It’s hard to imagine that you could improve upon the perfection that is a Snickers candy bar. However, these ooey-gooey Homemade Snickers Bars do just that!!
Homemade Snickers Bars
Snicker are one of my favorite candy bars, and it might seem like it’s hard to improve on the original… but like many things, homemade is best! If you’ve been wondering how to make a snickers bar, this is a must try recipe!
This recipe uses a “secret” ingredient to amp up the traditional chocolate and peanut flavor combo of Snickers.
OK, maybe it’s not that secret…it’s peanut butter!!
In my world, everything is better with peanut butter. At the height of my love affair with PB, I may or may not have eaten an entire jar every week. Don’t judge 😉
I also use peanut butter in lots of recipes (both healthy and not-so-healthy), like these chocolate covered peanut butter crackers and these peanut butter protein balls.
So of course there is TONS of rich, creamy peanut butter is mixed in every single layer of these thick, chewy, chocolatey, and caramel-y squares.
It’s perfect for parties and potlucks, or something fun to make with the family!
For your convenience in re-creating this recipe, I’ve provided shop-able ad links to some of the products we used; disclosure policy available here.
DIY Snickers Ingredients
- Chocolate chips
- Peanut Butter — Creamy
- Marshmallow fluff — May also be labeled marshmallow creme
- Powdered sugar
- Peanuts — Shell removed
- Caramel squares — Unwrapped
- Heavy Whipping Cream
Full ingredient amounts are available in the printable recipe card at the bottom of the post.
Kitchen Tools Used:
- 9 x 13″ baking dish
- parchment paper (just enough to come up over the sides of the dish)
- Non-slip mixing bowls
- Silicone spatula
- Double boiler
How to Make Homemade Snickers Bars
Using a double boiler, combine 1 cup of the chocolate chips with 3 tbsp peanut butter and melt until smooth.
LAYER 1: Spread melted chocolate in bottom of square baking pan and chill until hardened. Once you’ve gotten the chocolate out of the double boiler, wash it so you can make the next layer.
In a medium mixing bowl, combine the marshmallow fluff, 1/4 cup peanut butter and powdered sugar. Mix until a thick nougat forms.
LAYER 2: Take the pan out of the freezer and make sure the chocolate layer has hardened. If not, chill longer. If it is fully set, scoop the nougat on top and use your fingertips to press down into an even layer.
LAYER 3: Take a handful of peanuts and evenly distribute them on top of the nougat layer. Gently press the peanuts so they are “stuck” in place.
In your clean double boiler pot, melt the caramels and heavy whipping cream. Stir the caramel until fully melted.
LAYER 4: Pour the melted caramel over nougat and smooth with a spatula. Place into the fridge for 20 minutes, then wash your double boiler again.
In the clean double boiler, repeat the first step with the remaining chocolate chips and peanut butter.
LAYER 5: Spread the final layer of melted chocolate over cooled caramel and place back into the fridge until hardened.
Use a sharp knife to cut into squares.
How to Store
I find that these homemade Snickers hold up best in the fridge because the cooler temperature allows them to keep their shape. They would be fine at room temperature, but the caramel and/or chocolate could start to get a little soft.
I also recommend storing in a single layer, so that they don’t get smushed together. This won’t be as much of an issue in the fridge when they’re chilled, but at room temperature they could start to meld together.
More of our favorite candy bar inspired recipes:
Grab a free printable copy of these Peanut Butter Snickers Bars:
If you like this recipe, rate it! We’d also love to hear your thoughts in the comments below!
Homemade Snickers Bars (with VIDEO)
Ingredients
- 2 cups semi sweet chocolate chips
- 6 tbsp (plus 1/4 cup) creamy peanut butter
- 1 container marshmallow fluff (7oz)
- 1 cup powdered sugar
- 3/4 cup unsalted roasted peanuts
- 1 bag caramel squares 11oz bag, unwrapped
- 1/4 cup heavy whipping cream
Instructions
- Line a 9 x 13" baking dish with parchment paper (just enough to come up over the sides of the dish).
- Using a double boiler, combine 1 cup of the chocolate chips with 3 tbsp peanut butter and melt until smooth. Wash double boiler after use.
- Pour melted chocolate into the prepared baking dish and spread til smooth. Place into the freezer to chill while you make the nougat.
- In a medium mixing bowl, combine the marshmallow fluff, 1/4 cup peanut butter and powdered sugar. Mix until combined.
- Using your hands, push down the nougat onto the first layer of chocolate.
- Evenly distribute peanuts on top of the nougat and gently press the peanuts so they are "stuck" in place.
- In the clean double boiler pot, melt the caramels and heavy whipping cream. Stir the caramel until fully melted.
- Pour caramel over nougat and smooth with a spatula. Place into the fridge for 20 minutes, then wash your double boiler again.
- In the clean double boiler, repeat the first step with the remaining 1 cup chocolate chips and 3 Tablespoons peanut butter.
- Pour the final layer of melted chocolate over cooled caramel and place back into the fridge until hardened.
- Use a sharp knife to cut into squares.
Video
Notes
Nutrition
Be sure to pin our Homemade Snickers Recipe on Pinterest:
More of our favorite chocolate recipes:
Potato Chip Chocolate Chip Cookies
Chocolate Avocado Brownies (Gluten Free)
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Amy McCord says
Before I make this, I just need clarification on the size of the pan used. The recipe states a 9 x 13 pan. In the video and all photos, it looks like an 8 inch square pan. Which is correct?
Stacey aka the Soccer Mom says
Hi Amy – great question! You can use either, depending on what you have. A rectangle 9×13 pan will have thinner bars and the square will make thicker bars.
Gaby Munoz says
Hi Amy! In my country we don’t have the same presentations of food, so please, can you tell me jow much is a container or marshmellow? Thanks a lot.
Love from Gaby
Stacey aka the Soccer Mom says
I believe we used a 13oz jar of marshmallow creme – but you can use as much or little as you like. The measurements for the marshmallow doesn’t have to be exact. Hope this helps!
Nora says
Great recipe, my only suggestion is if you do decide to use anything larger then an 8×8 pan, increase the amount of your ingredients, I made a triple batch for 3 9×13 inch pans and increased the ingredients by an extra 1 half per pan, I had made this before and had to stop in the middle to make more to cover a 9x 13 pan, but my family friends and neighbors love these, that’s why I had to make a triple batch 🤣🤣