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Thursday 23 February 2012

Recipe of the Day - Homemade Snickers Bars

I found this recipe on Pinterest and just had to see if they were as easy as they seemed.  Snickers are Ryan's (that's my husband btw) all time most favourite chocolate bar, which is saying a lot since he LOVES chocolate.  He normally goes for a piece of nice dark high quality chocolate (like anything over 60% cocoa solids and he's a gonner) but when its time for a candy bar this would be his pick.  He liked this version a lot... it makes a 9x13 though so be warned, it might be in your households best interest to half the recipe or freeze half the recipe... just saying.

I love you Ryan and I am committed to keeping your chocolate intake at a healthy level :) To see the original recipe in all its glory head to: PS - I did make a few small changes, I just can't help myself :)

Homemade Snickers Bars
yield: one 9x13 inch pan

Bottom chocolate layer
1 1/4 cups milk chocolate chips
1/4 cup smooth peanut butter
Thoroughly grease you baking pan. Melt ingredients together in a saucepan or microwave, then pour into the baking dish and spread until even. Let cool and harden completely.

Nougat layer
1/4 cup butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow fluff
1/4 cup peanut butter
1 1/2 cup salted peanuts chopped, roughly chopped
1 tsp vanilla extract
Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely.

Caramel layer
1 14-oz bag soft caramels
(Werthers = uh-mazing!)
1/4 cup whipping cream
Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth – this took about 10 minutes for me. Pour over nougat layer and let cool completely.

Top chocolate layer
1 1/4 cups milk chocolate chips
Melt chocolate in a saucepan or microwave, then pour over caramel and spread until even. Let cool and harden completely.

Refrigerate the whole mess for at least one hour before serving, then cut as desired. These can stay at room temperature, but they do get gooey. I like them refrigerated best! Note: These will keep for several weeks in the fridge or several months in the freezer, just be sure they are in a nice airtight environment so they don't absorb other flavours.


  1. I think I'm thankful that you didn't include a nutritional analysis - these sound deadly!

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