Happy New Year's Eve! Whether your plans include watching a movie, going to a party, throwing a party, watching the ball drop, or going to bed early, I hope you get to spend your evening ringing in the New Year in your favorite way. I'm not entirely sure what that means, "Ringing in the New Year." Did people used to use bells? Oh! Well, my evening is planned. I'm getting out all the bells and ringing in the New Year. Literally. This is going to be so great.
But first, (don't take a selfie) make Snickers! If you just thought, "Why would I want to make Snickers when I can just buy them and save a whole lot of time?" I'm with you on that one. I'm not normally the first one to jump on making things homemade that have already been perfected. Homemade Reese's? Samoas? Oreos? I'll let Nabisco and the Girl Scout Foundation of America do that. I did make homemade Oreos once, but after a couple hours of work and ending up with less cookies than a package of Oreos that didn't even taste like an Oreo, I decided to be more discerning with such recipes in the future. They tasted good...but nah. The exception is, if you can make something that tastes like the original or better, even if it takes longer, because homemade means less chemicals and preservatives! Yay. That's where these Snickers come in.
Makes 20-30 bars
Lightly grease a 9x13 inch pan and line with parchment paper. Grease the parchment paper.
For the Top and Bottom Chocolate Layer
- 2 1/2 cups milk chocolate chips (about 1 1/4 bags) or 15 oz
For the Nougat Layer
- 1/4 cup butter (1/2 stick)
- 3/4 cup sugar
- 1/4 cup milk
- 1 1/2 cups marshmallow fluff
- 1/4 cup creamy peanut butter
- 1 tsp vanilla extract
- 1 1/2 cups salted peanut, roughly chopped
For the Caramel Layer
- 1/2 batch caramel sauce, recipe found here
- 14 oz caramel squares, unwrapped
- 1/4 cup heavy whipping cream
Make the Bottom Chocolate Layer
Place 1 1/4 cups of the milk chocolate chips in a small saucepan over low heat, stirring occasionally until melted. Spread evenly in the bottom of the 9x13 pan. Place in fridge or freezer to set until next layer is ready.
Make the Nougat Layer
Melt butter in a medium saucepan over medium-low heat. Add sugar and milk, stirring until dissolved. Bring to a boil. Reduce heat to low and boil for 5 minutes, stirring occasionally.
Remove from heat and stir in marshmallow fluff, peanut butter, and vanilla until smooth. Fold in peanuts. Spread evenly over chocolate in pan and place in fridge or freezer.
Make the Caramel Layer
Make a half batch of the caramel sauce as directed.
Melt caramel squares with heavy cream in a medium saucepan over low heat, stirring occasionally, until melted and smooth. Once melted, cook for 4 more minutes, stirring frequently.
Pour caramel over nougat layer and place back in fridge or freezer.
Make the Top Chocolate Layer
Melt the remaining 1 1/4 cups milk chocolate chips in a small saucepan over low heat, stirring occasionally. Spread evenly over caramel layer.
Place back in fridge or freezer until completely set, 10-30 minutes.
Keep in pan or remove using parchment paper; slice and serve.
Can be stored at room temperature for up to a week, two weeks in the fridge, or three months in the freezer.
Really like peanut butter? You can add 1/4 cup smooth peanut butter to each the top and bottom chocolate layer after melting the chocolate. Or, use part peanut butter chips instead of all milk chocolate chips.
Don't need a whole 9x13 pan of Snickers? You can always halve this recipe and put everything in an 8x8 pan. But since you're putting the time in, I would recommend making the whole 9x13 pan and simply freezing whatever you won't eat right away.
The first greasing of the pan before you put in the parchment paper may seem redundant, but it helps the paper to stick to the pan and not move all over while you are trying to spread chocolate and such. Ironic, though, isn't it? Usually you grease something to help it move, not keep it in place.