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 them at home. No artificial anything required. Not even marshmallow fluff.
Homemade Snickers Bars
- Quick Glance
- 25 M
- 2 H
- Makes 18
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.
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.
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.
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.
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.
Once the layer is cold, make the next layer by gently reheating 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.
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!) Originally published October 22, 2012.
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.