Homemade Snickers Bars

Homemade Snickers Bars Recipe

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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