Loaded Snickers mud cake

snickers mud cake

This is the perfect cake for all Snickers lovers. Loaded Snickers mud cake (Snickerskladdkaka)! So this is not a mud cake with some hint of Snickers or caramel and peanuts. This is almost more Snickers than mud cake! The perfect combination of chocolate, peanuts, marshmallow fluff and homecooked chewy caramel. I had the idea of using the peanuts and caramel, and my classic mud cake, and then I got the idea om using marshmallow fluff from this recipe. Such a great idea, and it creates the perfect Snickers feeling. I decreased the amount of peanut butter in it, and it turned out perfect.

Give it a try or try some of my other mud cakes! Maybe with salted caramel or After Eight?

The super loaded Snickers mud cake (Snickerskladdkaka)

  • 100 g salted butter, melted
  • 2 eggs
  • 2.5 dl sugar
  • 1 dl flour
  • 4 tbsp cacao powder
  • 2 tsp vanilla sugar
  • 0.5 tsp salt
  • 1 pack marshmallow fluff (213 g)
  • 1 dl smooth peanut butter (I use sugar-free)
  • 25 g salted butter, melted
  • 1.5 dl sugar
  • 1.5 dl whipping cream
  • 0.75 dl light syrup
  • 2 tsp vanilla sugar
  • 2 dl peanuts, salted
  • 50-75 g dark chocolate, melted

Mud cake:

Preheat the oven to 175 degrees C and grease a baking tin (I use a round 23 cm).

Mix the eggs and sugar lightly. Sift the dry ingredients into the batter, add the melted butter, and gently mix it together into a smooth batter. Overmixing the batter will cause a fluffy and dry cake, so be careful.

Pour into the tin and bake for 17-21 minutes, depending on how muddy cake you want. I like 20 minutes, but I like crispy edges.

Let it cool in the fridge fo best result.

Marshmallow layer:

Heat the peanut butter few seconds in the microwave oven, so it becomes lukewarm. Mix with the marshmallow fluff and spread on top of the mud cake.

Caramel and peanut topping:

Add butter, sugar, cream, syrup and vanilla sugar in a saucepan and let it boil until it reaches 119-120 degrees C. You can stir with a spoon in the beginning, but don’t stir too much while boiling. When it reaches 119-120 degrees, remove the saucepan from the heat (Longer time will give you a chewier caramel). Stir around and let cool a few minutes until it becomes thicker. Mix in the peanuts and cover the mud cake.

Let it chill in the fridge while you melt the chocolate. Cover the cake in chocolate or drizzle on top of the caramel. Let cool until chocolate has stabilized. Enjoy!

Variation ideas for this fika

If you want more mud cake, and less topping, make half of the peanut filling and half of the caramel topping. But why would you like that? 😉

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