Homemade Snickers Recipe (with Video)

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Snickers are one of my favorite candy bars and I love using them in recipes (like our Homemade Snickers Ice Cream), but this weekend I thought – why not make Homemade Snickers Bars from scratch?! This recipe is surprisingly easy – I really thought nougat would be harder to make… and dare I say it? I think these even taste better than the original!

A super simple and delicious recipe for Homemade Snickers! If you have a snickers fan in your life, this is the perfect homemade gift. An easy no-bake dessert 

Homemade Snickers Recipe

Very rarely do I get a recipe right the first time. Usually, I end up having to test it out at least two or three times – although I have been known to spend three months tweaking until I get the perfect recipe (ahem, my Best Ever Chocolate Chip Cookies).

However, this recipe is so straightforward that I think we managed to get it pretty darn perfect. The only change I made was that the first time I made it I didn’t use peanut butter in the chocolate shell – I just melted chocolate and poured it right in. However, I found that just chocolate on it’s own ended up having too brittle/hard of a texture and I wanted it to be softer, similar to that soft bite of biting into a Snickers Bar.

So, the addition of peanut butter is mostly about getting that softer chocolate texture, however, it does alter the taste a bit so you can choose to leave that out if you are okay with the harder chocolate shell. (Adding coconut oil or shortening would make the chocolate too soft and messy.)

Other than that, this recipe is pretty spot on! This would make a delicious treat for afternoon get-togethers or giving to a true Snickers fan.

I haven’t tried freezing these yet, but I think they would freeze well. I will update if I try it (or if you do, please let me know in the comments).

What are the layers of this homemade snickers bar? This homemade snickers starts with a layer of semi-sweet chocolate, then homemade nougat, salted peanuts, homemade caramel, and then topped with a final layer of chocolate.

What is nougat made of? There are three types of nougat – white, brown and German. We adapted a white nougat (which would normally be whipped egg white, sugar, nuts and honey) to use marshmallow fluff, peanut butter and powdered icing sugar. Traditional nougat can be really tricky to get right and can become very hard, so I decided to “hack” my way around it. If you’d prefer to add a traditional nougat layer to your snickers bars, you can check out a traditional nougat recipe here.

Can I freeze these homemade snickers? Yes! Wrap the bars tightly with foil or plastic wrap before storing in freezer bags or an airtight container. The bars will get very hard, and I actually enjoy eating them straight out of the freezer – but you can allow to come to room temperature if you prefer.

PS – if you love peanut butter and chocolate, check out our No-Bake Peanut Butter Chocolate Lasagna or our No-Bake Chocolate Peanut Butter Bars, too!

 

Watch our quick recipe video to see just how easy this homemade snickers candy bar is to make and then don’t forget to scroll down to grab your free printable recipe:

 

Homemade Snickers Ingredients

Scroll down to the printable recipe card for full measurements.

Tip: you can play with this recipe by using different types of chocolate, adding different flavors to the nougat (like cocoa powder or flavor extracts). I love adding a touch of sea salt to the top, but sprinkles would be cute, too! Have fun with it!

Kitchen Tools You May Find Helpful

How to Make Homemade Snickers Bars from Scratch

Line your baking dish with parchment paper and set aside.

Place a pan of water over high heat and allow to boil – place a glass or metal bowl over top and add the 1 cup of the chocolate chips with 3 Tablespoons peanut butter and melt until smooth, stirring frequently. (You can microwave the chocolate chips if preferred but check every 25 seconds to prevent burning.)

Pour the melted chocolate into the prepared baking dish and spread to a smooth, even layer. Place into the freezer to set while you make the nougat.

In a medium mixing bowl, combine the marshmallow fluff, 1/4 cup peanut butter and powdered sugar. Mix until combined.

Remove the pan with chocolate from the freezer.

Using your hands, push down the nougat onto the first layer of chocolate.

Evenly distribute peanuts on top of the nougat and gently press the peanuts so they are “stuck” in place. I like salted peanuts in this recipe but unsalted would be fine.

