Sugar — 2 tbsp

Sour cream — 200 g

Butter — 200 g

Cookies — 800 g

Cocoa powder — 4 tbsp

Caramelized milk — 380 g

Peanuts — 300 g

Pour caramelized milk into softened butter and beat up with a mixer until homogeneous condition. Crash cookies into small crumbs and mix it with butter cream. Put the resulted paste on a plate and form a cake. Roast peanuts into a pan over medium heat, cool it down, grind and spread on top. To prepare glaze, mix sour cream with sugar and cocoa powder and start heating it. While stirring, boil up, reduce heat and keep boiling for 5 minutes. Take it off the stove, add butter (50 g) and mix. Pour chocolate glaze over the peanuts and put the Snickers cake into a fridge for 2-3 hours.