Ditch the holiday leftovers. This no‑bake Snickers cake recipe is breaking popularity records

This dessert works well for various occasions, and I plan to serve it at my New Year's Eve house party. From experience, guests are always intrigued by the delicious dishes on the dining table. I'd recommend grabbing a slice quickly because it won't be long before only crumbs remain.

Ingredients:

                                  
• About 3 cups of butter biscuits (halved with cocoa ones, if desired),
• About 1 cup of milk,
• About 0.88 cups of butter,
• About 2.44 cups of powdered milk,
• 1/2 cup of sugar,
• A can of caramel fudge,
• About 1.31 cups of salted peanuts,
• About 0.44 cups of chocolate,
• 1 tablespoon of oil.

Directions:

                                  
1. Add sugar, milk, and butter into a pot and heat to melt the butter. Afterward, remove from the heat and set it aside to cool.
2. While waiting, roast the nuts in a dry frying pan.
3. Melt the chocolate using a water bath. Once fully melted, incorporate a tablespoon of oil, stirring to combine.
4. Transfer the cooled butter and milk mixture to a bowl and stir in the powdered milk until a homogeneous mass is achieved. If the mixture is too thin, add more powdered milk as necessary.
5. Arrange a layer of cookies on a baking tray lined with baking paper. Pour half of the dairy mixture over the cookies, then add another layer of cookies over top.
6. Spread half the caramel fudge over the layered biscuits.
7. Continue the process by adding another layer of cookies, dairy mixture, more cookies, and finally, the remaining caramel.
8. Sprinkle the cake with the roasted nuts and drizzle the melted chocolate over the top.
9. Refrigerate the cake for at least 4 hours, though leaving it overnight is preferable.