Insanity.
That’s what this is. Pure in.san.it.ty.
You know those days when you crave sugar so badly you’ve already eaten more gummy vitamins than you should and you’re calculating how many more you can sneak without regret? That’s the exact mood these bars were made for.
If you’re in that frame of mind, make homemade Snickers bars. I did, and it was entirely worth it.
I spent much of my childhood plotting ways to pilfer my brothers’ Halloween candy. Snickers were my favorite, and frequently they surrendered them to me. When they didn’t, it felt very personal.
I also went through a hardcore phase loving Snickers ice cream bars—small packages never stopped me from finishing two in one sitting. As kids, full-size candy bars were rare treats, but fun-sized bags were allowed and somehow felt guilt-free, which meant you could eat a dozen without blinking.
These days I more often favor chewy cookies, rich cheesecake, or a pricey bar of excellent chocolate, but Snickers still have a special place in my heart.
They’re the peanut butter to my jelly. The salt to my pepper. The one thing I’ll always make room for.
This recipe came from my friend Nikki, who emailed it to me and instantly became besties-for-life. When someone shares a homemade Snickers recipe, that’s loyalty.
The best part? It’s incredibly easy. There are a few distinct steps but none are difficult. I had every ingredient on hand and it came together quickly. These bars are irresistible—so good they derailed a couple family members’ diets in January.
Homemade Snickers Bars
Ingredients
Makes one 9×13 pan
Bottom chocolate layer
- 1 1/4 cups milk chocolate chips
- 1/4 cup peanut butter
Nougat layer
- 1/4 cup 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
- 1 tsp vanilla extract
Caramel layer
- 1 14-ounce bag of caramels
- 1/4 cup whipping cream
Top chocolate layer
- 1 1/4 cups milk chocolate chips
- 1/4 cup peanut butter
Directions
1. Prepare the pan: Thoroughly grease a 9×13 or half-sheet aluminum pan.
2. Bottom chocolate layer: Melt the chocolate chips and 1/4 cup peanut butter together in a saucepan over low heat or in the microwave, stirring until smooth. Pour into the prepared pan and spread to an even layer. Let cool and harden completely.
3. Nougat layer: In a saucepan over medium heat, melt the butter. Add the sugar and evaporated milk, stirring until the sugar dissolves, then bring to a boil. Let it cook for about 5 minutes, stirring occasionally. Remove from heat and stir in the marshmallow fluff, 1/4 cup peanut butter, and vanilla until smooth. Fold in the chopped peanuts. Pour this nougat mixture over the chocolate base and smooth it out. Cool completely.
4. Caramel layer: In a saucepan over low heat, melt the caramels with the whipping cream, stirring occasionally until smooth (about 10 minutes). Pour evenly over the nougat layer and let cool completely.
5. Top chocolate layer: Melt the chocolate chips with 1/4 cup peanut butter, as you did for the bottom layer. Pour over the caramel and spread until even. Let cool and harden completely.
Refrigerate the pan for at least one hour before slicing. These bars can be kept at room temperature, but they are firmer and less gooey when chilled—refrigerated is best.
Tip: A half-sheet aluminum cake pan makes it easy to pop the slab out and cut neat squares.
Did you make this recipe?
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I can’t even take that.