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How incredible do these super easy, no bake Snickers Bars look?! I guarantee they taste even better and they’re nowhere near as tricky to make as you’d think. In fact, you can make them in less than an hour without even breaking a sweat. A beautiful chocolate top & bottom filled with gooey caramel, chewy nougat and crunchy peanuts… They’re also naturally vegetarian & gluten free. Are you grabbing your apron yet?

Here is what you will need to make 16 bars.


  • For the Bottom
  • 130g Milk Chocolate
  • 2 tbsp Smooth Peanut Butter

For the Nougat

  • 150g Marshmallow Fluff
  • 45g Smooth Peanut Butter
  • 140g Icing Sugar
  • 110g Peanuts (unsalted)

For the Caramel

  • 110g Unsalted Butter
  • 200g Light Brown Soft Sugar
  • 110g Honey
  • 2 tbsp Double Cream

For the Topping

  • 130g Milk Chocolate
  • 2 tbsp Smooth Peanut Butter

Essential Equipment

  • 20cm (8″) Square Baking Tin

Step 1: To Make the Chocolate Base

Firstly, lightly grease & line your tin with baking paper.

To make the bottom layer, break the chocolate into a large microwavable bowl and add the peanut butter. Heat in the microwave for 20 seconds then give it a good stir. Repeat in 10 second blasts until it’s melted and smooth.

Next, pour it into your prepared tin and smooth out with a spatula. Pop it into the freezer to harden while we make the nougat.

Step 2: To Make the Nougat Layer

Add the marshmallow Fluff & peanut butter into a large bowl then sift in the icing sugar. Give it a really good mix until all the ingredients have come together to make a sticky dough.

Oil up those hands, pick up the dough & squash it into a rough square. Then place it onto the set chocolate base and press in evenly, getting right into the edges & corners.

Next, scatter over the peanuts and lightly press them in. Place into the fridge while we make the caramel.

Step 3: To Make the Caramel Layer

In a large frying pan/saucepan over a medium heat, melt together the butter, sugar, honey & double cream. Bring to the boil and boil for 2 minutes. You can stir if you need to.

Allow to cool for 10 minutes giving it a stir every now and then.

Then pour it over the nougat/peanuts and place in the freezer for 10 minutes to set.

Step 4: To Make the Chocolate Topping

As with the bottom layer, break the chocolate into a large microwavable bowl and add the peanut butter. Heat in the microwave for 20 seconds then give it a good stir. Repeat in 10 second blasts until it’s melted and smooth. Then pour over the top of the set caramel and smooth out with a spatula.

I like mine to set properly in the fridge for an hour before slicing but if you want yours quicker, set in the freezer for 10-15 minutes then slice into 16 bars. (A 4 x 4 grid.)
Store in an airtight container in the fridge and consume within 5 days.

Step 5: Tadah!

Just look at that, it’s a beautiful sight isn’t it? How much do you want some Snickers Bars now eh?! I think you should stop drooling and go get the ingredients right now…

