The fabulous part? This is SO EASY. So, so, so, so, so easy. Like, had-five-drinks-and-a-recent-breakup-easy. It has four distinct steps and in print seems slightly intimidating, but it isn’t whatsoever. I promise. I swear. I even had every single ingredient on hand. And not just because I’m a hoarder. Would I lie to you?
Homemade Snickers Bars
The fabulous part? This is SO EASY. So, so, so, so, so easy. Like, had-five-drinks-and-a-recent-breakup-easy
Ingredients
Bottom chocolate layer
- 1 1/4 cups milk chocolate chips
- 1/4 cup peanut butter
Nougat layer
- 1/4 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup evaporated milk
- 1 1/2 cups marshmallow fluff
- 1/4 cup peanut butter
- 1 1/2 cup salted peanuts chopped, roughly chopped
- 1 tsp vanilla extract
Caramel layer
- 1 14-ounce bag of caramels
- 1/4 cup whipping cream
Top chocolate layer
- 1 1/4 cups milk chocolate chips
- 1/4 cup peanut butter
Instructions
Bottom chocolate layer
- Thoroughly grease you baking pan. Melt ingredients together in a saucepan or microwave, then pour into the baking dish and spread until even. Let cool and harden completely.
Nougat layer
- Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely.
Caramel layer
- Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth – this took about 10 minutes for me. Pour over nougat layer and let cool completely.
Top chocolate layer
- Melt ingredients together in a saucepan or microwave, then pour over caramel and spread until even. Let cool and harden completely.
- Refrigerate for at least one hour before serving, then cut as desired. These can stay at room temperature, but they do get gooey. I like them refrigerated best!
Photo: Juli
