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Homemade Snickers Bars

Homemade Snickers bars layer a crisp milk chocolate base with soft peanut butter nougat, chewy caramel, and roasted salted peanuts. Refrigerate the layers until set, then top with chocolate and cut the slab into 24 bars.
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Prep Time 20 minutes
Cook Time 16 minutes
Chilling and resting time 2 hours 15 minutes
Total Time 2 hours 51 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 348
Ingredients Equipment Method Notes

Ingredients
  

For the chocolate layers
  • 24 oz milk chocolate chips
  • 2 tsp coconut oil refined
For the nougat
  • 0.25 cup unsalted butter
  • 1 cup granulated sugar
  • 0.25 cup evaporated milk
  • 1 jar (7 oz) marshmallow creme
  • 0.25 cup peanut butter creamy
  • 1 tsp vanilla extract
For the caramel-peanut layer
  • 1 package (11 oz) soft caramel candies unwrapped
  • 2 tbsp heavy cream
  • 1.5 cup peanuts roasted, salted

Equipment

  • 1 9x13-inch baking pan
  • 1 microwave

Method
 

Prepare the pan and chocolate base
  1. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides.
  2. Melt 12 ounces of the chocolate chips with 1 teaspoon of the coconut oil in a microwave-safe bowl at 50% power in 30-second intervals, stirring between intervals.
  3. Spread the chocolate evenly in the pan and refrigerate for 15 minutes, until set.
Make the nougat
  1. Combine the butter, sugar, and evaporated milk in a 2-quart saucepan.
  2. Cook over medium heat, stirring constantly, until the mixture boils, then continue cooking until it reaches 234°F, about 5–8 minutes.
  3. Remove the pan from the heat and quickly stir in the marshmallow creme, peanut butter, and vanilla until smooth.
  4. Spread the nougat over the chocolate base and refrigerate for 20 minutes.
Make the caramel-peanut layer
  1. Melt the caramels with the heavy cream in a saucepan over low heat, stirring often, until smooth, about 5–8 minutes.
  2. Stir in the peanuts.
  3. Spread the mixture over the nougat and refrigerate for 30 minutes, until set.
Finish the bars
  1. Melt the remaining 12 ounces of chocolate chips with the remaining 1 teaspoon of coconut oil in the microwave-safe bowl at 50% power in 30-second intervals, stirring between intervals.
  2. Spread the chocolate evenly over the caramel-peanut layer.
  3. Refrigerate for at least 1 hour, until the top is set.
  4. Lift the slab out using the parchment and let it stand at room temperature for 10 minutes.
  5. Cut into 24 bars.

Notes

For clean layers, let each one set fully before adding the next. Store covered in the refrigerator for up to 1 week; freezer-friendly. For a dairy-free version, use dairy-free chocolate, butter, evaporated milk, caramel candies, and cream.