Line a 20cm (8in) loose-based tin with cling film. Mix biscuit crumbs with butter and press into tin.
2
In a small bowl, sprinkle gelatine over 4 tablespoons cold water and leave for 10 minutes. Place the bowl over a pan of hot water and stir until gelatine has dissolved.
3
In a large bowl, beat together soft cheese, icing sugar, peanut butter and vanilla. Fold in gelatine, whipped cream and four chopped Snickers bars. Spoon into lined tin and chill for at least 4 hours until firm.
4
To serve, remove from tin, drizzle with caramel sauce, if using, and pile remaining Snickers pieces in centre.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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