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Step 10Store 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.
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.
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Next time you make them, post a picture! If you can snap one before they disappear, that is. ;)
Cant wait!