Homemade Snickers Bars
Snickers bars have long played second fiddle to my first true love: Reese’s peanut butter cups. It’s not their fault, really. Being a peanut butter-addicted kid, I always went for the treat with the highest peanut butter ratio. However, as I got older, I started to have a little affair with Snickers bars. I loved the combination of nougat, caramel, and peanuts… not to mention it was all covered in chocolate! I supposed I didn’t have to choose a favorite, did I? (Okay, if I did, I would still choose peanut butter cups, but really, I love them both!). Last year I realized how amazing homemade peanut butter cups were (aren’t most things better homemade, anyway?!), so when I saw a homemade version of Snickers on Jessica’s site earlier this year, I knew it was only a matter of time before my kitchen (and my shirt, arms, and hair) was splattered with nougat, caramel, and melted chocolate. Turns out, these taste exactly like a Snickers bar. Let me emphasize exactly because truly, these are a spot-on recreation. Only more delicious. And sinfully addictive.
These bars have multiple steps that might make them appear a tad overwhelming or intimidating, but have no fear! Each one takes less than 10 minutes and is pretty much foolproof.
Bottom chocolate layer. Nougat layer + chopped peanuts. Caramel layer. Top chocolate layer. Done!
MY OTHER RECIPES
Honestly, the hardest part about making these is once they are done, not eating more than five at any given point in time. I said five. Because I believe that it is impossible to eat less than five. They are dangerous and wonderful. Just like that senior your mom didn’t want you to date when you were a freshman. I guarantee your mom would approve of these. Make these, and share some with mom, or dad. (And maybe apologize for any headaches you caused during your teenage years.)
P.S. Does anyone else get as big a kick out of this Snickers commercial as I do?? “Steve was delicious!” (Although I am a sucker for any type of animal in a commercial!)
Admin Note: I have added a “Pin It” button to the social media sharing buttons found below the recipe. It is to the right of Facebook, and once a recipe has been Pinned at least once, it will show a count above the button. This will now work for all recipes on the site. Happy Pinning! (Feel free to follow me on Pinterest: pinterest.com/browneyedbaker)
One year ago: Shrimp and Sausage Jambalaya
Two years ago: Chocolate-Dipped Shortbread Cookies
Three years ago: Bananas Foster Bread Pudding
Easy to make copycat Snickers bars
For the Bottom Chocolate Layer:
For the Nougat Layer:
For the Caramel Layer:
For the Top Chocolate Layer:
Grease a 9x13-inch baking pan. Line with parchment paper, then grease the parchment paper; set aside.
Make the Bottom Chocolate Layer: Melt together the chocolate chips and peanut butter in the microwave on 50% power until completely smooth and melted, stirring every 30 seconds. Pour into the prepared baking dish and, using a spatula, smooth into an even layer. Refrigerate until completely cool and hard, about 30 minutes.
Make the Nougat Layer: Melt the butter in a medium saucepan over medium heat. Add the sugar and evaporated milk, stirring until dissolved, and bring to a boil. Reduce the heat to low and cook for 5 minutes, stirring occasionally. Remove the pan from heat and add the marshmallow fluff, peanut butter, and vanilla extract, stirring until completely smooth. Fold in the peanuts, then pour over the bottom chocolate layer. Again, refrigerate until completely cool, about 30 minutes.
Make the Caramel Layer: Combine the caramels and the heavy cream in a small saucepan over low heat. Melt, stirring occasionally, until smooth. Once completely melted, cook for an additional 4 minutes, stirring frequently. Pour the caramel over the nougat layer. Refrigerate until completely cool, about 30 minutes.
Make the Top Chocolate Layer: Melt together the chocolate chips and peanut butter in the microwave on 50% power until completely smooth and melted, stirring every 30 seconds. Pour over the caramel layer and, using a spatula, smooth into an even layer. Refrigerate until completely cool and set, 30 to 60 minutes.
Using the parchment liner, remove the bars from the pan and cut into 32 pieces. You can store these in the refrigerator or at room temperature. I find the filling to be the best consistency at room temperature, but the chocolate can get a little melty depending on how warm your house is. If your house runs warm (higher than 72 or so) you might want to keep them in the fridge and then take them out an hour or two before you want to serve them.
Saturated fat: 4g
Vitamin A: 2.3%
Vitamin C: 0.2%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!