Happy New Year's Eve! Whether your plans include watching a movie, going to a party, throwing a party, watching the ball drop, or going to bed early, I hope you get to spend your evening ringing in the New Year in your favorite way. I'm not entirely sure what that means, "Ringing in the New Year." Did people used to use bells? Oh! Well, my evening is planned. I'm getting out all the bells and ringing in the New Year. Literally. This is going to be so great.

But first, (don't take a selfie) make Snickers! If you just thought, "Why would I want to make Snickers when I can just buy them and save a whole lot of time?" I'm with you on that one. I'm not normally the first one to jump on making things homemade that have already been perfected. Homemade Reese's? Samoas? Oreos? I'll let Nabisco and the Girl Scout Foundation of America do that. I did make homemade Oreos once, but after a couple hours of work and ending up with less cookies than a package of Oreos that didn't even taste like an Oreo, I decided to be more discerning with such recipes in the future. They tasted good...but nah. The exception is, if you can make something that tastes like the original or better, even if it takes longer, because homemade means less chemicals and preservatives! Yay.

That's where these Snickers come in. Delicious layers of milk chocolate, homemade nougat with marshmallow fluff, salty peanuts, and that decadent caramel layer.

And you know what? They’re not even as hard to make as you might think.

You can melt some chocolate in a pan? Yes you can. Boil a few ingredients together for a few minutes, without even needing a candy thermometer? Sure. Chop up some peanuts? Yep, just watch your fingers! And for the caramel layer, you have your pick between making a homemade caramel (recipe provided at the link in the recipe!), or simply unwrapping a bag of caramel squares and melting them with a bit of heavy cream. Then melt more chocolate, at which you will already be a pro. There you have it, homemade, can’t-keep-your-hands-off-of-them, Snickers bars.

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Recipe adapted from Brown Eyed Baker

Snickers Bars

Makes 42-48 small bars

Ingredients:

For the Top and Bottom Chocolate Layer

2 1/2 cups / 425g milk chocolate chips (about 1 1/4 bags or 15oz)

For the Nougat Layer

1/4 cup / 56g butter
3/4 cup / 150g sugar
1/4 cup / 59g milk
1 1/2 cups / 128g marshmallow fluff
1/4 cup / 65g creamy peanut butter
1 tsp vanilla extract
1 1/2 cups / 233g salted peanuts, roughly chopped

For the Caramel Layer

1/2 batch caramel sauce, recipe found here

14 oz / 396g caramel squares, unwrapped
1/4 cup / 59g heavy whipping cream

Directions:

Lightly grease a 9x13in / 23x33cm pan and line with parchment paper. Grease the parchment paper.

Make the Bottom Chocolate Layer

Place 1 1/4 cups / 213g of the milk chocolate chips in a small saucepan over low heat, stirring until melted. Spread evenly in the bottom of the 9x13 pan. Place in fridge or freezer to set until next layer is ready.

Make the Nougat Layer

Melt butter in a medium saucepan over medium-low heat. Add sugar and milk, stirring until dissolved. Bring to a boil. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
Remove from heat and stir in marshmallow fluff, peanut butter, and vanilla until smooth. Fold in peanuts. Spread evenly over cooled chocolate in pan and return to fridge or freezer.

Make the Caramel Layer

Make a half batch of the caramel sauce as directed.

Melt caramel squares with heavy cream in a medium saucepan over low heat, stirring occasionally, until melted and smooth. Once melted, cook for 4 more minutes, stirring frequently.
Pour caramel over cooled nougat layer and return to fridge or freezer.

Make the Top Chocolate Layer

Melt the remaining 1 1/4 cups / 212g of milk chocolate chips in a small saucepan over low heat, stirring often. Spread evenly over cooled caramel layer.
Place back in fridge or freezer until completely set, 10-30 minutes.
Keep in pan or remove using parchment paper; slice and serve.
Can be stored at room temperature for up to a week, two weeks in the fridge, or three months in the freezer.

Jenny's Notes:

Really like peanut butter? You can add 1/4 cup / 65g smooth peanut butter to each the top and bottom chocolate layer after melting the chocolate. Or, use part peanut butter chips instead of all milk chocolate chips.
Don't need a whole 9x13 pan of Snickers? You can always halve this recipe and put everything in an 8x8 pan. But since you're putting the time in, I would recommend making the whole 9x13 pan and simply freezing whatever you won't eat right away.
The first greasing of the pan before you put in the parchment paper may seem redundant, but it helps the paper to stick to the pan and not move all over while you are trying to spread chocolate and such. Ironic, though, isn't it? Usually you grease something to help it move, not keep it in place.

homemade Snickers bars, nougat, homemade caramel, peanuts, Snickers

dessert, cookies and bars

American

Yield: 42-48 small bars

Author: Jennyblogs

Snickers Bars

Possibly better than the real thing, these homemade Snickers Bars are made with glorious layers of caramel, marshmallow-y nougat, and salty peanuts sandwiched between two layers of milk chocolate.

