Homemade Snickers Bars

Homemade Snickers from completelydelicious.com

This last week I finally hit my pre-pregnancy weight goal. Hooray! Only took me 2 years.

To celebrate I made these insane homemade snickers bars from How Sweet It Is and then ate the whole pan. Maybe you’ve seen this recipe dancing around on Pinterest? It’s been on my to-do list for months and I finally couldn’t hold out any longer. You probably shouldn’t either.

The recipe is quite simple, but there are several steps and you’ll be left with more than a few sticky dishes. But it’s totally worth it, I dare say these are better than the real thing!

Homemade Snickers Bars

The classic candy bar, but homemade!

Ingredients

Bottom chocolate layer:

  • 1 ¼ cups milk chocolate chips (213 grams)
  • ¼ cup peanut butter (68 grams)

Nougat layer:

  • ¼ cup unsalted butter (55 grams)
  • 1 cup granulated sugar (200 grams)
  • ¼ cup evaporated milk (60 ml)
  • 1 ½ cups marshmallow fluff (128 grams)
  • ¼ cup peanut butter (68 grams)
  • 1 ½ cup salted peanuts , roughly chopped (215 grams)
  • 1 tsp vanilla extract

Caramel layer:

  • 14 ounce bag vanilla caramels (400 grams)
  • ¼ cup heavy whipping cream (60 ml)

Top chocolate layer:

  • 1 ¼ cups milk chocolate chips (213 grams)
  • ¼ cup peanut butter (68 grams)

Instructions

Chocolate bottom layer:

  • Thoroughly grease a 9x13-inch 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:

  • 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:

  • Combine caramels and cream 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:

  • 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!
Recipe from How Sweet Eats.

Nutrition

Calories: 343kcal, Carbohydrates: 44g, Protein: 6g, Fat: 17g, Saturated Fat: 7g, Cholesterol: 13mg, Sodium: 96mg, Potassium: 166mg, Fiber: 2g, Sugar: 37g, Vitamin A: 151IU, Vitamin C: 1mg, Calcium: 67mg, Iron: 1mg

Have you tried this recipe?

I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.