Homemade Snickers Bars.
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.
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.
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
Ingredients:
Directions:
Did you make this recipe?
Be sure to follow howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to the howsweeteats facebook page.
I appreciate you so much!
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!
I can’t even take that.
868 Comments on “Homemade Snickers Bars.”
Pingback: Hungry? Grab a homemade Snickers! « A Measure of Success
Pingback: Eve’s Party | the simple life
These look delicious and I can’t wait to try them! Although, because I’m from England I had no idea what Marshmallow fluff was, but thankfully the comments have helped me out. I still don’t know what caramels are? I know what caramel is, but are caramels an American brand? I don’t think caramel is even sold widely here (at least not to my knowledge).
Pingback: Designchen | Designguide, München, Interior, Designermöbel, Einrichtung, Designer-Mode, Design-Klassiker, Interior online, beste Läden, Fashion, Shabby Chic, Shoppingguide… » Blog Archive » Snickers-Schokoriegel selbstgemacht
can u substitute caramel sauce instead and still mix it? these are looking good so far on the caramel layer right now and it was time consuming. just wondering thanks for any advice and the recipe!!! :)
can you say …… BEST THING I EVER ATE …… man these are good.
These look amazing! I have a son with nut allergies (peanuts, almonds, walnuts) and was wondering if I can substitute soy butter for the peanut butter. Also I wonder how pecans would taste instead of the peanuts. Thanks!!
What is marshmallow fluff? I’m based in NZ. Thanks.
Oh wow – I haven’t had a snickers in so long – these are totally calling my name. Fluff! How can you go wrong?! I happen to have the biggest container EVER of fluff by the way – adding this to my recipe arsenal!! Yum!
Wow, can’t get enough of Your posts. Really really really good idea! Thank you so much for the recipe. I can’t wait to try it!
Pingback: | Around Town with Ride the Deal
Can I not use marshmallow anything? Is there a subsitute for that or can I just eliminate the fluff? I’m a vegetarian and don’t eat marshmallow – thanks!!
Jessica,
You can line your pyrex 9 x 13 pan with wax paper and spray it before making these. Then just pull it out of the pan and save yourself the expense of the foil pans. So have to try!
Maureen
Pingback: food | Pearltrees
Pingback: tandbproducts
Pingback: Homemade Peanut Butter Eggs | TidyMom
I made these over the weekend! They are delicious! My nougat layer does not look like yours :(. Mine turned out kind of ‘crumbly’ of sorts, and a caramel color. I am thinking I didn’t use enough marshmallow fluff? I only used most of, one 7oz container….do I need to use more? Thank you!!
Yes, you definitely need to use the full amount of marshmallow fluff in the recipe.
OH MY HECK! Thank you so much for sharing this! Snickers are My Handsome Prince’s Favorite and this looks like it would be amazing in some homemade creamy vanilla ice cream. Running to the kichen to make these suckers!!!
Pingback: Homemade Ooey Gooey Snickers Bars | MISS CANDIQUIK
Pingback: Snickers Bars | unforgettablearts
Pingback: Blue and White… and Bean Dip « annashortcakes
Did anyone else have a problem with the nougat layer turning brown? I cooked it for exactly 5 minutes before I added the rest of the ingredients.
Mine turned brown also, but I thought it might have done that because my sugar is a brown color and not white. I think it turns brown because you are basically carmalizing the sugar and milk. I wouldn’t worry about it.
I made these last night they turned out awesome here is a few tips that I came across when making these:
Some of you said that the nougat layer turning brown I think I have your answer after you melt the bottom layer choc and peanut butter you have to wash your pan then make the nougat or get a clean pan..Also instead of a 1 1/4 choc chips and 1/4 cup peanut butter I wanted my choc thicker so I used 1 1/2 cups choc chips and 1/2 cups peanut butter.
I am thinking that the vanilla is part of the reason for the darker color. I used clear vanilla, it is in the fridge, can not wait to cut into it!!!
Pingback: Pinterest Pin of the Day :: DIY Snickers Bars
These look soooo good. I am considering giving up my strict diet and inhaling *cough* I mean eating a few pans…. uh… I mean squares. Thanks for posting this recipe! I want to eat the pictures! :)
Your comment just made me laugh out loud!! I’m pregnant and when you say you want to eat “a few pans…uh…I mean squares” I was thinking the SAME EXACT THING!!! :)
Haha Ashley, I know that feeling. 3 times over now. Though I’m not pregnant now, the feeling never goes away. I still crave mass quantities (especially of things like this). lol Blessings on you and your little one. :)
Yeah my nougat layer turned brown the 1st time … when I did it the 2nd time (because my husband ate the pan with the first 2 layers in it so I had to redo the whole thing … lol ) I let it boil for 2 mins. w/o stirring it and then for the remaining 3 I stirred it so that way nothing burnt on the bottom, the 2nd batch I made still turned a little brown but it was more like a light brown and not really noticeable where as the first time it was dark like peanut butter …. not sure if this helps anyone but thought I would share :)
This recipe looks sooooo good!!! If I made them I would probably eat them all :)
I just wanted to let you know that I featured this awesome recipe on my blog today. Thanks so much for sharing!
http://iamonly1woman.blogspot.com/2012/04/sweet-tooth-recipes.html
Made these before and they turned out great. I made them tonight but my nougat part turned brown… Still tasted yummy!
