Snickers Bars made easy with caramel bits, a simple marshmallow nougat, peanuts & chocolate. Make a whole pan of your favorite candy bar to share!
Homemade Snickers Bars are pretty much a dream come true! I found this recipe in an old family cookbook from ages ago. I have no idea why I waited so long to make it because these are incredible! Don’t let the instructions scare you away- there are several steps but they’re simple to do and an entire tray of Homemade Snickers Bars comes together in less than 30 minutes.
I’ll first give the complete list of ingredients you need, then I’ll break it down into each step/ layer below.
What ingredients do you need to make Snickers Bars?
Here’s what we used:
- 2 cups chocolate chips– semi sweet works best (divided into two 1 cup portions)
- ¾ cup peanut butter– I haven’t had good luck with natural varieties, just fyi! (divided into three 1/4 cup portions)
- ¼ cup butter– I use salted
- 1 cup granulated sugar
- ½ cup evaporated milk or heavy whipping cream (divided into two 1/4 cup portions)
- 7 oz tub marshmallow cream
- 1 tsp vanilla
- 1 ½ cups salted peanuts
- 1 bag caramel bits (11 oz)
How to make Snickers Bars
Line a 9×13 pan (or quarter baking sheet like I used) with parchment paper. Make space in your freezer for the pan. You will be putting it in the freezer and pulling it back out several times.
First you make the bottom chocolate layer, then the nougat layer, then the caramel layer, then the top chocolate layer.
You can have several steps going on at once. I get my chocolate chips + peanut butter together in a bowl, ready to be melted and spread onto the bottom of the pan. I’ve also got my caramel bits + milk in a bowl, ready to be melted, as well as my butter + sugar + milk in a saucepan ready to be placed on the stove for the nougat layer. Spray the 1/4 cup measuring cup with cooking spray so that your peanut butter comes out easily each time.
How to make the bottom chocolate layer
Melt 1 cup chocolate chips + 1/4 cup peanut butter in the microwave for about 1 minute 30 seconds. Stir until smooth, then spread on the bottom of the pan. Put pan in freezer.
How to make the nougat layer
Put butter, sugar and 1/4 cup evaporated milk in a small saucepan. Begin heating on medium heat, stirring occasionally as the butter melts and the mixture combines. Measure out 1/4 cup peanut butter and set aside. Continue heating mixture. When it comes to a boil, set timer for 6 minutes.
After 6 minutes, remove from heat and stir in 1/4 cup peanut butter, the marshmallow cream and the vanilla. Stir until smooth. This is where it starts to even smell like a Snickers Bar! Take pan out of freezer and pour nougat on top of chilled chocolate. Smooth over chocolate until layer is even. Return to freezer.
How to make the caramel layer
Melt caramels + 1/4 cup evaporated milk in the microwave for 1 minute, adding 30 second increments as needed until caramels melt and mixture is combined.
Take pan out of freezer. Measure out 1 1/2 cups salted peanuts and pour evenly over the top. Use clean hands to gently press peanuts into nougat. Pour caramel mixture over the top of the peanuts. Return pan to freezer.
How to make the top chocolate layer
Melt 1 cup chocolate chips + 1/4 cup peanut butter in the microwave for about 1 minute 30 seconds. Stir until smooth, then spread on top of the caramel, until even.
Return pan to freezer for about 20 minutes. Cut into squares while bars are still cold. (this makes cutting nice and even!)
Bars need to be stored in the fridge, but will still maintain their shape even when left out for a couple hours. They do get soft though, which is why I prefer to store them in the fridge.
How to melt chocolate chips
I prefer to melt chocolate chips in the microwave because it is so fast and easy. Place the chocolate chips in a microwave safe dish (I like to use a glass Pyrex measuring cup) and then microwave for about 45 seconds. Stir the chocolate chips around and then return to the microwave for about 30 seconds. Stir again.
Even if the chocolate chips aren’t completely melted, just keep stirring and see if they will melt all the way. If they still aren’t melted, microwave for another 15 seconds and stir again. You just want to be careful not to microwave the chocolate chips too long because then the chocolate will seize and be unusable.
You can also melt the chocolate chips over the stove in a saucepan. Just turn the heat to low and stir the chocolate chips just until melted.
