Snickers Bars

I have to admit that I never really cared for Snickers when I was young.  The peanuts really threw me for a loop (maybe it was a texture thing).  Anyways, I came to my senses and have truly understood why people love these candy bars.  This recipe really captures a Snickers; a layer of delicious caramel, soft peanut nougat and layers of chocolate.  It’s hard not to eat just one of these bars but you’ll always have the recipe to make more! Yum!

Ingredients

For the Bottom Chocolate Layer:

  • 1¼ cups milk chocolate chips
  • ¼ cup creamy peanut butter

For the Nougat Layer:

  • 4 tablespoons unsalted butter
  • 1 cup granulated sugar
  • ¼ cup evaporated milk
  • 1½ cups marshmallow fluff
  • ¼ cup creamy peanut butter
  • 1½ cups salted peanuts, roughly chopped
  • 1 teaspoon vanilla extract

For the Caramel Layer:

  •  14 ounces caramels, unwrapped (no substitutes)
  • ¼ cup heavy cream

For the Top Chocolate Layer:

  • 1¼ cups milk chocolate chips
  •  ¼ cup creamy peanut butter

Directions

1. Grease a 9×13-inch baking pan. Line with parchment paper, then grease the parchment paper; set aside.

2. Make the Bottom Chocolate Layer: Melt together the chocolate chips and peanut butter in the microwave on 50% power until completely smooth and melted, stirring every 30 seconds. Pour into the prepared baking dish and, using a spatula, smooth into an even layer. Refrigerate until completely cool and hard, about 30 minutes.

3. Make the Nougat Layer: Melt the butter in a medium saucepan over medium heat. Add the sugar and evaporated milk, stirring until dissolved, and bring to a boil. Reduce the heat to low and cook for 5 minutes, stirring occasionally. Remove the pan from heat and add the marshmallow fluff, peanut butter, and vanilla extract, stirring until completely smooth. Fold in the peanuts, then pour over the bottom chocolate layer. Again, refrigerate until completely cool, about 30 minutes.

4. Make the Caramel Layer: Combine the caramels and the heavy cream in a small saucepan over low heat. Melt, stirring occasionally, until smooth. Once completely melted, cook for an additional 4 minutes, stirring frequently. Pour the caramel over the nougat layer. Refrigerate until completely cool, about 30 minutes.

5. Make the Top Chocolate Layer: Melt together the chocolate chips and peanut butter in the microwave on 50% power until completely smooth and melted, stirring every 30 seconds. Pour over the caramel layer and, using a spatula, smooth into an even layer. Refrigerate until completely cool and set, 30 to 60 minutes.

6. Using the parchment liner, remove the bars from the pan and cut into 32 pieces. You can store these in the refrigerator or at room temperature. I find the filling to be the best consistency at room temperature, but the chocolate can melt depending on how warm your house is. Take them out about an hour or two before you want to serve them so the caramel layer can soften.

(Recipe adapted from Brown Eyed Baker & How Sweet It Is)

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