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 Snickers ; )
Homemade Snickers Bars recipe
Nougat Recipe
1/2 stick butter
1 cup sugar
1 teaspoon vanilla bean paste
2 tablespoon peanut butter
1/4 cup evaporated milk
1/2 of the batter marshmallow fluff (follow this recipe)
Marshmallow Fluff Recipe
Caramel Recipe (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
You’ll also need 3 bags Ghirardelli milk chocolate chips
Large can unsalted roasted peanuts
Directions:
1. Make the marshmallow fluff from this recipe. Set aside
2. 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.
3. 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.
4. 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!
5. Pour the nougat in the pan to coat the bottom. Refrigerate until the caramel is done.
6. 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.
7. Remove pan from refrigerator and pour the caramel/peanut sauce on top of the nougat. Spread evenly.
8. Refrigerate or freeze for about 2 hours… You want the bars to be cold when you cut and dip them.
9. 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 : )
10. Let the chocolate harden for an hour and then you can transfer them to the refrigerator to cool even more.
amy walters says
January 6, 2012 at 5:54 pmEden…these look dangerously delicious! Love it!! Happy Friday to you.
jacin {lovely little details} says
January 6, 2012 at 6:27 pmgenius!
Shakeira MacLean says
January 6, 2012 at 6:28 pmThese look amazing! Yummy!
feelincrafty says
January 6, 2012 at 7:21 pmAll I can say is… I wish we were neighbors and you’re probably glad we aren’t, becuase if we were, I’d be over in a flash to snatch one of these! They look delicious!! mmmmmm…
Supal says
January 7, 2012 at 12:35 amThese look delicious and I love how they’re all craving worthy food! Your little baby must be happpppy 🙂
Candace says
January 7, 2012 at 4:29 pmmyy goodnes i am sold I want to make some rightnow!!!! Goood job Women!!! Have a great weekend!
The Jones says
January 8, 2012 at 5:33 amThis sounds unbelievably delicious…I have to make this asap! What an awesome gift idea. Totally excited, thanks for sharing!
<3 Cambria
jupefashion.blogspot.com
Lissa (Bellenza) says
January 8, 2012 at 9:38 amCan’t believe these are homemade. They look delicious!
The Sweet Cupcaker says
January 10, 2012 at 5:06 pmthese are amazing and look just as great as the original. When I make homemade candy, they always look a lot less “professional”. I’m still figuring out how to make it look great but I love homemade candy bars! Great job!
Maria says
January 15, 2012 at 7:35 pmHow the heck did you come up with this. I’m in complete awe and in love with this idea. I think I’m going to invite all my girly friends over to make a bunch of these babies.
Maria xx
http://www.cheekypinktulip.blogspot.com
Anonymous says
January 16, 2012 at 3:02 pmThese look more that Y-U-M! I want to try my hand at making them and pray that mine turn out as scrumptious looking as yours. Approximately how many bars did your recipe make?
Michelle says
November 3, 2012 at 4:05 pmI’m loving this recipe but I must have done something wrong. The sugar butter milk mixture ended up grainy instead of smooth..it was boiling and I set the timer for give minutes. I stirred and stirred but the sugar just never dissolved right I guess. Any ideas on what might have happened?
Sugar and Charm says
November 9, 2012 at 5:03 pmHi Michelle! Sorry you had problems! This is a tricky recipe, It sounds like your butter and sugar recipe got to hot. It could be the pot you used, the heat, etc. There are so many things that can alter a texture when baking! Wish I was there to help!!
Mimosa says
August 1, 2014 at 5:26 amThese look incredibly enticing, my friends would be very impressed if i brought these to school 🙂
carol noe says
October 18, 2014 at 2:23 pmI don’t know why all of the recipes cannot be printed?
Sheila T says
July 8, 2015 at 2:11 pmWhen I was in food service and had the job of making a large quantity of peanut butter balls, using a fork was too slow and messy. I found that if I used two mixing bowls instead of the double boiler (hot water in bottom, chocolate in top) I had more room to do the dipping. Then, instead of using a fork, I used a food safe plastic glove on my dipping hand. I could not only work faster, but I could evenly coat the candy and shake off the excess. It was amazing how much better this method worked for me. Hope it helps those wanting to make these “Snickers” bars, because this recipe looks absolutely delicious! Thanks for posting.
Angela says
August 31, 2016 at 3:15 amIn this recipe you say to add half the marshmallow batter, but I didn’t see where we use the other half?
Pete Mathis says
October 3, 2016 at 11:05 amWhat size pan?
Heather says
November 12, 2017 at 5:54 pmMarshmallow fluffy recipe link isn’t working