Vegan snickers. There's no denying that a snickers candy bar is one of the most
iconic fabrics of sugar drugs ever made. But what is it? Calm down Hulk. This thing could turn you
in the baby yoda after one bite. It's a family of confections made from sugar that's firm and soft,
chewy and nutty, roasted or toasted, whipped and then later dipped. And that's just the first layer.
The nougat. Yes my friends everything from this controlled substance comes from Mars and it
doesn't matter where you are. Grocery store, gas station, car wash, laundry mat, it's delivered to
you right there in cheap plastic. It's legal with no prescription and sometimes it's free.
You know that day, no matter your age, you can wear a mask and talk to strangers but it's okay
because it's dark outside and they're giving away free candy. Oh and the bar, it's not vegan.
But it's okay. You got me and we're hungry. So why wait? Let's give the vegan community
two things to snicker about.
(upbeat music playing)
We're gonna make the most epic candy bar that you've ever tasted
and you don't even have to bake it. Just share this video with your friends and family and tag
Snickers so I can school them on how to take care of the vegan community. We're starting out
with an 8x8 pan. Any bigger these things are going to look like an area rug. Any smaller and this may
look like something left behind in the toilet. But it's still going to taste good. Coat it with
neutral oil or vegan butter. And give the pan some parchment paper dumbo ear. We're going to start
out making the first layer and we need to build this thing from the inside out grab a shmedium
sized cauldron. And add in your peanut butter, maple syrup, vanilla, and optional coconut oil. The coconut
oil is used to make things a little smoother and make the peanut butter easier to mix. If
you turn your peanut butter out and it does this, then use a little oil. Otherwise if you turn your
peanut butter out and it's running out of there like a haunted house then no oil needed. Mix this
together until homogenous. I forgot my hand mixer so I did this by hand until I didn't. Here she is.
I call her Maria. Then I always try to sing that song to her. So after dumping in your almond flour
and powdered sugar, grab Maria and as loud as you can say (♪singing♪) Maria Maria
Mix together and notice your texture should be significantly different at this point. Which is
what you want. Visually this may appear dry but it's far from it. It's clumpy.
It's sort of like cookie dough and yes this is edible. Once you dump this all into the pan
even it out. This isn't a school project. Nobody wants to see your rendition of the Appalachian
mountains. Alright congratulations layer one, your nougat layer, is complete. Now layer two .
The hardest layer of them all. Carefully drop some peanuts on the first layer. Scatter them
like you're hiding eggs for Easter, making sure to get them across the entire cube. And that's it .
Layer two is complete. You thought when I said hardest I meant no no hardest as in crunchy, silly.
Obviously. Set that aside and on to the next layer. Welcome to layer 3.
Also known as the caramel layer. We're making the most authentic caramel layer. I mean
this is the type of caramel that stretches as if it's been doing yoga for 10 years. Leaving
those like strings after you bite it. Like just slapping you on the side of your face
that you can't even feel. You be in front of your boss with caramel on your face like
Sup. Into a saucepan, add water, corn syrup, and cane sugar. Stir that around making sure all of your dry
sugar is moistened before moving on. Next get your pot over medium heat, add in your candy thermometer
and bring it to a boil. At this point do not touch it. Don't mix it, just let it do its thing. If you do,
you're out. You lost the squid game. So you know what happens. While you wait, don't go too far.
I typically would chop my butter into cubes and measure out my coconut milk. You're waiting until
the mixture reaches 320 degrees fahrenheit. During this time, the mixture will have a slightly nutty,
somewhat burnt like aroma. Once you're at the necessary temperature, add in your butter and
coconut milk. Either in parts or if you made this a few times you may be comfortable doing it all at
once. Stir this around with a wooden spatula. I use the candy thermometer, because I don't feel like
making another dirty dish. Just be careful because the mixture is going to bubble pretty vigorously.
Once you add those in. At this point your mixture would have dropped down in temperature. You're
going to keep cooking the mixture until it gets back up to 240 degrees fahrenheit. I forgot to
record this, but also forgot to add it, but typically here at the end I would add in a little
bit more vanilla, stir it around and then toss in some few extra peanuts. Well because I like nuts.
This mixture is like lava, so carefully pour into your pan, then tilt your pan
here and there, to make sure this layer gets leveled. You're going to give this some time
to set up and then you're gonna come back with the finale of this show. From here your last layer
is chocolate. And I mean who doesn't love a solid, chocolate man. I mean layer. To hold things together.
Start out by pulling on the wings of your pan to remove the brick. Invert the substance onto
the table and begin to cut into your preferred dosage size. Okay so two quick tips. Sometimes
I'll chill the pan before dipping everything in chocolate. This actually helps me keep everything
firm and also for me it's just easier to shape. The downside to that is it's kind of harder to
cut through the caramel once it's cold. Also I invert the pan when I dump it out because the
caramel layer is more firm than the nougat layer. Therefore the nougat layer won't spread or smash
when trying to cut though the caramel. At this point if all went well you know what time it is
(upbeat music playing)
Thank you so much for watching. I love you guys. Don't forget to check out our
other youtube channel at Believe in Good Sound. And as always, believe in good. Peace.