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Homemade Snickers Bars

Easy to make copycat Snickers bars

Course Snack
Cuisine American
Prep 15 minutes
Chilling time 2 hours 30 minutes
Total 2 hours 45 minutes
Servings 32 bars
Calories 257 kcal
Author Michelle

Ingredients

For the Bottom Chocolate Layer:

For the Nougat Layer:

  • 4 tablespoons unsalted butter
  • 1 cup granulated sugar
  • ¼ cup evaporated milk
  • cups marshmallow fluff
  • ¼ cup creamy peanut butter
  • cups salted peanuts roughly chopped
  • 1 teaspoon vanilla extract

For the Caramel Layer:

  • 14 ounces caramels unwrapped
  • ¼ cup heavy cream

For the Top Chocolate Layer:

US Customary - Metric

Directions

  1. Grease a 9x13-inch baking pan. Line with parchment paper, then grease the parchment paper; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Nutrition Facts
Homemade Snickers Bars
Amount Per Serving
Calories 257 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Cholesterol 9mg3%
Sodium 100mg4%
Potassium 126mg4%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 27g30%
Protein 4g8%
Vitamin A 115IU2%
Vitamin C 0.2mg0%
Calcium 50mg5%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.