In the same way that you melted the chocolates, melt the caramels and heavy whipping cream. Stir the caramel until fully melted.

Pour caramel over the nougat and smooth with a spatula. Place into the fridge for 20 minutes.

Repeat the first step with the remaining 1 cup chocolate chips and 3 Tablespoons peanut butter. (Melt together.)

Pour the final layer of melted chocolate over cooled caramel and place back into the fridge until hardened.

Use a sharp knife to cut into squares.

 

Pin this Homemade Snickers Recipe:

A homemade candy bar recipe for true Snickers fans, this no bake Snickers recipe is surprisingly simple to make and maybe even more delicious than the original

Grab your free printable for our delicious homemade snickers bars:

Yield: 12 bars

Homemade Snickers Recipe

Homemade Snickers Recipe
Prep Time 25 minutes
Total Time 25 minutes

Ingredients

  • 2 cups semi sweet chocolate chips
  • 6 tbsp plus 1/4 cup creamy peanut butter
  • 1 (7oz) container of marshmallow creme fluff
  • 1 cup powder sugar
  • 3/4 cup unsalted roasted peanuts
  • 1 bag (11 oz) caramels, unwrapped
  • 1/4 cup heavy whipping cream

Instructions

  1. Line your baking dish with parchment paper and set aside.
  2. Place a pan of water over high heat and allow to boil - place a glass or metal bowl over top and add the 1 cup of the chocolate chips with 3 Tablespoons peanut butter and melt until smooth, stirring frequently. (You can microwave the chocolate chips if preferred but check every 25 seconds to prevent burning.)
  3. Pour the melted chocolate into the prepared baking dish and spread to a smooth, even layer. Place into the freezer to set while you make the nougat.
  4. In a medium mixing bowl, combine the marshmallow fluff, 1/4 cup peanut butter and powdered sugar. Mix until combined.
  5. Remove the pan with chocolate from the freezer.
  6. Using your hands, push down the nougat onto the first layer of chocolate.
  7. Evenly distribute peanuts on top of the nougat and gently press the peanuts so they are “stuck” in place. I like salted peanuts in this recipe but unsalted would be fine.
  8. In the same way that you melted the chocolates, melt the caramels and heavy whipping cream. Stir the caramel until fully melted.
  9. Pour caramel over the nougat and smooth with a spatula. Place into the fridge for 20 minutes.
  10. Repeat the first step with the remaining 1 cup chocolate chips and 3 Tablespoons peanut butter. (Melt together.)
  11. Pour the final layer of melted chocolate over cooled caramel and place back into the fridge until hardened.
  12. Use a sharp knife to cut into squares.

Pin this Recipe for Later

Please leave a comment on the blog or share a photo on Pinterest

These Homemade Snickers Bars are surprisingly simple to make and are a delicious no bake dessert for gift-giving or entertaining… or in my case, a late night treat!

For more delicious chocolate recipes, check out our Triple Slow Cooker Hot Chocolate or our Peanut Butter Chocolate Lush.

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5 Comments

  1. Marshmallow crepe and marshmallow fluff are not the same thing. Ask anyone from the east coast. Your recipe should call die marshmallow creme as shown in the video. Bought fluff, hope it works!

    1. It will work 🙂 IMO Fluff is just a specific brand name for Marshmallow Creme – but I’m probably from a different part of the East Coast than you. I use the Kraft Marshmallow Creme and Marshmallow Fluff interchangeably based on what’s available/on sale and have never noticed a difference in my recipes, despite the addition of cream of tartar in Fluff. I think the flavor/texture difference is possibly more noticeable if you are eating it on it’s own, which isn’t a thing here.

  2. The fluff worked fine. It is a different texture than creme and is harder to find and more expensive than creme in Ca. My caramels didn’t firm up, maybe because I bought them bulk and not Kraft. I weighed them so I thought I was using the correct amount. ( you should definitely try a fluffernutter, memories from my childhood)

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