Homemade Snickers Bars

If you're searching for the best copycat Snickers bar recipe that tastes better than store-bought, you've found it! This Homemade Snickers Bar recipe features three indulgent layers: a chewy, soft peanut butter nougat, a thick layer of creamy caramel and salted peanuts, and a decadent peanut butter-chocolate coating. Forget the store; these DIY Snickers bars are incredibly easy to make, require no special equipment, and are perfect for satisfying any sweet-and-salty craving or creating an impressive homemade candy gift.

Why You'll Want to Make Homemade Snickers Bars

• Better Flavor & Texture: The homemade nougat, made with marshmallow creme, is significantly softer and chewier than the commercial version. The fresh caramel and salty peanuts provide an unbeatable textural contrast.

• Perfect for Holidays: They make excellent additions to holiday treat platters, cookie exchanges, or as a special Halloween dessert.

• Easy to Double: This recipe yields about 22 bars but is easily scaled up to create a large batch for parties or gifting.

• Simple Ingredients: You'll be surprised that the luxurious taste comes from common pantry items like chocolate chips, Kraft Caramel Bits, and peanut butter.

Ingredients - Here's What You'll Need

Steps to Make Homemade Snickers Bars

1. Place six ounces of semi-sweet chocolate chips and three tablespoons of peanut butter in a small microwave-proof bowl. Then, heat in the microwave for 30 second increments, stirring with a silicone spatula after each heating, until the chocolate has melted and the peanut butter is well incorporated. This should take one to two minutes.

2. Line a 11x7 inch baking pan with parchment paper and secure the parchment paper with baking clips. Then, pour the chocolate into the prepared pan and spread it out into an even layer, making sure to cover the entire bottom of the pan. Place the pan in the refrigerator while preparing the next layer.

3. Place the entire jar of Jet-Puffed Marshmallow Creme, ¼ cup creamy peanut butter, and one cup powdered sugar in a medium-sized bowl.

4. Then, use an electric hand mixer to combine the nougat ingredients until a dough forms. Then, remove the pan from the refrigerator and transfer the nougat dough to the pan. Use your hands to press the nougat into an even layer in the pan, making sure to go all the way to the sides of the pan. Set the pan aside until you're ready to add the next layer.

5. Place the Kraft Caramel Bits and the heavy whipping cream in a medium microwave-proof bowl. Heat in the microwave in 30-second increments, stirring with a silicone spatula after each heating, until the caramel is melted and the cream is fully incorporated. This should take about two minutes.

6. Pour the unsalted dry roasted peanuts into the melted caramel mixture.

7. Quickly stir the peanuts into the hot caramel and immediately pour into the pan on top of the nougat.

8. Then, spread the caramel-peanut mixture into an even layer. Return the pan to the refrigerator for two hours.

9. After two hours, remove the pan from the refrigerator, lift the parchment out of the pan, and place the parchment on a large, flat surface. Using a ruler and a large kitchen knife, score the top of the caramel; do not cut all the way through. Start by cutting one line down the center of the caramel length-wise, so each side is 3 ½ inches wide. Then, mark eleven lines, one inch apart on both sides. Place the parchment on a half-sheet pan and place in the freezer for two hours.

10. Remove the pan from the freezer, place the parchment on a large cutting board, and place another piece of parchment on the half-sheet pan. Use a large kitchen knife to cut completely through the score marks that were previously made, starting by cutting the block in half lengthwise. Then, cut each half into eleven one-inch bars.

11. Place the cut bars on the prepared pan and return the pan to the freezer for two hours.

12. After two hours, place the remaining 18 ounces of chocolate and nine tablespoons of peanut butter in a medium-sized microwave-proof bowl. Then, heat in the microwave for 30-second increments, stirring with a silicone spatula after each heating, until the chocolate has melted and the peanut butter is well incorporated. This should take two to three minutes.

13. Line two half-sheet pans with parchment paper and set one aside. Remove the bars from the freezer and place one bar in the chocolate. Then, using either a fork or a Wilton Candy Dipping Scoop lift the bar out of the chocolate, allowing the excess to drip off, and place the dipped bar on the parchment-lined pan. Repeat with the remaining bars, placing half of the dipped bars on one pan and the other half on the second parchment-lined pan. Place the pans in the refrigerator for about 20 minutes to allow the chocolate to fully harden.

14. Remove the pans from the refrigerator. Line another half-sheet pan with parchment paper and place all the bars on one pan. Then, use a Wilton Candy Drizzling Spoon to drizzle a line of chocolate down the center of one bar and use a toothpick to swirl the chocolate to create texture on top of the bar. Repeat with the remaining bars. Refrigerate until the chocolate is completely hardened. Then, transfer the bars to a large plastic container with a lid, placing a piece of parchment in between the layers of bars. Store in the refrigerator for two to three weeks.

You've successfully mastered the art of making the ultimate homemade candy bar! These peanut butter nougat and caramel treats are a guaranteed hit and prove that making complex-tasting confections at home is simpler than you think. Now that you know how easy it is to make your own Homemade Snickers Bars, package them up! Cut the bars into individual portions, wrap them in cellophane, and present them as a gorgeous edible gift for teachers, neighbors, or friends.

Frequently Asked Questions

Recipe Tips and Tricks

• For a Clean Cut: Use a large, sharp chef's knife to cut the chilled bars. Wipe the knife blade clean with a hot, damp cloth between each cut to prevent dragging the caramel and nougat.

• The Best Coating Technique: To minimize chocolate waste and ensure a smooth coating, use a deep, narrow bowl for dipping. Melt your chocolate over a double boiler or in 30-second intervals in the microwave, stirring until completely smooth. Use a fork to lift and gently tap the excess chocolate off the dipped bars.

• Peanut Butter Pro-Tip: Use a stabilized, creamy peanut butter (like Jif or Skippy) rather than natural peanut butter (which tends to separate). The stabilized texture is essential for the structure of the nougat layer.