SNICKERS CANDY BARS
Make and share this Snickers Candy Bars recipe from Food.com.
Provided by Lorri in Wyoming
Categories Bar Cookie
Time 30m
Yield 40 serving(s)
Number Of Ingredients 11
Steps:
- Melt together 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup creamy peanut butter then spread on bottom of 9 X 13 cake pan- put in refrigerator or freezer to set up while next layer is prepared.
- Boil 1/4 cup butter, 1 cup sugar, and 1/4 cup evaporated milk together for 5 minutes.
- Take off stove and add 1 1/2 cups marshmallow creme, 1/4 cup creamy peanut butter, 1 teaspoon vanilla, and 1 1/2 cups salted and chopped peanuts.
- Pour over first layer that was chilling then place back in freezer.
- Melt 14 ounces of caramels with 1/4 cup whipping creme until smooth then pour over second layer that is chilling- place back in freezer.
- Melt together 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup creamy peanut butter then spread on the top of of third layer in the pan.
- Return to chill until set up.
- Store in refrigerator to keep from getting too soft and to aid in cutting and serving.
- Too wonderful for words!
Nutrition Facts : Calories 237.1, Fat 12.4, SaturatedFat 4.6, Cholesterol 8.2, Sodium 143.6, Carbohydrate 28.8, Fiber 1.3, Sugar 22.1, Protein 4.6
MAKE YOUR OWN SNICKERS CANDY BARS
Steps:
- Gather the ingredients.
- Line a 9 x 13-inch pan with aluminum foil and spray the foil with nonstick cooking spray .
- First, make the layer of peanut caramel. Combine 1 cup of corn syrup, cream, milk, 1 1/2 cups of sugar, and salt in a medium saucepan over medium heat. Stir continuously until the sugar is melted and the mixture is smooth.
- Wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. Insert a candy thermometer and bring the candy to a boil. Stirring occasionally, cook the caramel to 240 F ( soft-ball stage ).
- Once the candy has reached the proper temperature, remove it from the heat and immediately stir in the peanuts. Pour the candy into the prepared pan and smooth it into an even layer.
- While the caramel sets, make the peanut nougat. Place the remaining 1 cup of corn syrup, the water, and the remaining 1 1/2 cups of sugar into a medium saucepan over medium heat. Stir constantly until the sugar is dissolved, and insert a candy thermometer. Continue to boil the syrup until it reaches 246 F.
- While the sugar syrup boils, place the egg white in the bowl of a large stand mixer . Whip the whites on high speed until stiff peaks form. Stop the mixer once they form so that the egg whites are not overbeaten and crumbly.
- Once the sugar syrup has reached 246 F, remove it from the heat. Turn the mixer to high and with the mixer running, slowly pour the sugar syrup in a thin stream. Whip the whites for two minutes until it is well-mixed but still thin.
- Add the peanut butter and vanilla to the mixture and turn on the mixer briefly to incorporate the ingredients. Once the nougat is mixed and homogenous, pour it over the caramel in the 9 x 13-inch pan. Chill the mixture until firm, at least 4 hours, or overnight.
- Once the nougat and peanut layers are completely set and firm, prepare the chocolate for dipping. Place the chocolate candy coating in a large microwave-safe bowl and microwave it until melted, stirring after every minute to prevent overheating. Stir the melted chocolate and allow it to sit at room temperature for about 5 minutes to cool it slightly.
- While the chocolate is cooling, remove the candy from the refrigerator, and pull up on the foil to lift the candy from the pan. Using a sharp knife, cut the candy in half, then cut each half into nine pieces, for a total of 18 candy bars. Line a baking sheet with foil and set it nearby.
- Using two forks or dipping tools , submerge one bar in the melted chocolate, caramel side facing up. Remove the bar from the chocolate, allowing the excess chocolate to drip back down into the bowl. Place the dipped bar on the foil-lined sheet.
- Repeat the dipping with the remaining bars and chocolate, and place the bars in the refrigerator for 10 minutes to set the chocolate. Once set, the bars can be served immediately. Enjoy.
Nutrition Facts : Calories 582 kcal, Carbohydrate 84 g, Cholesterol 32 mg, Fiber 3 g, Protein 9 g, SaturatedFat 10 g, Sodium 202 mg, Sugar 78 g, Fat 26 g, ServingSize 18 candy bars (18 servings), UnsaturatedFat 0 g
SNICKERS BAR COPYCAT
From Top Secret Recipes - Todd Wilbur. I haven't made this but wanted to keep the recipe someplace safe. I am just guesstimating cook and prep time.
Provided by Kerena
Categories Candy
Time 1h30m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 11
Steps:
- With mixer on high speed, combine 1 Tbs. water, corn syrup, butter, vanilla, peanut butter and salt until creamy. Slowly add powdered sugar.
- When the mixture has the consistency of dough, remove from the bowl with your hands and press into a lightly greased 9 x 9 inch pan. Set in the refrigerator.
- Melt the caramels in a small pan with 2 Tbs. water over low heat.
- When the caramel mix is soft, mix in the peanuts. Pour the mixture over the refrigerated nougat in the pan. Let this cool in the refrigerator.
- When the refrigerated mixture is firm, melt the chocolate over low heat in a double broiler or in a microwave oven set on high for 2 minutes. Stir halfway through cooking time.
- When the mixture in the pan has hardened cut it into 4 x 1 inch sections.
- Set each chunk onto a fork and dip into the melted chocolate. Tap the form to knock off any excess chocolate. Then place the chunks on waxed paper to cool at room temp (less than 70 degrees F.) This could take several hours, but the bars will set best this way. You can speed up the process by placing the bars in the refrigerator for 30 minutes.
Nutrition Facts : Calories 222.4, Fat 9, SaturatedFat 2.5, Cholesterol 4.7, Sodium 138.5, Carbohydrate 34.2, Fiber 1, Sugar 28.3, Protein 3.6
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HOMEMADE SNICKERS BARS - BUTTER WITH A SIDE OF BREAD
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- Line a 9x13 pan (or quarter baking sheet like I used) with parchment paper. Make space in your freezer for the pan. You will be putting it in the freezer and pulling it back out several times.
- Melt 1 cup chocolate chips + 1/4 cup peanut butter in the microwave for about 1 minute 30 seconds. Stir until smooth, then spread on the bottom of the pan. Put pan in freezer.
- Put butter, sugar and 1/4 cup evaporated milk in a small saucepan. Begin heating on medium heat, stirring occasionally as the butter melts and the mixture combines. Measure out 1/4 cup peanut butter and set aside. Continue heating mixture. When it comes to a boil, set timer for 6 minutes.
- Melt caramels + 1/4 cup evaporated milk in the microwave for 1 minute, adding 30 second increments as needed until caramels melt and mixture is combined.
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