Knowing how to make homemade Snickers bars—that’s what REALLY satisfies. So next time you’re craving this candy bar, look here for how to make your own at home.
This homemade Snickers bars recipe really satisfies. And knowing how to make your own Snickers at home from real ingredients is incomparably more satisfying than plonking down a ridiculous amount of money for the shrink-wrapped, store-bought candy bar filled with nasty preservatives and artificial everything that’s been sitting on the shelf for lord knows how long. So next time your craving for Snickers bars blindsides you, look here. This recipe has been updated. Originally published October 22, 2012.–Renee Schettler Rossi
How Do You Like Your Snickers Bars?
Is anything more cooling on a sweltering summer day than a Snickers bar that you’d stashed in the freezer? Like the branded namesake, these Snickers bars are arguably just as lovely, if not lovelier, when frozen. In fact, one of our editors 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—soft and gooey at room temperature or crazy hard from being in the deep freeze? Let us know in a comment below.
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 (but not touching) 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. Set the rest of the melted milk chocolate aside. Place the loaf pan in the freezer until the milk chocolate is cold to the touch, about 45 minutes.
- 3. After the milk chocolate in the loaf pan is cold and firm, make the caramel 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. Immediately remove the pan from the heat.
- 4. As soon as you pull the caramel from the heat, slowly and carefully add the cream, which may splatter and steam when it comes in contact with the hot caramel. 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 your Snickers bars in a resealable container in the refrigerator for up to 5 days. (As if Snickers bars would last that long in plain view. Hah!)
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Homemade Snickers Bars Recipe © 2012 Hedy Goldsmith. Photo © 2012 Ben Fink. All rights reserved.
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