'Nut King' Cake in Snickers Style No-Bake

Prepare the pan. Choose a square pan measuring about 20x20 cm. Line it thoroughly with baking paper, so that the paper extends beyond the edges of the pan. This will make it easier to remove the finished cake in one piece later. Smooth the paper with your hand to ensure it adheres to the bottom and sides.

In a medium-sized saucepan with a thick bottom, place 100g of butter, 150g of sugar, and 80ml of water. Heat over medium heat, stirring occasionally with a wooden spoon, until the butter and sugar are completely dissolved. Then increase the heat and bring the syrup to a boil. Cook for about 4-5 minutes without stirring, until the syrup thickens slightly.

Remove the saucepan with the hot syrup from the heat. Wait about 30 seconds. Now, working quickly, add all 200g of powdered milk and 5g (1 teaspoon) of vanilla extract. Immediately start vigorously mixing the mixture with a whisk or wooden spoon until all the ingredients are combined and there are no lumps. The mixture will be very thick and sticky.

Transfer the hot nougat mixture to the prepared mold. Since it is very sticky, smooth the surface using a spoon or spatula that has been moistened with water or greased with oil – this will prevent the mixture from sticking to the tool. Press the mixture down to the bottom, creating an even layer. Place the mold in the refrigerator for at least 30-40 minutes to allow the base to set.

In a clean saucepan with a thick bottom, place 200g of sugar and 50ml of water. Heat over medium power, without stirring, until the sugar dissolves. Increase the heat and cook the syrup until it takes on a deep amber color. Watch it closely, as caramel can burn easily. Once it reaches the right color, immediately remove it from the heat. Carefully add 70g of diced butter – the mixture will bubble vigorously and splatter! Stir vigorously until the butter melts. Then, very slowly, in a thin stream, pour in 120ml of heavy cream (at room temperature), while continuously stirring. Place the saucepan back on low heat and cook for another 1-2 minutes, stirring, until the caramel is smooth and uniform.

Remove the smooth caramel from the heat. Add 3 pinches (about 3g) of fine sea salt and 200g of roasted, salted peanuts. Mix everything thoroughly with a silicone spatula, ensuring that all the peanuts are evenly coated with caramel.

Remove the mold with the chilled nougat base from the refrigerator. Pour the prepared caramel-nut mixture over it. Spread it evenly across the entire surface using a spatula. Place the mold back in the refrigerator for at least 1 hour, so the caramel layer sets well and becomes firm.

Prepare the glaze. Chop the milk chocolate (200g) into small pieces and place it in a heatproof bowl. In a small saucepan, heat 50ml of heavy cream until it is very hot, but do not bring it to a boil (small bubbles will appear at the edges). Pour the hot cream over the chopped chocolate. Wait a minute without stirring, then gently mix everything with a whisk, starting from the center, until a smooth, shiny, and uniform glaze (ganache) forms.

Take the dough out of the refrigerator. Make sure the caramel layer is firm to the touch. Pour the prepared chocolate glaze on top and spread it evenly to create a smooth surface. If using, now is the time to sprinkle the top with sea salt flakes.

Place the entire mold in the refrigerator for the final chilling. The cake must set for at least 2-3 hours, preferably overnight. This time is essential for all the layers to set perfectly and meld together in flavor, making the cake easy to cut.

After cooling, carefully remove the cake from the pan by grabbing the protruding edges of the parchment paper and lifting them up. Place it on a cutting board. To achieve perfectly even and clean pieces, use a long, sharp knife dipped in boiling water and dried before each cut. Cut the cake into small squares (e.g., 3x4 or 4x4). Serve chilled.