Yes, I did it! I made my own snickers bars! And you should too! They are just ah-mazing!

I love Snickers bars! We have a history since way back in high school. They were my BFF’s during mid-term and final exams. I would keep a few to snack on late at night while studying for the tests.

I loved the combination of nougat, caramel, and peanuts… not to mention the chocolate coat!

I have seen versions of homemade snickers for about a year now, popping up in my Pinterest feed but all of them took a whole day to make.

Make the chocolate layer – chill

Make the nougat – refrigerate for few hours

Pour the caramel layer – refrigerate some more

Another chocolate layer and back in the fridge

I don’t know about you, but I do not have that much patience!

I’ve been brainstorming, trying to figure out where I can cut corners to make my own snickers bars faster without compromising the taste.

And I finally figured it!

Now you can make your own snickers bars in 30 minutes tops!

  • 1 cup semisweet chocolate chips
  • 3 tablespoons creamy peanut butter
  • 7 ounces marshmallow fluff
  • 1/4 cup creamy peanut butter
  • 1 1/2 cups Imperial Sugar Confectioners Powdered Sugar
  • 1 cup dry roasted unsalted peanuts
  • 11 ounces caramels
  • 1/4 cup heavy cream
  • 1 cup semisweet chocolate chips
  • 3 tablespoons creamy peanut butter

  1. Line an 11X7-inch baking pan with parchment paper.
  2. Place 1 cup of chocolate chips and 3 tablespoons of peanut butter in a heatproof bowl. Microwave for 60 seconds and stir until smooth and combined. Microwave for few more seconds if needed.
  3. Pour melted chocolate in prepared pan and spread evenly. Place pan in freezer for 2-3 minutes or until hardened.
  4. Meanwhile, in a clean bowl place marshmallow fluff, 1/4 cup peanut butter, and powdered sugar. With a wooden spoon or spatula stir until it forms a soft dough. (Can be done in a mixing bowl using dough hook as well.)
  5. Remove “dough” from bowl and press with fingers on top of chocolate layer.
  6. Sprinkle peanuts on top, gently pressing them in.
  7. In a small saucepan, add caramels and heavy cream. Cook over medium heat, stirring constantly until melted. Immediately pour over peanuts, spreading it all over with the back of a spoon.
  8. Refrigerate for 5 minutes until set.
  9. In a heatproof bowl, melt remaining chocolate chips and peanut butter. Pour over caramel layer, spreading evenly.
  10. Place pan in fridge for 10 minutes until chocolate is set.
  11. With a sharp knife, cut into bars.

Read The Original Full Recipe in Source (Thank You): imperialsugar.com


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