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Snickers candy bars are awesome, but I wanted to try making them at home without all the stabilizers and additives necessary for a mass-market, shelf-stable candy bar*.  This recipe is super-easy, and makes a full pan of delicious homemade Snickers candy bars!

Beware, they're extremely good, and as I said, the recipe makes LOTS.  Be sure to have a crowd to eat these treats, or the self-control to put them in the freezer for longer-term storage!  My testers report that these candy bars taste even better frozen.

*Yes, I know this version still uses ingredients that contain some stabilizers and additives - they make it taste most like a true Snickers bar.  Feel free to substitute homemade peanut butter, marshmallows, etc to fit your preferences.

Step 1: Gather Materials and Ingredients

I'm giving these ingredients by both weight and volume where relevant.  Weighing is much easier, but if you don't have a digital kitchen scale yet* the volume measurements will do. 

Ingredients:

14 oz milk chocolate (about 2 cups chips, or coarsely chopped bar) divided in half
3.5 oz  (1/2 cup) butterscotch chips, divided in half
192 g (3/4 cup) creamy peanut butter, divided into 3 parts (1/4 cup, 64g each)
5.5 tablespoons butter (divided: 4 Tbsp and 1.5 Tbsp)
1 cup sugar
1/2 cup evaporated milk, divided in half
156 g (1.5 cups) marshmallow fluff
1 teaspoon vanilla
1.5 cups salted peanuts, chopped (or substitute nuts of your choice)
1 pound chewy caramels

Optional: (if coating the sides of your bars)
7oz milk chocolate
1.75 oz butterscotch chips
64g creamy peanut butter

Materials:

one 9x13 pan
waxed paper or plastic wrap
microwave-safe bowl
small (1 quart) pot
heat-proof spatula
sharp knife
cutting board
microwave
stove

*No really, you should get a kitchen scale NOW!  They're cheap, and make baking so much easier.  You can get an excellent scale from Amazon for about $25.

Step 2: Cost Estimate

Per request from the comments, here's a rough cost estimate based on my purchase prices.   Most of these came from stores near my office in downtown SF, so you can probably do better!

Milk Chocolate: 2x$2.50 = $5
Butterscotch chips: $2.50/bag, used 1/4 = $0.63
Peanut butter: $3.50/jar, used <1/3 = $1.10
Butter: $2.99/lb, used <1/4 = $0.70
Evap milk: $1.29, used 1/3 = $0.43
Sugar: no idea, call it $0.25
Vanilla: ditto, call it $0.10
Peanuts: $1.50
Caramels: $1.50/pkg, used 3, $4.50
-----------------------------------------------------------------
Total purchased excluding sugar/vanilla: $21.28
Fractional cost estimate: $14.21

So, about $15/pan.

Step 3: Prepare Pan

Line your pan with waxed paper or plastic wrap, making sure there's plenty of extra draped over the sides and ends of the pan.  This will make it easier (or possible!) to remove the Snickers bars when you're done.

Step 4: Bottom Chocolate Layer

- Combine 7 oz chocolate, 1.75 oz butterscotch, and 64 g peanut butter in a microwave-safe bowl.
- Heat in 20-second increments, stirring each time, until all ingredients melt together smoothly.  This may take several minutes, but don't rush the process - burned chocolate means you have to start over!
- Pour into your pan, and spread in an even layer.
- Stick the pan in the fridge or freezer to set.


Step 5: Nougat Layer

- Combine 4 Tbsp butter, 1 cup sugar, and 1/4 cup evaporated milk in small heavy-bottomed pot.
- Heat on low until the mixture melts, mixes, and starts to bubble.  Stir as necessary.
- Remove from heat, and add 1 teaspoon vanilla, 64 g peanut butter, and 1.5 cups marshmallow fluff.
- Stir until all ingredients are melted and smoothly combined, then let it cool slightly.
- Pour into your pan on top of the chocolate, and spread in an even layer.
- Stick the pan back into the freezer to set.

Note: I accidentally (don't ask) added the peanuts into the nougat layer, which is not the canonical Snickers format and breaks up the nougat's mouth feel.  While you can do it as pictured, I recommend following my written instructions for better results.

Step 6: Caramel and Peanut Layer

- Combine 1/4 cup evaporated milk, 1.5 Tablespoons butter, and pound of caramels in the (cleaned) small pot.
- Heat on low, stirring frequently, until the caramels have melted into the milk and butter.  Be careful not to burn the caramel - it can stick if you're not careful!  (I toasted mine slightly, which turned out to be just fine.  Check out the pics below to see how I created a thicker pot bottom.)
- Allow to cool until it's not going to burn you.
- Coarsely chop the 1.5 cup peanuts, and stir into the caramel.
- Pour caramel/peanut mixture into your pan, and spread in an even layer.
- Stick the pan back in the freezer to set.

Note: I accidentally (don't ask) added the peanuts into the nougat layer, which is not the canonical Snickers format and breaks up the nougat's mouth feel.  While you can do it as pictured, I recommend following my written instructions for better results.

