Snickers Bars Recipes
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
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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