Pimp That Snack

Drifter

After several weeks of planning to pimp a snack, myself and a friend decided to try and think of a snack that hadn’t yet been pimped. After much deliberation we decided on pimping a Drifter.

In a bid to burst the Drifter pimping cherry, we decided we needed to move fast and so it was down to me to consider the ingredients we would need, and to go out and get them. So that’s what I did. The ingredients were as follows:

Ingredients on the hob: bags of Werther's Originals, Dairy Milk bars, ice cream wafers, margarine and sugar

3 x Bag of Soft Toffees
1 x 500g Bag of Caster Sugar
2 x Pack of Ice Cream Wafers
2 x Pack of Chocolate Bars
1 x Tub of Margarine
1 x Tub of Hot Chocolate Powder

Having bought the ingredients in such haste, they then proceeded to sit in the kitchen for a week in a bag.

As is the way of life, situations change, and it was soon apparent that no longer would the Drifter pimp be a team effort. I was going to have to go it alone!!!

It was time to take action, and after a week of ‘careful consideration’, the pimp was no longer going to be a thing of myth, I was going to bring this beast to life!!!!

I started by mixing a tablespoonful of margarine with lots of caster sugar and some drinking chocolate powder in a small dish to create the mysterious chocolate paste that bind wafers together in most wafer based chocolate bars.

Melted chocolate in a small terracotta dish with a pastry brush resting in it

This Paste would now act as the cement in my ‘wafer wall’. I spread the paste on top of three wafers then laid them out together length ways. For the next layer, I applied the paste in the same way but staggered the wafers on top of the first layer, much like bricks are staggered when building a wall. I continued this process until I had a ten layer wafer.

A long stack of ice cream wafers glued together with chocolate on baking paper

After what was a long, and by the end, a somewhat boring process, I knew all too well I was going to have to do it all over again for the second finger, but I suffered for the greater good and all in the name of good Pimping.

Two layered wafer blocks side by side on baking paper, forming the bar's core

Wafers complete, it was now time for the fun part. Melting stuff!!!!

I took a Pyrex dish and greased it with some margarine in the vain hope that it would stop the toffee sticking to it so much. Yeah right, who was I trying to kid? I then unwrapped the toffees and put them in the bowl until it was full up. To the microwave!

Dozens of Werther's Originals being unwrapped, wrappers scattered across the worktop, a few in a bowl

I blasted the toffees for 30 seconds at first and then shots of 10 seconds until I was happy that they were fully melted. I then poured the hot toffee over the first finger, making sure that I poured too much on top so that it would run down the sides of the wafer as well coating it entirely. For any gaps in the toffee, I used a palette knife to try and spread it so the wafer was completely covered, however, I misjudged quite how tricky melted toffee can be to manipulate.

A wafer block coated in a thick glossy layer of melted toffee on baking paper

I then proceeded to do the same with the second finger, but whilst pouring the toffee this time, I realised that I probably wasn’t going to have enough left to coat the entire thing, and the toffee wasn’t as easy to pour this time, since it had cooled slightly, despite leaving it over a pan of boiling water.

I eventually managed to coat the whole of the second finger, although it did look a bit disastrous, I wasn’t too worried, I figured it would be easy enough to trim it down once it was cool.

I placed the fingers in the fridge to cool whilst I melted the chocolate down for the final coating.

Once they were cool, I trimmed off the excess toffee with a big sharp knife.

Two toffee-coated wafer bars set side by side on baking paper, knife behind

I cleaned the toffee bowl ready to melt down the chocolate. I used approximately 10 small chocolate bars and broke them into small pieces for quicker melting.

Torn-open Dairy Milk bars and a cleaver on the worktop, chocolate ready to melt

Once the chocolate was melted, I poured it over the fingers in the same way as the toffee so as to cover the sides and ends as well, spreading bare areas to cover the gaps. Melted chocolate is a lot less runny than I expected.

I then put them both in the fridge to cool.

The chocolate-coated bar chilling on baking paper on a fridge shelf above the groceries

I left the fingers in overnight, since not only is melted chocolate less runny than I thought, it takes a lot longer to cool that I thought too. (am I just a clueless wonder?)

The next morning, I took the fingers out of the fridge and trimmed off the excess chocolate around the base of the fingers, laid them next together, and Hey Presto! I’ve pimped a Drifter!! Get In!!

Two finished giant fingers on foil beside a wrapped Drifter and two normal-sized fingers

The giant bar cut open showing stacked wafer layers, a normal Drifter finger alongside

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