HOMEMADE SNICKERS BARS
Ingredients
Instructions
- Line a 9×13 pan (or quarter baking sheet like I used) with parchment paper. Make space in your freezer for the pan. You will be putting it in the freezer and pulling it back out several times.
- Bottom Layer of Chocolate: Melt 1 cup chocolate chips + 1/4 cup peanut butter in the microwave for about 1 minute 30 seconds. Stir until smooth, then spread on the bottom of the pan. Put pan in freezer.
- Nougat Layer: Put butter, sugar and 1/4 cup evaporated milk in a small saucepan. Begin heating on medium heat, stirring occasionally as the butter melts and the mixture combines. Measure out 1/4 cup peanut butter and set aside. Continue heating mixture. When it comes to a boil, set timer for 6 minutes.
- After 6 minutes, remove from heat and stir in 1/4 cup peanut butter, the marshmallow cream and the vanilla. Stir until smooth. Take pan out of freezer and pour nougat on top of chilled chocolate. Smooth over chocolate until layer is even. Return to freezer.
- Caramel Layer: Melt caramels + 1/4 cup evaporated milk in the microwave for 1 minute, adding 30 second increments as needed until caramels melt and mixture is combined.
- Peanut Layer: Take pan out of freezer. Measure out 1 1/2 cups salted peanuts and pour evenly over the top. Use clean hands to gently press peanuts into nougat. Pour caramel mixture over the top of the peanuts. Return pan to freezer.
- Top Chocolate Layer: Melt 1 cup chocolate chips + 1/4 cup peanut butter in the microwave for about 1 minute 30 seconds. Stir until smooth, then spread on top of the caramel, until even.
- Return pan to freezer for about 10 minutes. Cut into squares while bars are still cold. (this makes cutting nice and even!)
Video
Notes
Nutrition
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What’s the best chocolate to use for making candy?
Use the absolute BEST chocolate you have access to! Especially for this recipe where there are only 3 ingredients, each one really counts. I used semi sweet chocolate chips for this recipe. I’ve also used Ghirardelli chocolate chips, but they’re harder to find.
What kind of peanut butter to use in homemade Snickers Bars?
Really any type of peanut butter, even the more natural varieties will work just fine in this recipe.
The easiest way to measure out peanut butter in a recipe is with a measuring cup like this one. You can measure the peanut butter and push it out so easily without trying to scrape it all out of a regular measuring cup! These measuring cups work so well for peanut butter, honey, shortening…I use mine all the time!
What type of caramel is best for baking?
I prefer to buy either unwrapped caramel bits OR the caramel pieces in a bag that are specifically for baking, because the outer wrapper comes off really easily. Those small square caramels in the clear plastic wrapper are such a pain to unwrap! You can find the baking caramels on end caps, on the baking aisle or often in the produce section by the apples.
For the love of Chocolate!
Enjoy more of our favorite chocolate recipes:
If you enjoyed these Snickers Bars, you’ll love our Tiger Butter, which has just a few ingredients! Another chocolate treat with just a few ingredients with a different flavor is our Mint Oreo Balls.
Feel like baking? Make these Chocolate Chip Banana Bars stat!
We make a batch of Peanut Butter Fudge every Christmas! Same with these Chocolate Orange Sticks.
Decadence knows no bounds with our Adams Peanut Butter Fudge Ripple cheesecake.
Homemade Snickers Bars recipe makes you love your favorite candy bar even more. These chocolate peanut butter bars are surprisingly easy to make and melt in your mouth tasty!
Laura says
The nougat recipe was a gritty mess. I scrapped the recipe the first time because it crystalized so I did it again but made sure to be extra careful about not stirring too much. Unfortunately, the same thing happened the second time. Now I’m out of ingredients.
Emma Kennedy says
For those struggling with the nougat, heat mixture on stove at a MEDIUM HEAT until it starts boiling . Boil for 6 minutes on the medium heat, it would stay close to that light brown color it is when the boiling first starts. If it’s boiling to high it will get darker and that’s bad. Keep it at a medium or lower depending on your burner heat. Hope this helps!!
Bridget says
The first time I made these they turned out perfect now I’m having this gritty issue.
Should I NOT stir during the 6 min that it’s boiling??
Jessica says
Make sure your pan isn’t too hot- bring the mixture to a boil more slowly and I usually stir occasionally, not constantly. Glad you like them though- these are a favorite of mine!
