Insanity.

Homemade Snickers Bars I howsweeteats.com

That’s what this is. Pure In.San.It.TEEEEE.

You know those days when you’re in desperate need of sugar and you’ve already downed more gummy vitamins than recommended while seriously considering how many more you can ingest without causing severe harm to your internal organs? They’re just so gooooood.

Well… in that case you should make some homemade snickers bars. Because I definitely did that.

And I KNOW you know what I’m talking about.

Homemade Snickers Bars I howsweeteats.com

I spent the majority of my pre-pubescent and adolescent years scheming just how I would be able to steal my brothers’ Halloween candy. Snickers were always my favorite, and the boys weren’t huge fans so more often than not, they would hand them over. But sometimes… they kept them just to spite me. Brats.

Then I went through a SERIOUS phase of those Snickers ice cream bars. I swear they only had like 4 in a package or something but I could easily take down 2 for dessert. As kids, we were rarely allowed candy bars, but my mom had no issue with buying bags of fun-sized candy because, well… when things are fun-sized it means the calories don’t count.

And that you can eat a million of them.

 

These days, it’s rare that I crave actual candy, often preferring some chewy cookies or super rich cheesecake or a bar of amazing chocolate that costs thrice as much as the recent organic meyer lemons I purchased. But snickers are in my blood.

They are the peanut butter to my jelly.

The salt to my pepper.

The broccoli to my… wait, no.

Homemade Snickers Bars I howsweeteats.com

This recipes comes from my friend Nikki who, well… I didn’t even know until Instagram and Twitter.

But now Nikki is like my bestest friend ever. Because when someone emails you a recipe for homemade snickers bars, they are your BFF for life. I mean, who else has my best interests at heart like that? I don’t even know.

And the fabulous part? This is SO EASY. So, so, so, so, so easy. Like, had-five-drinks-and-a-recent-breakup-easy. It has four distinct steps and in print seems slightly intimidating, but it isn’t whatsoever. I promise. I swear. I even had every single ingredient on hand. And not just because I’m a hoarder. Would I lie to you?

I’m not even going to waste your time trying to convince you to whip up a batch because, uhhh…. look at them. They are irresistible. Literally… considering they ruined two of my family members’ January diets.

Now that’s a win.

Homemade Snickers Bars I howsweeteats.com

Homemade Snickers Bars

[recipe from Nikki, who lightly adapted it from and old Taste of Home recipe]

makes one 9×13 pan

bottom chocolate layer

1 1/4 cups milk chocolate chips

1/4 cup peanut butter

Thoroughly grease you baking pan. Melt ingredients together in a saucepan or microwave, then pour into the baking dish and spread until even. Let cool and harden completely.

nougat layer

1/4 cup unsalted butter

1 cup granulated sugar

1/4 cup evaporated milk

1 1/2 cups marshmallow fluff

1/4 cup peanut butter

1 1/2 cup salted peanuts chopped, roughly chopped

1 tsp vanilla extract

Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely.

caramel layer

1 14-ounce bag of caramels

1/4 cup whipping cream

Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth – this took about 10 minutes for me. Pour over nougat layer and let cool completely.

Top chocolate layer

1 1/4 cups milk chocolate chips

1/4 cup peanut butter

Melt ingredients together in a saucepan or microwave, then pour over caramel and spread until even. Let cool and harden completely.

Refrigerate for at least one hour before serving, then cut as desired. These can stay at room temperature, but they do get gooey. I like them refrigerated best!

Note: for best results, buy one of the half-sheet aluminum cake pans at the grocery store. That way, you can pop the entire square out and cut from there!

Homemade Snickers Bars I howsweeteats.com

I can’t even take that.

share:    Pin It    

749 Responses to “Homemade Snickers Bars.”

  1. #
    201
    Heather — February 2, 2012 @ 2:55 pm

    Made these the other day and they were AMAZING! I made 3 batches to give away to friends, coworkers, and neighbors and I have never gotten such an incredible response from people. Seriously full proof and sure to impress ANYONE!!!!

    Reply

    • Cora Sue — February 6th, 2012 @ 4:56 pm

      So where are mine.

      Reply

    • GrammarPolice — February 7th, 2012 @ 1:06 pm

      Seriously foolproof*

      Reply

      • Patti Jo — February 8th, 2012 @ 2:44 pm

        So happy not to be alone in policing the Internet for spelling and grammar mistakes.

