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.

Cranberry Pecan Chopped Autumn Salad

So last night, it was just the babies and me at home.  No hubby.  No big kids.  A quiet night to play, with no practices to shuttle to, no big production of a meal.  So I grabbed a rotisserie chicken from the supermarket (one of my favorite "go to" pick up items).  Its much healthier than picking up fast food, feeds more people, and cost less.  For them, of course they wanted something "toddler'ish" to go with the chicken, like buttered noodles with grated Parm and basil.  For me, I turned some of that rotisserie chicken into a lovely and satisfying autumn salad - (and then I ate their left over pasta.  Shame shame shame.  Pasta will probably be my downfall.) Anyway, I digress...  

This salad is a very nutritionally balanced dish.  We have the fruits and veggies category covered, proteins in the nuts and meat, and dairy from the feta.  As a flavor and mouth-feel description, that translates to crunchy bright lettuce, sweet caramel flavor of the glazed nuts, creamy and tangy feta, crisp sweet brightness of the pears, smoky bacon and savory chicken, and little pops of sweetness from the cranberries.  - can I get an "Amen?!"

Ingredients:

I made only one portion, but here are the ingredients to feed about 4 people, using this as a main course.

• 6 - 8 cups chopped romaine lettuce blend (with carrots and purple cabbage)
• 2 medium pears, peeled and chopped
• 1 cup dried cranberries (craisons)
• 1 cup chopped glazed pecans
• 8 slices of good smokey bacon, crisp-cooked and chopped
• 4 - 6 oz tomato basil crumbled feta cheese
• poppy seed salad dressing
• balsamic vinaigrette
• rotisserie chicken, torn into bite sized pieces

Method:

So basically, you throw all the stuff together and enjoy!  In a large salad bowl (or individual plates), combine the lettuce, pears, cranberries, pecans, bacon, and feta cheese.  Tear the rotisserie chicken and add on top.  I actually mixed the poppy seed dressing WITH the balsamic vinaigrette first, then drizzled them generously on top. I probably used a 2:1 ration of poppy seed to balsamic dressing.  Toss and enjoy!

You have just had a generous serving of dietary fiber, vitamins and minerals, oleic acids (an essential monounsaturated fatty acid), antioxidants, protein and goodness!  Now you can go eat some pasta! :-)

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Homage to Alice Springs Chicken

I know MANY people who regularly order the Alice Springs Chicken at Outback Steakhouse.  I'm one of those repeat offenders! - but oh my goodness, to load up a carload of kids, wait for a table, wait to order, wait for the food, wait wait wait, just about kills my urge entirely.  This is a really easy dish to do at home, and can be made ahead of time up to the point of popping it into the oven, and you probably have all the ingredients on hand already! Oh... and the other perks?  For one, I can betcha it's a lot less expensive! Secondly, at home I don't have to work so hard at resisting the "other" stuff - like the free bread, etc.

Click for Printable Recipe 

Ingredients:

• 6 boneless skinless chicken breasts, trimmed
• McCormick Season All, seasoning salt
• 6 -7 slices maple flavored bacon, crisped up with the bacon fat reserved
• ¼ cup yellow mustard
• ¼ to 1/3 cup honey
• 2 Tbsp mayonnaise
• 2 tsp dried minced onion flakes
• 3 large fresh mushrooms, wiped clean and sliced
• 2 - 3 cups shredded Colby/Jack cheese

Step-by-Step: 

Trim the chicken of all extra fat.  Pat them dry. Sprinkle the chicken breasts with seasoning salt.  Allow the seasoning to "marinate" on the chicken in a cool spot for 30 - 50 minutes.

Tip: To get a good sear on your meat, it needs to be dry!

Cook the maple bacon in a large skillet until crisp.  Remove bacon, but SAVE the grease.   

Yes of course you can use regular flavored bacon.  I just feel that the maple flavored bacon brings one more element of complexity to the taste of the dish... and my kids love it!

At this point, maybe you could hide the bacon.  I STARTED with these seven pieces, but once that maple flavored bacon smell started permeating the house, there were kids coming out of the walls grabbing pieces out of my drying plate.

Saute chicken in the bacon grease until browned on each side.  They will NOT be cooked through yet. Move chicken to a 9×13 pan.

In a small bowl, mix the honey, mustard, mayo and dried onion flakes.  Yes, this sounds like an odd combination.  It works, though.  Trust me.

