Homemade Snickers Bars
These indulgent chocolate caramel peanut bars feature layers of creamy peanut butter, crunchy peanuts, gooey caramel, and rich milk chocolate. Each component adds a unique texture and flavor, resulting in a decadent treat that is sure to satisfy your sweet tooth cravings. Perfect for special occasions or whenever you're in need of a delicious dessert to share with friends and family.
— Constant Cookbook
Ingredients
- :
- 1¼ cups milk chocolate chips
- ¼ cup creamy peanut butter
- :
- 4 tablespoons unsalted butter
- 1 cup granulated sugar
- ¼ cup evaporated milk
- 1½ cups marshmallow fluff
- ¼ cup creamy peanut butter
- 1½ cups salted peanuts, roughly chopped
- 1 teaspoon vanilla extract
- :
- 14 ounces caramels, unwrapped
- ¼ cup heavy cream
- :
- 1¼ cups milk chocolate chips
- ¼ cup creamy peanut butter
Instructions
- Grease a 9x13-inch baking pan. Line with parchment paper, then grease the parchment paper; set aside.
- Make the Bottom Chocolate Layer: Melt together the chocolate chips and peanut butter in the microwave on 50% power until completely smooth and melted, stirring every 30 seconds. Pour into the prepared baking dish and, using a spatula, smooth into an even layer. Refrigerate until completely cool and hard, about 30 minutes.
- Make the Nougat Layer: Melt the butter in a medium saucepan over medium heat. Add the sugar and evaporated milk, stirring until dissolved, and bring to a boil. Reduce the heat to low and cook for 5 minutes, stirring occasionally. Remove the pan from heat and add the marshmallow fluff, peanut butter, and vanilla extract, stirring until completely smooth. Fold in the peanuts, then pour over the bottom chocolate layer. Again, refrigerate until completely cool, about 30 minutes.
- Make the Caramel Layer: Combine the caramels and the heavy cream in a small saucepan over low heat. Melt, stirring occasionally, until smooth. Once completely melted, cook for an additional 4 minutes, stirring frequently. Pour the caramel over the nougat layer. Refrigerate until completely cool, about 30 minutes.
- Make the Top Chocolate Layer: Melt together the chocolate chips and peanut butter in the microwave on 50% power until completely smooth and melted, stirring every 30 seconds. Pour over the caramel layer and, using a spatula, smooth into an even layer. Refrigerate until completely cool and set, 30 to 60 minutes.
- Using the parchment liner, remove the bars from the pan and cut into 32 pieces. You can store these in the refrigerator or at room temperature. I find the filling to be the best consistency at room temperature, but the chocolate can get a little melty depending on how warm your house is. If your house runs warm (higher than 72 or so) you might want to keep them in the fridge and then take them out an hour or two before you want to serve them.
Prep Time
PT2H45M
Yield
32 bars
Nutrition
- Calories: 257 kcal
- Carbohydrate Content: 33 g
- Protein Content: 4 g
- Fat Content: 12 g
- Saturated Fat Content: 4 g
- Cholesterol Content: 9 mg
- Sodium Content: 100 mg
- Fiber Content: 1 g
- Sugar Content: 27 g
- Serving Size: 1 serving
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