Snickers – No-bake Cake

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	8 hrs 30 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

600 g biscuit (s) (shortbread biscuits)
200 g peanuts, unsalted, roasted in a pan
200 g butter
1 can condensed milk, sweetened (e.g. milkmaid)

For the glaze:

200 g sour cream
2 tablespoon sugar
4 tablespoon cocoa powder
50 g butter

Instructions

First boil the can of milkmaid, then it becomes caramel.
Chop the shortbread biscuits. Then mix the butter and milkmaid well. Mix this mixture with the crushed shortbread biscuits and form a base out of it on a cake plate. Spread the roasted peanuts on top.
For the glaze you have to mix sour cream, sugar and cocoa and bring to the boil. Simmer on medium level for 2 - 3 minutes while stirring. Then remove from the heat and add the butter, stir well and spread over the peanuts.
Immediately put in the refrigerator for 40 minutes and then you can decorate the cake as you wish. It is best to let the cake brew over the top.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.