Snickers Copycat Candy Bar

…so smooth yet crunchy

Craving a Snickers bar, but not in the mood to drive to the store? These copycat layered candy bars are OUT of this world and simple to make with most items you typically have in your pantry. Hope you enjoy this recipe as much as my husband does!

Equipment

• Mixing bowl

• Measuring cups

• 8x8 metal baking pan

• Parchment paper

Dry ingredients

• 4 cups of chocolate chips (can be milk chocolate, semi-sweet, or dark chocolate depending on your liking

• 1 cup powdered sugar

• 2 cups Brach’s milk maid caramels

• Dry roasted unsalted peanuts

Wet ingredients

• 1/4 cup milk

• 2/3 cup creamy peanut butter

For the chocolate layer

• Place 1 cup of chocolate chips, and 3 Hershey chocolate bars in a bowl over a double boiler and allow to melt slowly.

• While the chocolate is melting, add 1/8 cup of milk and gently stir to combine.

• Once the chocolate reaches a glossy sheen, remove it from the double boiler and slowly pour it into the bottom of an 8x8 pan lined with parchment paper.

• Make sure the chocolate reaches all corners of the pan.

• I typically like to give the first layer a nice hard tap on the counter to ensure there are no air bubbles and you get a smooth layer.

• Place chocolate in the fridge to harden.

For the peanut butter nougat layer

• Measure out 1 cup of powdered sugar and place in a mixing bowl.

• Next, add 2/3 cup of peanut butter.

• Lastly, add 1 cup of marshmallow fluff.

• Mix until well combined.

• Pull the hardened chocolate layer out of the fridge and firmly push the nougat layer on top of the chocolate so that you get a consistent and leveled layer.

• Next, add in your dry roasted peanuts and gently press into the nougat mixture.

• Place baking pan back in the fridge to harden up.

For the caramel layer

• Unwrap Brach’s caramel candies.

• Measure out 2 cups of caramels and place them in a double boiler (this will almost be the whole bag).

• Next, add in 1/8 cup of milk and let the caramels and milk slowly warm up.

• Stir consistently until smooth.

• Pull from the double boiler and place smooth caramel on top of the nougat layer.

• Use a spoon, spatula, or offset spatula to smooth out the layer.

• Stick the pan back in the fridge to chill until set.

For the top chocolate layer

• Place 1 cup of chocolate chips in a bowl over a double boiler and allow to melt slowly.

• While the chocolate is melting, add 1/8 cup of milk and gently stir to combine.

• Once the chocolate reaches a glossy sheen, remove it from the double boiler and slowly pour it into the bottom of an 8x8 pan lined with parchment paper.

• Make sure the chocolate reaches all corners of the pan.

• Place the pan back in the fridge one last time to harden

• Enjoy!!

***This recipe yields 9 generous-sized square bars, but you can cut them into any size you like. I have found it is easiest to cut them with a very sharp knife that is hot.***