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Feb 10

Homemade Snickers

Have you jumped on the Pinterest bandwagon yet?

I recently joined, and have been spending a majority of my time looking at recipes other people have pinned. It’s a great way to get ideas for new dishes, but it seems the majority of the food people post is very unhealthy. We’re talking outrageous desserts, like these homemade Snickers. Good for my mouth, bad for my hips.

Good thing my brain prefers to listen to my mouth.

So anyway, I whipped up these Snickers the other day, since the blogger who originally posted them assured me they were easy to make. She was right!

The top and bottom layers are just melted chocolate chips and peanut butter. The caramel is just melted caramel bits, mixed with a bit of heavy whipping cream. The “nougat” is probably the toughest layer, but even that is no more difficult than making fudge. Probably because it’s not actually nougat, but is pretty much fudge. I looked up a real nougat recipe, and it sounds way more difficult. But these still taste just like a real Snickers bar!

The only time consuming bit of the whole recipe is waiting for the individual layers to cool and harden completely before adding the next layer. But stick the pan in the refrigerator after each layer, and it only takes a few minutes.

I didn’t add quite as many peanuts as the original recipe called for, and my husband said I should have added them all. Oh, and I also noticed that in a real Snickers bar, the peanuts are actually in the caramel, not the nougat. I think it’s probably easier for home bakers to mix the peanuts into the nougat, though. Still tastes great!

The only other thing I should mention is this makes a TON of Snickers bars. I cut them into squares, because they’re pretty rich and you can only eat one or two at a time. I even served them at a Super Bowl party and still had a ton left over. Luckily they store well in the fridge!

Recipe: Homemade Snickers

Adapted from howsweeteats.com

  • 2 1/2 cups milk chocolate chips, divided
  • 1/2 cup peanut butter, divided
  • 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
  • 1 11-ounce bag of caramel bits
  • 1/4 cup whipping cream
  • 1 1/4 cups milk chocolate chips
  • 1/4 cup peanut butter
  1. Thoroughly grease a 13×9 baking pan.
  2. Melt 1 1/4 cups chocolate chips with 1/4 cup peanut putter in the microwave for 1 minute on half power. Stir until melted (continue microwaving at 15 second increments if needed), and then pour into the baking dish and spread until even. Let cool and harden completely.
  3. 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.
  4. Combine caramel and whipping cream in a saucepan over low heat. Let melt, stirring occasionally, until smooth. Pour over nougat layer and let cool completely.
  5. Melt remaining 1 1/4 cups chocolate and 1/4 cup peanut butter microwave (just like step No. 2), then pour over caramel and spread until even. Let cool and harden completely.
  6. Refrigerate for at least one hour before serving, then cut as desired. These can stay at room temperature, but they do get gooey. Keep them refrigerated for best results.

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1 comment

  1. Sarah

    Wow. Those look … AMAZING.

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