Homemade Snickers Bar
There really isn’t anything better than a Snickers Bar! This recipe is about as good as it gets! Plus it’s a no-bake recipe! You can even teach your kids to make these for you…
I remember my Grandma making these snickers bars and they were ahhhmazzzing as a kid. After making them as an adult, kid-me was so right! These are still an ooey-gooey, deliciously salty sweet chocolate masterpiece!
Step By Step
First, put in 1 cup of semi-sweet chocolate chips in a double boiler with 3 tablespoons creamy peanut butter. Stir until well combined.
What is a Double Boiler?
Never used a double boiler before? I don’t own one, I make my own. Just put a glass or metal bowl over a pot of water with 1-2 inches of water in it. You use the indirect heat from the water heating to melt your ingredients. It is used for cooking delicate ingredients so they do not scorch or separate when cooking. The important things to note with a double boiler are to make sure the water in the pan does not touch the bottom of the bowl and make sure the water hasn’t boiled off. If the water gets low, just add more.
Cool in the Freezer
Back to the homemade snickers bars! Once your chocolate chips and peanut butter are melted and well combined, spread it out evenly in a 9×13 pan that is lined with parchment paper. Set it in the freezer to cool while you make the next step.
Nougat
Now it’s time for the nougat! I wasn’t sure the first time that I made this that it would turn out; it seemed like there was no way this was going to look good in my bars. But, trust me, it does! Mix together 1 jar of marshmallow fluff, 1 cup powdered sugar and 1 tablespoon of peanut butter. This is probably the trickiest part of the snickers bars as it is a sticky mess to combine, but it does come together! I started by stirring with a rubber spatula and once the mixture has started to meld, I switched to kneading it with my hands. This was much faster and more evenly combined the ingredients. After your base layer of chocolate is cooled and set, use your hands to pat the nougat evenly on top. Then sprinkle about a cup of salted peanuts across the pan. Use your hands to pat them into the nougat layer to make sure they stay in place for the next layer: caramel!
Caramel
For the caramel, you need your double boiler again. Make sure the top bowl is completely clean and dry and ensure that there is still water in the bottom! Combine 1 package of caramels (about 40) along with 1/4 cup heavy whipping cream. Stir until evenly melted and pour this directly on top of your nougat and peanut layers. Use a spatula to make sure you get it all the way to the edges!
Top if Off
The last layer is the same as the first. Using a clean double boiler, melt 1 cup semi-sweet chocolate chips with 3 tablespoons creamy peanut butter, stirring until well combined. Pour over the top of your bars and use a spatula to even it out, covering all the way to the sides of your pan.
The Hard Part
It now becomes a waiting game. Chill your snickers bars in the fridge for an hour. Once they are cooled, pull the whole bar out of the pan by the parchment paper. Use a sharp knife to cut them into squares. These bars are incredibly rich, so you do not need to make big squares! The chocolate is just perfect, firm,but not hard to cut. They are so good I made two pans in three days. While we did share, I am pretty sure I ate at least half a pan! I store the bars in the fridge for two reasons, one so they aren’t on the counter in my line of sight all the time and, two, so they don’t melt. They can be stored at room temp, but they do get gooey! I also like to put a layer of parchment paper between layers if you store them cut in a container; it just helps them not to meld into one another (aka you can grab one faster!).
