🍫🥜 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

Prep Time 1

Cook Time 25

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.