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
- 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
- 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….
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Testers ChoiceTesters Choice
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.
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.
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.
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!
Homemade Snickers Bars Recipe © 2012 Hedy Goldsmith. Photo © 2012 Ben Fink. All rights reserved.