        • Kathy — February 8th, 2012 @ 3:21 pm

          Maybe she meant “Full Proof.” As in, you can just keep eating them and eating them and never get full…

          • Brittany — February 8th, 2012 @ 8:38 pm

            bah hahahahahahaa! i’m agreeing with this one!

  2. #
    202
    Karrie Boss — February 2, 2012 @ 9:11 pm

    These are everything I thought they would be! super rich and yummy!!

    Reply

  3. #
    203
    Cheryl — February 3, 2012 @ 1:58 am

    Oh wow! I was going to say I don’t think I can possibly make these knowing what goes into them, but then read the comment above and thought “Yes! I can make them to give away! And sneak a few along the way”

    Reply

  4. #
    204
    Nikki — February 3, 2012 @ 11:43 am

    Made these last night very tasty but the nougat didn’t get very firm. Once cut it just spread out and this was after sitting in the fridge over night.

    Reply

  5. #
    205
    brittain — February 3, 2012 @ 6:25 pm

    Ok, if anyone has made these, please reply because I am making them as we speak. Is this 1/2 cup peanuts or 1 & 1/2 cups? Just not sure the way this recipe printed out. Guess I have the same question for the the fluff, but it says cups, so I am leaning towards the 1 &1/2 for the fluff. Thanks, I will let you know how they turn out :)

    Reply

    • Jessica — February 3rd, 2012 @ 6:32 pm

      It’s 1 1/2 cups!

      Reply

      • brittain — February 3rd, 2012 @ 6:56 pm

        thanks

  6. #
    206
    brittain — February 4, 2012 @ 2:28 am

    They were a big hit! Yummy :)

    Reply

  7. #
    207
    Alisha — February 4, 2012 @ 2:49 am

    I tried to make these and the Caramel is as hard as a rock….the rest of it seems fine though :( any suggestions?

    Reply

    • Alisha — February 4th, 2012 @ 7:36 pm

      I figured it out I wrote the recipe down wrong so I heated up the caramels and peanut butter not whipping cream….I feel stupid oops.

      Reply

  8. #
    208
    Bacon and Beer — February 4, 2012 @ 8:38 am

    A Snicker have peanut in the caramel layer; why are you putting it in the nougat layer?

    Reply

    • Kathleen — February 5th, 2012 @ 2:24 am

      Why not?

      Reply

    • Lauren — February 6th, 2012 @ 7:56 pm

      Its to make them more original!
      If you want it exactly like the snickers bar go buy your own at the drugstore!

      Reply

  9. #
    209
    Eileen — February 4, 2012 @ 11:44 am

    I’ve been making these for years!!!!! The original recipe came from Taste of Home Magazine. I can’t go anywhere during the holidays without them. I like to line the pan with parchmant so that I can lift them out (one giant bar….I’ve given that as a gift!) and it’s easier to cut. I also don’t let the caramel layer set completely b4 I pour the last choc layer. This helps to keep the top layer from slipping off when cut. The biggest challenge is unwrapping all the caramels (and I’ve used all kinds but the squares work best!) The only other difference is that my recipe calls for 1/4 c of butterscotch chips in the top and bottom layer.

    Reply

    • Sherri — February 4th, 2012 @ 10:57 pm

      Can you use homemade caramel for the caramel layer? Will it still cut fine?

      Reply

      • Eileen — February 5th, 2012 @ 9:26 am

        I never tried homemade in this recipe. When cut, I find that the Caramel does ooze out, even when refrigerated. I now bring them in “fun size” pieces wrapped in waxed or parchment paper. Looks nicer.

      • Alaina — February 6th, 2012 @ 12:39 am

        I did use a homemade caramel recipe for this. It worked really well! The recipe I had makes a half sheet baking pan (twice the size of the 9×13). I did not mix the peanuts with the nougat, I sprinkled them on top of the nougat while it was hot and then put the cooled home made caramel on top and let it melt a bit. I realized AFTER I started making these that I ran out of evaporated milk but I had sweetened condensed milk. Worked just fine. The home made caramel didn’t get runny at room temp either. :) I call it a success. I ended up passing the recipes to the caramel and the snickers twice tonight.

        • bud — February 7th, 2012 @ 10:26 pm

          I think I would like to try to make this, but being a man I don’t have much for recipe’s would you consider sharing your caramel recipe. I’m not to interested in unwrapping a bunch of caramels.

