Description
This Homemade Snickers Bars recipe is a delightful treat that layers rich melted chocolate with a fluffy peanut butter nougat, crunchy salted peanuts, and a smooth caramel topping. Perfect for those who love the classic Snickers candy bar, this recipe offers a homemade twist with simple ingredients and a rewarding process that yields nine satisfying bars.
Ingredients
Scale
Chocolate Layers
- 2 cups semi-sweet chocolate chips (divided)
- 3/4 cup granulated sugar
Nougat Layer
- 1/2 cup light corn syrup
- 1/4 cup water
- 1 egg white (room temperature)
- 1/8 teaspoon salt
- 1/2 cup creamy peanut butter
Peanut Topping
- 1 cup salted peanuts (whole)
Carmel Layer
- 11 oz. bag of caramels
- 1/4 cup heavy cream
Instructions
- Prepare Baking Dish: Line an 8×8 square baking dish with parchment paper to prevent sticking and allow for easy removal of the bars.
- Melt Chocolate Base: In a microwave-safe bowl, heat 1 cup of the chocolate chips in 30-second increments, stirring after each interval until smooth and fully melted.
- Spread Chocolate: Pour the melted chocolate evenly into the lined baking dish. Place the dish in the freezer for at least 10 minutes to harden the chocolate layer.
- Heat Sugar Mixture: In a small saucepan, combine granulated sugar, light corn syrup, and water. Heat over medium heat with a candy thermometer until the mixture reaches 275°F (135°C).
- Whip Egg Whites: While heating the sugar, beat egg whites and salt in a mixing bowl using a stand mixer with a whisk attachment until stiff peaks form.
- Temper Egg Whites: Once sugar reaches 275°F, remove from heat. Turn off the mixer and slowly drizzle about 1 tablespoon of hot sugar syrup into the beaten egg whites.
- Incorporate Sugar Syrup: Turn mixer back on high and continue adding the remaining sugar syrup one tablespoon at a time, stopping the mixer each time to avoid splatter, until all syrup is fully incorporated creating a thick marshmallow-like paste.
- Add Peanut Butter to Nougat: Quickly fold creamy peanut butter into the egg white mixture using a spatula lightly coated with non-stick spray, forming the nougat layer.
- Spread Nougat Layer: Evenly spread the nougat over the chilled chocolate base in the baking dish.
- Add Peanuts: Sprinkle whole salted peanuts over the nougat and gently press them into the surface to secure.
- Melt Caramels: In a microwave-safe bowl, combine caramels and heavy cream. Heat in 30-second increments, stirring between, until smooth and fully melted.
- Pour Caramel Layer: Pour the melted caramel over the peanuts in the baking dish, spreading evenly.
- Chill to Set Caramel: Refrigerate the dish for about 5 minutes until the caramel layer firms up.
- Melt Remaining Chocolate: Melt the remaining 1 cup chocolate chips and spread this chocolate layer over the set caramel layer evenly.
- Chill and Set Chocolate: Return the dish to the refrigerator until the top chocolate layer is firm to the touch.
- Remove and Cut Bars: Run a warm knife along the edges of the dish, lift the set bars out with the parchment paper, and cut into nine bars.
- Serve and Store: Serve immediately or keep refrigerated to maintain freshness and firmness.
Notes
- Ensure the egg white is at room temperature for better volume when whipped.
- Use a candy thermometer for accuracy when heating sugar syrup to avoid under or overcooking.
- Work quickly when folding in the peanut butter to maintain the nougat’s texture.
- For easier cutting, chill the bars thoroughly before slicing.
- Keep bars refrigerated as they contain dairy and peanut butter, which can soften if left out.
