Homemade Snickers bars are a supersized version of the classic candy bar, featuring a creamy nougat layer, a nutty caramel layer, and a chocolate topping. If you love Snickers, this homemade version will delight you! It includes all the components you love: creamy nougat, crunchy peanuts, caramel, and a rich chocolate layer.
Ingredients for Homemade Snickers
This recipe involves three main layers: the creamy nougat, the caramel and peanut layer, and the chocolate topping. Before starting, make sure you have enough space in your freezer to store the pan, as this dessert will need to be frozen multiple times.
Nougat
When making nougat, it’s essential to have a candy thermometer for the best results. This tool will also be useful when tempering the chocolate.
Caramel Layer
Melting caramel and heavy cream together in the microwave is simple and effective. This mixture will cover the salted peanuts. Caramel bits are particularly convenient as they don’t require unwrapping.
Chocolate Layer
The chocolate layer is made using milk chocolate and vegetable oil (or canola oil).
Chocolate Layer: Tempering vs. Melting Chocolate
Tempering chocolate provides a glossy finish. It involves a process of heating and cooling the chocolate.
To temper chocolate in the microwave:
- Add milk chocolate chips and oil to a microwave-safe bowl.
- Heat in 30-second intervals, stirring after each interval, until smooth and shiny.
Alternatively, you can use the double boiler method:
- Fill a pot halfway with water and bring to a simmer over low heat.
- Place a heat-safe bowl (glass or stainless steel) over the pot without touching the water.
- Add chocolate and oil to the bowl, stirring with a rubber spatula until melted and smooth.
- Ensure the chocolate does not exceed 89°F (32°C).
Once tempered, pour the chocolate over the caramel layer and freeze the pan once more. Let the homemade Snickers set in the freezer for about ten minutes. They are then ready to cut and enjoy! Store the homemade Snickers in the refrigerator.
Ingredients
Nougat Layer
- ¼ cup (60 g) butter
- 1 cup (200 g) granulated sugar
- ¼ cup (60 g) heavy cream
- ¼ cup (65 g) creamy peanut butter
- 7 ounces (200 g) marshmallow creme
- 1 teaspoon vanilla extract
Caramel Layer
- 1 bag (11 ounces / 300 g) caramel bits
- ¼ cup (60 g) heavy cream
- 2 cups (300 g) salted peanuts
Chocolate Layer
- 2 cups (11.5 ounces / 326 g) milk chocolate chips
- 1 teaspoon vegetable oil
Instructions
Preparation
- Line a 9×13-inch (23×33 cm) cookie sheet (or quarter sheet pan) with parchment paper. Make space in your freezer for the pan.
Nougat Layer
- In a medium saucepan over medium heat, combine butter, sugar, and heavy cream. Stir occasionally until the mixture comes to a boil.
- Continue boiling, undisturbed, for 6 minutes (or until the mixture reaches 246°F / 119°C on a candy thermometer). Then, stir in peanut butter, marshmallow fluff, and vanilla extract until combined.
- Remove the cookie sheet from the freezer and pour the nougat mixture evenly in the pan.
- Place the pan back in the freezer to set while preparing the caramel layer.
Caramel and Peanut Layers
- In a medium microwave-safe bowl, combine caramel bits and heavy cream. Heat in 30-second intervals, stirring between each, until fully melted and creamy (1-2 minutes). Set aside.
- Remove the pan from the freezer and evenly distribute salted peanuts over the nougat layer, pressing them gently to adhere.
- Pour the caramel mixture over the peanuts.
- Return the pan to the freezer to set while preparing the chocolate layer.
Top Chocolate Layer
- In a small microwave-safe bowl, combine chocolate chips and vegetable oil. Heat in 30-second intervals, stirring between each, until fully melted and smooth (1-2 minutes).
- Remove the pan from the freezer and pour the melted chocolate over the caramel layer, spreading it evenly.
- Return the pan to the freezer for about 10 minutes to set.
- Once set, remove from the freezer. The Snickers bars can be enjoyed immediately or stored in the refrigerator until ready to serve.
Serving
Best served slightly cooled.