          • Sarah — February 8th, 2012 @ 6:33 pm

            I am planing on making a half batch “Chewy Caramel” from allrecipes.com for this very reason, it’s my go to caramel recipe

            • Sarah — February 8th, 2012 @ 6:36 pm

              Chewy Caramel
              Ingredients

              1/2 cup butter or margarine
              1/2 pound light brown sugar
              1/2 (14 ounce) can sweetened condensed milk
              1/2 cup light corn syrup
              1/2 pinch salt
              3/4 teaspoon vanilla extract
              Directions

              This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 1 pound.
              In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
              Meanwhile, butter a 9×13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.

  10. #
    210
    Michele | aka Raw Juice Girl — February 4, 2012 @ 12:13 pm

    These look SO good. I’m drooling. lol

    Reply

  11. #
    211
    Maria — February 4, 2012 @ 12:37 pm

    Wow!
    It’s look so great :)

    Reply

  12. #
    212
    Martha Dean — February 4, 2012 @ 3:33 pm

    These things taste like shit. Stop posting this shit you are wasting everyones time and money. THINK BEFORE YOU BLOG

    Reply

    • Kendra — February 4th, 2012 @ 5:44 pm

      Obviously, you made them wrong.

      Reply

    • dustin — February 4th, 2012 @ 6:28 pm

      253 comments and you are the only one that did not absolutely love these…either you made them wrong or you wouldn’t know delicious if it slapped you in the face with all of it’s chocolatey carmel goodness…

      Reply

    • Laverne — February 4th, 2012 @ 9:47 pm

      I agree with Kendra. Clearly you are incapable of following a recipe. Have more respect.

      Reply

    • Sherri — February 4th, 2012 @ 10:55 pm

      Wow, Martha. You seem angry about something. If you don’t like these, it’s ok to just put the recipe in the garbage and walk away – dignity still in hand. Personal attacks because of a simple recipe smacks of insensitivity and your deep insecurities.

      Reply

    • Kathleen — February 5th, 2012 @ 2:22 am

      Well Martha, arn’t you a classy lady……

      Reply

    • Kristie — February 5th, 2012 @ 12:47 pm

      Wow…that was quite the reaction to a dessert recipe online. Maybe take a breather and regroup.

      Reply

    • Seth — February 6th, 2012 @ 1:31 am

      Wow, Martha Dean; You’re a huge bitch.

      Reply

    • elsielu — February 7th, 2012 @ 5:24 pm

      You’re quite the bitch, aren’t you Martha? Just because you don’t like something doesn’t make it shit. You say “Stop posting this shit you are wasting everyones time and money. THINK BEFORE YOU BLOG” Did you think before you opened up your big fat mouth?

      Reply

  13. #
    213
    Erin — February 4, 2012 @ 4:49 pm

    Just realized I used whipped cream instead of whipping cream :( …. anyone done this before? If so how did they turn out? I hate that Ive gotten this far and realized I read the recipie wrong! I dont have enough time to start over either! Grrrrr….

    Reply

    • Alaina — February 4th, 2012 @ 9:18 pm

      Eh, try it anyways and see how it turns out. I had to improvise with the evaporated milk. I only have sweetened condensed milk :( Oh well! I shall see! And I made home made caramel and threw it into the oven to soften a bit while I make the top chocolate layer. I also put the peanuts in their own layer instead of mixing them with the nougat.

      Reply

      • Eileen — February 5th, 2012 @ 9:28 am

        sweetened condensed is way too sweet. you’re better off trying reg milk if anything.

        • Abby — February 5th, 2012 @ 9:48 am

          To substitute for evaporated milk, put the required amount into a glass measuring cup and pop it in the microwave until it is hot, but not boiling. When you take it out it should 1) cling to the sides of the glass a little when you swish it around, 2) smell scalded, 3) often will have small bubbles around the edge of the milk. This is scalded milk, which for all intents and purposes works just like evaporated milk. Cool it down before you add it to anything with eggs in it, but it’s fine to use hot for most things.

          • Abby — February 5th, 2012 @ 10:00 am

            Required amount of REGULAR MILK. Sorry about the omission

        • Alaina — February 6th, 2012 @ 12:41 am

          Actually it came out just fine with sweetened condensed milk. I also used semi sweet chocolate chips instead of milk chocolate.

