Peanut 'Snickers' Squares

Whisk the eggs with sugar until frothy (at least 5'), add water, oil, cocoa and mix well, add the weighed flour with baking powder and just gently work it in with a spatula, bake on a baking sheet lined with baking paper at 175°C for 15' (test with a spatula), let it cool.

For the caramel, we mix date paste with peanut butter and water, we should get a smooth consistency (not too thin), but so that it can be spread a little (we add water as needed for the desired consistency), we spread it on the chocolate base, add finely chopped peanuts.

For the cream, we mix cottage cheese with 150ml of whipping cream and mascarpone with vanilla sugar with a mixer until stiff, then spread it on the caramel layer.

Heat the remaining 100ml of cream in a pot (it should not boil), add the broken chocolate pieces and stir until smooth, spread it on the cream and leave it overnight in the refrigerator.