Snickers® Brownies are a layered dessert bar combining fudgy brownies, a nutty nougat layer, gooey caramel, and a final chocolate topping. This treat merges the best of brownies and Snickers candy bars into one rich and decadent dessert. If you love Snickers, be sure to try my supersized Homemade Snickers Bars!
Ingredients & Substitutions
Brownies
For the fudgy brownies, I use my go-to recipe from French Silk Brownies, but you can also use a boxed mix. After baking and cooling, refrigerate the brownies for 2 hours before proceeding with the recipe.
Butter
Using unsalted butter allows for better control of the salt content. If using salted butter, reduce the added salt in the brownie batter.
Nougat
For the best nougat, use a candy thermometer. If you don’t have one, cook the mixture until it thickens slightly and coats the back of a spoon. Then, stir in peanut butter, marshmallow fluff, and vanilla. Crunchy peanut butter can be used for added texture.
Peanuts
Salted peanuts are essential for the Snickers flavor. Press them into the nougat layer. If you don’t have peanuts, the brownies will still be delicious without them.
Caramel Layer
Melt caramel bits with heavy cream in the microwave. Caramel bits are convenient as they don’t require unwrapping.
Chocolate Layer
Melt milk chocolate chips with vegetable oil in 30-second intervals in the microwave, stirring between each interval, for a shiny chocolate coating.
Can I Melt Chocolate With The Double Boiler Method?
Yes, you can temper the chocolate using the double boiler method. Simmer water in a pot over low heat and place a heat-safe bowl over the pot without touching the water. Add the chocolate and oil to the bowl, stirring with a rubber spatula until melted and smooth. Ensure the chocolate doesn’t exceed 89°F (32°C).
Can I Make The Brownies Ahead Of Time?
Absolutely! You can bake the brownies a day or two in advance. Once baked, store them covered at room temperature for 1-2 days.
How To Store Snickers Brownies
Store Snickers brownies in an airtight container at room temperature for up to 2-3 days. For a firmer texture, refrigerate them. If you live in a warmer climate, refrigeration is recommended to keep the layers intact.
Can I Freeze Snickers Brownies?
Yes, you can freeze these brownies. After chilling and setting, you can freeze the whole pan or cut them into individual portions. Wrap them well in plastic wrap and place them in a freezer-safe container or bag. Label and date them; they can be frozen for up to 2-3 months. Thaw in the refrigerator overnight or at room temperature for a few hours.
Ingredients
Brownies
- 1½ cups (190 g) all-purpose flour
- 1 tablespoon cornstarch
- ⅓ cup (40 g) Dutch-processed cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 large eggs, room temperature
- 2 cups (400 g) granulated sugar
- ¾ cup (1½ sticks / 170 g) unsalted butter, room temperature
- 2 teaspoons vanilla extract
Nougat Layer
- ¼ cup (½ stick / 60 g) unsalted butter
- 1 cup (200 g) granulated sugar
- ¼ cup (60 g) heavy whipping cream
- ¼ cup (65 g) creamy peanut butter
- 1 jar (7 ounces / 200 g) marshmallow fluff
- 1 teaspoon vanilla extract
- 2 cups (300 g) salted peanuts
Caramel Layer
- 1 bag (11 ounces / 300 g) caramel bits
- ¼ cup (60 g) heavy whipping cream
Chocolate Layer
- 2 cups (360 g) milk chocolate chips
- 1 teaspoon vegetable oil
Instructions
Brownies
- Preheat the oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) baking dish with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk together flour, cornstarch, cocoa, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, sugar, butter, and vanilla on medium speed until light and fluffy.
- Add the flour mixture and mix on low until well combined.
- Pour the batter into the prepared dish and bake for 30-35 minutes. The edges should be set, and the center should be shiny. Cool at room temperature, then chill in the refrigerator for 2 hours.
Nougat Layer
- In a medium saucepan over medium heat, combine butter, sugar, and heavy cream. Stir occasionally until the mixture boils.
- Boil undisturbed until it reaches 246°F (119°C) on a candy thermometer (about 6 minutes). Remove from heat and stir in peanut butter, marshmallow fluff, and vanilla.
- Pour over the chilled brownies. Sprinkle peanuts evenly over the nougat and press gently. Chill in the refrigerator or freezer while preparing the caramel.
Caramel Layer
- In a microwave-safe bowl, combine caramel bits and heavy cream. Microwave in 30-second intervals, stirring until melted and combined (about 1-2 minutes).
- Pour over the nougat layer. Chill in the refrigerator or freezer for 5 minutes while preparing the chocolate.
Chocolate Layer
- In a microwave-safe bowl, melt chocolate chips and oil in 30-second intervals, stirring until smooth (about 1-2 minutes).
- Pour the chocolate over the caramel layer and spread evenly with an offset spatula. Chill for 15-20 minutes until the chocolate is set and shiny.
Notes
These Snickers brownies contain raw eggs in the nougat layer. Although the risk of illness from raw eggs is low, particularly if using fresh, properly stored, or pasteurized eggs, those who are pregnant or have compromised immune systems should avoid it.
