Description
Homemade Snickers Bars are a deliciously indulgent treat combining layers of rich chocolate, fluffy peanut butter nougat, crunchy salted peanuts, and smooth caramel. This recipe guides you through making each layer from scratch for a perfect balance of textures and flavors that rival the classic candy bar.
Ingredients
Scale
Chocolate Layers
- 2 cups semi-sweet chocolate chips, divided
- 3/4 cup granulated sugar
Nougat
- 1/2 cup light corn syrup
- 1/4 cup water
- 1 egg white, room temperature
- 1/8 teaspoon salt
- 1/2 cup creamy peanut butter
Peanut Layer
- Salted peanuts, 1 cup whole
Carmel Layer
- 11 oz. bag of caramels
- 1/4 cup heavy cream
Instructions
- Prepare the baking dish: Line an 8×8 square baking dish with parchment paper to ensure easy removal of the bars later.
- First chocolate layer: Melt 1 cup of the semi-sweet chocolate chips in 30-second increments in the microwave, stirring between each until smooth. Spread the melted chocolate evenly in the baking dish and freeze for at least 10 minutes to harden.
- Heat sugar mixture: In a small saucepan, combine granulated sugar, light corn syrup, and water. Heat over medium heat and attach a candy thermometer. Cook until the mixture reaches 275°F (135°C).
- Beat egg whites: While the sugar mixture heats, whisk the egg white and salt with a standing mixer on high speed until stiff peaks form.
- Incorporate sugar syrup into egg whites: Remove the sugar syrup from heat once it hits 275°F. Turn off the mixer and drizzle about 1 tablespoon of the hot syrup into the egg whites. Then mix on high speed until the syrup is incorporated. Repeat this process by adding the syrup a tablespoon at a time, turning off the mixer to add each drizzle, until all syrup is fully incorporated and the mixture forms a thick white paste resembling marshmallow creme.
- Add peanut butter: Quickly mix the creamy peanut butter into the nougat mixture using a spatula coated with non-stick cooking spray until well combined.
- Spread nougat: Evenly spread the peanut butter nougat over the chilled chocolate layer in the baking dish.
- Add peanuts: Sprinkle the whole salted peanuts over the nougat and gently press them into it for good adhesion.
- Melt caramel layer: In another microwave-safe bowl, combine caramels and heavy cream. Heat in 30-second increments, stirring until completely melted and smooth.
- Pour caramel: Pour the melted caramel evenly over the peanut layer and place the dish in the refrigerator to set the caramel for about 5 minutes.
- Top with remaining chocolate: Melt the remaining 1 cup of chocolate chips similarly and spread over the chilled caramel layer.
- Chill and set: Refrigerate again until the top chocolate layer is fully set.
- Cut and serve: Run a warm knife around the edges to loosen the bars. Lift them out using the parchment paper and cut into 9 bars. Keep refrigerated until serving to maintain freshness.
Notes
- Use a candy thermometer for accurate temperature when making the sugar syrup to ensure proper nougat consistency.
- Room temperature egg whites whip more efficiently, so be sure to let them sit out before starting.
- Non-stick spray on the spatula prevents the nougat from sticking and makes mixing easier.
- Chilling each layer thoroughly before adding the next ensures clean layers and prevents mixing.
- Store bars refrigerated to keep the caramel and chocolate firm and fresh.