  14. #
    214
    Tobias @ T and Tea Cake — February 4, 2012 @ 7:43 pm

    Oh. MY. GAAWD.
    I mean seriously. Look at them! Look. at. them.
    Words cannot describe…
    I love love love snickers, too and this just made my heart skip a beat.
    You know, I have that badge on my blog that I put on recipes that can pretty much kill you called “Munch on the Monster” but this is defo the Monster that is munching on my Monsters…

    <3
    Tobias

    Reply

  15. #
    215
    Jill — February 4, 2012 @ 8:05 pm

    So finally I made this today. 2 pans actually. A few bumps along the way but got it all figured out and can’t wait to serve them and try them tomorrow at our Super Bowl party. :)!

    Reply

    • Jill — February 6th, 2012 @ 7:08 pm

      My friends absolutely loved this. It was a huge it. And OMG it taste just like a Snicker’s bar.

      Reply

  16. #
    216
    Sue — February 4, 2012 @ 8:28 pm

    Enjoy

    Reply

  17. #
    217
    Daphne — February 4, 2012 @ 9:08 pm

    Oh be still my heart! These look incredible! I am definitely going to be making these within the week! And I have to say to all of you who have posted comments that I really appreciate the tips that you have offered as they are so helpful!

    Reply

  18. #
    218
    Brandi — February 5, 2012 @ 1:47 am

    How long does it take to make??

    Reply

  19. #
    219
    olivia — February 5, 2012 @ 2:42 pm

    what size pan do you use ???? some of these look thick some look really thin help dying to make these

    Reply

    • Alaina — February 6th, 2012 @ 12:42 am

      9×13 was perfect for me

      Reply

      • olivia — February 6th, 2012 @ 2:38 pm

        woop Alania I bought semi-sweet choc. chips not milk choc. will these work or is the milk ones better

        • Jill — February 6th, 2012 @ 7:09 pm

          I used semi-sweet and they turned out great.

  20. #
    220
    Clare — February 5, 2012 @ 2:49 pm

    Does anyone know if these freeze? I am about to make them, but I know I will eat the whole lot if I don’t put them ‘away’. I am thinking ‘rationing’!

    Reply

  21. #
    221
    LaRae — February 5, 2012 @ 4:08 pm

    made these and they taste just like snickers…sooo good. did put my in the freezer before cutting…bottom cut better.

    Reply

  22. #
    222
    Cindy — February 5, 2012 @ 5:01 pm

    ok, so my son and i are making these, right now, actually. just finished the nougut layer and our’s isn’t white. as soon as i added the pesnut butter it went all brown and not at all like the photos. we tasted it and it tasted alright, just not sure if we have done something catastrophic, lol…will push forward and wait for the end result. hopefully they taste better than they are looking…’cause it ain’t lookin’ pretty, y’all ;)

    Reply

  23. #
    223
    Bonnie MacEvoy — February 6, 2012 @ 12:31 am

    So if you are on a diet, you can replace the evaporated milk and whipping cream with low-fat milk.

    Reply

  24. #
    224
    Alaina — February 6, 2012 @ 12:54 am

    I had a homemade caramel that was AMAZING. Basically was only honey, sugar, vanilla and cream. Let that set up on a large cookie sheet while I made the snickers. I also used semi sweet chocolate. You shall realize why I was extremely pleased I did later. A, I should KNOW to use a double boiler and I should KNOW to make sure the pan has NO water when melting chocolate. It seizes up and makes for a cranky person. But I was too lazy to start over so I used it. Worked just fine in the end. B, I was starting to gather things for the nougat layer and realized I used the last of my evaporated milk and forgot to restock. Oh well. I improvised with sweetened condensed milk. I swore at myself thinking I should have cut the sugar a bit since the sugar was already enough. But oh well. C, I sprinkled the peanuts on top of the nougat layer instead of mixing them. D, for the caramel, I just cut the cooled caramel in half that was laying on my baking sheet. It fits perfectly inside the 9×13 I was using for the snickers. In retrospect, I would just fold it in half for more caramel. It melted enough to cling to the peanuts and make it nummy but it was still it’s own layer. And it doesn’t melt at room temp either! Did the top layer with semi sweet chocolate chips. and voila! I chilled over night and cut them this morning. I had people begging for the recipe. I say it was a hit!

    Reply

    • Kerri — February 8th, 2012 @ 2:12 pm

      Will you share your caramel recipe – pretty please.
      The caramel recipe I have is very soft.

