’ll believe anything when it comes to fried food 🙂 And, yes, these actually taste like a Snickers Bar, and I’m just like you – I’ll take a Snickers in any form!

      Reply

  7. Looks fabulous…must try.
    Question regarding the doughnut pan. Half of these turn out brown and the other half white….I noticed you frosted the dark side and I tend to frost the white side….is there a rule for this.
    Your frosting looks delicious…could you share if this hardens or does it tend to stay soft and a bit messy to eat?
    Keep up your great recipe sharing.

    Reply

    • Hi Lexy,
      Thanks so much for the great questions. You are right, the doughnuts definitely come out with one side substantially lighter than the other. I chose to frost the dark side because I felt like the browner side with a firmer crust, would hold up better to the gooey toppings better than the softer, lighter side. The toppings never completely harden – especially not the caramel. They are deliciously messy! Oh, and thanks for the kind words about my recipes. Cooking and baking are my passion, and I love sharing it with my readers, like you!
      Best,
      Aida

      Reply

    • Definitely, Enza. You could make the complete doughnuts – toppings and all, the night before. It won’t compromise them in any way. If you want to make them even more ahead of time, I would make the doughnuts, unfrosted. Once they’re completely cool, I’d stick them in a zip-top freezer bag, and freeze them. I’d let them defrost in the fridge over night. Then put the toppings on the night before serving. I hope that helps!

      Reply

  11. Dear Aida, You took baked donuts to the next level with these…what a treat! I have to give these a try soon…would love one with my morning coffee! xo, Catherine

    Reply

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