It Really Satisfies

Sorella shares a recipe for a homemade Snickers® bar

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"We all have a serious problem with candy at this restaurant," smiles Sarah Krathen, the 28-year-old co-owner of Sorella, a gem of an Italian restaurant on the Lower East Side.

Krathen's cookbook, Sorella: Recipes, Cocktails & True Stories from our New York Restaurant ($35), co-written with her partner, chef Emma Hearst, was released yesterday.

Don't let hunger happen to you.

The spirit of Sorella's luxurious though not-too-serious Piemontese fare is evident in its recipes, showcasing everything from the restaurant's signature broccoli fritto to hazelnut Mallomars.

In celebration of the book's release, and with Halloween on our minds, we visited Sorella's kitchen to snag the secret behind making a proper homemade take on a Snickers® bar (see the recipe).

The restaurant's pastry chef, Michelle Catarata, says that she has an "equal-opportunity sweet tooth," which means she loves everything on the entire candy spectrum, "from bodega gummy bears to fancy stuff."

Michelle Catarata | Taking a dip

Catarata's Snickers®-style confection layers nougat, caramel, chocolate and peanuts; she "tries to stay as traditional and as close to the real thing as possible."

Try your hand at making your own this year, or stop into Sorella on Halloween and order the restaurant's one-night-only candy plate with its special take on Snickers®, peanut butter cups and Mallomars ($12).