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Homemade Snickers Candy Bar

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40 Bars

Ingredients Nutrition


  1. Line your pan with waxed paper or plastic wrap, making sure there's plenty of extra draped over the sides and ends of the pan. This will make it easier (or possible!) to remove the Snickers bars when you're done.
  2. Combine 7 oz chocolate, 1.75 oz butterscotch, and 64 g peanut butter in a microwave-safe bowl.
  3. Heat in 20-second increments, stirring each time, until all ingredients melt together smoothly. This may take several minutes, but don't rush the process burned chocolate means you have to start over!
  4. Pour into your pan, and spread in an even layer.
  5. Stick the pan in the fridge or freezer to set.
  6. Combine 4 Tbsp butter, 1 cup sugar, and 1/4 cup evaporated milk in small heavy-bottomed pot.
  7. Heat on low until the mixture melts, mixes, and starts to bubble. Stir as necessary.
  8. Remove from heat, and add 1 teaspoon vanilla, 64 g peanut butter, and 1.5 cups marshmallow fluff.
  9. Stir until all ingredients are melted and smoothly combined, then let it cool slightly.
  10. Pour into your pan on top of the chocolate, and spread in an even layer.
  11. Stick the pan back into the freezer to set.
  12. Combine 1/4 cup evaporated milk, 1.5 Tablespoons butter, and pound of caramels in the (cleaned) small pot.
  13. Heat on low, stirring frequently, until the caramels have melted into the milk and butter. Be careful not to burn the caramel - it can stick if you're not careful! (I toasted mine slightly, which turned out to be just fine. Check out the pics below to see how I created a thicker pot bottom.).
  14. Allow to cool until it's not going to burn you.
  15. Coarsely chop the 1.5 cup peanuts, and stir into the caramel.
  16. Pour caramel/peanut mixture into your pan, and spread in an even layer.
  17. Stick the pan back in the freezer to set.
  18. Melt 7 oz milk chocolate, 1.75 oz butterscotch chips, and 64g peanut butter as described in Step 4.
  19. Pour into your pan, and spread in an even layer on top of the caramel.
  20. Stick the pan back in the freezer to set.
  21. - Remove pan from the freezer, and lift up the waxed paper or plastic to remove the frozen block of tasty treats.
  22. - Deposit your block on a cutting board.
  23. - Use a sharp, heavy kitchen knife to cut the rough edges offf your block, making the edges nice and square and tidy. (Yes, eating the detritus is absolutely required.).
  24. Cut strips across your block. These should be the desired width of your finished Snickers bars. I recommend about 2cm, or somewhere between 3/4"-1".
  25. Return the block to the freezer as needed to resolidify, as it cuts much more tidily when firmly frozen.
  26. Cut across your strips, setting the length of your finished Snickers bars. My studies have shown that squares are a good size for snacking, but you may choose to go for a more traditional full candy bar size depending on who you're planning to feed them to!

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