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Snickers Bars
These Snickers Bars taste just like your favorite candy bar (but even better!) Filled with delicious chocolate, creamy caramel, and crunchy peanut flavors!
HOMEMADE CANDY BAR RECIPE
If you like a good chocolate and caramel candy bar with a nice pop of crunchy peanuts, you’re going to fall head over heels for these Snickers Bars! No need to pay for them at the store when you can make them at home for a fraction of the price. These homemade candy bars have the perfect texture and the best flavor and are so simple that they only require 40 minutes of prep work before chilling to firm up.
FREQUENTLY ASKED QUESTIONS:
Is it hard to make DIY homemade Snickers? Don’t let the process of making a layered treat like these Snickers Bars stop you from making the best ever homemade dessert you’ve ever had! It may seem like a bit of work with the layers, but it’s not as hard as it may seem and it is totally worth it in the end! How long does it take to melt everything on the stovetop? It may take up to 3-5 minutes to melt the chocolate and peanut butter mixtures, and up to 10 minutes to melt the caramel, as we need to heat them on low to avoid burning. Can I just use the microwave to melt ingredients? You can certainly use the microwave and microwave safe dishes anywhere it says to melt on the stove. Just be careful not to burn anything, using 15 to 30 second increments, stirring each time, will help prevent burning. Do I have to use the peanuts? If you want the bars to be smooth, without a crunch like an actual Snickers bar, then go ahead and omit the peanuts. But if you want the texture like a real candy bar, you should keep those peanuts in the mix. Help! Why aren’t my homemade Snickers Bars firming up? One reason the bars may not be firming up is if the ingredients were not heated correctly, be sure to melt all of the ingredients until completely melted before adding as a layer, and be sure not to burn anything. The best way to ensure everything melts properly, without burning is by melting everything on the stove and stirring constantly over low or low to medium heat. Any tips for cutting these candy bars? Cutting these bars can be messy. I have two tricks I like to try, one is spraying the knife blade with non stick spray before cutting the bars. I also make sure to wipe the blade in between each cut. Or, if that isn’t working as well as I’d like it to, I like to run the blade under hot water before cutting, and again, wipe the blade clean before making the next slice. Can I double this recipe? Sure, if you want to make more bars, you can double the recipe. I would suggest using two 8×8 pans or increasing to a larger pan if you don’t have two to work with. Using a larger pan may change the thickness of the bars though. How do I store leftover homemade DIY Snickers Bars? Store in an airtight container in the fridge for up to 1-2 weeks, or freezer. They may melt at room temperature. Let thaw before enjoying if necessary or if freezing.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
semi sweet chocolate chips– you could use milk or dark chocolate but I think the semi sweet was perfect for these – not too sweet and not too bitter.
sweetened condensed milk– be sure to grab this and not a can of evaporated milk since they look similar. If you accidentally get evaporated milk these will not turn out.
creamy peanut butter– I suppose you could use crunchy peanut butter but I would not use natural peanut butter since it doesn’t firm up very well with this recipe.
marshmallow creme– You can use storebought or make your own marshmallow creme.
salted peanuts– I prefer to use salted peanuts because I like a bit of that sweet and salty flavor combination. But, if you would like to use unsalted peanuts, you absolutely can.
caramels– I used the wrapped bag of caramels, like the Werther’s Caramels (see ingredient image below), but any brand will work. You can even use the bag of caramel bits.
heavy cream – it has to be heavy cream. Please do not substitute with milk.
HOW TO MAKE SNICKERS BARS
Line an 8×8-inch baking dish with parchment paper. Melt ¾ cup of the semi sweet chocolate chips with about ½ cup of the sweetened condensed milk on low to medium heat, then pour the mixture into the bottom of the baking dish. Set in the fridge while making the next layer.
Make the next layer by melting the peanut butter with ½ cup of the sweetened condensed milk on low heat, it doesn’t need to completely melt, just enough to mix together, then remove from the heat and stir in all of the marshmallow creme. Add this layer on top of the first, if the first layer is firm enough so that it won’t move when pouring the second layer on top.
Sprinkle 1 cup of the peanuts on top and then let sit in the fridge while making the next layer. Make the next layer by melting the caramels in a small saucepan with the heavy cream on low heat stirring constantly. Once melted and combined, pour on top in the dish. Let sit in the fridge while you make the last layer.
Make the last layer by melting the rest of the chocolate chips and ½ cup sweetened condensed milk together on low to medium heat, and then pour over the top of the dessert. Chop and sprinkle the rest of the peanuts on top.
Let cool to room temperature, and then set in the fridge for at least 1 hour before slicing and enjoying!
CRAVING MORE RECIPES?
Snickers Salad
Snickers Poke Cake
Peanut Butter Rice Krispies Treats
Chocolate Chip Peanut Butter Fudge
Chocolate Chip Caramel Butter Bars
Homemade Kit Kat Bars
Grandma’s No Bake Peanut Butter Bars
Homemade 100 Grand Bars
Homemade Twix Bars
Lazy Chocolate Chip Cookie Bars
Print
Snickers Bars
Enjoy some crunchy, creamy, peanut butter, caramel and chocolate homemade Snickers Bars in no time with this easy recipe.
Course Dessert, SnackCuisine American
Prep Time 40 minutes minutesChill Time 1 hour hourTotal Time 1 hour hour 40 minutes minutes
Servings 16 servings
Calories 451kcal
Author Brandie @ The Country Cook
Ingredients1 ½ cups semi sweet chocolate chips (divided use)14 ounces can sweetened condensed milk (divided use)1 cup creamy peanut butter7 ounce tub marshmallow creme1 ¼ cups salted peanuts (divided use)10 ounces caramels3 Tablespoons heavy cream
InstructionsLine an 8×8-inch baking dish with parchment paper.Melt ¾ cup semi sweet chocolate chips with ½ cup sweetened condensed milk on low to medium heat, then pour the mixture into the bottom of the baking dish. Set in the fridge while making the next layer. Make the next layer by melting 1 cup creamy peanut butter with ½ cup of sweetened condensed milk on low heat, it doesn’t need to completely melt, just enough to mix together, then remove from the heat and stir in 7 ounce tub marshmallow creme. Add this layer on top of the first, if the first layer is firm enough so that it won’t move when pouring the second layer on top. Sprinkle 1 cup of peanuts on top and then let sit in the fridge while making the next layer. Make the next layer by melting 10 ounces caramels in a small saucepan with 3 Tablespoons heavy cream on low heat stirring constantly. Once melted and combined, pour on top in the dish. Let sit in the fridge while you make the last layer. Make the last layer by melting the remaining 1/4 cup chocolate chips and ½ cup sweetened condensed milk together on low to medium heat, and then pour over the top of the dessert. Chop and sprinkle the remaining 1/4 cup salted peanuts on top, let cool to room temperature, and then set in the fridge for at least 1 hour before slicing and enjoying!
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
NutritionCalories: 451kcal | Carbohydrates: 52g | Protein: 10g | Fat: 25g | Sodium: 149mg | Fiber: 3g | Sugar: 41g