Homemade Snickers Bars
These Homemade Snickers Bars are a heavenly treat that you can now make from the comfort of your kitchen!
They offer that perfect sweet and salty combination of chocolate, peanut and caramel flavors for a delicious treat that’s even more satisfying than buying the store-bought candy…for real!
If you love sinking your teeth into candy bars with different textures and flavors then these copycat snicker’s bars with their smooth, creamy, and crunchy layers are going to be your favorite go-to treat!
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TIPS FOR MAKING HOMEMADE SNICKERS BARS
- If your chocolate chips aren’t completely melted from the microwave, keep stirring as they will most likely continue to melt.
- You want to be careful not to microwave too long as the chocolate will seize and become unusable.
- Use the best quality chocolate you can get your hands on to make the best tasting Snicker’s bars.
- You can use any type of peanut butter, even natural varieties will work!
- The nougat step is the only challenge to this recipe which is why it’s important to work quickly, heating the syrup accurately to 275 degrees F.
- Don’t add the sugar syrup to the egg white while the mixer is running otherwise the sugar syrup will get spun and cooled into hard candy strands before it hits the egg white. Instead, stop the mixer to add each tablespoon of hot syrup. The syrup also cools and hardens quickly once you remove from the heat, so work quickly. It should take you less than 2 minutes to incorporate all of the syrup into the egg white.
- Cut your snicker’s bars with a sharp knife sprayed with non-stick spray or warm it with hot water. For ease, arrange small squares on a serving tray and keep the tray in the fridge until ready to serve.
Homemade Snickers Bars
- Prepare an 8×8 square baking dish by lining with parchment paper.
- In a microwave safe bowl, heat 1 cup of the chocolate chips in 30 second increments, stirring between, until the chocolate is melted and smooth.
- Spread melted chocolate evenly into baking dish and place in the freezer for at least 10 minutes (or while preparing nougat) to harden.
- In a small saucepan, heat granulated sugar, corn syrup, and water over medium heat. Fit the saucepan with a candy thermometer and heat until temperature reaches 275 degrees F.
- While sugar mixture is heating, take out your mixing bowl and beat egg whites and salt together using the whisk attachment of a standing mixer until stiff peaks form.
- When sugar mixture reaches 275 degrees, remove it from heat.
- Working quickly, turn off the mixer that is beating egg whites. Add approximately a 1 tablespoon drizzle into the egg whites. Turn the mixer onto high speed and mix until sugar syrup is fully incorporated.
- Continue adding one tablespoon of sugar syrup at a time to the egg white mixture. It is very important to stop the mixer while you add each drizzle of syrup so that it does not get caught by the whisk in motion.
- As soon as all of the sugar syrup has been incorporated into the egg whites, the mixture should resemble a thick white paste, similar to a very thick marshmallow creme.
- Working quickly, use a spatula coated in non-stick cooking spray to mix the peanut butter into the creme mixture to form the nougat.
- Spread the nougat evenly over the chilled chocolate layer in the baking dish.
- Sprinkle the peanuts (whole) over the nougat and press them gently into the nougat.
- In another microwave safe bowl, combine the caramels and heavy cream. Heat in 30 second increments, stirring between, until the caramels are melted and the cream has been fully incorporated.
- Pour the caramel over the peanut layer in the baking dish.
- Place dish into the refrigerator to set the caramel (about 5 minutes).
- Melt the other 1 cup of chocolate chips and spread over the chilled caramel layer.
- Chill again until chocolate layer is set.
- Run a warm knife around the edge of the snickers bars and lift from the baking dish using the parchment paper lining.
- Cut into bars and serve! Keep the bars refrigerated until ready to serve.
HOW SHOULD I STORE THESE HOMEMADE SNICKER BARS?
- Snicker’s Bars need to remain chilled in the refrigerator but will still maintain their shape if left out for a few hours. They will go soft though which is why they should be stored in the refrigerator.
CAN I FREEZE HOMEMADE SNICKERS BARS?
- Yes, you can freeze these snickers bars. When storing in the freezer, separate the bars by wrapping them in parchment paper so that they won’t stick to one another. Next place them in an airtight container.
- As chocolate and candy-type treats are high in sugar with little moisture, these can be kept in the freezer for up to 12 months. You should always check for chocolate discoloration before consuming if they’ve been stored for that long.
WHAT KIND OF CARAMEL IS BEST FOR THIS RECIPE?
