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  • Leslie Johnson

    @Bobbi Garcia Homemade Snickers / How Sweets Eat #recipe #sweet #dessert

  • Sara Mullins-Velie

    Homemade Snickers Bars [recipe from Nikki, who lightly adapted it from Home made snicker bars

  • DeAnn Funkhouser

    Six Sisters' Stuff: 25 Favorite Bar Cookie Recipes Homemade Snicker Bars

  • Rhonda Bordine

    Homemade Snickers Bars [recipe from Nikki, who lightly adapted it from and old Taste of Home recipe] makes one 9×13 pan bottom chocolate layer 1 1/4 cups milk chocolate chips 1/4 cup peanut butter Thoroughly grease you baking pan. Melt ingredients together in a saucepan or microwave, then pour into the baking dish and spread until even. Let cool and harden completely. nougat layer 1/4 cup unsalted butter 1 cup granulated sugar 1/4 cup evaporated milk 1 1/2 cups marshmallow fluff 1/4 cup peanut butter 1 1/2 cup salted peanuts chopped, roughly chopped 1 tsp vanilla extract Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely. caramel layer 1 14-ounce bag of caramels 1/4 cup whipping cream Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth – this took about 10 minutes for me. Pour over nougat layer and let cool completely. Top chocolate layer 1 1/4 cups milk chocolate chips 1/4 cup peanut butter Melt ingredients together in a saucepan or microwave, then pour over caramel and spread until even. Let cool and harden completely. Refrigerate for at least one hour before serving, then cut as desired. These can stay at room temperature, but they do get gooey. I like them refrigerated best! Note: for best results, buy one of the half-sheet aluminum cake pans at the grocery store. That way, you can pop the entire square out and cut from there!

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