Homemade Snickers Bars

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.

A square piece of homemade snickers bar on a piece of parchment.

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 that’s been sitting on the shelf for lord knows how long. So next time your craving for Snickers bars blindsides you, here’s your oh-so-satisfying fix.–Renee Schettler

Homemade Snickers Bars

  • Quick Glance
  • (5)
  • 25 M
  • 2 H
  • Makes 18
5/5 - 5 reviews
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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.

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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.


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  1. Holy Moly these things are good!!! I had to hurry up and take them to some friends before I ate every dang one of them!! Oh my goodness! Make them! You’ll love them! Already planning a double batch for an annual Christmas party. Bet everyone will flip!!!

  2. I’ve found myself making these pretty often too, Melissa, and was just about to make a similar comment. I prefer the batches with dark or unsweetened chocolate added to the milk chocolate, and even though it seems a little precious in this particular case, they are just much, much better with very good quality chocolate–so don’t ignore the recipe’s preference for Valrhona or similar– white and milk (and whatever else you add.) I might have known to trust LC.

  3. I don’t comment much on recipes ever, unless they change my life. These snickers bars definitely fit the bill. I’ve had months where I make these about once a week. They’re fast, easy, alterable if needed, (or maybe it’s just that I’ve made them so many times that I feel comfortable changing a thing or two every time!) I just made them for a co-workers birthday, I also have made them for parties, as a surprise for my boyfriend (we’re both comedians, and he liked them so much that he actually has done a joke on stage that making them is one of my best qualities…no one show him this recipe.)

    My one comment is that I often add unsweetened bakers chocolate to the milk chocolate portion, because I use cheap milk chocolate and it’s WAY too sweet. I like more of a deep chocolate flavor without sacrificing the dairy flavor of using the milk chocolate. I also add lots of salt, because when you use milk choc, white choc, and caramel, it can just get too sugary and it needs balance. When you do this few things, they are literally magical!

    1. Melissa, that is so fantastic to hear! Life-Changing AND the subject of a joke in a live comedy show. Two questions: 1.) How much will you give me not to show your boyfriend this recipe? And, 2.) How can I get tickets to your shows?

  4. Yummy! Can’t wait to try this one out. Who doesn’t love chocolate, caramel, and peanuts? Thanks for posting this.

  5. I think I gained 5 pounds just looking at the picture, but when I made these I could not stop eating them. Excellent recipe, will add these to my candy making for Christmas. Thank you for this great recipe.

    1. Ellen, we offer a 30% discount to Weight Watchers for everyone who gains weight while browsing…. I’m thrilled that you liked the recipe and that they’ll be making an appearance on your Christmas time table. Happy holidays!

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