Homemade Snickers Bars

Print Recipe

5 from 1 vote

These Homemade Snickers Bars are perfect for satisfying your sweet tooth, while also being incredibly easy to make.

Prep Time1 30

Cooling Time4

Total Time5 30

Course: Candy, Dessert, Halloween

Cuisine: American

Servings: bars

Calories: 401kcal

Author: Susan Ensley

Equipment

11x7 Baking Pan
Parchment paper
Baking Clips
4 Medium Size Microwave Proof Bowls
Silicone Spatula
Large Cutting Board
Ruler
large kitchen knife
3 half sheet pans
Wilton Candy Dipping Scoop
Wilton Candy Drizzling Spoon

Ingredients

24 oz Semi-Sweet Chocolate Chips, divided
1 c Creamy Peanut Butter, divided
7 oz Jet-Puffed Marshmallow Creme
1 c Powdered Sugar
1 c Unsalted Dry Roasted Peanuts
11 oz Kraft Caramel Bits
¼ c Heavy Whipping Cream

Instructions

Place six ounces of semi-sweet chocolate chips and three tablespoons peanut butter in a small microwave-proof bowl. 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.
Line an 11x7-inch baking pan with parchment and secure the parchment 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.
Place the entire jar of Jet-Puffed Marshmallow Creme, ¼ cup creamy peanut butter, and one cup powdered sugar into a medium-size bowl. 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 all the way to the sides of the pan. Set the pan aside until you're ready to add the next layer.
Place the Kraft Caramel Bits and the heavy whipping cream into 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.
Pour the unsalted dry roasted peanuts into the melted caramel mixture. Quickly stir the peanuts into the hot caramel and immediately pour into the pan on top of the nougat. Then, spread the caramel-peanut mixture into an even layer. Return the pan to the refrigerator for two hours.
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 an 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. 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.
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 through the score marks that were previously made, starting by cutting the block in half lengthwise. Then, cut each half into eleven one-inch-wide bars. Place the cut bars on the prepared pan and return the pan to the freezer for two hours.
After two hours, place the remaining 18 ounces of chocolate and 9 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.
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.
Remove the pans from the refrigerator, line another half-sheet pan with parchment paper, and place all of 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 between the bars' layers. Store in the refrigerator for two to three weeks.
Yield 22 bars

Nutrition