Try this Homemade Snickers recipe, or contribute your own.
- Carbohydrate 338.686882012439 g
- Cholesterol 375.352700120606 mg
- Fat 366.933440574697 g
- Fiber 37.6505004442959 g
- Protein 118.259360516133 g
- Saturated Fat 164.199354834064 g
- Serving Size 1 1 recipe (1110g)
- Sodium 911.895050293024 mg
- Sugar 301.036381568143 g
- Trans Fat 26.1033579538947 g
- Calories 5000 calories
Step-by-step
- Line a 9x13 pan with foil and spray with non-stick cooking spray.
- Start with ingredients for layer #1.
- Melt chocolate chips and peanut butter in a microwavable bowl on 50% power.
- Cook for 1 minute and then stir.
- Cook in 30 second increments until melted.
- Pour chocolate into the pan and spread out evenly.
- Place in the refrigerator for 20 minutes to harden.
- Gather Ingredients for layer #2 then melt butter in a medium sized pan over medium heat.
- Add in sugar and milk, stirring until it has dissolved.
- Bring to a boil and let cook for 5 minutes, stirring occasionally.
- Then add in marshmallow fluff, peanut butter and vanilla and stir until smooth.
- Remove pan from heat and fold in peanuts and then spread the nougat filling on top of the chocolate layer.
- Allow to cool completely.
- Gather ingredients for layer #3 in a small saucepan.
- Cook caramel and whipped cream over low heat for about 10-15 minutes (or until smooth), stirring occasionally.
- Pour over nougat layer and allow to cool completely.
- For layer #4, melt chocolate chips and peanut butter in a microwavable bowl on 50% power.
- Cook for 1 minute and then stir.
- Cook in 30 second increments until melted.
- Pour chocolate into the pan and spread out evenly.
- Plan pan in refrigerator for at least 1-2 hours or until ready to serve.
- Pop the entire square and then slowly peel away the foil and then cut into bars.
Producing layered candy bars at home requires strict thermal control, particularly when managing the transition between a high-sugar nougat base and a molten caramel layer that can easily seize if overheated. Equipment precision dictates success here, meaning digital probe thermometers and heavy-bottomed stainless steel saucepans are non-negotiable tools for preventing the scorching of dairy solids. When sugar, butter, and evaporated milk reach a rolling boil, continuous agitation is unnecessary, but intermittent stirring prevents localized hotspots that ruin the smooth mouthfeel required for a proper nougat texture.
Scaling quantities up or down changes the surface area to volume ratio, directly impacting how fast the chocolate layers set in the refrigerator. Thickening the bottom chocolate layer beyond its standard parameters requires extending refrigeration past twenty minutes to ensure structural integrity when the warm nougat is poured directly on top. Melting chocolate chips at reduced microwave power—specifically fifty percent—protects the cocoa butter from seizing due to thermal shock, a common error when full wattage is applied to dense solids mixed with peanut butter.
Stored in an airtight container at cool room temperatures, these bars maintain their structural integrity for up to one week, though refrigeration extends that window while altering the snap of the outer chocolate shell. Bringing chilled pieces to ambient temperature thirty minutes prior to consumption restores the proper contrast between the firm exterior and the pliable, chewy interior layers.
