Homemade Snickers Bars: Better Than Store-Bought Chocolate CandyHomemade Snickers
Rich, homemade Snickers-style bars with layers of chocolate, peanut butter, marshmallow, peanuts, and caramel.
Servings: 12 servings
Ingredients
- 2 cups milk chocolate melting wafers
- 1/2 cup peanut butter
- 3 tablespoons evaporated milk divided
- 7 ounces marshmallow fluff
- 1 cup lightly salted roasted peanuts
- 1/2 bag (10.8 ounces) soft chew caramels about half of a 10.8 oz bag
- 1 1/2 cups dark chocolate melting wafers
- 2 tablespoons vegetable oil
Instructions
- Line an 8×8-inch pan with parchment paper and set aside.
- In a medium saucepan over low–medium heat, combine the 2 cups milk chocolate wafers, 1/2 cup peanut butter, and 1 1/2 tablespoons of the evaporated milk; stir constantly with a rubber spatula until the mixture is thick and fluffy and fully combined.
- Reduce the heat to low, fold in the 7 ounces marshmallow fluff, and stir until completely combined and smooth.
- Pour this chocolate-peanut butter-marshmallow layer into the prepared pan and smooth; it will self-level.
- Evenly sprinkle 1 cup lightly salted roasted peanuts over the chocolate layer and set the pan aside.
- In a microwave-safe bowl, combine the soft caramels (about half of a 10.8 oz bag) with the remaining 1 1/2 tablespoons evaporated milk.
- Microwave the caramels at 50% power for 1 minute, stir (it will be thick), then continue heating in 30-second bursts at 50% power, stirring between bursts, until the caramel is smooth and pourable.
- Pour the warm caramel evenly over the peanuts, spreading gently so it covers the nuts without disturbing the layer below.
- Refrigerate the pan until firm, about 4 hours or overnight.
- Lift the chilled slab from the pan using the parchment paper and place on a cutting surface; cut into 12 bars (make one lengthwise cut, then five crosswise cuts for 12 pieces) using a sharp knife.
- Place the cut bars on a parchment-lined baking sheet and return the sheet to the refrigerator to keep the bars chilled while you melt the dark chocolate.
- In a medium microwave-safe bowl, heat 1 1/2 cups dark chocolate wafers at 50% power for 1 minute, add 2 tablespoons vegetable oil, stir, then continue heating in 30-second bursts at 50% power, stirring until the chocolate is silky smooth.
- Using two forks or dipping tools, dip each chilled bar into the melted dark chocolate to coat completely, shake off excess, and return to the parchment-lined sheet.
- Refrigerate the coated bars until the chocolate is fully hardened, about 30 minutes, then serve.
Equipment
- 8x8-inch Baking Pan
- Parchment Paper
- Medium Saucepan
- rubber spatula
- Microwave-safe Bowl
- large baking sheet
- Sharp Knife
- Two forks or dipping tools
Notes
- The caramel won’t spread like the chocolate, so pour and distribute it evenly over the peanuts.
- Store these bars refrigerated to prevent melting.
- Rub a small amount of vegetable oil on your knife blade for cleaner cuts.
- Do not use the full bag of caramels—half is recommended to avoid overflow after cutting.
- Marshmallow fluff melts best when heated gently on the stove as directed.