Step 7: Top Chocolate Layer

- Melt 7 oz milk chocolate, 1.75 oz butterscotch chips, and 64g peanut butter as described in Step 4.
- Pour into your pan, and spread in an even layer on top of the caramel.
- Stick the pan back in the freezer to set.

Step 8: Chop Into Bars

- Remove pan from the freezer, and lift up the waxed paper or plastic to remove the frozen block of tasty treats.
- Deposit your block on a cutting board.
- Use a sharp, heavy kitchen knife to cut the rough edges offf your block, making the edges nice and square and tidy.  (Yes, eating the detritus is absolutely required.)
- Cut strips across your block.  These should be the desired width of your finished Snickers bars.  I recommend about 2cm, or somewhere between 3/4"-1".
- Return the block to the freezer as needed to resolidify, as it cuts much more tidily when firmly frozen.
- Cut across your strips, setting the length of your finished Snickers bars.  My studies have shown that squares are a good size for snacking, but you may choose to go for a more traditional full candy bar size depending on who you're planning to feed them to!

Step 9: Dip Edges (optional)

This step doesn't really change the flavor, but will cover the cut edges and make your candy bars look properly finished.

- Melt 7 oz milk chocolate, 1.75 oz butterscotch chips, and 64g peanut butter as described in Step 4.
- Grab a square (or rectangle) of candy bar block, and dip each edge in the melted chocolate mixture. 
- If you want to get really fancy, drizzle a bit of chocolate on top to even out the coating.
- Set on waxed paper to dry and set - as usual, this will be much faster and more effective in the fridge or freeer.

Notes:
I also tried applying the chocolate to the edges with a knife, just as if I were frosting a cake.  This was both annoying and messy!  Just dip, it's much easier.

Step 10: Store and Serve

Your Snickers bars will keep for quite a while if frozen - just layer them between waxed paper in a sealed plastic container.   Beware storing them at room temperature too long, especially during the summer, as the chocolate has a rather low melting temperature.

But don't worry, these won't last long!  The hard part is not eating the whole pan yourself.

Serve frozen:

Served fresh out of the freezer, they taste awesome!  Since they lack the stabilizers and waxes used to keep commercial candy bars shelf-stable, they're a bit soft at room temperature.  This means the texture is fantastic when they're frozen - the chocolate is crunchy but not rock-hard, and the caramel and nougat are nicely chewy.  It's half-way between a regular Snickers bar and Snickers ice cream bars.  Everyone in the Instructables office preferred this serving style!

Serve at room temp:

This is a great option if you want nice gooey caramel, or are serving these Snickers as party buffet finger food.  Since the chocolate will get a bit tacky, I recommend serving squares of candy bar in individual muffin cup liners - it's a great way to keep portions separated and fingers clean. 

Keep an eye on the room temperature - if it's too hot, the chocolate may become too melty to handle!  If this seems likely, you can place your muffin cup liners on a metal baking sheet set atop a bed of ice.  The bit of additional chill should keep your chcoolate in good shape.  If this is for a summertime barbecue, plan to swap in new ice as needed, and keep the bars in the shade.  If you're really concerned, consider melting an ounce or two of food-grade wax (paraffin, sold near canning supplies) into each batch of chocolate mixture to raise the melting point and give it more solidity.

