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Homemade Snickers Bars Recipe With Caramel Peanut Layers - Easy, Chewy, and Totally Satisfying

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 16 servings

Ingredients
  

  • Chocolate layers: 3 cups semi-sweet or dark chocolate chips (or chopped bars)
  • 2 tablespoons neutral oil or coconut oil (optional, for smoother melting)
  • Nougat layer: 4 tablespoons unsalted butter
  • 1/4 cup granulated sugar
  • 1/4 cup whole milk (or evaporated milk for extra richness)
  • 1 cup marshmallow creme (marshmallow fluff)
  • 1/2 cup creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Caramel peanut layer: 11–14 ounces soft caramels, unwrapped (store-bought)
  • 1/4 cup heavy cream
  • 1 1/2 cups roasted salted peanuts (coarsely chopped if you prefer smaller pieces)
  • Equipment: 8x8-inch baking pan
  • Parchment paper
  • Microwave-safe bowls or a double boiler
  • Rubber spatula
  • Sharp knife

Instructions
 

  • Prep the pan: Line an 8x8-inch pan with parchment, leaving overhang on two sides for easy lifting. Lightly grease the parchment so layers release cleanly.
  • Bottom chocolate layer: Melt 1 1/2 cups chocolate chips with 1 tablespoon oil in 20–30 second microwave bursts, stirring between each, until smooth. Spread evenly in the pan. Chill 10–15 minutes until set but not rock hard.
  • Make the nougat: In a small saucepan, melt the butter over medium-low heat. Stir in sugar and milk; bring to a gentle simmer for 2 minutes, stirring often. Remove from heat. Whisk in marshmallow creme, peanut butter, vanilla, and a pinch of salt until smooth.
  • Layer the nougat: Pour the warm nougat over the chilled chocolate. Spread gently to the edges. Chill 10–15 minutes to firm slightly.
  • Melt the caramel: In a microwave-safe bowl, combine caramels and heavy cream. Heat in 30-second bursts, stirring each time, until fully melted and pourable. It should be thick but spreadable.
  • Add peanuts: Stir the roasted peanuts into the caramel. Immediately spread over the nougat in an even layer. If the nougat shifts, let it chill a few more minutes before adding the caramel.
  • Top chocolate layer: Melt the remaining 1 1/2 cups chocolate chips with the remaining 1 tablespoon oil. Pour over the caramel peanut layer and smooth the top. Tap the pan gently to release air bubbles.
  • Chill and set: Refrigerate 45–60 minutes, just until firm enough to slice without cracking. If it gets too hard, let it sit at room temp for 10 minutes before cutting.
  • Slice cleanly: Lift the slab out using the parchment. Warm a sharp knife under hot water, wipe dry, and cut into bars. Aim for 24 small bars or 16 larger ones.
  • Optional finish: Sprinkle a tiny pinch of flaky salt on top before the chocolate fully sets for a sweet-salty pop.