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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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.”
Has anyone tried to make just the Nougat layer? That’s my favorite part of Snickers and I am wondering if I can do just that piece and how it would come out.
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Can anyone post a pic of what marshmallow fluff and whipping cream are? I’m really not familiar with those terms :S
Have you ever heard of google?
Hi Jessica!
Thats amazing.
I just have a few questions, maybe you are so kind to help me out because i truly would love to make these, too.
First, what kind of chocolate did you choose? There are certain chocolate chips, they do not taste good at all. Your looks good, though.
Second, Didn’t you wait until the first layer of chocolate did completely cool out? Like, the nougat and chocolate layer are not even and looks amazing like that. Even both layers mix in some of your pictures.
And last but not least, hot do you think could I replace those caramel chips? Because, here in Germany I can’t find something like that.
You think, these would make it well, too? http://2.bp.blogspot.com/-18Z0WAgiOrc/TqWyhS9qWAI/AAAAAAAAC3I/OqdWHdhjJt8/s1600/DSC08717.JPG
Thank you much
btw, i love your blog!!!
Lynn
Made these last night. OH MY GOODNESS. Love and adore. Thank you so SO much for sharing it. :)
Homemade Snickers???? Seriously, you are my HERO!!!
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Just wanted to report back. I made just the nougat layer. It’s just divine. It will also (without the chocolate and caramel) give me less guilt when I eat it. Next time I may do the whole thing, just to see if I can. Probably for Easter just so I can foist any leftovers off on my parents and keep the temptation out of my house-lol.
Oh my goodness! Snickers are my absolute favorite candy bar! Thank you so much for posting this. I will definitely have to try these.
*gargle*
*die*
preciouuuusss
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Oh wow…Snickers have always been one of my faves & my Dad loves them. I’m thinking major daughter points for these!
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!!!!
So where are mine.
Seriously foolproof*
So happy not to be alone in policing the Internet for spelling and grammar mistakes.
Maybe she meant “Full Proof.” As in, you can just keep eating them and eating them and never get full…
bah hahahahahahaa! i’m agreeing with this one!
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These are everything I thought they would be! super rich and yummy!!
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”
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.
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 :)
It’s 1 1/2 cups!
thanks
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They were a big hit! Yummy :)
I tried to make these and the Caramel is as hard as a rock….the rest of it seems fine though :( any suggestions?
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.
A Snicker have peanut in the caramel layer; why are you putting it in the nougat layer?
Why not?
Its to make them more original!
If you want it exactly like the snickers bar go buy your own at the drugstore!
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.
Can you use homemade caramel for the caramel layer? Will it still cut fine?
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.
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.
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.
I am planing on making a half batch “Chewy Caramel” from allrecipes.com for this very reason, it’s my go to caramel recipe
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.
These look SO good. I’m drooling. lol
Wow!
It’s look so great :)
These things taste like shit. Stop posting this shit you are wasting everyones time and money. THINK BEFORE YOU BLOG
Obviously, you made them wrong.
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…
I agree with Kendra. Clearly you are incapable of following a recipe. Have more respect.
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.
Well Martha, arn’t you a classy lady……
Wow…that was quite the reaction to a dessert recipe online. Maybe take a breather and regroup.
Wow, Martha Dean; You’re a huge bitch.
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?
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….
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.
sweetened condensed is way too sweet. you’re better off trying reg milk if anything.
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.
Required amount of REGULAR MILK. Sorry about the omission
Actually it came out just fine with sweetened condensed milk. I also used semi sweet chocolate chips instead of milk chocolate.
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
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. :)!
My friends absolutely loved this. It was a huge it. And OMG it taste just like a Snicker’s bar.
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Enjoy
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!
How long does it take to make??
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what size pan do you use ???? some of these look thick some look really thin help dying to make these
9×13 was perfect for me
woop Alania I bought semi-sweet choc. chips not milk choc. will these work or is the milk ones better
I used semi-sweet and they turned out great.
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’!
made these and they taste just like snickers…sooo good. did put my in the freezer before cutting…bottom cut better.
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 ;)
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So if you are on a diet, you can replace the evaporated milk and whipping cream with low-fat milk.
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!
Will you share your caramel recipe – pretty please.
The caramel recipe I have is very soft.
Will you marry me?
p.s. bring your snickers to the honeymoon.
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