Tasty Tuesday: Homemade Snickers

Well, I’ve gone mad pinning the most amazingly beautiful and cravealicious foods on Pinterest. Let’s face it: I’m not the best cook in the world, but I can eat with the best of them. So, even though I’m pinning all these pix, I’m not sure how many I’ll actually make.

Have you guys tried any new recipes from Pinterest, or are you just enjoying the food porn?

Here’s one recipe I couldn’t resist: Homemade Snickers. It was love at first sight, so I hopped over to How Sweet It Is for the recipe. Oh. Em. Geeeee! Jessica, how right are you about these? “Pure In.San.It.TEEEEE.”

I call them life changing. So easy to make. Total crowd-pleaser. In fact, in the Super Bowl spirit, we made an over/under bet on the number of bars one of our friends would eat: 3 bars. Unfortunately, I left at 2, but reportedly, he made it to 3. I guess we should have set the over/under at 2.5?

Homemade Snickers
Slighted adapted from Nikki of For Heaven’s Bake‘s recipe, who lightly adapted it from Taste of Home.

Makes one 9×13 pan. Jessica suggested an aluminum tray, but the great cook that I am, I didn’t read that far down in the recipe when I went shopping. So, I just lined a pan with aluminum and that worked perfectly.

Layer 1: Chocolate/Peanut Butter
1, 12 oz. bag of milk chocolate chips (My fave are Ghirardelli)
3/8 cup peanut butter

  • Melt ingredients together in a saucepan or microwave. I microwaved for just more than 2 minutes. 
  • Pour into the baking dish and spread until even.
  • Let cool and harden completely. I just stuck the pan in the fridge for about 2o minutes.

Layer 2: Creamy Nougat
1/4 cup unsalted butter
1 cup granulated sugar
1/4 cup evaporated milk (I used a fat free, and still tasted great)
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. Again, I just stuck the pan in the fridge for a bit.

Layer 3: Caramel
1 14-ounce bag of caramels (The most difficult part of the recipe was unwrapping these!)
1/2 to 3/4 cup whipping cream

  • Combine ingredients in a saucepan over low heat.
  • Let melt, stirring occasionally, until smooth. This step was taking a while for me, so I ended up double-boiling and that only took about 10 minutes.
  • Pour over nougat layer and let cool completely.

Layer 4: Chocolate/Peanut Butter
1, 12 oz. bag of milk chocolate chips
3/8 cup peanut butter

  • Repeat Layer 1
  • Pour onto caramel layer and let harden for at least one hour before serving.

Jessica suggested serving them refrigerated, and I agree. They are still delicious at room temperature, the chocolate can get a little melty, depending on how thick it is.

I think I may have found a go-to party treat with this recipe. It’s better than the original candy bar! 🙂

For better, drool-worthy pix, check out the recipe from How Sweet It Is.

Advertisements