Community Pick
Snickers Candy Bars
"NO KIDDING--these are BETTER than you buy at the store!"
photo by Jonathan Melendez
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
40
ingredients
- 2 cups milk chocolate chips
- 1⁄2 cup butterscotch chips
- 3⁄4 cup creamy peanut butter
- 1⁄4 cup butter
- 1 cup sugar
- 1⁄4 cup evaporated milk
- 1 1⁄2 cups marshmallow creme
- 1 teaspoon vanilla
- 1 1⁄2 cups salted peanuts, chopped
- 1 (14 ounce) package caramels
- 1⁄4 cup whipping cream
directions
- Melt together 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup creamy peanut butter then spread on bottom of 9 X 13 cake pan- put in refrigerator or freezer to set up while next layer is prepared.
- Boil 1/4 cup butter, 1 cup sugar, and 1/4 cup evaporated milk together for 5 minutes.
- Take off stove and add 1 1/2 cups marshmallow creme, 1/4 cup creamy peanut butter, 1 teaspoon vanilla, and 1 1/2 cups salted and chopped peanuts.
- Pour over first layer that was chilling then place back in freezer.
- Melt 14 ounces of caramels with 1/4 cup whipping creme until smooth then pour over second layer that is chilling- place back in freezer.
- Melt together 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup creamy peanut butter then spread on the top of of third layer in the pan.
- Return to chill until set up.
- Store in refrigerator to keep from getting too soft and to aid in cutting and serving.
- Too wonderful for words!
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Reviews
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These were really good! I don't know why I doubted they would taste like Snickers when so many reviews said they would- and they really do! I used a 9x13 pyrex casserole to make these in- heavily sprayed with butter flavor PAM. I put it in the fridge between layers. These did not stick to the pan at all for me- and the fridge let the layers set up just fine. The ONLY thing I did differently was I had to use evaporated milk for the whipping cream. I had sent my husband to the store with the ingredients list, and he thought heavy whipping cream was Cool Whip! I had no other substitute. It worked out just fine and tastes fine, also. Thank you for the recipe! Very yummy! -
I had so many compliments on these!!! Everyone said I should make my own candy bar, they thought it was really neat when I told them they were homemade Snickers! I had recipe requests rollin' in the next day. I found that instead of freezing every layer I just put in the fridge. It sets up just enough and the different layers stick to each other better because its not too cold. Work fast when spreading the caramel, it sets up quick against cool marshmallow filling! Thanks ;) -
Super yummy! I split the recipe between 2 Hefty EZ Foil loaf pans (8x3.375x2) and lined w/parchment paper. The whole thing came out easily and then I cut into bars. They are very close to tasting like a Snickers, but I think they taste much better and more decadent. There is some effort involved, but as everyone else stated, it's worth it! -
I have used this recipe for years now. I found in a Taste of Home magazine. They have a delicious homemade flavor that cannot be found in the "candy" bar version. The only problem I found is once they get warm, they are messy...however they usually do not last long so it is not much of an issue.
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I got alot of compliments for this recipes. I added this to goody trays for this past Christmas. For cutting purposes, I found it to be easier to cut the colder it was. Also, I highly recommend keeping this refridgerated as long as possible prior to serving. Thanks for the terrific recipe!!!
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Tweaks
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I am giving it 4 stars only because I would replace the butterscotch chips with more of the milk chocolate. I'm not a fan of the butterscotch chips. They are very good, I'll serve them this weekend for a family gathering. This makes a huge batch, wow! -
Mmmm Mmmm Good! I am on a candy making kick. I asked a coworker what they would like me to make them for their birthday and they said they liked snickers. So I tried to make him this recipe and it turned out very tasty. I made some modifications, I used dark chocolate instead of butterscotch because I used Lindt milk chocolate (it is my absolute favorite chocolate) so it needed a little dark mixed in I thought. I omitted the peanut butter from the chocolate cause I wanted a good blend of flavors and I thought that might be a little too much with the peanut butter in the nougat and the peanuts. Plus it wasn't as messy to handle as the picture for this recipe looked like it might be. I used some left over spanish peanuts from the holidays and I was skeptical that the skin was going to make me regret using them but you never notice them since you mix it with the nougat! The only thing is that the nougat feels grainy. I know the sugar didn't dissolve all the way, even though I let it boil for 5 minutes. Just need to get that all the way dissolved and I think this recipe will be absolutely perfect!
RECIPE SUBMITTED BY
Lorri in Wyoming
Near Jackson Hole, WY
I moved from Wyoming to Utah three years ago after my divorce...now I am a single woman that's 40 (YIKES!) and loving my new life! Cooking in my spare time is an all time joy as is reading, watching good movies, occasionally shopping and going out to eat.
