Homemade Snickers Bars
With two layers of chocolate, creamy nougat, peanuts, and plenty of caramel, these Homemade Snickers Bars taste just like the real candy bar – only better!
Every December, my sister-in-law Erin has a Baking Day.
She takes a day off work to bake and create sweet treats for Christmas. Cookies, candies, bars, you name it! And she does it by herself. She is totally 100% self-motivated, self-propelled, and committed.
It isn’t like one of those ladies-baking-as-a-cover-story-for-drinking-wine scenarios. Erin is legit, and she puts out an impressive amount of goodies.
Wistfully envious, 2,500 miles away, and a few months early, I’m getting started on my own Baking Day with these delicious Homemade Snickers Bars.
Two layers of semi-sweet chocolate (which I prefer over the milk chocolate in “real” Snickers bars) sandwiches marshmallowy nougat, crunch peanuts, and luscious caramel. And don’t worry, it’s all easy!
It’s easy because you use store-bought marshmallow cream and unwrap a bag of caramels. If you want to make marshmallow cream or caramel sauce from scratch, have at it!
Beyond that, you just have to melt chocolate and peanut butter together. In the microwave. You’ve got this!
And prepare to be impressed by your own Baking Day magic, because these are GREAT! You’ll love them, no question about it.
Save these Homemade Snickers Bars to your “Desserts” Pinterest board!
And let’s be friends on Pinterest! I’m always pinning tasty recipes!
Homemade Snickers Bars
With two layers of chocolate, creamy nougat, peanuts, and plenty of caramel, these Homemade Snickers Bars taste just like the real candy bar - only better!
- 2 cups semisweet chocolate chips divided
- 3 tablespoons plus 1/4 cup, plus an additional 3 tablespoons creamy peanut butter divided
- 7 ounces marshmallow fluff
- 1 1/2 cups confectioners powdered sugar
- 1 cup dry roasted unsalted peanuts
- 11 ounces caramels
- 1/4 cup heavy cream
Line the bottom of an 11-inch by 7-inch baking pan with parchment paper or wax paper.
To make the first layer, in a small bowl combine 1 cup chocolate chips and 3 tablespoons peanut butter. Microwave for 60 seconds at full power and stir to combine. Microwave a few more seconds if needed, until the chocolate is melted and smooth.
Pour chocolate mixture into prepared pan and spread evenly. Place baking pan in the freezer until the layer is hard, about 2 to 3 minutes.
Meanwhile, in a medium sized bowl, combine marshmallow fluff, 1/4 cup peanut butter, and powered sugar. Using a wooden spoon or strong spatula, stir until a soft dough ball forms.
Remove nougat dough from the bowl and press on top of hardened chocolate layer. Sprinkle peanuts on top of nougat and gently press them down.
In a small saucepan over medium heat, combine caramels and heavy cream. Stir constantly until caramels have melted and cream is incorporated.
Pour immediately over the peanut layer, and use the back of a spoon to spread evenly. Refrigerate until caramel has set, about 5 minutes.
Meanwhile, in a small bowl melt the remaining chocolate and peanut butter by microwaving for 60 seconds, as in step 2. Pour over caramel layer and spread evenly. Place in fridge for 10 minutes, or until chocolate layer has hardened.
Using a sharp knife, cut into bars and serve.
Step 3 can be completed in a standing mixer fitted with the dough hook.
Barely adapted from Imperial Sugar.
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