Make Ahead

Snicker's Jar Budino

February 22, 2011
2 Ratings
  • Serves 4
Author Notes

There's this dessert that has taken Philadelphia by storm..its a Salted Caramel Butterscotch Budino. Chef Marcie Turney, who is a genius, makes it. As soon as you taste it you know that you will wake up in the middle of the night with a mad desire to have just one more bite! It's like god in dessert form, and heretic that I am, I am riffing off Marcie's fabulosity with this budino in a jar with the flavor of a Snickers bar, because Snicker's bars are delicious in their own way.

These are perfect for middle of the night eating in bed, if you indulge in such behavior, especially if you use the mason jars with lids, keeps everything nice and tidy till morning. - Aliwaks —Aliwaks

Test Kitchen Notes

The Snicker's Jar Budino perfectly layers the delightful flavors of a Snicker's bar with everyone's favorite, pudding! I would sub in unsalted butter as using salted butter I found made the budino a tiny bit on the salty side. As noted in the head note, this is the ideal treat to curl up on the couch with or sneak a few bites of at midnight. —rebecca_mongrain

What You'll Need
  • Nougat Budino
  • 2 tablespoons Honey
  • 1/2 cup packed light brown sugar
  • 2 teaspoons Kosher Salt
  • 1/4 cup water
  • 2 1/2 cups Half & Half
  • 1 large egg
  • 2 egg yolks
  • 3 tablespoons Cornstarch
  • 1 teaspoon vanilla extract or vanilla paste or vanilla powder (which is what I used today)
  • 1/2 cup finely chopped toasted hazelnuts or peanuts
  • 1/2 cup graham cracker crumbs
  • 2 tablespoons unsalted butter
  • 1/2 cup cajeta or dulce du leche, I use prepared cajeta because I like the tang, you can make your own or use what you like
  • 1/2 cup dark chocolate ganache
  • Dark Chocolate Ganache
  • 1/2 cup Chopped Dark Chocolate or Chocolate Chips
  • 1/4 cup half & half
  • 1 tablespoon Butter
  • 1 pinch kosher salt
  1. Nougat Budino
  2. In a saucepan, whisk together honey, sugar water & salt
  3. Bring to a boil, over medium flame stirring occasionally.. lower to a simmer, and simmer for about 5 minutes till it thickens and darkens... keep your eye on it.
  4. Remove from heat and pour in half and half, whisking as you go.
  5. In a separate heat proof bowl, whisk together eggs, egg yolks, and cornstarch
  6. Add the half & half mixture to the eggs in a Slow steady stream, whisking as you go, just like you were making a mayonnaise
  7. Strain the custard through a fine mesh sieve back into the sauce pan, over medium flame and start whisking
  8. Keep whisking, don't stop to answer the phone or feed the cat, its going to seem like it will never ever get thick and then it will, quickly, just when your wrist gets tired and you start to wonder if you did something wrong it will bubble and thicken like a little pool of lava.
  9. Remove from heat, you can set the sauce pan in a bowl of ice, but you don't have to, you can also strain it again till is silken, but you don't have to
  10. Melt butter in a saute pan and add nuts & crumbs, saute them until they are toasty and fragrant...this also happens rather fast
  11. Assembly: add a spoonful (tablespoon or so) of nut/crumb mixture, then fill jar half way with cooled custard, then add a dollop of cajeta then top with more custard, top the whole thing off with a spoonful of dark chocolate ganache & sprinkle with a few grains of fleur du sel
  12. Let cool in fridge for at least 2 hours, you can serve with a dollop of creme fraiche or very lightly sweetened whipped cream and a flurry of remaining nut/crumb mixture
  1. Dark Chocolate Ganache
  2. Bring Half & Half, Butter & Salt to a simmer
  3. Pour over chocolate, whisking as you go till smooth and pourable. It will thicken as it cools. You will have leftover ganache, it makes great hot chocolate , whisked into some hot milk or coffee...slather some on bread with a drizzle of olive oil and a bit of fleur du sel, dip apple & pretzels in to it...use as filling for cake...
Contest Entries

See what other Food52ers are saying.

  • Cheryle Hoefert Verish
    Cheryle Hoefert Verish
  • Midge
  • kmartinelli
  • Sagegreen
  • mrslarkin

16 Reviews

Cheryle H. July 22, 2015
Thanks, Aliwaks. I went ahead before reading your response and went with almost 2 tsp. They aren't assembled yet, but the pudding tastes good so far -can taste a nice touch of salt, but not too much.
Cheryle H. July 22, 2015
Is 1 tablespoon of salt correct?
Aliwaks July 22, 2015
Its a salted chocolate- Honestly so long ago since I wrote the recipe, looking at it I think It should be a teaspoon- I'd start less and add as you go till you like it
Aliwaks July 22, 2015
I just fixed it-
Cheryle H. July 25, 2015
Just tried the pudding - changing it to 1 tsp was a good move. I'd used almost 2 tsp before getting your reply, and it's edible, but saltier than we prefer.
Midge February 23, 2011
Seriously yum!
kmartinelli February 23, 2011
Oh wow this sounds good!!
Sagegreen February 22, 2011
What a delicious budino! I have only made one with semolina. This is up several notches!
Aliwaks February 22, 2011
Thx! I think Budino is just Italian for pudding not a particular type of pudding.
mrslarkin February 22, 2011
Yum!!!!!! Love the jar idea, too. I'd smuggle that into the movies, instead of my Snickers!
mrslarkin February 22, 2011
don't forget to enter this one!! I don't see it listed yet!
Aliwaks February 22, 2011
Godd lookin' out MrsL!... I re-typed this 3 times today, I kept hitting the back browser button by accident...and of course forgot to enter the contest. Doh!
hardlikearmour February 22, 2011
This sounds crazy-delicious! Love the jar idea. I could totally see being snuggled up on the sofa with a good movie and a jar full of budino.
Aliwaks February 22, 2011
And it doesn't take very long..maybe 20 minutes active time, then you have to wait till it cools, which is hard.
aargersi February 22, 2011
WOW and YUM and seriously - just the fact that you can safely toddle off to bed with this tasty jar of goodness makes it a winner. All hail the mighty Snickers!!!!
Aliwaks February 22, 2011
Thanks! Just had to do some quality control..need a nap or an espresso.