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Photo: Ben Fink
My assistant has been working on perfecting the classic Snickers bar. Her latest version actually transcends the store-bought ones. I make a double batch of them and store one in the freezer. I think they might even be better when served frozen. You decide.

Hedy Goldsmith is executive pastry chef for The Genuine Hospitality Group, including Michael’s Genuine in Miami. Her first cookbook, Baking Out Loud: Fun Desserts With Big Flavors, comes out this week, and she’s offering a preview with a few recipes on Food Republic.

My assistant, Amy, has been working on perfecting the classic Snickers bar. Every new batch of caramel and peanut bars she makes comes closer to the real deal. No, let me rephrase: Amy’s version transcends the store-bought ones, making her creation our most popular brunch item in the Hedy’s Childhood Treats section of the menu at Michael’s Genuine Food & Drink. Thanks for this one, Amers!

I make a double batch of these and store one in the freezer. I think they might even be better when served frozen. You decide.