Snickers Cheesecake Bars (Low FODMAP, Gluten Free)
For the Base
- 250 grams rice cookies
- 60 grams melted butter
For the Filling
- 500 grams lactose free cream cheese
- 1/2 cup caster sugar
- 1/2 cup peanut butter
- 1/2 cup roasted peanuts
For the Topping
- 1/4 cup caster sugar
- 25 grams butter
- 1/4 cup lactose free thickened cream
- 50 grams dark chocolate
Remove the butter (divided) and cream cheese from the fridge to soften.
Line and grease a standard square baking tin.
In a food processor, combine the rice cookies and melted butter until it forms a fine crumb. Press this into the bottom of the pan and place in the fridge to set.
Rinse out the food processor and then add in the cream cheese, caster sugar and peanut butter and blend until smooth and well combined.
Roughly chop the peanuts and fold them through the cheesecake mixture until evenly distributed.
Spread the cheesecake mixture over the base and return it to the fridge.
To make the caramel, add the caster sugar for the topping to a saucepan and set over medium heat. Stir until it has melted down and begun to go golden.
Remove the saucepan from the heat and add the butter. It will bubble immediately. Stir continuously until the mixture is smooth, and return to the heat for 30 seconds, continuing to stir.
Once again, remove the saucepan from the heat and pour in the cream. Once again, stir continuously as the mixture bubbles and return it to the heat. Continue to stir until the caramel has begun to thicken and is golden in colour.
Remove the tin from the fridge and immediately drizzle the caramel over the cheesecake filling, being careful of the hot caramel. It will not cover the surface entirely, so pour it bit by bit in slashing motions.
Melt the chocolate in the microwave, and then drizzle it over the top of the caramel using the same slashing motions.
Place the tin in the freezer for 10-15 minutes for the bars to set before cutting them.