Homemade Snickers Candy Bars
So much better than store-bought! These Homemade Snickers Candy Bars are creamy, perfectly sweet, chewy, nutty, and melt-in-your-mouth delicious.
Ingredients
Nougat
- 2 egg whites
- 2 cups sugar
- 1 ½ cups corn syrup
- ½ cup water
- ¼ cup salted butter
- 2 teaspoons vanilla
Peanut Caramel
- 2 cups sugar
- ½ cup whole milk
- 1 cup heavy cream
- 1 cup sweetened condensed milk
- ¾ cup corn syrup
- ½ cup salted butter, room temperature
- 1 teaspoon vanilla
- 1 ½ cups roasted peanuts
Chocolate Coating
- 4 cups semi-sweet chocolate pieces
- 4 Tablespoons vegetable oil
Instructions
Nougat
- Line a 9 inch square pan with parchment paper.
- Spray with cooking spray. Set aside.
- In the bowl of a stand mixer, beat egg white to medium peaks. Set aside.
- Combine sugar, corn syrup, and water in a 6 quart pot.
- Bring to a boil, occasionally brushing down sides with a pastry brush dipped in warm water.
- Continue to cook until candy reaches 270 degrees.
- Turn the mixer back on and carefully stream sugar mixture into egg whites.
- Beat for 3 minutes.
- Beat in butter and vanilla.
- Pour immediately into prepared pan.
- Allow to cool at room temperature.
- Cover with plastic wrap and refrigerate overnight.
Peanut Caramel
- In a 6 quart pot, combine sugar, milk, heavy cream, condensed milk, corn syrup, and butter.
- Bring to a boil while stirring, occasionally brushing down sides of pot with a pastry brush dipped in warm water.
- Continue stirring and cook to 240 degrees.
- Shut off heat.
- Stir in vanilla and peanuts.
- Immediately pour on top of nougat.
- Allow to cool at room temperature.
- Cover with plastic wrap and refrigerate until cool.
Chocolate Coating
- Combine chocolate and vegetable oil in a microwave safe bowl.
- Microwave in 30 second intervals, stirring after each, until melted and smooth.
- Alternately, temper chocolate (without oil) instead of melting.
Finishing Candy Bars
- When chocolate is melted or tempered, remove candy from refrigerator.
- Turn out onto parchment and cut into bars with a really sharp knife or a pizza cutter.
- Dip each bar into chocolate with caramel side down.
- Drain excess chocolate.
- Flip over onto parchment.
- Allow to set.
Notes
- When making the nougat, do not use a plastic bowl in the mixer. Make sure it's metal because when you pour in the liquid sugar, it will be very hot.
- A spatula/thermometer combo will be your best friend in this recipe! It makes things so much easier.
- Work quickly. Once the nougat and the caramel are taken off the heat, they will begin to firm up.
- The nougat has to refrigerate overnight to set.
- Temperatures have to be exact on this recipe. Be sure to test how accurate your thermometer is before beginning.
- You may need to wear oven mitts to keep your hand from getting too hot when making the caramel.
- A sharp knife is needed to cut the bars. I highly recommend a Bialetti chopper because this allows you to distribute pressure and cut better.
- The fridge is your friend with this recipe. The nougat and caramel can become soft during the dipping process. If it becomes too soft, it will almost be impossible to dip. So, if you feel the caramel or nougat softening, put it back in the fridge!
- These candies are much better at room temperature. The candy on the inside becomes firm when cold and almost impossible to eat. When the candies are warm/room temperature they're much more pleasurable and easier to eat!
Nutrition
Serving: 1BarCalories: 478kcalCarbohydrates: 66gProtein: 5gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 28mgSodium: 112mgPotassium: 248mgFiber: 3gSugar: 61gVitamin A: 304IUVitamin C: 1mgCalcium: 66mgIron: 2mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.