Mom tip: One of my kids has suffered with really bad seasonal allergies all his life. If this is relevant in your house, try to buy "local" honey.  The bees will have made the honey from the pollen in YOUR area, giving you somewhat of an immune boosting perk to the local honey. See Food Nerd Notes below recipe.

One of our afternoon "nap time" promises is that of 'You can help me cook dinner when you wake up.' Hey - whatever works to keep things on schedule and keep the peace at your house is fair game! And believe me, this one does NOT forget that when she wakes up.  Always the willing kitchen helper.

Apply the honey mustard to each breast.

Remember - there is always some elements of cooking that your kids can help with.  They learn very quickly.. gain valuable techniques, a love of cooking, and you can't put a price on the quality time.

Layer with mushrooms, bacon, and shredded cheese.

Notice I have my instant read, digital thermometer sticking in one of the breasts.

 

Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.

I'm not a big fan of guessing, so I actually prefer to use an instant read, digital thermometer.  Cook until the thermometer reads 160 degrees in the thickest part of a chicken breasts.  This ensures that you will have a cooked, but juicy chicken breast.  No cutting into a raw chicken.  No overdone, leathery, dry chicken for your family.
(Carryover cooking will bring the chicken up to 165 degrees while they rest.)

If you'd like, serve with honey mustard sauce.

Let's see which "easy cooking at home" points we have covered....  

• FABulous, delicious meal
• Total control of ingredients and quality of ingredients
• Way less expensive (like 6 of these meals for probably less than the price of 2 restaurant meals)
• The comforts of home... everyone else can go about their business (work, baseball practice, visiting with friends, riding bikes, playing cars on the floor...) while you cook... rather than sitting at the table trying to entertain them in the restaurant
•  Priceless teaching moments and quality time with the ones that want to help out...

Now enjoy! :-)

I hope you enjoyed this recipe!   Visit my Recipe Index to see what else I've been cooking up for ya!

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Here are some bonus recipes for you.
Tomato Basil Chicken

Cajun Crawfish Bread

Beefy Crunch Wrap Supremes

Rosemary No-Knead Black Pepper Artison Bread

Home Made Corn Dogs 

Strawberry Vanilla Bean Pancake Sauce

Written Method:

Trim the chicken of all extra fat.  Pat them dry. Sprinkle the chicken breasts with seasoning salt.  Allow the seasoning to "marinate" on the chicken in a cool spot for 30 - 50 minutes.  Cook the maple bacon in a large skillet until crisp.  Remove bacon, but SAVE the grease.  Saute chicken in the bacon grease until browned on each side.  They will NOT be cooked through yet. Move chicken to a 9×13 pan.

In a small bowl, mix the honey, mustard, mayo and dried onion flakes.  Apply the honey mustard to each breast.  Layer with mushrooms, bacon, and shredded cheese.  Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.  Cook until the thermometer reads 160 degrees in the thickest part of a chicken breasts.  This ensures that you will have a cooked, but juicy chicken breast. The chicken temp should continue to rise to 165 while the chicken 'rests.'

Food Nerd Notes:

Health benefits of local honey. The medicinal benefits of honey and pollen and beeswax have been recognized since the time of the Greeks. It has anti-microbial, anti-inflammatory, anti-fungal, and antiseptic properties. For this reason it has been applied topically to treat burns since the beginning of history.

Local honey can provide relief from seasonable allergies. Consider the logic: the bees are collecting nectar from the very plants that are making you sneeze and sniffle, and so with honey you can ingest minute amounts of the very allergen that is troubling you. Honey has also been found to be especially useful in treating upper respiratory infections. A study at Penn State College of Medicine in 2007 found that a small dose of buckwheat honey was more effective than an over-the-counter cough treatment for children.

It’s a natural, temporary energy booster. According to the National Honey Board, it “contains small amounts of a wide array of vitamins and minerals, including niacin, riboflavin, pantothenic acid, calcium, copper, iron, magnesium, manganese, phosphorus, potassium and zinc.”

Honey is also rich in powerful antioxidants and cancer-fighting phytonutrients, which can be found in the propolis, or "honey glue" that the bees use to sterilize the beehive. Raw honey contains some of these compounds while pasteurized honey does not.

In its natural, raw state, honey contains many enzymes that can help some people digest food more easily so it may also help treat ulcers and diarrhea.