- I personally prefer using caramel pieces in a bag as opposed to those square caramels in the clear plastic wrapper – what a pain to unwrap! You can usually find baking caramel in the baking aisle of your local grocery store.
More Dessert To Try
Homemade Snickers Bars
These Homemade Snickers Bars are a heavenly treat that you can now make at home! These are chocolatey, peanut and caramel goodness.
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Ingredients
- 2 cups semi-sweet chocolate chips divided 3/4 cup granulated sugar
- 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 salted peanuts
- 1 cup salted peanuts
- 11 oz. bag of caramels
- 1/4 cup heavy cream
Instructions
- Prepare an 8x8 square baking dish by lining with parchment paper.
- In a microwave safe bowl, heat 1 cup of the chocolate chips in 30 second increments, stirring between, until the chocolate is melted and smooth.
- Spread melted chocolate evenly into baking dish and place in the freezer for at least 10 minutes (or while preparing nougat) to harden.
- In a small saucepan, heat granulated sugar, corn syrup, and water over medium heat. Fit the saucepan with a candy thermometer and heat until temperature reaches 275 degrees.
- While sugar mixture is heating, take out your mixing bowl and beat egg whites and salt together using the whisk attachment of a standing mixer until stiff peaks form.
- When sugar mixture reaches 275 degrees, remove it from heat.
- Working quickly, turn off the mixer that is beating egg whites. Add approximately a 1 tablespoon drizzle into the egg whites. Turn the mixer onto high speed and mix until sugar syrup is fully incorporated.
- Continue adding one tablespoon of sugar syrup at a time to the egg white mixture. It is very important to stop the mixer while you add each drizzle of syrup so that it does not get caught by the whisk in motion.
- As soon as all of the sugar syrup has been incorporated into the egg whites, the mixture should resemble a thick white paste, similar to a very thick marshmallow creme.
- Working quickly, use a spatula coated in non-stick cooking spray to mix the peanut butter into the creme mixture to form the nougat.
- Spread the nougat evenly over the chilled chocolate layer in the baking dish.
- Sprinkle the peanuts (whole) over the nougat and press them gently into the nougat.
- In another microwave safe bowl, combine the caramels and heavy cream. Heat in 30 second increments, stirring between, until the caramels are melted and the cream has been fully incorporated.
- Pour the caramel over the peanut layer in the baking dish.
- Place dish into the refrigerator to set the caramel (about 5 minutes).
- Melt the other 1 cup of chocolate chips and spread over the chilled caramel layer.
- Chill again until chocolate layer is set.
- Run a warm knife around the edge of the snickers bars and lift from the baking dish using the parchment paper lining.
- Cut into bars and serve! Keep the bars refrigerated until ready to serve.
Video
Notes
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Nutrition
Calories: 620kcal | Carbohydrates: 68g | Protein: 13g | Fat: 36g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 245mg | Potassium: 530mg | Fiber: 6g | Sugar: 53g | Vitamin A: 132IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 3mg
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
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My time is valuable, so WHY IN THE WORLD would I want to go through all this, in order to enjoy a “Snickers Bar”, especially since they’re readily available at almost every checkout counter?
I honestly think these taste WAY better. I enjoy baking, so I don’t mind taking the time to make these 🙂
Hi, Corey. In the directions for heating the corn syrup and sugar, it says to bring to 265 degrees F, but below that, it reads, “When sugar mixture reaches 275 degrees, remove it from heat.” I’m sure this is a typo but can you confirm what the actual degrees should be?
Hi Cindy, Yes you are correct, it should be 275.
This recipe has brought my family so much joy this week! We are committed to eating only fair trade chocolate, so my husband and I haven’t had a snickers in over 8 years! I also have issues with dairy and foods with high levels of pesticides, so I was able to use organic sugar to make the nougat, we used fair trade chocolate chips, and I made my own dairy free caramel. The nougat is truly a dream. I was so happy to find this recipe since most snickers recipes call for a jar of marshmallow fluff, which is a no-go for me because of pesticides in the sugar.
So, thank you, and ignore the other commenter who was rude about doing this homemade. There are countless reasons for different people to make this homemade. I have about 4 different reasons to make this homemade, and I’m just one person! And I’m with you, Corey, that it can taste better homemade too! Thank you for the delicious recipe and the joy!
So happy ya’ll got to enjoy these homemade snickers!