Homemade Snickers Bars
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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!
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!)
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One year ago: Shrimp and Sausage Jambalaya
Two years ago: Chocolate-Dipped Shortbread Cookies
Three years ago: Bananas Foster Bread Pudding[/donotprint]
Homemade Snickers Bars
Ingredients
For the Bottom Chocolate Layer:
- 1¼ cups (225 g) milk chocolate chips
- ¼ cup (64.5 g) creamy peanut butter
For the Nougat Layer:
- 4 tablespoons unsalted butter
- 1 cup (200 g) granulated sugar
- ¼ cup (64 ml) evaporated milk
- 1½ cups (190.5 g) marshmallow fluff
- ¼ cup (64.5 g) creamy peanut butter
- 1½ cups (219 g) salted peanuts, roughly chopped
- 1 teaspoon vanilla extract
For the Caramel Layer:
- 14 ounces (396.89 g) caramels, unwrapped
- ¼ cup (59.5 ml) heavy cream
For the Top Chocolate Layer:
- 1¼ cups (225 g) milk chocolate chips
- ¼ cup (64.5 g) creamy peanut butter
Instructions
- 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
These are A-M-A-Z-I-N-G!!! Knew I just had to make them as soon as I saw the recipe. I had just made these PB& Caramel cookie bars (http://chelseasmessyapron.com/chocolate-caramel-cookie-bars/) and they ttly messed up. The chocolate layer on top was too hard and just cracked for the most part (could not slice it) and the caramel was way too gooey and did not stay firm. at the end I had to wrap each piece in parchment paper and then in its own bag cause it was one mess. For these, I see that you cooked the caramel 4 extra minutes – and indeed, my caramel came out PERFECT, and also I added some coconut oil to the chocolate layer, and it too sliced very nicely. I dont know if this was necc. but just in case I didnt want to take any chances. most amazing recipe EVERRRRRRRRRRRRRRRRRRRRRRRRRRR!!!!!!!!!!!!!!!!
I dont kno how, but wish i could send you pics!!!!!!!!
i made twice and seem to have had the same issue both times, but the nougat layer seems to melt and run out of the snickers when i cut them,
Second attempt and it was absolutely delicious. First attempt failed because we can’t get Kraft Caramels in Australia, so had to use Nestle tinned caramel, which was too soft, so it was too soft and was very difficult to eat. But, found a place in Melbourne, Australia (USA Foods) that sold the Kraft Caramels and bought a couple of bags, and this time it worked wonderfully.
Thank you for the recipe.
Have you thought of making Homemade Take 5 bars? That, we can’t get in Australia anywhere and can’t even order it through Amazon. So, we have to wait for another couple of years before we go back to the US to load up on Take 5s. So, would be great if you can experiment as most of your recipes are superb!
Hi Kaytlen, I did a Take 5 pie a few years ago! https://www.browneyedbaker.com/2012/03/09/take-5-candy-bar-pie/
Yes, I know. I’ve tried that as well, but I still didn’t think it is as close to the Take 5 bar as I’d like. Thanks anyway.
Can’t wait to try these – I LOVE snicker bars!!
Can homemade marshmallow fluff replaceable for store bought one ?
Yes, absolutely!
I made these today and they are amazing! My only negative is after they cooled, I cut them up, put them into a container and in the fridge. The caramel started to ooze out and some of the tops slid off. It doesn’t affect the taste, just makes them less pretty!
Did you cook them for the extra 4 minutes after they melted?
Thanks for this recipe! I was trying to find some new ideas for Xmas treats for co-workers and this was just what I needed. Love that it’s super easy and super yummy! I used Vosges milk chocolate and Godiva caramels to make a “high end Snickers”. I will probably NEVER buy a Snickers again!
Wonderful Homemade Snickers recipe!
I have made several recipes from your blog and have not been disappointed!
Thanks
hey there! I stumbled upon this recipe and i mean of course i had to try it, first of all you are right, they are completely addictive and every person that ate one, was amazed and wanted more!!!! I followed the recipe word by word… i am a chocolatier and i took a couple for my boss, he was so so impressed with the nougat layer, and was totally impressed by me so it was awesome! Anyway, just wanted to thank you for posting this… it truly is an amazing recipe! sooo yummy!
Hello! I just wanted to say that a person with this blog uses your photo without having noted from where it was taken over.
http://slatki-kutak.blogspot.com/2013/05/snickers.html
I made these for my son’s birthday party and everyone loved them! They tasted exactly like Snickers.. It was amazing! The only problem I ran into was once I cut the bars, the caramel ran and made the top chocolate square slide off. Any ideas why this may have happened Michelle or what I could do to thicken the caramel sauce so it doesn’t run so much? I chilled the bars before cutting and it still happened sadly. Any ideas or suggestions would be wonderful as I know I will be making them again! Thanks in advance, Alicia!
Hi Alicia, You could try cooking your caramel sauce a little longer so that it thickens up more. I’m so glad you enjoyed them!
