Homemade Snickers Bar

Name: Homemade Snickers Bars
Prep time: 45 min
Cook time: 10 min
Total time: 75 min
Ingredients: Nougat Layer; 2 tbsp unsalted butter; 1 cup marshmallow fluff; 2 tbsp peanut butter; 1 cup powdered sugar; Peanut Caramel Layer; 30 soft caramel candies; 3 tbsp heavy cream; 1 ½ cups salted peanuts; Chocolate Coating; 2 cups milk chocolate chips; 1 tbsp coconut oil; Optional Substitutes; Dark or semi-sweet chocolate for less sweetness; Almond butter instead of peanut butter; Coconut cream for dairy-free caramel; Cashews or almonds instead of peanuts

I’ve made a lot of copycat candy recipes over the years, but nothing has tested my patience quite like the homemade Snickers bar. My earliest attempt? A complete disaster. I overmixed the nougat until it turned grainy, and I poured the caramel before it cooled enough—so everything slid into one sugary avalanche. But once I figured out how to pace the layers and let each one settle properly, the whole process became almost soothing. And the result? A Snickers bar that tastes fresher, softer, and honestly richer than anything wrapped in foil.

What keeps me coming back to this recipe is how customizable it is. Whether you like extra peanuts, a thicker caramel layer, or darker chocolate, you can tweak every part to suit your cravings. It’s the kind of candy that looks impressive but is secretly achievable with just a little attention to detail.

Ingredients

Nougat Layer

2 tablespoons unsalted butter
1 cup marshmallow fluff
2 tablespoons peanut butter (creamy or crunchy)
1 cup powdered sugar

Peanut Caramel Layer

30 soft caramel candies (like Werther’s Soft Caramels)
3 tablespoons heavy cream
1 ½ cups salted peanuts (roughly chopped if preferred)

Chocolate Coating

2 cups milk chocolate chips
1 tablespoon coconut oil (helps chocolate set smoothly)

Optional Substitutes

Swap milk chocolate with dark or semi-sweet chocolate for a less sweet finish.
Use almond butter in place of peanut butter for a fun twist.
Coconut cream works as a dairy-free option for the caramel layer.
Replace peanuts with cashews or almonds for a gourmet version.

Instructions / Method

Prepare your pan
Line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides. This makes it easy to lift the whole slab out later.
Make the nougat layer
In a saucepan, melt the butter over low heat. Stir in the marshmallow fluff and peanut butter until smooth.
Turn off the heat and mix in the powdered sugar until a thick, dough-like mixture forms.
Press this evenly into the bottom of the prepared pan. If it sticks to your hands, lightly grease your fingers—something that would’ve saved me a lot of frustration the first time.
Prepare the peanut caramel layer
Add the caramel candies and heavy cream to a saucepan. Heat on low, stirring constantly until everything melts into a smooth, glossy caramel.
Remove from the heat and fold in the peanuts.
Let it cool for 2–3 minutes before spreading over the nougat. If you rush and spread too hot, the nougat can melt—learned that one the hard way.
Chill the layers
Refrigerate the pan for 20–30 minutes until firm enough to slice into bars.
Cut into bar shapes
Lift the slab out using the parchment. Slice into rectangles or squares depending on how big you want your “Snickers.”
Melt the chocolate
Combine chocolate chips and coconut oil in a microwave-safe bowl. Heat in 20-second intervals, stirring until smooth and glossy.
Dip the bars
Using a fork, dip each bar in the chocolate, letting excess drip off. Place the coated bars on a parchment-lined sheet.
Final set
Chill for 10–15 minutes or until the chocolate has fully hardened.

@adrienneireland

Preparation & Cooking Time

Total Time: 1 hour 15 minutes
Prep Time: 45 minutes
Cook Time: 10 minutes
Chill Time: 20–30 minutes
Serving Size: Makes 12–16 bars, depending on size

Serving Suggestions

These bars taste best slightly chilled—they hold their shape but stay soft inside. If you want an extra fancy finish, drizzle leftover chocolate across the tops or sprinkle a pinch of flaky sea salt before the coating sets.
Store them in an airtight container in the refrigerator for up to 10 days. They also freeze beautifully for up to 2 months—just thaw for a few minutes before biting in so the caramel softens.

FAQs

Can I make these ahead of time?
Yes! They keep well in the fridge and freeze even better.

Can I use homemade caramel instead of store-bought?
Definitely. Just make sure it’s soft caramel, not the firm kind meant for apples.

Why did my nougat turn grainy?
Overmixing or overheating can cause that. Stir gently on low heat and add powdered sugar gradually.

Can I make this recipe nut-free?
You can skip the peanuts and use sunflower seed butter in the nougat layer.

Can I use white chocolate for coating?
Yes, but the bars will be noticeably sweeter—balance with salted nuts or a thinner caramel layer.

How do I make the bars softer?
Reduce peanuts slightly and add an extra tablespoon of cream to the caramel mixture.

A Note from My Kitchen to Yours

Every time I slice into a fresh batch of these homemade Snickers bars, I’m reminded how satisfying it is to recreate something familiar in a way that feels elevated and personal. There’s a special kind of joy in stacking those layers—nougat, caramel, peanuts—and seeing them transform into a candy bar that tastes like it came straight out of a small-batch chocolate shop. I hope they bring a little of that same magic into your kitchen too. Enjoy each messy, gooey, wonderful bite.