<p>These turn out very good. I wish I knew how to get them to keep their shape and not get to soft in the hubby's lunch box</p>
<p>This is the dumbest site ever.......gives the ingredients but no instructions.........even AFTER you sign up!</p>
<p>You have to click on &quot;next&quot; Or &quot;View all steps&quot;</p>
<p>Did you click through the steps, or click "show all steps"?</p><p>There are 10 steps, it's pretty darned detailed.</p>
Twix
Yummy! You should make a twin!
I'm going to making these for a friend but I have to send them to him. Has anyone sent something like this and how did you do it? It's going from Oregon to Cali I think the weather should be cold enough to send just fine now. Any advice is appreciated
Sorry about the question marks my iPad turns emojis into question marks
WOW! This is such a great recipe. You must have taken ages planning it.??
Ummmmmm!
They look so good! This robot is drooling.
Many thanks Canida, I lost my job at Xmas and am only working part-time now, protien bars are expensive now. Your Instructable has inspired me to have a punt at making my own, Cheers.
How long did you let it sit in the freezer? Until frozen or until solid?
Be sure to remove the boiling mixture from the heat BEFORE adding the marshmallow creme or it will never set. You will get the result you want this way.
i think I'm gong to electrocute myself from drooling on the keyboard....
Couldn't you also do it via 'au bain marie'? Or does it really have to be in an microwave?
Haven't tried it yet but definitely going to soon sounds so delicious
a double boiler might work well for melting the caramel<br />
You're right!&nbsp; That would be the perfect tool, but I didn't have one at hand and am lazy. ;)<br />
bowl over a small pot with water in it? <br />
lawl
wooow, those look so delicious!
oooooooo this looks good
I bet that if you avoided the peanuts, and left everything else the same, that they would make good Milky Ways too.
it taste so good.
I didn't buy peanuts. I just realized you need peanut butter. Well... Im not allergic to peanuts, but I was thinking of making this for new years (yea, its in quite a while) and one of my cousins is allergic that I would see there.
Substitute almonds and almond butter, or another nut butter. Won't taste quite the same, but avoiding anaphylactic shock is key. ;)
normal snickers cost $2.50. these homemade bars cst 50 cents per bar to make and taste better and it still satifies
$2.50 for a Snickers bar?&nbsp; That seems really high.&nbsp; I can usually find the King&nbsp;Size candy bars for about $1.50 or less where I live, and the regular sizes are often on sale for about $0.50.&nbsp; <br /> <br /> So, if a regular candy bar is approximately 1 inch wide and 4.3 inches long, you could get about 36 regular sized bars in the pan, plus the extra that was cut off to make the nice square edges.&nbsp; That would cost me about $18 to buy, thus the homemade snickers would be a slightly better price.<br /> <br /> I assume, based on the large difference in the cost of the candy bar alone (and the fact that I&nbsp;can get 2 cups of chocolate chips for about $1 as opposed to $5), that I can get the raw ingredients for some price less than what was posted, and would therefore be an even better deal.<br /> <br /> Regardless, this looks awesome and I plan to try it out.<br />
Don't know where y'all get your snickers, but a regular snickers bar usually costs between $0.20&nbsp; and $0.50 each at grocery stores (usually 3 per dollar). I might be able to understand $2.50 inside Disney World or at the movie theater.<br />
in orlando the average snickers bar is like $1.89 (at 2 different grocery stores today)
<p>like i said, the price went back to normal but that does not mean i would buy them because I can make them!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!</p>
In michagan the price shot up by alot the past year. now they finally fixed the price but that does not mean i would buy them because I can make them!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
&nbsp;So, what you're saying, Kaldric is it's a single serving?!? &nbsp;LOL
$2.50 for a normal Snicker bar? Whoa! Fortunately not here in the flyover portion of the USA.
How many will this make in the end? I know you say lots, but how much is a lot? 20? 30? 50?<br><br>Also, unfortunately? one dinner might consist of these...<br><br>What is marshmallow fluff by the way?
i jarred marshmallow, softer than the puffed ones.
YUM. I am so making these! Thanks for the inspiration (and instructions!) <br>
Anyone know how many this makes if cutting them into shown size?
I used a 9x13 pan. Figure you lose about 1/2" on each side due to the curved edges of the pan, so once it's squared off you're working with an 8" x 12" block.
I thought these looked interesting and yummy, I had most of the stuff and had something to go to tonight so decided to make them. It was fun, it was messy and I thought I'd never finish!! I didn't have time to get them really frozen before cutting so they didn't turn out as nice as the pictured ones but everyone raved over them so it was a success. I'm not sure I'll ever do it again but my hats off to you who come up with these recipes and then all the pictures!
Yay, I'm glad you liked them!<br />Freezing will definitely help. If you get the chance to make them again, definitely leave them longer to freeze. Much easier to handle, and tastier too. ;)
Ok, so...<br><br>Made a second batch today (still cooling in the freezer). A tag team job. My cousin and her 2 kiids (6 and 8). We requisitioned a vehicle and a driver to make an emergency trip to the grocery store.<br><br>Great fun for kids to help with. Just be sure to delegate the proper task to the appropriate individual.<br><br>Total time was about 25 minutes. Total cost was about $15, but there were leftover nuts and fluff and peanut butter. Materials used were probably about 11 bucks.<br><br>Cleanup was easier this time due to the kids licking the bowls and the spoons prior to hitting the sink. Less rubbing and scrubbing for me.<br><br>YAY!
For those who couldnt get their hands on these chewy caramels,heres how you can make it<br>http://allrecipes.com//Recipe/chewy-caramel/Detail.aspx
forget that hand grenade oil lamp...THESE are dangerous! mmmmm.
well, I've finally gotten around to doing these!<br><br>first off... Absolutely delicious!<br><br>However, I followed the instructions, and my caramel and nougat seem... somewhat fluid? I'm having trouble keeping them from slowly leaking out.<br><br>Mine seem to have turned out more like ice cream bars than snickers... but they're still really good! I may try adding paraffin to the chocolate next time to make them more hands friendly.
It's definitely a bit softer than a real Snickers bar, since we didn't use any additional thickeners/stabilizers or paraffin. But it was still thicker than what you're describing. Maybe you need more marshmallow fluff to solidify your nougat? And cooking the caramel a bit longer could help it become more solid.<br /><br />Anyway: I ultimately ate them frozen, which was both insanely delicious and solved any softening issues.
i made this...and boy i have to say, better than snickers. I brought half of mine to school, and by the end of the day, people were litterally drooling. Of course, i gave credit to you. Long storie short, MAKE IT!
Hooray, glad to be helpful!<br />There's really nothing better than homemade candy. ;)<br /><br />If you make it again, post a picture!
I made these and they were great. I only used the microwave for heating things up. I just followed the directions on the bag of choco chips. Do the caramels slowly though, they do not melt very fast. They are ooee gooee

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