Homemade Snickers Bars

Just WOW!  I made these this week... and promptly brought them to work to pawn them off on my co-workers and students... because this kind of thing is WAY too dangerous to have around the house! My perception could be off, but even some of my students said "these are better than the real thing!"

While they do take a bit of time to make (allowing each layer to cool in between), each step is really easy; and the result is pretty spectacular! I'd be willing to bet that most of the ingredients are in your pantry already.

Makes one 9 x 13 pan full.           

Click for Printable Recipe

Total Ingredients:

• 2 1/2 cups milk chocolate chips
• 3/4 cup honey roasted, creamy peanut butter 
• (I like Peter Pan brand)
• 1/4 cup unsalted butter
• 1 cup granulated sugar
• 1/4 cup evaporated milk
• 1/4 cup heavy whipping cream
• 1 bag (about 11 - 14 oz) of caramel bits
• 1 jar (about 1 1 /2 cups) of marshmallow fluff
• 1 cup honey roasted peanuts, rough chopped
• 1 tsp high quality vanilla
• 1/8 - 1/4 tsp cayenne pepper

Step-by-Step:

Layer 1 - peanut butter, chocolate ganache 
I used this "Take Along" disposable pan from Rubbermaid, because they are flexible enough to turn over and pop all the candy out at the end; and you can turn them over right onto the lid.

Thoroughly grease your baking pan before you begin. I used nonstick spray.

Bottom chocolate layer -

1 1/4 cups milk chocolate chips

1/4 cup honey roasted creamy peanut butter

Melt the ingredients together in a saucepan or the microwave (which is what I did), then pour into the baking dish and spread until even.  Let this cool and harden completely in the fridge.

TIP: If you are using the microwave, heat them in about 30 second intervals and stir well in between. If melting them on the stovetop, be sure your utensils and pot are clean and dry. You can't let even one drop of water get in this mixture.

Layer 2 - the nougat layer

Melt the butter in a saucepan over medium heat.

1/4 cup unsalted butter

Add in the sugar and milk, stirring until dissolved and bring to a boil. 

1 cup granulated sugar

1/4 cup canned, evaporated milk

Let cook for 5 minutes, stirring occasionally.  

Let cook for 5 minutes after coming to a boil.

Add in the marshmallow fluff, peanut butter, and vanilla, stirring until smooth.

1 1/2 cups marshmallow fluff

1/4 cup creamy, honey roasted peanut butter

1 tsp vanilla

Turn off the heat and fold in the peanuts, then pour over the bottom chocolate layer.  Let the nougat cool completely in the fridge.

1 cup honey roasted peanuts, rough chopped

nougat

Layer 3 - the caramel cream layer

Combine the ingredients in a saucepan over low heat.

1 (11 oz) bag of caramel bits

1/4 cup heavy whipping cream

Let melt, stirring occasionally, until smooth. This will take a while (maybe around 10 minutes).

 Pour the caramel cream sauce over the nougat layer and let it cool completely in the fridge.

Layer 4 - spicy peanut butter chocolate ganache

Melt the ingredients in a saucepan or microwave, then pour over caramel and spread until even.  Let this layer cool and harden completely in the fridge.

1 1/4 cups milk chocolate chips

1/4 cup creamy, honey roasted peanut butter

1/8 - 1/4 tsp cayenne.

 The creation - 

So here is what they look like, hardened, in the fridge.  If you look closely, you can see the four layers.

With the lid ON, turn them over and gently press the bottom of the pan.  You will see them slowly releasing.

Ta da!  You can let your breath out now.

Cut them into bars or squares.

The goodness - 
And Heeeeeere they are, folks!  Lovely little gems of goodness.  - although incredibly rich!

 Note: You'll want to keep them in the fridge, as they get soft fairly quickly.

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 Here are a few bonus recipes to get you started:
Buffalo Chicken Dip 

Mongolian Beef 

Chocolate Covered Cherries Cake

New Orleans Praline Brownies

Roasted Red Pepper Hummus

Cheesy Baked Spaghetti

 
Written Method:

Layer 1 - peanut butter, chocolate ganache 
I used this "Take Along" disposable pan from Rubbermaid, because they are flexible enough to turn over and pop all the candy out at the end; and you can turn them over right onto the lid.  Thoroughly grease your baking pan before you begin. I used nonstick spray.

Bottom chocolate layer -

• 1 1/4 cups milk chocolate chips
• 1/4 cup honey roasted creamy peanut butter

Melt the ingredients together in a saucepan or the microwave (which is what I did), then pour into the baking dish and spread until even.  Let this cool and harden completely in the fridge.

TIP: If you are using the microwave, heat them in about 30 second intervals and stir well in between. If melting them on the stovetop, be sure your utensils and pot are clean and dry. You can't let even one drop of water get in this mixture.

Layer 2 - the 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 creamy, honey roasted peanut butter
• 1 cup honey roasted peanuts, rough chopped
• 1 tsp high quality vanilla

Melt the butter in a saucepan over medium heat.  Add in the sugar and milk, stirring until dissolved and bring to a boil.  Let cook for 5 minutes, stirring occasionally.  Add in the marshmallow fluff, peanut butter, and vanilla, stirring until smooth.  Turn off the heat and fold in the peanuts, then pour over the bottom chocolate layer. Let the nougat cool completely in the fridge.

 Layer 3 - the caramel cream layer

• 1 bag of caramel bits
• 1/4 cup whipping cream

Combine the ingredients in a saucepan over low heat.  Let melt, stirring occasionally, until smooth. This will take a while (maybe around 10 minutes).  Pour the caramel cream sauce over the nougat layer and let it cool completely in the fridge.

Layer 4 - spicy peanut butter chocolate ganache

• 1 1/4 cups milk chocolate chips
• 1/4 cup creamy, honey roasted peanut butter
• 1/8 - 1/4 tsp cayenne pepper (optional)

Melt the ingredients in a saucepan or microwave, then pour over caramel and spread until even.  Let this layer cool and harden completely in the fridge.  With the lid ON, turn them over and gently press the bottom of the pan.  You will see them slowly releasing. Ta da!  You can let your breath out now. Cut them into bars or squares.