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🍫🥜 Snickers Tartlets – A Caramel-Chocolate Treat with a Crunchy Twist

Inspired by the iconic Snickers bar, these elegant tartlets combine salted peanuts, milk chocolate, and silky caramel mousse in a refined dessert form.
These Snickers tartlets feature caramel mousse, chocolate cream, and crunchy peanuts in buttery tart shells – a gourmet version of your favorite candy bar.
If you love the nostalgic taste of Snickers, you're going to adore these Snickers Tartlets. They combine all the classic elements – chocolate, caramel, and salted peanuts – in a more refined, bite-sized form. Built on a buttery short crust base, each tart holds a layer of silky chocolate ganache, rich dulce de leche, and a topping of chopped peanuts. What makes them truly shine is the glossy caramelized white chocolate mousse, finished with a shimmering caramel glaze.
These have been tested and refined many times, and the results are pure indulgence. Serve them as a showstopper dessert or bring them out for special guests – they’ll disappear in no time!
Keywords: Snickers dessert, caramel tartlets, chocolate peanut mousse cake, mini tart recipes
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Prep Time 1 hour
Cook Time 25 minutes

Ingredients
  

✳️ Caramel Mousse

  • 2 gelatin sheets
  • 175 g caramelized white chocolate e.g., Gold by Callebaut
  • 250 ml heavy cream

✳️ Shortcrust Tart Shells

  • 150 g all-purpose flour
  • 40 g powdered sugar
  • 1 pinch of salt
  • ½ egg
  • 85 g cold butter cubed

✳️ Filling

  • 50 ml heavy cream
  • 75 g milk chocolate chopped
  • 6 tbsp dulce de leche e.g., Tørsleffs
  • 100 g salted peanuts roughly chopped

✳️ Caramel Glaze

  • 1½ gelatin sheets
  • 50 ml milk
  • 70 g glucose syrup
  • 100 g caramelized white chocolate
  • 60 g neutral mirror glaze miroir gel
  • Optional: edible gold dust

Instructions
 

Caramel Mousse

  • Soak gelatin in cold water.
  • Melt the chocolate gently in a double boiler or microwave.
  • Heat 50 ml cream, dissolve the gelatin in it, then stir into the melted chocolate.
  • Whip the remaining cream to soft peaks. Once the chocolate mix is cool, fold in the whipped cream.
  • Pour the mousse into silicone molds and freeze until solid.

Tart Shells

  • Mix flour, powdered sugar, and salt. Add cold butter and rub in until the mixture resembles breadcrumbs.
  • Lightly beat the egg and use it to bring the dough together. Wrap and chill for 20–30 minutes.
  • Preheat oven to 200°C. Roll out the dough and line six small tart rings.
  • Bake for 12 minutes, then let cool completely.

Chocolate & Caramel Filling

  • Melt chocolate. Heat the cream and pour over the chocolate. Stir until smooth.
  • Spoon a layer into each tart shell, filling about ⅓ of the way. Let it set.
  • Spread a tablespoon of dulce de leche on top.
  • Sprinkle with chopped peanuts, keeping them below the tart’s rim. Chill until firm.

Caramel Glaze

  • Soak gelatin in cold water.
  • Heat milk and glucose until fully dissolved, then stir in gelatin.
  • Pour over chopped chocolate. Mix until smooth.
  • Add miroir gel and optional gold dust. Blend with an immersion blender (angled, no air bubbles).
  • Let the glaze cool to 34–35°C.

🧩 Final Assembly

  • Unmold the frozen caramel mousses and place them on a wire rack with parchment underneath.
  • Pour the caramel glaze over each mousse.
  • Carefully lift each glazed dome and place it onto a tart shell.
  • Refrigerate for 30 minutes before decorating and serving.

Notes

📌 Notes

  • The glaze makes enough for 12 mousses. Store the leftover in the fridge and reheat gently for future use.
  • Best served slightly chilled, after allowing the mousse to soften a little.