4 Layer Mock Snicker Candy Bars Recipes

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!

Steps:

• Heat oven to 375°F.
• Combine dry cake mix, butter and egg; spread onto bottom of 13x9-inch pan sprayed with cooking spray.
• Bake 16 to 18 min. or until toothpick inserted in center comes out clean.
• Top immediately with remaining ingredients. Bake 2 min. or until marshmallows begin to melt. Cool completely before cutting into bars.

Steps:

• Combine first 3 ingredients in small saucepan. Stir over low until melted and smooth.
• Spread onto the bottom of lightly greased 9 x 13-inch pan lined with aluminum foil. (Foil will be helpful in lifting it out of pan when finished).
• Put pan in the freezer while working on next layer.
• For filling layer, heat butter in heavy saucepan over medium heat until melted.
• Add the sugar and evaporated milk. Bring to boil and stir constantly for 5 minutes.
• Remove from heat and stir in the marshmallow fluff, vanilla extract and peanut butter.
• When smooth, mix in peanuts.
• Spread over first layer. Place back in freezer as you make caramel layer.
• Unwrap caramels and place in saucepan with whipping cream.
• Stir over low heat until melted and smooth.
• Spread over filling layer, freezing again.
• For icing, repeat the first layer with milk chocolate, butterscotch chips, and peanut butter.
• Spread over caramel layer and then refrigerate one hour.
• Lift candy out of the pan using foil and cut into squares.

Steps:

• Be sure the dry roasted peanuts you use are the salted kind, and watch that thermometer closely once the candy gets simmering.
• Spread peanuts out on a baking sheet and heat them up in your oven set on 300 degrees.
• This will warm up the peanuts so that they don't cool the candy too quickly when added later.
• There's no need to preheat the oven.
• Melt the butter in a medium saucepan over medium/low heat.
• Add sugar and corn syrup and simmer, stirring occasionally.
• Put a candy thermometer in the mixture and watch it closely.
• When the mixture reaches 300 degrees add peanuts and stir well until all of the peanuts are coated with candy.
• Pour the candy onto the warm baking sheet and spread it flat.
• When the candy cools, break it into chunks and store it in a covered container.

Steps:

• Partially cook bacon and press between paper towels to remove excess grease.
• Freeze candy bars until solid.
• Wrap each candy bar in a bacon piece and place on broiler pan. Broil on high until bacon is crisp and candy is soft (but not overly melted).

Steps:

• In a double boiler, melt chocolate and shortening.
• Stir until smooth.
• Remove from heat.
• Pour 1/2 into a foil lined 8 inch square pan.
• Refrigerate until firm.
• Combine caramels, water and butter.
• Place mixture on low heat until smooth.
• Stir in nuts.
• Pour into chocolate lined pan.
• Spread evenly and top with remaining melted chocolate.
• Refrigerate until firm, about 1 hour.
• Cut into bite sized pieces.