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!
Notes
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