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?
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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.”
I was wondering, would this work with dark choclate as well, as the only thing I have against snickers is the milk choclate… hmmm, efo gonna try this one! thanks for sharing!
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hi! im so excited to make these – just wondering, when you say to let each layer “cool”, do you mean to stick it in the fridge after each layer, or just to cool a room temperature? thanks!
I don’t have any unsalted butter, will it be OK to use what I got? I don’t want to attempt to make them if I cannot use the butter I got on hand.
Thank You
Hope
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This looks great! I can’t wait to try!! Yummy ;)
Yum! Now I’m planning to include bacon in the nougat layer to see if they’re as good as I think they might be. Will report back later.
And yes, bacon makes everything better.
That sounds SO GOOD. How was it????
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I have always loved snickers so when I this recipe I had to try it. Im not sure I will ever again buy another snickers at the store. It was so easy and freezable. Yum.
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I am addicted. And I can’t even tell you how much I love your blog. You are AWESOME. And I make these once every couple of months for the Officers I work with. They love them! Thank you so much!
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Making these today. I’m not done yet, but I just licked the spoon. Based on that alone, I think I”m in for a major treat.
Now I just need someone to have a party so I can bring them and show them off!!!!
I have the half sheet pans…would I double the recipe for that? I’m making these for a big group of teens.
Yes, Double for the half sheet pan. I made these this weekend and doubling worked out perfectly in the half sheet pan.
I am drooling just at the sight of the yummy bars…super recipe! :)
Do you think it would be possible to use caramel syrup instead of melting caramels? Or would that be too runny? It’s just that I would like to make these, an I have caramel syrup but no caramels.
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Thank you for sharing your recipe! I made these as a snack for Easter lunch and they were certainly a hit! Delicious.
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Hiya! The recipe is just so great! I made it yesterday and everybody loves it. I hope you don’t mind I put a link to your recipe on my blog. Thanks a lot!
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I made these for my mom for Mother’s Day. …SO GOOD. And I don’t enjoy Snickers bars. Mom: So good. They have a depth Snickers bars don’t. Dad: Awesome. A note, while I was cooking the nougat mixture, after adding the sugar and evaporated milk, it did brown slightly (and evenly, not just in a few places) and I think that’s the depth my mom tastes. Make this!
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can these be made using splenda instead of sugar????
Ew, wtf. No. Not only is Splenda terrrrrribleeee for you, it tastes like ass.
Sugar..that remark is uncalled for…and you would know what a$$ tastes like ? ewww
Sorel–I used it with splenda as well and it tastes just as good! And Sugar–totally inappropriate..ok?
Haha, sorry guys. I agree with Sugar 100%.
Totally agree with Sugar! Jeez people, lighten up lol
“Not only is Splenda terrrrrribleeee for you…” Fantastic. Another mindless adherent echoing pseudoscientific nonsense that they probably found on some garbage blog that emulates health tips mostly for the feeling of self importance. Stop pretending you’ve cured cancer or whatever it is you believe you are saving people from.
Splenda IS terrible for you. Sugar is a much better alternative to (for lack of better wording) ‘fake foods’ such as Splenda and margarine. For example margarine is ONE MOLECULE away from plastic, and was originally intended to fatten turkeys. When the turkeys died, they had to think of another way to market it. Their intended market? Modern followers who believe exactly what the media tells them.
Sugar is a NATURAL product. Natural products are easier for the body to digest unlike these man made plastics we put in our body’s. Believe it or not, digesting food BURNS CALORIES.
Always go the natural route. Butter over magarine, sugar over Splenda, normal cheese over light cheeses and so on so forth.
While I’ll not pretend to know vividly the current research on Splenda and cancer, I’m definitely sure Splenda is extremely processed, even more so than regular sugar- which is still a lot. It’s best to go with the still-amber, unbleached, sanding sugars :)
???????????????????????????????????????????????????????????? SPLENDA IS BAD 4U??????????????????????????????????????????????? howz iz itz bad forz uz
You can use Splenda! I did, and it tastes the same as when I made it with real sugar.
Well it probably taste good considering that caramel, whipping cream, chocolate chips, marshmallow, and peanut butter have enough sugar on their own to counteract the Splenda. I mean seriously, how are you supposed to avoid your “sugars” and “calories” making any type of homemade candy??????
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This recipe is spot on! I just finished the nougat layer and it tastes JUST like snickers…WOW! I’ll try not to eat the rest before its finished.
One note, I detest those store bought caramels, so I made my own this morning. I should be able to get away with microwaving the caramel without any additional cream to thin it.
SO good. Thanks for the recipe!!
Just a side note. ..I too do not care for the caramels sold most often in stores- but I now have started using Werthers chewy caramels- and great flavor and results for anyone not up to making your own!
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Hello your recipe(takings) pleases me a lot, I would like to realize her(it) but being French, I do not know the down(sleeping bag) of marshmallow. Can you say what that is to yourself exactly? Is it something that you buy already ready to be used?
Thank you in advance for your answer
Jojo
http://www.walmart.com/ip/10293834?wmlspartner=wlpa&adid=22222222227009250569&wl0=&wl1=g&wl2=&wl3=18122702710&wl4=&wl5=pla&veh=sem I think – it’s a product – there’s several brands, but that’s the one I’m used to seeing. See also http://www.marshmallowfluff.com/pages/homepage.html in case it was the specific Marshmallow Fluff brand but usually any of the creme ones are the same basic thing.
what the hell r u talking about????
Clearly English is not their first language. He/she was asking what the European equivalent of marshmallow fluff would be.
Nuage de Lait, je parle seulment un peu de Francais, mais je pense que Marshmallow Fluff n’est pas disponsible en France, peut-etre au Quebec. Ou habitez vous? Probablement vous pouvez faire ca avec les guimauves – juste dans le four micro-ondes. C’est juste les guimauves dans un mode tartiner. Bonnes chance!
Hi Amanda, I agree with you..looks like they did a search on FLUFF and DOWN came up, Kind of cute lol. Cat if you took the time to read it and maybe read between the lines, He/she did say they were French and I noticed they were not an English speaking person…patients and relax. While you wasted time blurting you blah blahs ie: what the hell are you talking about???? you would have had a better time explaining and helping him/her with what marshmallow is..thats all…no need to comment. Thank you for the recipe. I am looking forward to making it tomorrow and for Eastertime..and I will try both methods of caramels..home made and bulk barn. This will come out of the pan easier if you place a piece of parchment in pan first….Carpe Diem.
It’s the start of summer, and I found this recipe some time ago…and so for a sweet summer treat I decided to make these for my family…although I did make one small modification…I hate peanuts (I’m alone in this battle in my family) instead of putting peanuts in them I put coffee covered almonds.. These are FANTASTIC!!! I highly recommend everyone to make them.. Just watch you’ll want to eat the whole pan! lol…Thanks so much for sharing!!!
Hi would this recipe do okay being mailed? my boyfriend loves snickers and I wanted to make him a desert like this to send him. But would it melt too much, unlike cookies?
Valerie- I wouldn’t mail these. They do melt very easily/quickly.
I have mailed them several times to family members & have had no issues! Just make sure to mail them when it’s not too hot. I cut them into individual servings & wrap each in wax paper. Hope this helps!
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For people who love just not ANY food…….SWEETS…BAKERY….DESERTS…CANDY…you know, SWEETS!!!!!
OH YAAAA
:}
I gotta get out of here!!!!!!!
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Fabulous. Simply fabulous. Thank you so much for sharing this recipe! It will be a keeper.
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