Brother Bobby’s Deep-Fried Snickers Bar

Name: Brother Bobby’s Deep-Fried Snickers Bar
Yield: 1 servings
Ingredients: 1 sheet puff pastry; 1 2.07-ounce Snickers bar, frozen; Oil for deep-frying; 1 scoop favorite ice cream; Hot fudge or caramel sauce; Powdered sugar

By Liz Smith

Updated August 30, 2020

Total Time: 15 minutes, plus 1 hour’s freezing
Rating: 3(5)
Comments: Read comments

In 2002, Liz Smith shared her brother Bobby’s recipe for a deep-fried Snickers bar with The New York Times Magazine, a few months after the 25th anniversary of the death of Elvis Presley. “Elvis led a life in which he snacked without guilt,” she wrote. “Although he never heard of it, he lived to the max the Greek philosophy eudaemonia, meaning ‘human flourishing.’ As part of his legacy he inspired several cookbooks — ‘Are You Hungry Tonight,’ ‘Fit for a King: The Elvis Presley Cookbook,’ ‘The Presley Family Cookbook’ (not to be confused with ‘The Presley Family and Friends Cookbook: A Cookbook and Memory Book From Those Who Knew Elvis Best’), ‘The I Love Elvis Cookbook,’ ‘Elvis in Hollywood’ and (the one I love best and keep in my library) ‘The Life and Cuisine of Elvis Presley.’’’

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Ingredients

Yield:1 serving

1 sheet puff pastry
1 2.07-ounce Snickers bar, frozen
Oil for deep-frying
1 scoop favorite ice cream
Hot fudge or caramel sauce
Powdered sugar

Ingredient Substitution Guide

Preparation

Step 1
Unfold the pastry and cut it into a 5-inch square. Cover and refrigerate the remaining pastry for another use. Unwrap the candy bar and place it diagonally across the sheet. Fold one of the long points over the bar. Lightly wet the other points with water until gummy. Fold up the short sides of the pastry onto the candy bar and press to seal them, making sure not to leave gaps at the corners. Bring up the remaining side of the pastry and press gently to seal the edges of the covered candy bar. Place in the freezer for 1 hour.
Step 2
In a small, deep saucepan, heat 1 ½ to 2 inches of oil to 375 degrees. Carefully slide the prepared candy bar into the oil and fry until it is crisp and golden and floats. Remove it with tongs, and drain it briefly on a paper towel. Place the bar in a shallow serving bowl. Place the ice cream to one side of it, drizzle the sauce over all and sprinkle with powdered sugar placed in a fine sieve.