Homemade Snickers Bars Recipe

If you don't know what our favorite candy bar is yet, it's time for you to know. Snickers. We are huge fans of the chocolate, peanut, nougat, and caramel combo. We've mentioned it more than a few times on our site, so we decided that it was time to make our own homemade Snickers bars. All we have to say is, WOW! This no-bake treat tastes just like an actual Snickers bar, but better, since it's freshly made. And even though it takes a bit of time to get the final layered candy bar that you have come to know and love, it's worth it. For you Snickers fans out there, it will be the tastiest candy bar you will ever make and eat. Hunger, get ready to be satisfied.

Before You Get Started Making Homemade Snickers Bars

Measure/Weigh all the ingredients

Grease a 9x13 inch pan (place a strip of parchment paper with an overhang so you can easily remove your block of candy for cutting. If you need some guidance, check out this tutorial by The Kitchn

Take butter out to soften and come to room temperature

Get your offset spatula ready - essential for smoothing and leveling each layer

Homemade Snickers Bars Ingredients and Amounts (Yields Varies based on size of cuts)

Bottom Layer - Chocolate

1 1/4 cup (250g) milk chocolate chips

1/4 cup (65g) peanut butter

Second Layer - Nougat

1/4 cup (56g) unsalted butter - softened

1 cup ( 200g) granulated sugar

1/4 cup (62g) evaporated milk

1 1/2 cups (128g) marshmallow creme (such as marshmallow fluff)

1/4 cup (65g) peanut butter

1 1/2 cups (192g) salted peanuts - roughly chopped

1 tsp (4g) vanilla extract

Third Layer - Caramel

14 oz bag (~55 caramels) of caramels - or 2 1/4 cup (396g) caramel bits

1/4 cup (60g) whipping cream

Top Layer - Chocolate

1 1/4 cup (250g) milk chocolate chips

1/4 cup (65g) peanut butter

Homemade Snickers Bar Step-By-Step Directions

1) Grease a 9x13 inch pan and place a parchment paper overhang for easy release and set aside.

2) Begin your first layer by melting the chocolate and peanut butter in a double boiler (or use a metal bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water).

3) Once the chocolate and peanut butter are melted and combined well, pour into the greased pan and spread evenly with an offset spatula. Put the pan in the freezer while you start your next layer.

4) For the second layer, melt the butter in a medium saucepan over medium heat. Once melted, add in the sugar and evaporated milk. Stir until all the sugar is dissolved and the liquid comes to a boil.

5) Continue to let the liquid cook for 5 minutes on medium heat, stirring occasionally.

6) After the liquid has cooked for 5 minutes, add in the marshmallow creme, peanut butter, and vanilla extract. Stir until smooth.

7) Turn off the heat and stir in the chopped peanuts. Spread this nougat layer on top of the chocolate layer. Spread evenly with an offset spatula and set in the freezer while you make the third layer.

8) In a saucepan on low heat, combine caramels and whipping cream. Melt the caramels slowly on low heat. Once melted and combined well, spread the caramel layer on top of the nougat layer and spread evenly with an offset spatula. Place in the freezer while make your last layer.

9) For the fourth layer, you'll be repeating the process of the first layer. Melt the chocolate and peanut butter in a double boiler until melted and combined. Pour on top of the caramel layer and spread evenly with an offset spatula.

10) Let the whole bar set in the freezer for 20-30 minutes. Once you're ready to cut the bar into pieces, let it sit at room temperature for about 15 minutes, then using the handles of the parchment paper, lift the chocolate bar block out and cut as desired.

Homemade Snickers Bar Recipe Sweet Notes

Use a large sharp knife when cutting the block of candy to get smooth sides for the candy bar

Measure all of your ingredients before beginning the candy making process. It goes much quicker when all of your ingredients are measured and ready to go

We suggest making a parchment paper overhang for easy removal and cutting of the candy bar

Keep the candy in the refrigerator and take out right before eating. The chocolate and caramel can get a bit gooey after being at room temperature for too long. We assure you that it is fabulous cold, melted, frozen... anyway you like it

Recipe adapted from How Sweet It Is