Snickers Candy Bars Recipes

SNICKERS CANDY BARS

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!

SNICKERS™ CANDY BAR DUMP CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large microwavable bowl, microwave 1/2 cup frosting uncovered 5 to 10 seconds or until frosting is thin. Beat in milk with whisk until blended. Stir in dry cake mix. Spread batter evenly in pan. Sprinkle chocolate chips and 1/3 cup peanuts evenly on top.
• Bake 28 to 32 minutes or until toothpick inserted in center of cake comes out almost clean. Cool completely, about 1 hour 30 minutes.
• When ready to serve, spoon and spread whipped topping evenly over top of cooled cake. Sprinkle chopped candy bars and 2 tablespoons peanuts on top. In small microwavable bowl, microwave 1/4 cup frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Using fork, drizzle warmed frosting over cake. Stored loosely covered in refrigerator.

MAKE YOUR OWN SNICKERS CANDY BARS

Steps:

• Gather the ingredients.
• Line a 9 x 13-inch pan with aluminum foil and spray the foil with nonstick cooking spray .
• 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.
• 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 ).
• 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.
• 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.
• 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.
• 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.
• 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 x 13-inch pan. Chill the mixture until firm, at least 4 hours, or overnight.
• 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.
• 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.
• 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.
• 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 COOKIES

Steps:

• Preheat oven to 350°. Cut dough into 1/4-in.-thick slices. Place a candy bar on each slice and wrap dough around it. Place 2 in. apart on ungreased baking sheets. Bake until lightly browned, 8-10 minutes. Remove to wire racks to cool.

SNICKERS BAR COPYCAT

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.

BETTER THAN SNICKERS CANDY BARS

Steps:

• Make the caramel first: Melt the butter or margarine in a small saucepan.
• Add brown sugar, sugar, corn syrup, and evaporated milk (cream or whole milk can be used as a substitute for the evaporated milk).
• Cook on medium-high heat until mixture reaches 244 degrees Fahrenheit (this can take a while).
• Remove from heat, stir in vanilla, and set aside.
• Next make the marshmallow base: Put egg whites in a large mixing bowl, and get the electric mixer ready.
• Make sure the beaters and the mixing bowl are completely dry.
• Then, in a 2-quart saucepan, combine sugar, corn syrup, and water.
• Mix well before heating.
• Cook over medium heat, without stirring, until mixture reaches 250°F.
• Remove from heat.
• Quickly begin beating egg whites with mixer until peaks form (about 1 minute or a little longer).
• Gradually pour hot mixture in a thin and continuous stream into the egg whites while beating with mixer on high.
• It should take at least 3 minutes to pour the hot mixture inches.
• Continue to beat for 1-2 minutes longer.
• When done, measure 1 cup of the mixture to use in the peanut butter top, and set it aside.
• Put the 12 oz. of chocolate chips in a glass bowl and cook in microwave for about 2 minutes, stirring every 30 seconds, until chocolate is melted (be careful not to scorch!).
• Pour melted chocolate into the large bowl of marshmallow base, and fold carefully until thoroughly combined.
• Let this mixture sit for ten minutes.
• Meanwhile, make the peanut butter top: Put the 2 cups reserved marshmallow goo into a small bowl.
• Add the 1 1/2 cup peanut butter, and fold until thoroughly combined.
• Next form the candy bars: Line cookie sheets with wax paper or plastic wrap.
• Return to the chocolate marshmallow mixture, and form it into walnut-sized balls (this should make about 48).
• Place each ball onto cookie sheet, leaving several inches between them.
• Flatten balls into logs that are about 2 1/2" long, and 1 1/2" wide.
• Place cookie sheets in freezer for about ten minutes, then remove.
• Spread about a teaspoon or two of the reserved caramel mixture on top of each candy bar.
• Take about 2 teaspoons of the peanut butter marshmallow mixture, form it in your hands to fit the candy bar, and place it on top of the caramel.
• Return candy bars to the freezer for ten more minutes to allow this to set.
• The final step: Melt the 2 remaining packages of chocolate chips, using the same method as before.
• Coat individual candy bars with chocolate by dipping them into the chocolate or by spreading the chocolate on them with a knife (this last method makes the chocolate go farther).
• When candy bars are completely covered, return to cookie sheet and freeze for another ten minutes, or until chocolate is firm.
• Store in air-tight container.