how to win at halloween – homemade snickers bars

Homemade Snickers Bars

To be honest, with this recipe in your repertoire you can win at just about anything. It’s that good. I am not a candy person. I am more salty than sweet, which I’m sure many of you can attest to. However, about a month ago I made these for my boyfriend as a welcome home from a weekend trip that he took. He eats Snickers on the regular and I thought it would be a perfect surprise. What I didn’t plan on was my reaction to them. Proceed with caution because you will eat these, and you will eat them often, like every day at 4pm when your coffee/sweet craving comes, because they are there, in the fridge, in the freezer, or left out to be oozy and gooey. You will eat these, so make them for Halloween and give them away, to friends, at work, at a party – wrap them in parchment paper and tie them with baker’s twine. You will win, and you won’t have a whole tray of them calling to you from the kitchen every day.

homemade snickers bars

makes one 9×13 pan

So this looks like a lot and potentially complicated, but it’s not. It’s easy. Yes, there are four layers, but basically you just mix each layer over heat, pour it into the pan, and then let it cool and harden. Repeat with the other layers, licking the bowls in between.

bottom chocolate layer

1 1/4 cups milk chocolate chips
1/4 cup 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 unsalted 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.

* When I made these I didn’t have salted peanuts at home, just unsalted. So I mixed those with Himalayan pink salt, which I think, added a little extra salt to the recipe, which I think is why they were so addictive for me. I wouldn’t do it any other way.

caramel layer

1 14-ounce bag of caramels
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
1/4 cup peanut butter

Melt ingredients together in a saucepan or microwave, then pour over caramel and spread until even. Let cool and harden completely.
Refrigerate 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: for best results, buy one of the half-sheet aluminum cake pans at the grocery store. That way, you can pop the entire square out and cut from there!

Recipe and image from How Sweet It Is – Thanks for this, they are just so good.