Chocolate Praline Log
Praline:
1/2 cup crushed peanuts
1/2 cup water
1 cup castor sugar
Log:
600ml thickened cream
2 tablespoons icing sugar
2 snickers bars, finely chopped
packet chocolate biscuits
Praline: Spread nuts in a single layer over a greased oven tray. Dissolve sugar in water over a low heat; bring to the boil. Boil until golden brown without stirring mixture. (Hard ball stage) Pour hot toffee over nuts and stand until set. Finely crush toffee and store in a screw top jar in the fridge until needed.
Log: Beat cream and icing sugar to firm peaks. Divide cream mixture in half and stir snickers into one half. Use a little of the other (snickersless) half to spread down the centre of a rectangle platter. Sandwich cookies together with snickers-cream and arrange in a row down the cream just spread on platter. Spread remaining snickersless cream over the log. Cover loosely and refrigerate overnight. Press praline all over the log before serving.