Homemade Snickers Bars

My assistant, Amy, has been working on perfecting the classic Snickers bars. Every new batch of caramel and peanut bars she makes comes closer to the real deal. No, let me rephrase: Amy’s version transcends the store-bought ones, making her Snickers bars our most popular brunch item in the Hedy’s Childhood Treats section of the menu at Michael’s Genuine Food & Drink. Thanks for this one, Amers! I make a double batch of these and store one in the freezer. I think they might even be better when served frozen. You decide.–Hedy Goldsmith

LC Really Satisfies Note

This homemade Snickers bars recipe really satisfies. As for whether this candy, like its branded namesake, is better frozen or not, one LC editor practically lost all her baby teeth on frozen Snickers during her childhood. (Although truth be told, she wouldn’t have kicked room-temperature Snickers bars out of bed (and, in fact, often kept some under her pillow). How do you prefer your Snickers bars?

Homemade Snickers Bars Recipe

  • Quick Glance
  • 25 M
  • 2 H
  • Makes 18

Ingredients

  • Butter, for the pan
  • 8 ounces milk chocolate (preferably Valrhona), chopped
  • 3/4 cup granulated sugar
  • 1/4 cup water
  • 1/3 cup heavy cream, at room temperature
  • 6 ounces white chocolate (preferably Valrhona), chopped
  • 1 teaspoon kosher salt
  • 1 cup (4 3/4 ounces) salted peanuts, preferably Virginia peanuts

Directions

  • 1. Line the bottom and sides of an 8 1/2-by-4 1/2-inch loaf pan with parchment paper or foil. Lightly butter the paper or foil.
  • 2. Place the milk chocolate in a small heatproof bowl set over simmering water and stir until the chocolate is smooth and completely melted. Pour half the milk chocolate into the prepared loaf pan and spread it evenly with a spatula. Place the loaf pan in the freezer until the milk chocolate is cold to the touch, about 45 minutes. Set the rest of the melted milk chocolate aside.
  • 3. Once the milk chocolate in the loaf pan is cold and firm, make the next layer. In a large saucepan over low heat, combine the sugar and water. Cook, stirring occasionally, until the sugar is dissolved and the liquid is clear, about 1 minute. Increase the heat to medium-high and boil, without stirring, for 3 to 5 minutes, until the sugar begins to turn golden brown on the edges. Cook for 2 to 3 minutes more, gently and continually tilting the pan over the heat to swirl the mixture and ensure the color of the caramel is even, until the sugar turns deep amber.
  • 4. Immediately remove the pan from the heat and slowly add the cream. Careful! It may splatter and steam. Stir until well blended. Add the white chocolate and salt and stir until the chocolate is melted and the mixture is smooth. Add the peanuts and stir until blended. Set aside for 5 minutes to cool slightly.
  • 5. Pour the slightly cooled peanut caramel mixture over the cooled milk chocolate in the loaf pan and spread it evenly. Freeze until cold and firm, about 45 minutes.
  • 6. Once the layer is cold, make the next layer. Gently reheat the remaining milk chocolate over boiling water, pour it over the peanut caramel layer, and spread it evenly. Refrigerate or freeze for 20 to 30 minutes, until very cold.
  • 7. Using the parchment paper or foil pan liner, transfer the candy to a work surface. Peel away the paper or foil. Using a large knife, trim the uneven edges and cut the giant Snickers bar lengthwise into 1 1/2-inch-wide bars. Cut each bar into 9 pieces. Store Snickers bars in an airtight container in the refrigerator for up to 5 days. As if they’ll last that long….
Hungry for more? Chow down on these:

Testers Choice

Testers Choice
Testers Choice
Jackie B.-P.

Oct 22, 2012

OMG! Have I died and gone to heaven? These homemade candy bars are unbelievably delicious. I used Valrhona Jivara Lactee 40% milk chocolate for the base and the top and El Rey white chocolate in the filling. I did follow the recipe exactly, except that I chose to melt half of the milk chocolate at a time so I didn’t have to figure out whether I had poured half of the melted chocolate into the loaf pan. The peanuts that I bought were whole and I decided to leave them that way, which worked out just fine. Caramelizing the sugar was surprisingly easy. The first step, dissolving the sugar in a bit of water, took about 4 minutes, then another 4 or 5 before it started turning golden, and another 4 for it to become deep amber. Make sure to pull it off the fire in time because it does continue to cook in the pan afterward and you definitely don’t want the caramel to burn. The only suggestion I have to add to this recipe is don’t try to cut the candy into bars when it’s very frozen; let it warm a bit, otherwise the top chocolate layer will crack off. I imagine this recipe would also work with dark chocolate and almonds or pecans—you’d get a different end product but the results would still be delicious.

Testers Choice
Lori Widmeyer

Oct 22, 2012

These were good and very easy. Living in Virginia you’d think I could find true Virginia peanuts, but I had to use Planters brand, leaving them whole. When cooking, my sugar dissolved within a minute or 2 and cooking goes quickly to reach that nice amber color, so having your cream ready at room temperature is important. I added my cream very slowly and didn’t have splatters but it did boil up quite a bit. The bars cut very easily when I removed them—still a tiny bit soft—from the freezer. I placed the small squares on a platter and left them in the refrigerator until we were ready to serve them. A wonderful creamy caramel flavor.