My blog: http://allpatchedupquilts.blogspot.com/
My Etsy: http://www.etsy.com/shop/AllPatchedUpQuilts
this sounds ridiculously amazing. so so amazing. oh wow. i’m making this asap!
Pingback: Desserts!! | Pearltrees
These were so tasty! My nougat layer was the right color bit almost a bit grainy/gritty in texture rather than smooth. I’m not sure if that’s the normal texture. The taste is just amazing and they’re beautiful.
Thanks for the recipe.
Pingback: Desserts | Pearltrees
If I don’t have to work on Thursday or Friday, I’m going to make these! I won’t mind if the nougat turns purple, just as long as it tastes good! And this recipe is glorious because I can never make home-made caramel right – it’s either grainy or too stiff/hard, and I have spare bags of caramel squares left over from last year (got them on sale after the “everybody makes candy apples for fall” season!). YAY!
I used homemade caramel using sweetened condensed milk instead of melting a bag of caramels cheaper and it should taste the same.
How did it turn out with Sweetened condensed milk caramel? How long did you cook the caramel for to get the right consistency?
I made these for my brother’s birthday because Snickers are his favorite.
I sure hope he gets some, but that would mean less for me…
I didn’t have a 9×13, so I used a 9×9 and a loaf pan.
Amazing.
Pingback: Easy Homemade Snickers Bar Recipe | Best Friends For Frosting
Can you freeze these? I thought I could do them for a shower. Who doesn’t like chocolate?
I’m a pastry chef and wanted to answer your question, I would say no do not freeze these. chocolate when it gets too cold does something called sugar bloom, this is when the sugars in the chocolate start to leak out. It could become sticky once taken out and brought back up to room temp, and even turn white-ish in color. The bars would be fine to eat, just not look so pretty.
Hi, I had success freezing these. I cut them in little bite sized pieces and wrapped each piece individually in parchment paper. They froze just fine and tasted the same. So good!
I made these tonight and they came out perfect. This recipe is genius. I only had 8 ounces of caramel so I have to make my own from scratch. Pretty proud of myself. Thanks for sharing. My family thank you also…lol!
Pingback: {5 things I love this week} Yummy
I made these over the weekend thinking it was too good to be true. These are AMAZING!! Everyone went nuts for them!! Instead of peanuts I chopped some slivered almonds – delicious! Thank you so much for sharing this recipe. Here’s a pic of mine – http://instagr.am/p/JqNfnoy36V/
I made these tonight. Indeed very simple and cannot wait to hear what my kids and their teachers have to say tomorrow. I also had the same problem as the others with the nougat, but not surprising as adding the peanut butter WILL no longer make it white. So next time I will not add the peanut butter so to have more of a contrast in color
Pingback: 20 DIY Candy Recipes | GIF Peanut Butter
I cannot believe how easy these were to make and how great they taste yum:)
I had trouble getting the chocolate to get hard. Instead of using milk-chocolate I used semi-sweet. Would that make a difference? Please help.
I a pastry chef wanted to answer your question, no the semi sweet chocolate shouldn’t have made a difference, but it could depending on kind you bought. If you got the little chips that come in the bag, it could have extra oils added to it and that would have made it less likely to become hard again. Also if you added a little extra peanut butter to it, the fats and oils in the peanut butter would also make it less likely to get hard again. Hope that helped.
Hi Stephanie, the chocolate not getting hard, usually means it was not cooked long enough to reach . a certain temperature (can’t remember what temp. degree that is right now).
hey everyone! I thought I would help out about the nougat layer turning brown. I’m a pastry chef and came across this recipe and it does looks really yummy. Reading over the recipe, I see that it says melt butter add sugar and milk and boil for 5 minutes. The ratio of sugar to liquid is pretty high in this part so basically if you cook it too long your going to start to make caramel. I haven’t made this yet, but I believe if you just bring it to a boil to dissolve the sugar and do not continue the whole 5 minutes you should be fine because the fluff will thicken it up anyhow. Just a thought… I will make it myself this way and post if it came out right.
if you are allergic to peanut butter, what can you substitute it with or can you take it out completely and it still come out the same way?
Hi Rose, you could use any nut butter (almond, cashew etc…). Almond butter is fairly easy to find in the supermarkets or you can find it in a health food store (Whole Foods, Sprouts etc…).
Would refrigerating the layers to harden them quicker be a bad thing?
I put mine in the freezer after each layer to set and it came out perfect.
I made these last night they turned out awesome here is a few tips that I came across when making these:
Some of you said that the nougat layer turning brown I think I have your answer after you melt the bottom layer choc and peanut butter you have to wash your pan then make the nougat or get a clean pan..Also instead of a 1 1/4 choc chips and 1/4 cup peanut butter I wanted my choc thicker so I used 1 1/2 cups choc chips and 1/2 cups peanut butter.
Enjoy
I just finished breakfast…yes breakfast, and can now think of doing nothing else besides making these today. Wow.
Pingback: Homemade Snickers Bars To add to my "homemade candy bar" collection I&# - - Network Panda – cPanel Web hosting, PHP, MySQL, unlimited disk space and bandwidth
What is the best way to cut these? I am making them for my husband’s birthday and he is having friends over so I am hoping to cut them so they don’t fall apart.