      Reply

  25. #
    225
    cris r — February 6, 2012 @ 1:17 am

    Will you marry me?

    p.s. bring your snickers to the honeymoon.

    Reply

  26. #
    226
    kiara — February 6, 2012 @ 4:27 am

    where can i find marshmallow fluff I live in australia so i dont now where to get it or mabye it has a diffrent name?
    please let me know as i really want to make these they look fantastic

    Reply

  27. #
    227
    Heather Price — February 6, 2012 @ 9:56 am

    Just made these and they are fantastic! Taste like a real snickers bar! I would suggest that as you’re doing each layer and waiting for each to harden, put the tray in the freezer after you pour each layer. That way, after every layer is finished, you will have a much easier time cutting the sheet into squares without having to be concerned with the caramel oozing out. Then, after you cut them into squares, you can put the squares in the refrigerator to keep solid until you’re ready to serve. Two thumbs up for this recipe!

    Reply

  28. #
    228
    Dani — February 6, 2012 @ 10:31 am

    Home made Marshmallow Fluff:
    3 egg whites (*See Notes)
    2 cups light corn syrup or honey (**See Notes)
    1/2 teaspoon salt
    2 cups confectioner’s sugar
    1 tablespoon pure vanilla extract

    Combine the egg whites, corn syrup or honey and salt in a large mixing bowl or in the bowl of a stand mixer fitted with the whisk attachment.
    Mix on high speed until thick, about 10 minutes.
    Sift the confectioner’s sugar over the egg whites and mix on low speed until evenly combined.
    Pour in the vanilla extract and mix on low speed until evenly combined.
    Scrape into a container with a tight fitting lid and store in the refrigerator for up to two weeks. Freeze for up to one month. Stir before each use.

    Reply

    • Saskia — February 6th, 2012 @ 6:38 pm

      Thank you so much for this! I can’t eat store-bought fluff because they seem to all have gelatine in. That or I just haven’t found a brand that doesn’t yet. It’s not like there’s really a variety of fluff in the UK. Anyway, thank you! I shall have to make several fluff-requiring recipes now and completely ruin my diet.

      Reply

  29. #
    229
    Lauren — February 6, 2012 @ 11:30 am

    I made these for the Superbowl yesterday and they came out great! I enjoyed them and so did my friends :) I refrigerated every layer because I was short on time and couldn’t wait for it to cool while sitting out; this didn’t seem to create a problem at all. The only other thing I did differently was putting the peanuts in the caramel layer instead of the nougat. I wanted it to be as much like a snickers as possible; this also came out perfectly. I hope everyone else has/had as much success with these as I did!!

    Reply

  30. #
    230
    Sally — February 6, 2012 @ 12:07 pm

    These sound amazing! and look like heaven!!!! can’t wait to make them!
    It is great to see all the variations people have tried making them. There is always
    a few ways to skin a chicken! :)

    Reply

  31. #
    231
    Janalee — February 6, 2012 @ 12:54 pm

    Holy crap. I made these for the superbowl and loved them! One pan will go a long way! Thanks so much for posting this!!!

    Reply

  32. #
    232
    Amy — February 6, 2012 @ 2:22 pm

    You keep caramels, whipping cream and marshmallow fluff on hand, and eat gummy vitamins out of desperation? I would resort to eating to dipping the caramels in the marshmallow fluff with a cream chaser, but you are obviously WAY more sophisticated than me!

    Reply

  33. #
    233
    Jenn @therebelchick — February 6, 2012 @ 2:29 pm

    I saw these on a Pinterest round up and am so happy to find the source! These look awesome, I can’t wait to try them!

    Reply

  34. #
    234
    Jennifer — February 6, 2012 @ 2:30 pm

    I made these to bring to a Superbowl party and they were a huge HIT!!! Everyone LOVED them! Thank you for the incredible recipe!

    Reply

  35. #
    235
    Saskia — February 6, 2012 @ 6:35 pm

    Oh wow! I’m always wondering what homemade thing I can make to give away for Christmas, birthdays etc. and I think they might be a winner!

    …not just because I’ll be taking everyone’s advice and eating a couple myself. Nooooo.

    Reply

  36. #
    236
    Lauren — February 6, 2012 @ 8:02 pm

    Thank god for stumble upon!

