If you've got a Snickers craving, you'll flip over this copycat Homemade Snickers Recipe! It's the best way to satisfy those Snicker bar cravings!
Prep Time45 minutesmins
Total Time45 minutesmins
Course: Dessert
Cuisine: American
Servings: 28
Author: Veronica
Ingredients
1 1/4cupsmilk chocolate chips
3/4cuppeanut butter {divided into three 1/4 cup portions}
1/4cupunsalted buttermelted
1cupgranulated sugar
1/4cupevaporated milk
1.5cupsmarshmallow fluff
1tspvanilla extract
1 1/2cupssalted peanutsroughly chopped
14ouncebag of caramels
1/4cupheavy whipping cream
2/3cupmilk chocolate chips
2/3cupsemi sweet chocolate chips
Instructions
Thoroughly grease your 9x13 baking pan. I covered the bottom and sides with aluminum foil then greased with cooking spray which allowed for them to easily come loose from the pan.
Melt together Milk Chocolate Chips and 1/4 cup Peanut Butter in the microwave or a saucepan. If you go with the microwave start at 1 minute, then stir, and continue for 15 second increments until completely melted.
Spread melted mixture evenly into your baking dish, and allow it to cool and harden completely.
Once the chocolate layer has cooled completely, 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, 1/4 cup Peanut Butter and Vanilla, stirring until smooth and completely incorporated. Turn off the heat and fold in peanuts, then pour over the chocolate layer and spread out evenly, working quickly as not to melt the chocolate. Let both layers cool completely.
Once the nougat layer has cooled completely, combine unwrapped caramels and heavy whipping cream in a microwave safe bowl and microwave on high in 30 second increments (stirring in-between) until completely melted. Pour over the nougat layer, spread out evenly, and let cool and harden.
Once the caramel layer has cooled completely, melt Semi Sweet Chocolate Chips and 1/4 cup Peanut Butter in either saucepan or microwave, then pour over the caramel layer and spread even. Let cool and harden completely.
Transfer bars to the refrigerator, and chill 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, so if you like a harder texture refrigerate again after cutting! ENJOY!