I did it – I finally made a candy bar! I’ve been wanting to do this for awhile, but never got around to it. So while I was home taking care of a sick hubby I put a few hours in the kitchen and whipped up some of these homemade Snickers bars. And I have three letters Y-U-M! Okay, it tastes like a Snickers bar, but not just any old Snickers… a rich, smooth and made with love Snickers. I actually pushed my luck (as a first time candy bar-maker) and tried making some gourmet hazelnut, raspberry bars that completely fell apart! That’s okay though, I think I was getting a little over-confident thinking I could pull that off : ) Everything from the marshmallow fluff nougat to the caramel is homemade. I used Ghirardelli all-natural milk chocolate chips to dip them in, which gave the bars a nice thick layer of chocolate coating. The hardest part of about making these bars is dipping them, everything else is fairly easy – just time consuming. If you’re up for the challenge try them! It’s definitely fun to hand someone a homemade S
nickers ; )
Homemade Snickers Bars
I did it – I finally made a candy bar! Okay, it tastes like a Snickers bar, but not just any old Snickers… a rich, smooth and made with love Snickers.
Servings: 12 bars
- 1/2 stick butter
- 1 cup sugar
- 1 teaspoon vanilla bean paste
- 2 tablespoons peanut butter
- 1/4 cup evaporated milk
- 1/2 recipe of marshmallow fluff below
- Marshmallow Fluff
Caramel (from here, but changed a bit)
- 1/2 cup butter
- 1 cup dark brown sugar
- 7 ounces sweetened condensed milk
- 1/2 cup light corn syrup
- 1 teaspoon vanilla
- pinch salt
- 3 bags Ghirardelli milk chocolate chips
- Large can unsalted roasted peanuts
- Make the marshmallow fluff from this recipe. Set aside
- Line the pan with tin foil and melt a small amount of chocolate to spread on the bottom. This will help when dipping the bars and to remove them from the pan.
- Make the nougat… Melt the butter, sugar and evaporated milk. Place on medium heat and bring to a boil until sugar is dissolved. Boil for about 5 minutes or so and constantly stir the mixture.
- Remove from heat and add half of the marshmallow batter, 2 tablespoons peanut butter and vanilla. Whip until combined. It won’t be as fluffy and you might not see the nougat in the candy bar, but it definitely adds flavor!
- Pour the nougat in the pan to coat the bottom. Refrigerate until the caramel is done.
- Next, make the caramel! Melt butter, sugar, corn syrup, salt and sweetened condensed milk and bring to a boil on medium heat. Stir constantly and boil the caramel until a candy thermometer reaches 230-240 degrees. Then boil for two minutes at that heat. Remove from heat and add the vanilla bean paste and 2-3 cups peanuts.
- Remove pan from refrigerator and pour the caramel/peanut sauce on top of the nougat. Spread evenly.
- Refrigerate or freeze for about 2 hours… You want the bars to be cold when you cut and dip them.
- Cut the bars to your desirable size. Place parchment paper down to set the bars on. Melt a bag of chocolate chips over a double broiler. You can start with one bag and then see how many you’ll need. Dip the bars using a fork and a rubber spatula to help coat them in chocolate. This part is not easy, so be patient with the first two : )
- Let the chocolate harden for an hour and then you can transfer them to the refrigerator to cool even more.