Testers Choice
Adrienne Lee

Oct 22, 2012

This is definitely one I’ll make again. The extended family loved this bar. They all had seconds. Although it’s involved, this can be forgiven for its inherent flexibility. For example, I didn’t chop the nuts—you don’t need to. I can see substituting other nuts such as cashews or pecans (but those might need to be chopped lightly). I used El Rey milk chocolate, but using other types of good chocolate and maybe even dark chocolate might also work. The caramel was soft and not so chewy that it sticks to your teeth. The flavors were delicious. I’d get everything all together before starting because it just makes it easier. Since caramel is a bit tricky, you want to make sure you can just reach for what you need rather than scrambling for it. The times for making the caramel are good. By the way, I usually pour the water into the pan first and then pour the sugar straight into the middle of the pan. This prevents some of the sugar syrup from getting onto the sides and burning during the cooking process.

Testers Choice
Larry Noak

Oct 22, 2012

The joy that this simple candy brings to everyone that I’ve shared them with is amazing. I had to make them many times to supply my family and friends. Honestly, this is an easy, brilliant recipe that, after you make it once, you’ll be drawn back to time after time. As a matter of fact, maybe I should make another batch right now!

Comments
Comments
  1. Jamie says:

    Amazing! I am a huge Snickers fan and caramel and chocolate are at the top of my addiction list. These are stunning! Who can come and make me a pan today? I really need these to fuel my move!

    • Renee Schettler Rossi says:

      Jamie, these are such a cinch, you could do them with one hand while packing with the other. Well, not quite. But because they come together in various stages, you could easily take a break from whatever you’re doing to create an ooey gooey layer, then go back to packing, then come back to these, and then go back to packing, then…well, you get the idea. I look forward to seeing pics of caramel smudges on all your boxes.

    • Laura says:

      Jamie thanks for sharing this with everyone, it sounds deliciously sinful. Think I would like to try it with dark chocolate though. The milk chocolate is a little too sweet for me. I’ll let you know how they turn out if I try them. Will probably make for a holiday party, not something I generally have around the house. Thanks again and happy packing.

      • Renee Schettler Rossi says:

        Smart, very smart, Laura, to not have these hanging around the house on a regular basis….

  2. Holy Trick or Treat! I think I actually slobbered on my keyboard—gorgeous photo and a recipe that I will definitely try!

    • Renee Schettler Rossi says:

      You won’t regret making it, Kimberly. And we look forward to hearing from you when you do….

  3. Are you kidding me? These have gone straight to the top of my MUST MAKE SOON list. As in, soon like this weekend. Wow.

    • Renee Schettler Rossi says:

      Right?! That photo and this recipe had the very same effect on us, Mardi. You won’t be sorry. Let us know when you do….

  4. Patty K says:

    This looks delicious. I have to try black walnuts and dark/bittersweet chocolate with this recipe.

  5. Kim Bee says:

    Hot damn this is one incredible treat. I must try these. Like now.

  6. I just made these and turned it into a sundae. This is so delicious, it’s so good it’s bad. Thank you for posting this recipe. I will be making it again for sure. I added almonds and peanuts because the Snickers with almond is no joke. It’s just as good as the original.
    Lisa

  7. Amanda says:

    Just made these. Wow-they are sweet! They taste just like Snickers. Unfortunately, the middle layer isn’t deep amber; it’s light tan. The color lightened considerably when I added the cream and white chocolate. It didn’t affect the taste though, so it’s okay. Also, the dissolving and waiting for the sugar mixture to turn dark amber took longer than the stated times. Easy and tastes like it’s supposed to. Will make again (thinking about bringing it to my in-laws’ house for Thanksgiving).

    • Renee Schettler Rossi says:

      Amanda, so lovely to hear that you like them as much as we we and all the other folks who’ve made them do! As for the timing, candy is always a little tricky as there is so much variance depending on the precise heat of your burner and the size of your pan and the room temperature and…sigh. But it sounds like you trusted your instincts and weren’t led astray. Always the mark of a wonderful home cook, er, baker and candy maker!

      • Amanda says:

        Thanksgiving is tomorrow and I *am* bringing these to the in-laws’ house! I just made the second layer (the pan is in the freezer now), and I’m happy to report that this time they are the right shade of amber! (We moved to a different apartment complex a couple months ago, and it has slightly better appliances than the last one-maybe that’s why. I don’t know.) In any case, I’m glad they look like they’re supposed to this time. Thanks for the great recipe!

  8. zarrin tasnim says:

    Hey can I make it without the peanuts?

    • Beth Price says:

      Hi Zarrin, well, you could certainly give it a go but you would end up with a chocolate covered caramel, not a snickers bar. You might want to have a look at this recipe http://leitesculinaria.com/4413/recipes-caramels.html and go for the “not-so-skinny-dipped” option.

      • zarrin tasnim says:

        Thank you so much for the reply but the thing is I have already made it without the peanuts and it’s tasty and perfect but its very thin. I made it for my boyfriend’s birthday which is tomorrow, so I was thinking if you could suggest any other layer that I can add to it.

        • Beth Price says:

          If he is not allergic to nuts, you could add a topping of chopped nuts, chocolate chips, toffee bits or even a dollop of whipped cream on top.

  9. Eileen says:

    I think I gained 5 pounds just looking at the picture, but when I made these I could not stop eating them. Excellent recipe, will add these to my candy making for Christmas. Thank you for this great recipe.

    • David Leite says:

      Ellen, we offer a 30% discount to Weight Watchers for everyone who gains weight while browsing…. I’m thrilled that you liked the recipe and that they’ll be making an appearance on your Christmas time table. Happy holidays!

  10. Rach @ EazyPeazyMealz says:

    Yummy! Can’t wait to try this one out. Who doesn’t love chocolate, caramel, and peanuts? Thanks for posting this.

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