If you want to add a personal flare to your Valentine’s Day gift you can make your own homemade Chocolate’s. That is what Valentine’s Week is all about. Your Homemade Snickers can be a part of your DIY Valentines Chocolate Chocolate Candy Box. All you have to do is buy a bunch of chocolate, caramel pieces, salted peanuts, and peanut butter.
These tastes almost like the real thing. When I was in college and, before I knew what I was doing to my body, I would eat a Snickers Bar, a Butterfinger, and a Reese’s Peanut Butter Cup all at the same time. Yea I know. That was pretty bad, but at the time I loved being bad. Now when I want something sweet I eat fruit and Cliff Bars….yum (no exclamation mark). After I made these it was really hard for me not to go back to old habits. You know, binging on chocolate bars I could find and have a sugar attack. That is how good these Pseudo Snicker Bars are. I think these would be really fun to make with kids. They do take a while to make because you have to let each layer set before you apply the next layer. I hope that you enjoy them as much as you are going to enjoy making them.
Recipe adapted from Brown Eyed Baker
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Homemade Snickers
Ingredients
- For the Bottom Chocolate Layer:
- 1¼ cups milk chocolate chips
- ¼ cup creamy peanut butter
- For the Nougat Layer:
- 4 tablespoons unsalted butter
- 1 cup granulated sugar
- ¼ cup evaporated milk
- 1½ cups marshmallow fluff
- ¼ cup creamy peanut butter
- 1½ cups salted peanuts, roughly chopped
- 1 teaspoon vanilla extract
- For the Caramel Layer:
- 14 ounces caramels, unwrapped
- ¼ cup heavy cream
- For the Top Chocolate Layer:
- 1¼ cups milk chocolate chips
- ¼ cup creamy peanut butter
Instructions
- Grease a 9×13-inch baking pan. Line with parchment paper, then grease the parchment paper; set aside.
- Make the Bottom Chocolate Layer: Melt together the chocolate chips and peanut butter in the microwave on until completely smooth and melted, stirring every 30 seconds. Pour into the prepared baking dish and, using a spatula, smooth into an even layer. Refrigerate until completely cool and hard, about 30 minutes.
- Make the Nougat Layer: Melt the butter in a medium saucepan over medium heat. Add the sugar and evaporated milk, stirring until dissolved, and bring to a boil. Reduce the heat to low and cook for 5 minutes, stirring occasionally. Remove the pan from heat and add the marshmallow fluff, peanut butter, and vanilla extract, stirring until completely smooth. Fold in the peanuts, and then pour over the bottom chocolate layer. Again, refrigerate until completely cool, about 30 minutes.
- Make the Caramel Layer: Combine the caramels and the heavy cream in a microwave safe bowl and place in the microwave so the caramels can melt checking every 30 seconds until smooth. Once completely melted pour the caramel over the nougat layer. Refrigerate until completely cool, about 30 minutes.
- Make the Top Chocolate Layer: Melt together the chocolate chips and peanut butter in the microwave until completely smooth and melted, stirring every 30 seconds. Pour over the caramel layer and, using a spatula, smooth into an even layer. Refrigerate until completely cool and set, 30 to 60 minutes.
- Using the parchment liner, remove the bars from the pan and cut into desired sized pieces. Once finished cutting them, place them back in the refrigerator until ready to serve or you can leave them out at a cool room temperature.
