0 from 30 votes
Homemade Snickers Bars
Easy to make copycat Snickers bars
Prep Time
15 mins
Additional Time
2 hrs 30 mins
Total Time
2 hrs 45 mins
Servings: 32 bars
Calories: 257 kcal
Course:
Snacks
Cuisine:
American
Ingredients
For the Bottom Chocolate Layer:
- 1¼ cups milk chocolate chips
- ¼ cup creamy peanut butter
For the Nougat Layer:
- 4 tablespoons unsalted butter
- 1 cup granulated sugar
- ¼ cup evaporated milk
- 1½ cups marshmallow fluff
- ¼ cup creamy peanut butter
- 1½ cups salted peanuts roughly chopped
- 1 teaspoon vanilla extract
For the Caramel Layer:
- 14 ounces caramels unwrapped
- ¼ cup heavy cream
For the Top Chocolate Layer:
- 1¼ cups milk chocolate chips
- ¼ cup creamy peanut butter
Instructions
- Grease a 9x13-inch baking pan. Line with parchment paper, then grease the parchment paper; set aside.
- Make the Bottom Chocolate Layer: Melt together the chocolate chips and peanut butter in the microwave on 50% power until completely smooth and melted, stirring every 30 seconds. Pour into the prepared baking dish and, using a spatula, smooth into an even layer. Refrigerate until completely cool and hard, about 30 minutes.
- Make the Nougat Layer: Melt the butter in a medium saucepan over medium heat. Add the sugar and evaporated milk, stirring until dissolved, and bring to a boil. Reduce the heat to low and cook for 5 minutes, stirring occasionally. Remove the pan from heat and add the marshmallow fluff, peanut butter, and vanilla extract, stirring until completely smooth. Fold in the peanuts, then pour over the bottom chocolate layer. Again, refrigerate until completely cool, about 30 minutes.
- Make the Caramel Layer: Combine the caramels and the heavy cream in a small saucepan over low heat. Melt, stirring occasionally, until smooth. Once completely melted, cook for an additional 4 minutes, stirring frequently. Pour the caramel over the nougat layer. Refrigerate until completely cool, about 30 minutes.
- Make the Top Chocolate Layer: Melt together the chocolate chips and peanut butter in the microwave on 50% power until completely smooth and melted, stirring every 30 seconds. Pour over the caramel layer and, using a spatula, smooth into an even layer. Refrigerate until completely cool and set, 30 to 60 minutes.
- Using the parchment liner, remove the bars from the pan and cut into 32 pieces. You can store these in the refrigerator or at room temperature. I find the filling to be the best consistency at room temperature, but the chocolate can get a little melty depending on how warm your house is. If your house runs warm (higher than 72 or so) you might want to keep them in the fridge and then take them out an hour or two before you want to serve them.
Cup of Yum
Nutrition Information
Calories
257kcal
(13%)
Carbohydrates
33g
(11%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Cholesterol
9mg
(3%)
Sodium
100mg
(4%)
Potassium
126mg
(4%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
115IU
(2%)
Vitamin C
0.2mg
(0%)
Calcium
50mg
(5%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 32bars
Amount Per Serving
Calories 257
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 9mg | 3% |
| Sodium | 100mg | 4% |
| Potassium | 126mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 50mg | 5% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.