Homemade Snickers Bar

HOMEMADE SNICKERS BAR

Last year my boyfriend sent me a recipe, a homemade Snickers bar, that he wanted me to try and make for him. It looked tricky, but I am someone who loves a challenge. So I decided to make these little wonders. They took some effort, but it was worth it as they are divine. D-VINE! I made them the first time and then waited for well over a year to try again, because making this the first time, I heard Whitney Houston died. Now Whitney was my first ever favourite singer. And through the years she still remained someone I loved. So the recipe was tainted slightly, I remember making it while playing Whitney loud and bawling my eyes out.

I made it again for my birthday this year, no one died, and everyone loved it. So I won't hold it against this recipe anymore.This recipe makes a large amount, and because it's so rich you only need to cut small pieces. So I cut it all up for my birthday party and assumed there would be some left over for my Mum to take back to Sydney. I wish I had put some aside, because it all went - very fast! I only got one piece, but it was okay, it made me feel like I'd done a good job. I then also made two trays for my friend Corey's short film and people raved about the slice. I have included the photo of the uncut tray with the other baked goods I made. All tasty!

So here's the recipe. I've done it differently than before. Each layer is listed with its ingredients and directions. Happy baking (even though this one is all done on the stove top.)

Now for making it, I always use a tin tray that I throw out after. I use canola spray to grease it beforehand.

BOTTOM CHOCOLATE LAYER

1 1/4 Milk Chocolate Melts

1/4 cup Smooth Peanut Butter

Melt ingredients together in a heatproof bowl above a saucepan of boiling water. Don't melt too fast, keep flame on a medium heat. Pour into the dish and spread until even. Let cool to room temperature and place in fridge until completely set.

NOUGAT LAYER

60 grams Unsalted Butter

1 cup Granulated Sugar

1/4 cup Evaporated Milk

1 1/2 cups Marshmallow Fluff (included photo above - found in a US sweet store or online)

1/4 cup Smooth Peanut Butter

1 1/2 cups Salted Peanuts, roughly chopped

1 teaspoon Vanilla Extract

Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to boil. Let cook for 5 minutes, stirring occasionally. Add in fluff, peanut butter and vanilla - stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer and spread until it covers it completely. Let cool to room temperature and then cool in fridge until completely set.

CARAMEL LAYER

1 can of Top 'n' Fill Caramel (photo below)

1/4 cup Double Cream

Combine ingredients in a saucepan over low heat. Stir occasionally until smooth and fully combined. Pour over nougat layer and let cool completely. Put in fridge and make sure it is completely set.

TOP CHOCOLATE LAYER

1 1/4 cups Milk Chocolate Bits

1/4 cup Smooth Peanut Butter

Melt ingredients together in a heatproof bowl above a saucepan of boiling water. Don't melt too fast, keep flame on a medium heat. Pour into the dish and spread until even. Let cool to room temperature and place in fridge until completely set.

Cut to size you want and keep in fridge when not eating. Share these round and EVERYONE will love you (or hate you - depending on whether they are on a diet). 

Can't wait till I make these again. If you make them, please send a pic - love to see how they turn out.

Wayne

xx