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:
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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’m about to paint something so that my wife will make these for me. ;-)
Do they taste A LOT like peanut butter? That’s a concern, as it’s not one of my favorite things.
These are just plain dangerous
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I made these, and they turned out amazing! The recommend using chocolate bark for the bottom at least so that the chocolate is ‘crispy’. I would add more peanuts next time, and I made homemade caramel instead of using store bought. But, they were probably one of the best things to ever come out of my kitchen.
If you are making these the night before do you store them in the fridge or just at room temperature. Also can you substitute marshmallow cream instead of fluff
My daughter made these for us and they are excellent. As close to a store bought snickers bar as you will ever get. I like them better actually. If I make them I will maybe do some extra caramel, just cause I like caramel!
~Bliss~
I made these for mother’s day and they were a huge hit. I then sent the leftovers into work with my husband so I would not eat the entire pan. Everyone is now asking for the recipe for the “crack bars”. These are so addictive! Thanks for a great blog!
I was thinking… well it may be a lil more work but before you put the last chocolate layer on you could cut them in small fun sizes and then pour the remaining chocolate over them so the chocolate covers the sides as well. Making these tonight!
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I cannot wait to make these….they look SO good. So so good. Your pictures are just lovely.
Will be posting this recipe on my site! Thanks so much for sharing!
What can i use if where i live cant find the fluff nor the marshmallow cream??
Simply put the marshmallow in a large microwave bowl. 7 ounces of marshmallows or mini-marshmallows either one would equal 7 ounces of marshmallow cream.
Substitutions:
marshmallow creme = marshmallow fluff = Gently heat 16 ounces of marshmallows plus 1/4 cup corn syrup in a double boiler, stirring constantly; 10 large marshmallows = 1 C miniature marshmallows.
Start by heating the marshmallows a few seconds at a time, stirring. Not so much to heat them but to slightly melt. gently. Stir in the corn syrup. You will end up with marshmallows creme just like the recipes call for & just like the jar of marshmallow creme from the store.
i made these and they turned out exactly like the picture and tasted great!. However if anyone has any idea how to make the caramel layer a little stiffer because it is a mess to eat, then i would appreciate knowing. i did think of adding a little powdered sugar to the caramel layer but i wondered if it would make them taste different or even sweeter than they already are. also i made them with almonds instead of peanuts and it worked great.
let me know about the caramel, if anyone has any ideas.
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I made these long ago when this recipe first appeared in Taste of Home magazine. It is divine! Made it to put in gift baskets for all the parents I was babysitting for at the time…Needless to say they loved it!
LOL!!!!!!!! I have the same problem with gummy vitamins!!! LOL!!!!
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I am definitely going to try this recipe. Interestingly enough, I have everyone on hand so it’s just a matter of making time this weekend. Just as amazing as the recipe sounds – your write up and comments had me laughing all the way through. Nothing like some great comedy and the ability to make others laugh. “The broccoli to my… wait, no” LOL Thank you for both the comic relief and a great recipe!
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I just finished making these and I’m so excited to try them!! My nougat layer did not turn brown but I made sure to stir it constantly and I also did not leave it in the full five min before adding the rest of the ingredients. It was a tad bit tedious to make, only because after each layer you have to wait a decent amount of time for it to cool before heading on to the next layer. The steps were super easy but I just wish I could be eating them already!!!
I’m having a problem finding caramels in the stores to buy… anyone else have this problem? If I make from scratch, would I make caramel syrup or caramels? I made an awesome caramel syrup that was so easy, came out perfect, thick but not too thick… my caramel recipe is delicious but takes a lot more time plus would I have them set up and then melt down and add more cream? thanks to anyone who answers me… I have had this recipe for so long and haven’t been able to make them since I can’t find the caramels… every market, Ralphs (Kroger), Stater Bros., Albertson’s, Von’s, Pavilion’s, Gelson, Bristol Farms…etc. HELP…
Well caramels come around in the fall (caramel apple season) so you could definitely make your own caramel. But i would just make caramel sauce as you are just going to melt the caramels into a sauce anyway ;) and a quick tip, male the caramel in your free time so you have it on hand for whenever you decide to make these. That way you dont overwhelm yourself! Hope it helped! :)
Found caramels in Walmart in the candy aisle… they now even have them in “bits” that you don’t have to unwrap… hope you find them!