Laura Paola says
I live in Mexico and haven’t found Jetpuff or another brand of marshmallow creme, can I use regular marshmallows instead?
Jessica says
Yes you can Laura! 🙂
Tracy says
I can’t wait to try these. #trafficjam
Jessica says
Hope you enjoy them Tracy!
Sylvia | Grace for a Gypsy says
Oh my YES! a hundred times YES!
Jessica says
🙂 I feel the same way!
Nathan says
Looking forward to giving this a try! We are a small craft chocolate company so these would work great with our own hand crafted chocolate! Chilling, cutting, separating, and freezing should allow them to be dipped for a full enrobe which would limit the problem of them getting soft since it wouldn’t be able to ooze out the sides.
nazanin says
How many grams is one cup of chocolate chips?
Jessica says
1 cup of chocolate chips is 175 grams.
Brooke says
Love these! How long should they keep in the freezer if making ahead for an event? For example, I made an extra batch for a Friendsgiving party, and I’d like to store one pan in the freezer for 4 weeks until NYE…. do you think they’ll keep their integrity for that long?
Jessica says
They’ll be just fine freezing for a month or so Brooke!
Frozen says
Attempted to make these for Christmas Candy, had same issue as another user with the nougat causing problems. Attempted it twice and both times failed, no reply was given nor directions to fix it. Will find another way to make nougat.
Jessica says
Dang it- sorry about that!
Mandy says
I made this for the 1st time and my nougat didnt freeze. Please help
Jessica says
Did you only add 1/4 evap milk to the nougat?
Cy says
First attempt making anything like this. Followed recipe to a ‘T’ and they turned out awesome!! Received rave reviews but regret giving any away now…
Alison says
So glad these turned out great for you! You’ll just have to whip up some more to keep for yourself 😉
Beth says
How long Can these stay good in the fridge for? If I make them two days in advance, would they still be good?
Jessica says
Oh yes- they stay good in the fridge up to a week!
Laura Criscione says
I was wondering if you could make them in a mini muffin pan lined with foil liners. I have made these 3 or 4 times but they get so messy after they sit out a very short time.
Nellie says
I’m sure that would work fine!
Sarah Sigg says
Really good and very rich.
Jessica says
So glad you liked them!
Cora James says
these were so amazing! I gave them out to a bunch of people and everyone said they were worth way more than five stars!
Alison says
High Praise! Thank you so much!
Nadine Johnson says
I made these a month ago, they turned out perfect. I used heavy whipping cream instead of evaporated milk. And I dipped them in more chocolate to look like the original one. It was a bit messy but it was worth it . Thanks you for sharing this recipe.
Alison says
Thanks Nadine! I’m glad your added touches worked out great for you!
Haya says
Hey! This look great! Have you tried making them in small individual portions mold?
Jessica says
I haven’t, but I love this idea! Maybe use a pan ike this? https://amzn.to/3DeOPvb
Anna Throop says
I made these several weeks ago for church and they were a HUGE hit! It was decided that they are definitely better than store bought. I used my 9×13 pan and it work great!
Jan Ramsey says
I make this regularly. The addition of the peanut butter to the chocolate and nougat are the secret to this bats success! Gourmet Snickers ✌🏽
Brenda says
Made this for someone’s birthday treat.
The directions were very helpful and easy to follow.
They came out pretty darn good….. hoping they ship well. (Put freezies in with them).
Did save a few for myself 😉😉
Will def keep this recipe and share
Ashley Godfrey says
Do these freeze well, after the fact?
Jessica says
These freeze BEAUTIFULLY!! My mother in law keeps a batch in her freezer, all cut up into small squares, then just pulls them out when she needs a quick dessert!
Jane says
Hi, I was noticing that some of the pictures have very clean sides where the nougat is so smooth and has a really tidy cut, and then some it’s a little more rough looking. I’m sure they taste absolutely amazing, but just wondering what you think made the difference in the look. Was the one with the sharper/cleaner sides colder? I’d like to make these for a party and would love to have the cleaner-looking sides if possible 🙂 Thank you so much!!!
Nicole says
Cutting the bars while they are still cold, while using a large hot chef knife works great at getting fine straight edges. You can hold a knife over a hot stove burner, heat it with a lighter, or run it under hot water to warm it up, but the hot blade passes through the chocolate and nugget with ease.