Homemade Snickers Bars

Homemade Snickers Bars requires approximately 2 hours and 45 minutes from start to finish. For 33 cents per serving, you get a hor d'oeuvre that serves 32. One portion of this dish contains roughly 4g of protein, 9g of fat, and a total of 199 calories. It is a good option if you're following a gluten free diet. 16349 people have made this recipe and would make it again. A mixture of marshmallow fluff, heavy cream, milk chocolate chips, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Brown Eyed Baker. With a spoonacular score of 13%, this dish is rather bad. Homemade Snickers Bars, Homemade Snickers Bars, and Homemade Snickers Bars are very similar to this recipe.

Servings: 32

Preparation duration: 165 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Grease a 9x13-inch baking pan. Line with parchment paper, then grease the parchment paper; set aside.2. 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.3. 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.4. 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.5. 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.6. 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.

 

Step by step:

1. Grease a 9x13-inch baking pan. Line with parchment paper, then grease the parchment paper; set aside.

2. 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.

3. Pour into the prepared baking dish and, using a spatula, smooth into an even layer. Refrigerate until completely cool and hard, about 30 minutes.

4. Make the Nougat Layer: Melt the butter in a medium saucepan over medium heat.

5. 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.

6. 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

1. 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.

2. Pour the caramel over the nougat layer. Refrigerate until completely cool, about 30 minutes.

3. 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.

4. Pour over the caramel layer and, using a spatula, smooth into an even layer. Refrigerate until completely cool and set, 30 to 60 minutes.

5. 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.

Nutrition Information:

covered percent of daily need