Homemade Snickers Bar
Craving a homemade Snickers bar? Our easy recipe delivers a chewy nougat center, crunchy peanuts, and rich caramel, all topped with creamy semi-sweet chocolate. The perfect balance of sweet, salty, and crunchy in every bite. These Snicker bars are a satisfying, classic, and indulgent treat crafted with love and care.
These Snickers bars are a healthier and more satisfying alternative to store-bought treats. you have to try this recipe!
I’m crazy about these Homemade Snickers bars! With caramel, peanut nougat, and chocolate. I can’t get enough of them. These taste like the real candy bar but are made from scratch at home! There are several steps to do, but seriously all is worth the effort!
Tips for Making Homemade Snickers Bar
If you’re a Snickers fan like me, you’ll love this homemade version! It’s super easy to whip up with just a few ingredients. Don’t let the steps scare you—they might look like a lot, but they’re pretty straightforward. These homemade Snicker bars a.k.a Chocolate Peanut Butter Bars are totally addictive! The mix of sweet, nutty, and slightly salty flavors will make you forget about store-bought Snickers forever!
Here’s what I used for these homemade Snickers Bar treats:
- Peanut Nougat: This layer combines creamy peanut butter, powdered sugar, and a bit of butter. Just mix these, and you’ve got your nougat! I chose dry-roasted, salted peanuts because it make the recipe balance between sweet and saltiness.
- Dark and Semi-Sweet Chocolate: I tried different types of chocolate to find the right balance. Milk chocolate alone was a bit too sweet, and dark chocolate was a touch too bitter. Mixing them gave the perfect flavor!
- Caramel: You can buy caramel, but homemade caramel is so much better! It’s pretty easy to make once you get the hang of it. Just keep an eye on it while it cooks—be careful with burnt caramel because it is not tasty at all!
Some tips to Consider for Making Homemade Snickers Bar:
- First, use good quality Ingredients: Good ingredients, especially for the chocolate and peanuts, make a big difference in flavor and texture.
- Secondly, be Patient: Let the caramel and nougat layers cool completely before adding the chocolate. This helps keep everything looking neat and prevents melting.
- Third, temper the Chocolate: Tempering the chocolate before pouring it over the bars will give it a smooth, shiny finish and keep it from cracking.
- Lastly, storage: Keep your homemade Snickers bars in an airtight container in the fridge to keep them fresh and prevent them from melting.
Enjoy making and eating your homemade Snickers bar!
Ingredients of Homemade Snickers Bar
Caramel
- Sugar; The base for the caramel’s sweetness and structure.
- Heavy Cream; Adds richness, and creaminess, and helps to prevent the caramel from becoming too hard.
- Milk; Adds moisture and helps to balance the sweetness of the caramel.
- Salt; Sea salt or pink Himalayan salt is added to both the nougat and caramel to enhance the flavor and balance the sweetness of the bars.
- Salted Roasted Peanut; You can opt for unsalted nuts if you’re trying to keep the sodium content low. I do however recommend getting roasted peanuts, as their deep flavor makes all the difference to the flavor of these bars. You can use unsalted peanuts and add a pinch of salt to the caramel mixture.
Peanut Nougat
- Egg White room temperature; Provides the structure and elasticity for the nougat. Make sure at room temperature
- Sugar and Corn Syrup; Create a chewy texture and prevent the nougat from hardening too quickly. For essential sweetness and to bind the dry ingredients together.
- Water
- Peanut Butter; I like to use crunchy peanut butter for the caramel. Half of the peanut butter will be blended with the rest of the caramel ingredients whereas the other half gets folded in after blending, leaving small chunks of peanuts in the mix for added texture.
- Vanilla Extract; This completes every no-bake dessert as it enhances the flavor of the caramel while adding another layer of flavor dimension to it as well.
Chocolate Coating
- Semi-Sweet Chocolate; No snickers bars would be complete without a healthy thick coating of chocolate! These bars work well with dairy-free “milk” chocolate or dark chocolate. The third time a charm! I mixed the two and it was the perfect balance of flavor. Alternatives for Semi-Sweet Chocolate: You can use milk chocolate for a sweeter taste or dark chocolate for a more intense flavor.
How to Make Homemade Snickers Bar
Caramel layer
First, line a casserole dish with parchment paper. This will prevent the caramel from sticking to the pan and make it easier to remove.
Next, brush the parchment paper with a light coating of cooking oil. This will create a non-stick surface for the caramel.
Place all the ingredients except the peanuts (sugar, heavy cream, milk, and salt) into a saucepan. Stir to ensure they are well combined. Place the saucepan over medium-high heat and bring the mixture to a boil.
Once boiling, reduce the heat to medium and continue to cook, stirring occasionally, until the sugar dissolves and the mixture becomes a thick, amber-colored caramel. Boil until the caramel turns a deep amber color and reaches a temperature of 240°F. This process typically takes about 10-15 minutes.