Prep time: 30 MCook time: 45 MTotal time: 75 M

Ingredients:

For the Top and Bottom Chocolate Layer

2 1/2 cups / 425g milk chocolate chips (about 1 1/4 bags or 15oz)

For the Nougat Layer

1/4 cup / 56g butter
3/4 cup / 150g sugar
1/4 cup / 59g milk
1 1/2 cups / 128g marshmallow fluff
1/4 cup / 65g creamy peanut butter
1 tsp vanilla extract
1 1/2 cups / 233g salted peanuts, roughly chopped

For the Caramel Layer

1 cups sugar
1 Tbsp light corn syrup
1 Tbsp water
1/2 cup heavy cream
1/8 tsp coarse salt
1/4 cup cold, unsalted butter cut into tablespoons
OR
14 oz / 396g caramel squares, unwrapped
1/4 cup / 59g heavy whipping cream

Instructions:

Make the Bottom Chocolate Layer

Lightly grease a 9x13in / 23x33cm pan and line with parchment paper. Grease the parchment paper.
Place 1 1/4 cups / 213g of the milk chocolate chips in a small saucepan over low heat, stirring until melted. Spread evenly in the bottom of the 9x13 pan. Place in fridge or freezer to set until next layer is ready.

Make the Nougat Layer

Melt butter in a medium saucepan over medium-low heat. Add sugar and milk, stirring until dissolved. Bring to a boil. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
Remove from heat and stir in marshmallow fluff, peanut butter, and vanilla until smooth. Fold in peanuts. Spread evenly over cooled chocolate in pan and return to fridge or freezer.

Make the Caramel Layer

Combine sugar, corn syrup, and water in a medium sauce over high heat. Allow to cook without stirring until the mixture turns a beautiful amber color. (If it turns an ugly amber color, I can't help ya. Just kidding. Proceed.) This could take anywhere from 10-20 minutes, depending on how hot your stove top cooks. Keep a watchful eye on it, as it goes fast from light golden, perfectly amber, to burnt.
Remove from heat and carefully pour in cream, a little at a time, as it will bubble up and spatter at you. Stir until all the cream is mixed in.
Attach a candy thermometer to the pan and return to the heat. Cook until mixture reaches 238 degrees Fahrenheit, about 2-5 minutes.
Remove from heat and stir in salt. Stir in butter, one tablespoon at a time, until completely smooth. Transfer to a bowl and allow to cool completely before using. Spread over cooled nougat layer and return to fridge or freezer.
OR
Melt caramel squares with heavy cream in a medium saucepan over low heat, stirring occasionally, until melted and smooth. Once melted, cook for 4 more minutes, stirring frequently.
Pour caramel over cooled nougat layer and return to fridge or freezer.

Make the Top Chocolate Layer

Melt the remaining 1 1/4 cups / 212g of milk chocolate chips in a small saucepan over low heat, stirring often. Spread evenly over cooled caramel layer.
Place back in fridge or freezer until completely set, 10-30 minutes.
Keep in pan or remove using parchment paper; slice and serve.
Can be stored at room temperature for up to a week, two weeks in the fridge, or three months in the freezer.

Notes:

Really like peanut butter? You can add 1/4 cup / 65g smooth peanut butter to each the top and bottom chocolate layer after melting the chocolate. Or, use part peanut butter chips instead of all milk chocolate chips. Don't need a whole 9x13 pan of Snickers? You can always halve this recipe and put everything in an 8x8 pan. But since you're putting the time in, I would recommend making the whole 9x13 pan and simply freezing whatever you won't eat right away. The first greasing of the pan before you put in the parchment paper may seem redundant, but it helps the paper to stick to the pan and not move all over while you are trying to spread chocolate and such. Ironic, though, isn't it? Usually you grease something to help it move, not keep it in place.

Calories

169.11

Fat (grams)

9.76

Sat. Fat (grams)

4.49

Carbs (grams)

18.93

Fiber (grams)

0.90

Net carbs

18.03