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April 2, 2012

Homemade Snickers

Homemade Snickers

Bottom Chocolate Layer:

  • 1 1/4 cups milk chocolate chips
  • 1/4 cup peanut butter
I covered the bottom and sides of a 13×9 baking pan with aluminum foil then greased with cooking spray which allowed for them to easily come loose from the pan.
Melt together ingredients in a saucepan and stir until melted. Spread evenly into your baking dish and let cool and harden completely.

Nougat Layer:

  • 1/4 cup melted 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 cups salted peanuts, roughly chopped next time I think I will double the nuts
  • 1 tsp vanilla extract
Melt butter in a saucepan over medium heat. Add in sugar and evaporated milk, stirring until dissolved. Bring to a boil and let it cook for 5 minutes longer, stirring often. Add in the marshmallow fluff, peanut butter and vanilla stirring until smooth and completely incorporated. Turn off the heat and fold in peanuts then pour over the chocolate layer working quickly as not to melt the chocolate and let both layers cool completely.

Caramel Layer:

  • 1-14 ounce bag of caramels
  • 1/4 cup of heavy whipping cream
Combine ingredients in a saucepan and stir to melt. Pour over the nougat layer and let cool.

Top Chocolate Layer:

  • 2/3 cup milk chocolate chips
  • 2/3 cup semi sweet chocolate chips
  • 1/4 cup peanut butter
Melt ingredients in either saucepan or microwave then pour over the caramel layer and spread even. Let cool and harden completely.
Refrigerate the bars for at least one hour before serving, then cut as desired. I cut the pan into 7  by 4, resulting in 28 bars. Realize as they come to room temperature the bars will get soft if you like a harder texture refrigerate again after cutting!


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