1. BOUNTY

Ingredients:

● Cream (20% fat) – 200 ml
● Coconut flakes – 200 g
● Milk chocolate – 300 g
● Sugar – 80 g
● Butter – 50 g

Cooking:

1. Melt butter, sugar and cream over low heat and remove from heat. Add coconut and mix thoroughly. We give the filling a shape and put it in the freezer for 1 hour
2. Next, we give the bounty a shape, cutting it into the necessary pieces.
3. Now let’s do the icing. To do this, melt the chocolate in a water bath. In order for it not to be very thick – add a little vegetable oil
4. Next, we take out one bar from the freezer, prick it with a toothpick, and dip it into chocolate. Put on a plate and wait until it hardens. We repeat the same with the rest of the bounty bars.
5. For decoration, you can also melt white chocolate and make a pattern. We remove to a cold place.

2. TWIX

Ingredients:

● Butter – 400g
● Flour – 2 cups
● Sugar – 0.5 cup
● Condensed milk – 2 bananas
● Milk chocolate – 300 g

Cooking:

1. Cut the butter into cubes (set aside 3 cubes for the caramel mass), add flour, sugar, maybe half a teaspoon of salt … mix everything, it’s best to use a blender, it will be much easier and faster!
2. Here is such a crumb turned out, now pour this crumb into a mold .. we tamp well, level it. We put in the oven at 180 degrees. for 20 minutes
3. Now we will cook the caramel mass in the pan! To do this, put 3 cubes of butter, pour 2 cans of condensed milk. We put on fire and begin to boil until the formation of caramel mass
4. The mass begins to thicken! And it’s done! (about 20 minutes to prepare our caramel mass)
5. On a completely cooled cake, spread the mass and level it well! Like this :)
6. We heat the chocolate in the microwave or in a water bath. I had 2 dessert and 1 milk chocolate bars. Pour the chocolate on top of the caramel…
… level well and put in the refrigerator for complete solidification.
7. Now take out … cut … and enjoy!

3. SNICKERS

Ingredients:

For the first layer:
● 200 g milk chocolate
● 50 g toffees
● 50 g butter

For the second layer:
● 4 tbsp. butter
● 1 glass of sugar
● 1/4 cup condensed milk
● 1 1/2 cups marshmallow cream
● 50 g peanut butter
● 1 tsp. vanillin
● 1 1/2 cups chopped salted peanuts

For the third layer:
● 400g toffees
● 1/4 cup heavy cream

For the fourth layer:
● 200g milk chocolate
● 50g toffees
● 50г butter

For marshmallow cream:
● 3 proteins
● 2 tbsp. spoons of jam
● 3 tbsp. spoons of sugar
● 1 tsp. gelatin
● 1/4 cup water
● 1/4 tsp. salt

Cooking:

1) For the first layer: В маленькой кастрюле на слабом огне растопить молочный шоколад, ириски и масло. Mix well until a homogeneous mass is formed. Pour the mixture into a baking sheet (22.5 cm x 32.5 cm) greased with oil. Using a spatula, smooth the surface of the mass and refrigerate.

2) For marshmallow cream: Желатин всыпать в воду, хорошенько перемешать и оставить на 40-50 минут набухать. Взбить белки с щепоткой salt. Strain the jam, mix with sugar. Cook for 7 minutes over low heat. Then gradually pour into the dissolved gelatin. Add beaten egg whites to it. Mix thoroughly. Close with cling film.

3) For the second layer: В средней кастрюльке растопить сливочное масло на среднем огне. Mix with sugar and condensed milk. After the mixture boils, cook for another 5 minutes, stirring constantly. Then remove from heat and quickly stir in the marshmallow cream, peanut butter and vanilla. Add nuts. Take the tray out of the refrigerator. Pour the marshmallow mixture over the first layer. Using a spatula, gently spread the mixture into an even layer. Remove to refrigerator.

4) For the third layer: Положить конфеты-ириски в среднюю кастрюльку. Mix with cream. Cook over low heat, stirring constantly, until the mixture is completely melted and has a uniform consistency. Take the tray out of the refrigerator. Pour the toffee mass over the second layer, smooth the surface of the mass with a spatula and refrigerate.

5) For the fourth layer: В маленькую кастрюльку добавить молочный шоколад, ириски и масло. Cook over low heat, stirring constantly until a homogeneous mass is formed. Pour over the third layer and smooth with a spatula. Place in refrigerator for at least 1 hour. Cut into squares, serve chilled.

4. RAFAELLO

Ingredients:

● coconut flakes – 250 g
● condensed milk – 200 g
● almonds – 100 g

Cooking:

The dessert will take about 15 minutes on the strength. Pour the coconut into a deep bowl and pour the condensed milk there.
Mix well. It will turn out such a sweet gruel. Let it stand for at least 1 hour, and if possible, then more. Traditionally, Raffaello is made with almonds, but any nuts can be used. In general, you can put dried apricots and prunes inside sweets, whatever you like.

Get ready to mold the candy. Pour the coconut flakes into a separate bowl, prepare a container for ready-made sweets and take the sweet mass and nuts directly. Make a cake out of sweet gruel with your hands, put a nut in the middle and, squeezing your palm, get a ball. Tweak it a little so that the shape is even and can be rolled in dry coconut. Ready! Light, delicate homemade Raffaello will be a great table decoration!