Nutty sheet cake with peanuts (Print Version)

# Ingredients:

→ Dough Base

01 - 3/4 cup (175g) softened butter
02 - 1/3 cup (80g) white sugar
03 - 1/3 cup (80g) brown sugar
04 - 1 teaspoon vanilla paste
05 - 3 large eggs
06 - 3/4 cup (100g) spelt flour
07 - 1 teaspoon ground cinnamon
08 - 2 teaspoons cream of tartar baking powder

→ Mix-ins

09 - 1/2 cup (80g) chocolate chips
10 - 1/2 cup (60g) unsalted chopped peanuts
11 - 1 1/2 cups (150g) ground hazelnuts
12 - 1/3 cup (80g) plain yogurt

→ For the Topping

13 - 1 package chocolate glaze
14 - 3 tablespoons chopped peanuts (preferably salted)

# Instructions:

01 - Preheat your oven to 350°F (180°C) fan/convection and chop the peanuts into bite-sized pieces. Line your baking sheet with parchment paper.
02 - Beat the butter with both types of sugar and the vanilla paste until creamy. Add the eggs one at a time, beating until the mixture is light and fluffy with a uniform consistency.
03 - Mix the baking powder, flour, and cinnamon in a bowl, then briefly fold this mixture into the batter. Gently fold in the chocolate chips and all the nuts. Finally, add the yogurt to the batter – this makes it especially moist!
04 - Spread the finished batter onto your prepared baking sheet and smooth it out evenly.
05 - Place the cake in the preheated oven and bake for approximately 30 minutes. Toward the end, do a toothpick test – if batter still sticks to the wooden toothpick, your cake needs a bit longer.
06 - Let your cake cool completely before removing it from the pan. Then carefully melt the chocolate glaze in a double boiler and spread it evenly over the cake with a pastry brush. Finally, sprinkle the chopped peanuts over the top while the glaze is still soft.

# Notes:

01 - Salted peanuts as a topping provide a wonderful contrast to the sweet chocolate – just like in the original Snickers bar!
02 - This cake is an evolution of my popular nut cake made in a loaf pan. All testers were absolutely thrilled!
03 - If you find the cake too sweet, you can reduce the sugar slightly.
04 - Feeling experimental? Try other nuts instead of peanuts – almonds, walnuts, or a mixture also taste great.
05 - This recipe is intended for a small baking sheet. For a large sheet or for school events, simply double all ingredients.
06 - For a gluten-free version, you can replace the flour with additional ground nuts or use gluten-free flour.

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