Homemade Snickers Bars

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Sometimes you need your kids to think you’re magic!

I had really no good reason to make these homemade Snickers bars.  I’m mean, really, no one needs to know how to make them.  And when I said I wanted to branch out and try new recipes, I really did mean dinner recipes.  But sometimes you need to make things just for fun and now my kids think I’m magic because “My mom can make candy bars!”

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With the Super Bowl coming up in a couple days, this would be a fun treat if you’re going to a party or entertaining at home.  Or make a pan and keep them in the freezer for those late night chocolate cravings.  Most recipes I came across were made in a pan and cut up as bars.  I decided to go the extra step and make them into an actual candy bar shape.  It took a little more time and extra chocolate and it was a little messy, but I have to admit – it really was fun to make a candy bar.

The first thing to do – make sure to line the pan with wax paper or parchment paper.  Not aluminium foil like I did.  The caramel was really sticky against the foil and I had to tediously take every little piece of foil off. So, don’t use foil. I used an 8×8 square pan, because most people don’t own an 11×7 pan like the recipe suggested.  Just keep in mind that each layer will be a tiny bit thicker because of it.  I thought the layers were really close to a real Snickers, but here’s my favorite part of homemade Snickers… the ability to make the ratios of chocolate/caramel/nougat to your liking!  If you’ve always wanted there to be more nougat and less peanuts in a Snickers…well, now you can have that! Do you want more chocolate? Cut them into smaller bars. More peanuts, less caramel? Well, that’s easy! I know, we’re really hitting on the important issues today. :)

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The first layer is melted chocolate and a little bit of peanut butter. Pour that into your prepared pan and spread evenly, then let the chocolate set in the freezer for about 5 minutes while you prepare the nougat layer.  I tried mixing the nougat layer with a wooden spoon and it was way too hard to mix that way.  I would suggest using the dough hook on your stand mixer or you can just mix it together with your hands and knead it like bread – just until all the powdered sugar incorporates into the dough.  Use a little powdered sugar on your hands and work quickly because it’s sticky – but I thought it worked well this way. Then pat the nougat layer down onto the chocolate layer, then add the peanuts and gently press them into the nougat.

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The caramel layer is next. Remove the wrappers from the caramels and add them to a pan with some heavy cream. Stir until melted and spread over the peanuts.  Let cool in the refrigerator for about 5-10 minutes to set.  The next layer is the final chocolate layer.  If you want to make them into bars in the pan (the fastest way), just melt the chocolate and pour over the caramel and let it set in the refrigerator for another 10 minutes, or until the chocolate is set. Then lift the sides of the wax/parchment paper to remove the entire pan of Snickers and cut them into bars.

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Or, if you want to make them into candy bars (as pictured above), remove them from the pan after the caramel layer is set. Cut them into the size candy bars you’d like and keep them refrigerated until you’re ready to dip them in chocolate.  Melt the chocolate in a bowl and have a pan lined with wax paper ready for the final candy bars.  I used a knife to help spread the chocolate around so it wouldn’t get too thick from just dipping it in the chocolate.  It was a mess, but it worked! Refrigerate until the chocolate is completely hardened – at least 10 minutes.  For the best results, store them in the refrigerator or freezer.

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Now, wasn’t that fun?  Just think how popular you’d be if you brought a plate of homemade Snickers to work one day! :)

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Homemade Snickers Bars

Ingredients

  • 1 cup milk chocolate chips
  • 3 tablespoons creamy peanut butter
  • 7 ounces marshmallow fluff
  • 1/4 cup creamy peanut butter
  • 1 1/2 cups powdered sugar
  • 3/4 to 1 cup dry roasted lightly salted peanuts
  • 11 ounces caramels
  • 1/4 cup heavy cream
  • 1 cup milk chocolate chips for OPTION 1, or about 2 cups milk chocolate chips for OPTION 2.

Instructions

  1. Line an 8x8 or 9x9-inch baking pan with parchment paper. Make sure to have enough paper hang over the edges for easy removal.
  2. 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.
  3. Pour melted chocolate in prepared pan and spread evenly. Place in freezer for 2-3 minutes or until hardened.
  4. Meanwhile, in a bowl place marshmallow fluff, 1/4 cup peanut butter and powdered sugar. With a wooden spoon stir until it forms a soft dough. (I found this hard to do - I used my hands and kneaded it like you would bread - just until the powdered sugar is incorporated. Or, use a stand mixer with a dough attachment.)
  5. Remove the dough from bowl and press with fingers on top of chocolate layer.
  6. Sprinkle peanuts on top, gently pressing them in the nougat layer.
  7. 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 the peanut/nougat layer.
  8. Refrigerate for 5 minutes until set.
  9. OPTION 1: CUT AS BARS (FASTEST WAY)
  10. In a heatproof bowl, melt 1 cup chocolate chips. Pour over caramel layer, spreading evenly.
  11. Place pan in fridge for 10 minutes or until chocolate is completely set.
  12. Lift the entire pan of Snickers out by holding the parchment paper, and place on a cutting board. With a sharp knife, cut into bars.
  13. OPTION 2: MAKE INTO CANDY BAR SHAPES
  14. In a heatproof bowl, melt about 2 cups chocolate chips.
  15. Lift the entire pan of Snickers out by holding the parchment paper, and place on a cutting board. With a sharp knife, cut into bars.
  16. Keep refrigerated until ready to dip in chocolate.
  17. Dip each bar into the melted chocolate. Use a knife to help spread the chocolate evenly onto the bar. Set each bar onto a wax paper lined pan.
  18. Refrigerate until the chocolate is completely set.
  19. Best when kept refrigerated or in the freezer.
http://www.yumbiance.com/homemade-snickers-bars/

Slightly adapted from: Imperial Sugar

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4 Comments

  1. LOVE LOVE LOVE your blog, Amy:) ! It’s very attractive at first glance, easy to move around, and beautifully yummy!!! This recipe alone would make me a fast and loyal fan!

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