Homemade Snickers Bars — a classic candy bar recreated in your kitchen. Layers of soft nougat, crunchy peanuts, buttery caramel, and a chocolate coating come together to make a treat that rivals the store-bought version. This recipe is worth the time and patience: the textures and flavors are irresistible.
If you enjoy bars, try these Chocolate Chip Pecan Oatmeal Bars for another homemade favorite.
Homemade Snickers Bars
These bars combine marshmallow nougat blended with peanut butter, a layer of dry-roasted peanuts, a thick salted caramel, and a chocolate shell made from a blend of dark and semi-sweet chocolate. The homemade nougat is soft and pillowy, the caramel adds chew and depth, and the mixed chocolates create the ideal balance of sweetness and richness.
The finished bars are best chilled, cut into bite-size pieces, and optionally finished with a sprinkle of flake salt or a drizzle of extra chocolate for a polished look.
What’s in a Snickers bar?
A classic Snickers bar has nougat, peanuts, a caramel layer, and a chocolate coating. For this homemade version you’ll need the following components:
- Nougat: marshmallow fluff, creamy peanut butter, powdered sugar, and a bit of butter. These combine into a smooth, spreadable layer.
- Peanuts: dry-roasted, unsalted peanuts work best. Salted peanuts can be overpowering, so unsalted is recommended.
- Chocolate: a mix of dark and semi-sweet chocolate chips provides a balanced finish — milk chocolate alone is often too sweet, and dark alone can be too bitter.
- Caramel: store-bought caramel will work, but homemade caramel is simple to make and tastes fresh. Follow the steps below and watch closely to prevent burning.
How do you make homemade Snickers bars?
This recipe is straightforward but requires patience and some careful steps. Gather a cooling rack, a baking sheet, parchment paper, a saucepan, large mixing bowls, and an 8×8-inch square pan before you begin.
Start by making the nougat: mix creamy peanut butter, melted butter, powdered sugar, and marshmallow fluff until smooth. If your peanut butter is stiff, microwave briefly to soften. Press the nougat into the parchment-lined pan, sprinkle with peanuts, and refrigerate for 30 minutes to set.
Next up: make the caramel
Homemade caramel is simple but requires constant attention. Heat granulated sugar in a saucepan over medium heat, stirring every 20–30 seconds while it melts. Once the sugar is fully melted and smooth, remove from heat and stir in butter until melted. Add heavy cream slowly while stirring until the caramel is smooth, then stir in a pinch of salt. Pour the caramel over the nougat and peanut layer, then refrigerate another 30 minutes.
Time for the chocolate layer
Melt dark and semi-sweet chocolate chips together, either in the microwave in short bursts (stirring between intervals) or in a double boiler. Remove the chilled block from the pan, cut into rectangles or bite-size pieces, place each piece on a cooling rack set over parchment, and spoon the melted chocolate over each piece to fully coat. Transfer coated bars to parchment and chill until the chocolate sets, about 20 minutes. Finish with flake salt or a chocolate drizzle if desired.
Recipe substitutions
Adapt this recipe to suit dietary needs or preferences:
- Use almond butter instead of peanut butter for a nut variation or for those who avoid peanuts.
- To make the caramel and nougat dairy-free, substitute vegan butter and a plant-based cream alternative.
- If watching sodium, use unsalted butter and omit added salt in the caramel.
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Homemade Snickers Bars
Ingredients
- 1 12 oz bag semi-sweet chocolate chips
- 1 12 oz bag dark chocolate chips
- 1 1/2 cups peanuts
Nougat Layer
- 1/2 cup creamy peanut butter
- 1 tbsp salted butter, melted
- 1 1/4 cup powdered sugar
- 7 oz container marshmallow fluff
Caramel Layer
- 1 cup sugar
- 4 tbsp salted butter
- 1/4 cup heavy cream
- 1/4 tsp salt
Instructions
- Line an 8×8 square pan with parchment paper. In a large bowl, mix together peanut butter, melted butter, and powdered sugar. Add marshmallow fluff and fold until smooth, about 1 minute. Press into the lined pan and sprinkle peanuts on top. Refrigerate 30 minutes to set.
- Make the caramel: heat sugar in a medium saucepan over medium heat, stirring every 20–30 seconds until melted and smooth. Remove from heat and stir in butter until melted. Add heavy cream slowly while stirring until smooth, then stir in salt. Pour caramel over the nougat and peanut layer and refrigerate another 30 minutes.
- Melt the semi-sweet and dark chocolate chips together according to package instructions, stirring frequently to avoid burning.
- Remove the chilled block from the pan and cut into bars or bite-size pieces. Place pieces on a cooling rack over parchment and spoon melted chocolate over each piece to coat. Transfer to parchment and chill until set, about 20 minutes.
- Garnish with extra chocolate drizzle or flake salt if desired. Store bars in an airtight container in the refrigerator.
Notes
Nutrition
Nutrition information is an approximation.
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