    Reply

  37. #
    237
    Amber — February 6, 2012 @ 11:44 pm

    I made these today. Mine turned out pretty thin, but still amazing! I didn’t have evaporated milk so I mixed milk and heavy whipping cream and it worked just fine. I used chunky peanut butter And omitted the nuts from the nougat layer. I also set them in the freezer for 30 minutes before cutting, and it worked great!!! They are so good. Took some to my moms coworkers and they were a huge!

    Reply

  38. #
    238
    Casey — February 7, 2012 @ 3:43 am

    So, it’s not just me who eats those gummy vitamins like candy.. It’s seriously hard to resist. The only reason I’m able to stop myself if because I know if I don’t I’ll poison myself and end up in a hospital.

    Reply

  39. #
    239
    Paula in NH — February 7, 2012 @ 10:03 am

    Wow! I made these for our Super Bowl party and they were a big hit. I will be making these often and may never eat a regular Snickers bar again!

    Reply

  40. #
    240
    Linda Lea — February 7, 2012 @ 5:21 pm

    These look HEAVENLY!! I’m pretty sure my daughter and I will be making these very soon!! I normally keep my mouth shut and my thoughts to myself, but Martha, why don’t you get a life and stop being so nasty to people you don’t know. You must really be a miserable person to attack someone over a recipe that you didn’t like. As everyone else said, you obviously did something wrong and by the way that you do seem to attack people that you don’t know, I would say you do things wrong all the time. Get a life. Didn’t your mother teach you “if you don’t have something nice to say, don’t say anything at all?”

    Reply

  41. #
    241
    Fran — February 7, 2012 @ 6:02 pm

    Wow! These look amazing! I have committed to a diet for the month of February, but WATCH OUT March! I’m afraid these may turn out to be rather addictive…

    Reply

  42. #
    242
    Liz — February 7, 2012 @ 9:19 pm

    What the heck is marshmellow fluff?????

    Reply

  43. #
    243
    Liz — February 8, 2012 @ 12:04 am

    these are fantastic everyone loves them.

    Reply

  44. #
    244
    fraxyl — February 8, 2012 @ 1:29 am

    Drooling internally.

    I also don’t know what marshmellow fluff is, handy recipe in the comments for it, but still doesn’t really help with the lack of knowledge!

    Reply

  45. #
    245
    Hilary — February 8, 2012 @ 7:06 am

    Thank you Dani for the recipe for marshmallow fluff.
    Can you please tell me how many cups this recipe makes – I live in the uk and cups don’t come easy to me! We tend -(at my age) to use pounds(lbs) and ounces(oz) here or metric if (younger than I am)!
    I’m looking forward to making these as a treat for my big birthday – party at the end of may.
    Would Australian cups be the same as American cups?
    Thanks to everyone else for all your tips – I thought I might try these with hazelnuts instead of peanuts – i’ll let you know how they turn out.
    We used to have something called a topic bar yummy ! Almost the same.

    Reply

    • ConversionQueen — February 8th, 2012 @ 9:54 am

      There are 8oz. in 1 cup, so 2 cups in 1 pound.

      Reply

  46. #
    246
    Sue — February 8, 2012 @ 4:09 pm

    So I just made this and it tastes amazing!!!! Coming from someone who doesn’t like Snickers, I actually enjoyed this. It didn’t hold it’s shape very well, but who cares! As long as it tastes good it doesn’t matter!!=)

    Reply

  47. #
    247
    Penelope — February 8, 2012 @ 5:31 pm

    I’ll probably never make it (because it sounds like lots of work and like it would cause a diabetic coma) but I can’t believe how incredibly yummy it sounds, and looks, omg!!!! Next time you make it, can I come over?

    Reply

  48. #
    248
    Denise — February 8, 2012 @ 5:51 pm

    Can these be cut with cookie cutters? … like into valentine shapes and you can see the yummy layers from the sides?

    Reply

  49. #
    249
    Meryl — February 8, 2012 @ 6:31 pm

    This is probably a silly question, but I was just reading this over because I’m going to make it for my boyfriend for valentines day but what does it mean to “fold in the peanuts?” lol. just to mix it in with the rest of the ingredients for the nougat layer

    Reply

  50. #
    250
    Dani — February 8, 2012 @ 10:05 pm

    Holy yum, I know what I’m doing this weekend.

    Reply

1 3 4 5 6 7 9

Trackbacks/Pingbacks

Leave a Comment

Current day month ye@r *