Try this Homemade Snickers Bar recipe.
- Carbohydrate 48.2748123787826 g
- Cholesterol 5.21555273657774 mg
- Fat 22.420555430775 g
- Fiber 3.03587057002871 g
- Protein 9.31395891698711 g
- Saturated Fat 6.19612885780562 g
- Serving Size 1 1 - 15 bars depending on size (89g)
- Sodium 82.48349807925 mg
- Sugar 45.2389418087539 g
- Trans Fat 1.15605957614081 g
- Calories 406 calories
Step-by-step
- Line an 11X7-inch baking pan with parchment paper.
- Place 1 cup of chocolate chips and 3 tablespoons of peanut butter in a heatproof bowl. Microwave for 60 seconds and stir until smooth and combined. Microwave for few more seconds if needed.
- Pour melted chocolate in prepared pan and spread evenly. Place pan in freezer for 2-3 minutes or until hardened.
- Meanwhile, in a clean bowl place marshmallow fluff, 1/4 cup peanut butter and powdered sugar. With a wooden spoon or spatula stir until it forms a soft dough. (Can be done in a mixing bowl using dough hook as well).
- Remove “dough” from bowl and press with fingers on top of chocolate layer.
- Sprinkle peanuts on top, gently pressing them in.
- In a small saucepan add the caramels and heavy cream. Cook over medium heat, stirring constantly until melted. Immediately pour over peanuts, spreading it all over with the back on a spoon.
- Refrigerate for 5 minutes until set.
- In a heatproof bowl, melt remaining chocolate chips and peanut butter. Pour over caramel layer, spreading evenly.
- Place pan in fridge for 10 minutes until chocolate is set.
- With a sharp knife, cut into bars.
Melting the chocolate and peanut butter base requires precise attention during the initial sixty-second microwave burst to prevent scorching the solids. Stir thoroughly after heating, relying on residual bowl warmth to dissolve remaining lumps before freezing the layer for precisely three minutes.
- Test the caramel consistency visually: it is ready for pouring the moment the mixture turns completely glossy and flows in a continuous ribbon off the spoon without visible lumps.
- Press the dry roasted unsalted peanuts firmly into the marshmallow nougat layer so the warm caramel anchors them securely during slicing.
- Store finished bars in an airtight container in the refrigerator for up to one week, separating layers with parchment paper to prevent sticking.
Pair these rich confections with sharp, unsweetened black coffee or dry sparkling cider to balance the heavy sugar load. Clean the knife blade with hot water between cuts to achieve sharply defined edges on every piece.