After reviewing comments above, I decided to make these – how can you not? Easy recipe for a favorite candy after all!! When I got to the nougat part, I melted the butter, added the milk and sugar and brought it to a boil, I only boiled it for 1 minute, then removed from heat and added the rest of the stuff in. Came out light in color and perfect. I did not have clear vanilla so the dark color brought out a nice light color to the nougat. Also, I used a double boiler for the two chocolate layers and the caramel layer, which works just as well. This recipe has been added to the “make again” folder. Thank you for a great recipe!
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Okay so I have made these 3 times. I like to mx it up by using differnt kinds of chocolate, like dark, semi sweet etc. I also mix up the nuts like cashews mixed nuts etc. Everything time I have made it they turn out excellent. I have to hid them in the freeze so that people will not eat them all up. I am taking them to a church function this week. Planning on also taking some copies of the recipies so that people will have it. Thanks for sharing!
Robyn
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i can make my favorite snickers at home???!! OMG gotta do this next weekend, im so excited!!!
So how long does this actually take? Waiting for the layers to completely cool and harden? Am I going to be up all night waiting for layers to cool completely? LOL You’re right, the recipes looks intimidating. I told my son I would bring them out for Family Night at Boy Scout Camp but after reading the recipe, I’m not so sure. :)
Hi
Can anyone please help me! I live in South Africa and we do not have marshmallow fluff here! Is there any substitute or recipe to make it?
read up someone else had that problem and made some from marshmellows
I found some at Spar. Check if any of your local shops have import aisles.
Mine was FABULOUS!!!!! Nothing brown….just pure goodness!!!! A little soft as the day was 90 degrees & humid but oh so gooey good!
Made these tonight and they were awesome. There was 8 of us and we all thought they turned out great! Thanks for sharing!!!
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Just wanted to let you know I made these for Father’s day and they were DELICIOUS! I am showing off your recipe and my pictures on my blog today! http://breakitmakeitorbakeit.blogspot.com/2012/06/homemade-snickers-pinterest-i-did-it-1.html
cant wait to make these for my wife and daughter can anyone tell me. are these homemade snickers chewy like the store brand or are they soft
They are a bit of both. I kept mine in the refrigerator, so the chocolate layer was crisp and the rest was quite chewy. I’m sure they would be softer (like the store bought) and chewy if left out at room temperature.
So…for the marshmallow fluff i can just use plain marshmallows correct?
I want to make these ahead of time (couple of days).
How do I keep them without freezing them and are
they still good to do it this early?
Just keep them in the fridge. My leftovers were good throughout the week, and I kept them refrigerated.
I made these for Father’s Day and they turned out PERFECT! Everyone absolutely loved them. They were easy to make, and turned out to be such an impressive little creation. I took your advice and made them in a disposable 13×9 in aluminum pan. I popped each layer in the fridge to speed up the cooling/hardening process, and that worked really well. I will be making these again next month :)
Do you have to use peanut butter? Hubby doesn’t like it and can detect it within a 100 mile radius. He loves snickers though so I might try despite his aversion.
Hi Amanda, There are other nut butters available (almond, cashew etc..).
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Hey, jut made these and they look amazing, about the turning brown nougat layer, if you use a double broiler to combine everything until smooth and then put it directly on heat until it just starts to boil then put it back to the double broiler it made the nougat layer perfectly, keeping the color, hope this helps!
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yummy
Wondering if you have to use the peanut butter?
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On what planet does a regular Snicker’s bar have peanut butter?
It doesn’t, but the nougat layer in a Snickers is peanut flavored. It balances nicely with the fluff to make a reasonable home-made facsimile.
Hey! I just stumled upon your site and I have to say: your recipes are mouthwatering! And you took very nice pictures of your food too – that makes it even harder to resist them. Keep on your great work!!
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I stumbled upon your site after searching for an individual cupcake recipe and OMG! I think I’ve gained 5lbs. Just reading/browsing through your collection! Everything looks amazing!! I’m waiting for my two cupcakes to cool as i type. Can’t wait to try them :)
These look so good. Could you e-mail this to me….
thanks vi