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Snickers Brownies (ChocoSmash Bar Copycat)

Fudgy brownies layered with marshmallow nougat, gooey caramel, peanuts and a chocolate-peanut butter topping for a candy-bar style treat.
Prep Time2 hours
Cook Time15 minutes
Total Time2 hours 15 minutes
Servings: 32 servings

Ingredients

  • 1/2 cup vegetable oil 118 ml
  • 1 cup granulated sugar 200 g
  • 2/3 cup unsweetened cocoa powder 54 g
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon water 15 ml
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour 62 g
  • 7 ounces marshmallow fluff
  • 3 cups chocolate chips divided (1 1/2 cups for nougat, 1 1/2 cups for topping)
  • 10 ounces caramels, unwrapped see notes for milk amount
  • 3 tablespoons milk divided (use 1 tablespoon for nougat; 2–3 tablespoons for caramel depending on caramel type)
  • 3/4 cup creamy peanut butter 200 g, use no-stir style
  • 1/2 cup chopped peanuts
  • 1 tablespoon vegetable oil for chocolate topping

Instructions

  • Preheat the oven to 350°F (175°C). Line a 9x13-inch pan with foil or parchment and spray with nonstick spray so you can remove the slab easily.
  • Make the brownie base: In a bowl, stir together 1/2 cup vegetable oil, 1 cup granulated sugar and 2/3 cup cocoa powder until combined. Add 2 large eggs and mix until smooth.
  • Stir in 1 teaspoon vanilla, 1 tablespoon water, 1/4 teaspoon salt and 1/2 cup all-purpose flour until just combined. Pour batter into the prepared pan and spread evenly.
  • Bake 15–20 minutes, until set and a toothpick comes out with a few moist crumbs. Allow the brownies to cool completely in the pan.
  • Nougat layer: Place 1 1/2 cups chocolate chips in a microwave-safe bowl; heat 1 minute, stir, then heat in 30-second increments until melted and smooth. Stir in 7 ounces marshmallow fluff and 1 tablespoon milk until thick and combined.
  • Spread the marshmallow-chocolate mixture in a thin, even layer over the cooled brownies. Chill briefly while you prepare the caramel.
  • Caramel layer: Put 10 ounces unwrapped caramels in a microwave-safe bowl with 2–3 tablespoons milk (use 3 Tbsp for firmer caramels like Kraft, 2 Tbsp for softer Werthers as noted). Heat 1 minute, stir, then continue heating in 30-second bursts, stirring until smooth.
  • Spread the melted caramel evenly over the nougat layer and chill until the caramel is set.
  • Peanut layer: Sprinkle 1/2 cup chopped peanuts evenly over the caramel. Warm the 3/4 cup creamy peanut butter in short bursts (30–45 seconds) until smooth and spreadable, then spread over the peanuts. Chill while preparing the topping.
  • Topping: Combine the remaining 1 1/2 cups chocolate chips with 1 tablespoon vegetable oil in a microwave-safe bowl; heat 1 minute, stir, then heat in 30-second increments until smooth. Spread over the peanut butter layer and chill until set.
  • When fully chilled and set, lift the foil/parchment from the pan and cut into bars or squares using a single smooth slice per cut to avoid splintering the top.

Equipment

  • 9x13 inch Baking Pan
  • aluminum foil or parchment
  • Nonstick cooking spray
  • Mixing bowls
  • Measuring cups and spoons
  • microwave-safe bowls or double boiler
  • spatula or offset spatula
  • knife for cutting

Notes

  • Use 3 tablespoons milk with firmer caramels (e.g., Kraft); 2 tablespoons for softer Werthers; Werthers Soft are not recommended.
  • Line the pan so you can remove the whole slab to cut easily.
  • Make each cut in one smooth stroke to avoid splintering the top.
  • Use no-stir (not natural) creamy peanut butter.
  • You can substitute a boxed brownie mix if desired.