Snickers Pastries

First, beat the egg yolks or whole eggs with a pinch of salt and sugar until pale, then reduce the mixer speed to low and add the milk, oil, and sift in the flour, baking powder, and cocoa powder.

Mix until just combined; do not overmix so the batter doesn't deflate.

Pour the batter onto a baking sheet lined with parchment paper and bake in a preheated oven at 180°C (350°F) for 15-20 minutes.

Let the baked sponge cake cool completely, then crumble it finely.

Whip the mascarpone with powdered sugar, add the heavy cream, and beat to stiff, uniform peaks.

Add the peanut butter and whip for just another 20-30 seconds.

Combine the sponge crumbs with the cream until a uniform mixture forms.

Flatten some of the chocolate mixture into a disc, place caramel in the center, shape into a ball, and freeze for a few hours.

Melt the chocolate, stir in the oil and chopped nuts, and mix until smooth.

Dip each ball into the chocolate glaze and place them on parchment paper.