Make Your Own Snickers Candy Bars

Snickers Candy Bars Recipe

The Spruce / Julia Hartbeck

Prep: 60 mins
Cook: 0 mins
Chilling Time: 4 hrs 10 mins
Total: 5 hrs 10 mins
Servings: 18 servings
Nutritional Guidelines (per serving)
586 Calories
29g Fat
78g Carbs
10g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 18
Amount per serving
Calories 586
% Daily Value*
Total Fat 29g 37%
Saturated Fat 11g 57%
Cholesterol 18mg 6%
Sodium 73mg 3%
Total Carbohydrate 78g 28%
Dietary Fiber 5g 17%
Protein 10g
Calcium 67mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Get ready to never buy another candy bar again! These homemade Snickers bars will blow your mind. They're rich, decadent, and taste just like the store-bought version. This recipe features a layer of peanut caramel on top of light peanut nougat, all enrobed in delicious chocolate. It does have several steps and extended chilling periods, so be sure to plan ahead when making it. Bon appétit!

Ingredients

  • 2 cups light corn syrup (divided)
  • 1 cup cream
  • 1/2 cup milk
  • 3 cups sugar (divided)
  • 1/4 teaspoon salt
  • 2 cups roasted peanuts (salted)
  • 1 egg white (room temperature)
  • 1/2 cup water
  • 3/4 cup peanut butter (creamy)
  • 1/2 teaspoon vanilla
  • 1 pound chocolate candy coating

Steps to Make It

  1. Gather the ingredients.

    Snickers Candy Bars ingredients

    The Spruce / Julia Hartbeck

  2.  Line a 9-by-13-inch pan with aluminum foil and spray the foil with nonstick cooking spray.

    greased aluminum foil lined baking dish

    The Spruce / Julia Hartbeck

  3. First, make the layer of peanut caramel. Combine 1 cup of corn syrup, cream, milk, 1 1/2 cups of sugar, and salt in a medium saucepan over medium heat. Stir continuously until the sugar is melted and the mixture is smooth.

    Combine corn syrup, cream, milk, sugar, and salt in a medium saucepan

    The Spruce / Julia Hartbeck

  4. Wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. Insert a candy thermometer and bring the candy to a boil. Stirring occasionally, cook the caramel to 240 F (soft-ball stage).

    Insert a candy thermometer and bring the candy to a boil in a saucepan

    The Spruce / Julia Hartbeck

  5. Once the candy has reached the proper temperature, remove it from the heat and immediately stir in the peanuts. Pour the candy into the prepared pan and smooth it into an even layer.

    Pour the candy with peanuts into the prepared pan

    The Spruce / Julia Hartbeck

  6. While the caramel sets, make the peanut nougat. Place the remaining 1 cup of corn syrup, the water, and the remaining 1 1/2 cups of sugar into a medium saucepan over medium heat. Stir constantly until the sugar is dissolved, and insert a candy thermometer. Continue to boil the syrup until it reaches 246 F.

    Place the corn syrup, the water, and sugar into a medium saucepan

    The Spruce / Julia Hartbeck

  7. While the sugar syrup boils, place the egg white in the bowl of a large stand mixer. Whip the whites on high speed until stiff peaks form. Stop the mixer once they form so that the egg whites are not overbeaten and crumbly.

    place the egg white in the bowl of a large stand mixer and beat

    The Spruce / Julia Hartbeck

  8. Once the sugar syrup has reached 246 F, remove it from the heat. Turn the mixer to high and with the mixer running, slowly pour the sugar syrup in a thin stream. Whip the whites for two minutes until it is well-mixed but still thin.

    slowly pour the sugar syrup in to the stand mixer with the eggs

    The Spruce / Julia Hartbeck

  9. Add the peanut butter and vanilla to the mixture and turn on the mixer briefly to incorporate the ingredients. Once the nougat is mixed and homogenous, pour it over the caramel in the 9-by-13 pan. Chill the mixture until firm, at least 4 hours, or overnight.

    Once the nougat is mixed and homogenous, pour it over the caramel in the pan

    The Spruce / Julia Hartbeck

  10. Once the nougat and peanut layers are completely set and firm, prepare the chocolate for dipping. Place the chocolate candy coating in a large microwave-safe bowl and microwave it until melted, stirring after every minute to prevent overheating. Stir the melted chocolate and allow it to sit at room temperature for about 5 minutes to cool it slightly.

    chocolate in a bowl

    The Spruce / Julia Hartbeck

  11. While the chocolate is cooling, remove the candy from the refrigerator, and pull up on the foil to lift the candy from the pan. Using a sharp knife, cut the candy in half, then cut each half into nine pieces, for a total of 18 candy bars. Line a baking sheet with foil and set it nearby.

    cut the layers into candy bars

    The Spruce / Julia Hartbeck

  12. Using two forks or dipping tools, submerge one bar in the melted chocolate, caramel side facing up. Remove the bar from the chocolate, allowing the excess chocolate to drip back down into the bowl. Place the dipped bar on the foil-lined sheet.

    candy bars dipped into chocolate

    The Spruce / Julia Hartbeck

  13. Repeat the dipping with the remaining bars and chocolate, and place the bars in the refrigerator for 10 minutes to set the chocolate. Once set, the bars can be served immediately. Enjoy!

    Snickers Candy Bars

    The Spruce / Julia Hartbeck

How to Store

  • If there are any leftovers after these are made, store the snicker bars in an airtight container at room temperature for up to a week. If you find they're getting too soft, go ahead and put them in the fridge.