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. 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
- Quick Glance
- 25 M
- 2 H
- Makes 18
IngredientsEmail Grocery List
Recipe Testers Reviews
OMG! Have I died and gone to heaven? These homemade Snickers 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 candy bar but the results would still be delicious.
These Snickers bars were good and very easy. They had a wonderful creamy caramel flavor. 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. Living in Virginia you’d think I could find true Virginia peanuts, but I had to use Planters brand, leaving them whole. I placed the small squares on a platter and left them in the refrigerator until we were ready to serve them.
This Snickers bars recipe is definitely one I’ll make again. The extended family loved this bar. They all had seconds. Although the process is 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.
The joy that this simple candy brings to everyone that I’ve shared them with is amazing. I've had to make these homemade Snickers bars 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!