Carefully remove the saucepan from the heat and immediately stir in the roasted peanuts. Ensure the peanuts are evenly distributed throughout the caramel. pour the peanut caramel into the prepared casserole dish.
Lastly, Use a spatula to spread the caramel into an even layer. Firm it up. Allow the caramel to cool completely before proceeding to the next layer.
Peanut Nougat
In a clean, dry mixing bowl, whisk the egg whites with a hand mixer or stand mixer on high speed until stiff peaks form. This means the egg whites should hold their shape when the beaters are lifted.
In a separate saucepan, combine the corn syrup, sugar, and water. Place the saucepan over medium heat and bring the mixture to a boil. Continue to cook, stirring occasionally, until the temperature reaches 245°F. This is a hard-ball stage, which means a small amount of the syrup will form a hard ball when dropped into cold water.
With the mixer running at high speed, gradually stream the hot syrup into the whisked egg whites. Be sure to add the syrup slowly to prevent the egg whites from curdling. Continue beating until the mixture is thick and glossy.
Turn off the mixer and stir in the peanut butter and vanilla extract. Mix until the ingredients are fully combined.
Pour the nougat mixture evenly over the cooled caramel layer. Use a spatula to spread it out into a smooth, even layer. Refrigerate the nougat caramel layer for at least 4 hours or overnight to allow it to set completely.
When the caramel and nougat are set, take it out from the mold then cut it into 3×10 cm with a sharp oiled knife.
Chocolate Coating
Heat a saucepan half filled with water over medium heat. Bring the water to a simmer.
Place about ⅔ of the dark chocolate into a heatproof mixing bowl. With the heat turned off, double boiler the chocolate until it reaches 100°F. The temperature should not exceed 115°F.
After the chocolate melted and reached 100°F, remove it from the saucepan and cool it down with the rest of the chocolate chips that have not been melted. Keep stirring until it reaches 84°F.
Dip the bars with a fork until fully covered, and tap it to drizzle off the excess chocolate. Place it on a baking sheet lined with parchment paper and let it set in a fridge for 20 minutes. Trim excess chocolate on the side of the bar to make it look nicer.’
Now, finally, you have done your work! Enjoy these homemade Snickers bar. I love to serve it while cool!
Try this recipe!
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Homemade Snickers Bar
Equipment
- Hand Mixer
- Thermometer
Ingredients
Caramel
- 2 cup Sugar
- 1 cup Heavy Cream
- ½ cup Milk
- ¼ tsp Salt
- 240 g Salted Roasted Peanut
Peanut Nougat
- 1 Egg White room temperature
- 1½ cup Sugar
- 1 cup Corn Syrup
- ½ cup Water
- ½ cup Peanut Butter
- ½ tsp Vanilla Extract
Chocolate Coating
- 500 g Semi Sweet Chocolate
Instructions
Caramel
- Line casserole with a parchment paper and brush it with a cooking oil, set aside.
- Place all the ingredients except peanut into a saucepan, then heat over medium-high heat. Stir until it comes together into a mixture and the sugar is melted. Boil until it turns deep amber color and the temperature reaches 240℉.
- Turn off the heat then stir in the peanuts until fully combined. Pour the peanut caramel into a prepared casserole then spread with your spatula into an even layer. Firm it up.
Peanut Nougat
- Whisk white egg with a hand mixer over a high speed until hard peak. Set aside.
- In a saucepan, boil corn syrup, sugar, and water over medium heat. Stir constantly until the temperature reaches 245℉.
- Turn on again the hand mixer over a high speed, then stream the sugar syrup right along the side very slowly. Let it whisk up and thicken for a minute.
- Turn off the hand mixer then add in peanut butter and vanilla extract. Whisk it up until just combined.
- Pour over the peanut caramel, and spread it up evenly. Let it set in the fridge for at least 4 hours or overnight.
- When the caramel and nougat is set, take it out from the mold then cut it into 3×10 cm with a sharp oiled knife.
Chocolate Coating
- Heat a saucepan half filled with water over medium heat. Bring the water to simmer.
- Place about ⅔ of the dark chocolate into a heatproof mixing bowl. With heat turn off, double boiler the chocolate until it reaches 100°F. The temperature should not exceed 115°F.
- After the chocolate melted and reached 100°F, remove it from the saucepan and cool it down with the rest of the chocolate chips that have not been melted. Keep stirring until it reaches 84°F.
- Dip the bars with a fork until fully covered, tap it to drizzle off the excess chocolate. Place it on a baking sheet lined with parchment paper and let it set in a fridge for 20 minutes. Trim excess chocolate on the side of the bar to make it looks nicer.
remind me of snickers, love it
Yes, it’s a copycat and inspired by 😉