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Homemade Snickers Bars

Posted by on Apr. 20, 2012 at 8:33 AM
  • 10 Replies

 Homemade Snickers Bars
 


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
 ¼ cup heavy cream
 
For the Top Chocolate Layer:
 1¼ cups milk chocolate chips
 ¼ cup creamy peanut butter
 
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 get a little melty depending on how warm your house is. If your house runs warm (higher than 72 or so) you might want to keep them in the fridge and then take them out an hour or two before you want to serve them.

by on Apr. 20, 2012 at 8:33 AM
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Replies (1-10):
othermom
by Danelle on Apr. 20, 2012 at 10:27 AM

Thanks for the recipie

geminitwiins
by on Apr. 20, 2012 at 10:59 AM

 OH this sounds so good. I might have to figure out when to make this so I can send the majority to work with the SO...LOL

powow65
by Kimmy the new cook on Apr. 20, 2012 at 2:25 PM
nice! Tyvm hun! :) super yum!
Posted on CafeMom Mobile
emilyrosenj
by Margaret on Apr. 20, 2012 at 2:26 PM

These sound yummy! Thanks for the recipe!

ethans_momma06
by on Oct. 12, 2012 at 3:22 PM

OMGOSH! AWESOME!

MamaMandee
by Mandee on Oct. 12, 2012 at 4:22 PM

Yummy!!!

KaylaMillar
by Bronze Member on Oct. 12, 2012 at 6:35 PM
Yummy! Tfs!
Posted on CafeMom Mobile
charlene_kyle
by Charlene on Oct. 12, 2012 at 6:52 PM

 tfs

Flaca43
by Silver Member on Oct. 13, 2012 at 8:08 AM
Oh yum!!
Posted on CafeMom Mobile
eustacejessica
by Jess on Oct. 14, 2012 at 1:32 PM

Oh HEAVEN!!! Now I want a Snicker's bar.

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