Can I bake this in a glass 9×13 casserole dish instead of a metal pan? Don’t really want to buy another baking pan :/
Hi Whitney, I think you should be able to do that without a problem. Enjoy!
Hi Michelle! I’m just wondering how far in advance I can make these and how to properly store them. I am absolutely loving your website and all the recipes on them. Thanks in advance! Alicia :)
Hi Alicia, Thank you! You can definitely make these at least a few days in advance and store them in the refrigerator. I would take them out of the fridge about 30 minutes before serving.
By the way, I absolutely love your website! It’s one of my go-to sites when I bake. :D
Hi! Is there something I can use to substitute for marshmallow fluff? Or is it possible to not use it at all since I can’t seem to find it here in the Philippines :(
Hi Edma, You can make your own marshmallow creme and substitute that for the marshmallow fluff. This is a good recipe: http://www.cookingclassy.com/2013/02/homemade-marshmallow-creme/. Enjoy! :)
These look AMAZING!! How long do they last in the fridge (as if!)? Can they go in the freezer? Thanks!
Hi Andrea, Probably up to a week. You could freeze them, but you’ll want to thaw them before eating as the nougat and caramel layers will likely get very hard.
Definitely. Thanks!
One more thing… Is there any possible substitute for evaporated milk if I want to make them dairy-free? Thanks again!
Hi Andrea, Unfortunately, I’m not aware of a non-dairy substitute for the evaporated milk.
Hi these look delish and i really want to make them but being from Australia and our ingredients being different i was wondering if the caramels to make the caramel layer are a soft or hard texture just so i can try and find something similar? Also i know that our cup measures are different as well, are you able to tell me what a cup measure is in gms. Thank you.
Hi Erin, You want to use soft caramels. As for the cup conversion, unfortunately there is no one answer – cups here are by and large a volume measurement, and every single ingredients would have a different conversion based on their weight. I would check out King Arthur Flour’s website, as they have some specific conversions for actual ingredients. Search for “master weight chart”.
These were fabulous. I used my own caramel sauce however and it didn’t harden, so the next time, I’m going to try a different caramel sauce so they aren’t so messy. My stepdaughter though they were best dessert I’ve made so far. ;)
I made these and for Heavens sakes – they are awesome!! Everything turned out perfectly. AND perfectly yummy. Thank you for the recipe.
I made this this morning. Everything was perfect but the caramel layer never fully hardened. I used jarred caramel sauce, instead of melting candies, so not sure if I had to cook it more or less to thicken. I just put it in the freezer to see if it will harden up. Did this ever happen to you? It tastes amazing anyway :)
Hi Brian, I’m not sure what effect cooking already made caramel sauce would have on the final product. My guess is that it will stay pretty soft. By keeping the bars refrigerated, it might keep the caramel hard enough so as not to ooze.
I wouldn’t have cooked the caramel but I had to mix in the evap. milk, so I had to cook it a little bit. Probably cooked it too long as the consistency is pretty thick in the jar. In any event, I ended up freezing the squares and everything hardened up nicely with a little bit of ooze in the middle. I think that’s the way to go :)
Thank you for sharing this. I can’t wait to try it out!
Hello! I’m planning on making these delicious looking snicker’s bars for my dad for a Christmas present. Any idea how long they should last at room temperature?
Thanks!!
Hi Joli, The caramel and chocolate get a little soft at room temperature, but I’d say you could leave them out for 6 to 8 hours, as long as the house isn’t too terribly warm. If it’s warmer than 72 degrees, I wouldn’t leave them out for more than an hour or two.
Can your homemade salted caramel be used for the caramel in this recipe which is from melted candies? I am not sure of the salted caramel will harden up enough for this or if it is more an icecream sauce.
I haven’t used it before, but you could give it a try! It will set up stiff, but not rock hard.
These look amazing! Can’t wait to make for someone for Christmas…
Hello! This recipe looks absolutely amazing! I live all the way in New Zealand, not sure what the ‘caramels’ are, maybe a candy we don’t have here? Do you know if there is a caramel sauce that will work just as well or do you have some brand names I could look out for for this caramel? We have a couple of America shops here (that I LOVE) so maybe they’re there!
Hi Lydia, We have “soft caramel candies” here that can be melted down – they are sold my multiple companies, including Kraft. You could certainly use homemade or store-bought caramel sauce as well!
I made these earlier in the week, and they were AMAZING!! Everyone LOVED them!! I will definitely be making these again!! Maybe for a Steelers game :)
my 6-year-old son just began liking snickers and this is one terrific way of cutting down on those preservatives. thanks so much for this!!!!
I made these last week and they were fantastic. Everyone that tried them thought so too including my snickers loving husband. Thanks for another great recipe.
WOW. i made these over the course of last night and this morning and WOW, they are good. thank you so much for sharing your “take”/changes of this recipe and posting it. thanks to your instructions, the whole thing worked perfectly – no rock hard nougat or anything! yay! now i just need to get these to my daughter’s school before i eat the whole pan.
I made these about a week ago they were great. I have request for more. Thanks for the recipe