For more awesome step by step recipes, check out www.kitchenmason.com

<p>This was a great recepi it tasted delicious, voted!</p>
Aww so glad you liked it! :)
<p>You make it look so easy! And delicious! Nice work.</p>
Aww thank you :)
<p>nom nom nom. Oh god... now I have to stop eating them :D</p>
Haha aww thank you! Glad you like them :)
This looks awesome!! I intend to give it a try soon. I'll be needing to change the grams (weight) to volume (either mls. or litres, or preferably ounces and cups) for ease of use but then I'll be away.<br>The comments about gelatin: It is one of the myriad animal by-products that is utilised when animals are butchered. (And man-kind exists because of the divine provision of animals for our food and our clothing, both early and current clothing, to mention only 2 of their contributions of our survival and flourishing).<br>When you boil soup bones, the resulting broth- if not diluted- will be gelled when it is cooled. That is from any animal-- chicken, beef, or pork being the most common. Just as interesting and of great value is that animals convert the grass of land that cannot be farmed for any crop (due to climate, terrain, soil types, etc) to protein. They are an integral and necessary part of the circle(s) of life and of the health of our environment.
<p>would it be possible to convert these grams into ounces, and cups?</p>
Hi! There are tons of great online converting tools out there. Here's one that will help you do that in no time! https://goo.gl/iPmOsZ
Thank you for the delicious recipe!
<p>is there a way to make it sugar free?</p>
<p>I have absolutely no idea! I've never delved into the sugar free world myself and wouldn't know where to start. Sorry :(</p>
<p>Great recipe! Easy to follow and make. Being in the US, we don't have &quot;double cream&quot;, but I used heavy cream as a substitute. Thank you for posting this.</p>
<p>AWESOME!! SO glad you like my recipe :D Genuinely love getting feedback (good or bad) but I'm very pleased you're happy with both the recipe and the results. Goof job by the way - yours look great!</p>
They're not vegetarian due to the milk chocolate, marshmallow, and honey. All of those have animal products in them.
<p>I don't think milk chocolate or honey has meat in it, but marshmallow contains gelatine which (correct me if I'm wrong) is made from pig skin. Or are vegetarians not allowed to eat any animal products?</p>
<p>You're correct! (Although you can get vegetarian marshmallow.) But I used Marshmallow Fluff which is vegetarian anyway :)</p>
Thank you for understanding that I was not attacking your recipe in mentioning that it wasn't vegetarian.<br><br> A lot of people here seem to have been bothered by my response and feel that I am confused by the differences between vegetarianism and veganism. I do understand that the same ingredients I mentioned would also make the recipe non-vegan, but it doesn't dismiss the point that it's not vegetarian. Milk chocolate has milk in it, gelatin comes from animal byproducts, and honey comes from bees. <br><br>The level of vegetarianism is an individual choice, so if you are lacto-ovo, then milk may not be a problem for you. I for one didn't know fluff didn't have gelatin in it. You learn something every day.
<p>Hi. Just checking because I am confused. Regarding honey. I thought it was a product that most vegans &amp; vegetarians were okay using since this is a product that bees make naturally? </p>
It varies from person to person. Many of the vegans that I know do not use honey because it was produced for the bees to use for themselves and also because of the destruction of the bee's habitats. I don't claim to be the authority.<br><br> I am not sure how my comment was seen so inflammatory by some people. Several people have told me that I am confusing veganism and vegetarianism. It goes from big (vegetarian) to more restrictive (fruit, raw, vegan). I think one person here suggested I climb a tree and eat acorns- that's a squirrel, silly. If you say you're vegan and eat honey, good for you. <br>
<p>Sorry, I did not mean to sound inflammatory in any way. Just was confused. Thanks for the information.</p>
It wasn't taken that way :)
<p>Not at all! Everyone has a different idea/set of morals when it comes to eating choices. I don't profess to know a lot of them I'm just happy to learn along the way :)</p>
You are correct, there is no meat in milk chocolate, but there is milk. Gelatin is an animal product all the way. Vegetarians usually don't eat animal products. Vegans don't eat anything from animals which would include the honey from the bees. But it would be normal for a vegetarian not to eat collagen which is what's in gelatin, which is made of a host of animal byproducts. I wasn't putting the recipe down. I didn't say it was good or bad. It actually sounds delicious, it's just not vegetarian or vegan, but can easily be made so.
<p>You're thinking of veganism. A vegetarian can have dairy and honey. Now marshmallow is dependant on the person since it is made from the gelatin which is derived from the mallow of an animal's bone. However you can easily buy vegetarian/vegan ones, so really it is vegetarian :)</p>
<p>You're right about the marshmallow/gelatin coming from animals. However, Marshmallow Fluff is vegetarian and that's what I used in the recipe :)</p>
<p>Vegetarian yes. Vegan no.</p>
<p>They are vegetarian (Doesn't cointain meat), the're not vegan nor lacto ovo vegetarian (it has animal products in them) =)</p>
The author said vegetarian, not vegan. Then again, most candy is vegetarian (unless it has bacon in it or something?)
<p>now I am getting hungry. I guess this would not make a good breakfast.</p>
<p>Maybe not nutritional, but definitely a good one!! :)</p>
<p>I have been stuck in the emergency room since early this morning. My husband is about to get taken up to his room. If I have all the ingredients, this may be my late night snack tonight. I think I deserve it. Very trying day.</p>
<p>Oh bless you, that sounds awful! I hope your husband recovers quickly &amp; you can get back to normal (and enjoy homemade snickers bars!) Sending lots of love x</p>
<p>he has been sleeping most of the day. I brought a quilt to sew while I was here but I forgot my needle. I have spent most of my day on Instructables picking out new projects to try. As far as his health, it is a very long process. </p>
<p>Oh dear :( I will keep my fingers crossed for you x</p>
What kind of milk chocolate do you use, specifically? <br>Does the chocolate/pb mix melt at room temperature? Does the caramel?
<p>I use regular cheap supermarket 100g bars of own brand chocolate - nothing special. I would keep it in the fridge but none of the layers should melt when at room temperature. They may become a little less 'shapely' when they get warm (particularly the caramel) but that's why I store mine in the fridge. x</p>
<p>I started weighing ingredients when I was in the military stationed in Europe. Have been out for many years and still do it. Taught my kids to do it, too. Great advice for new cooks and bakers.</p>
<p>I just find it to be much more accurate. Particularly if you remake a recipe - you know it will be the same every time :)</p>
<p>It says they used the microwave for melting certain parts.</p>
I know how the author melted the chocolate to make them; I'm asking so I would know if these are going to melt if left out of the fridge for a while (after they're made).
<p>You should be good for an hour or so if you wanted to display them at a gathering etc but I would store them in the fridge as a general rule.</p>
<p>I agree with your last comments. They look delicious. I'm going to make them for a party I'm going to this weekend. Frankly, I think the folks commenting on vegetarian / veganism stuff need to find something more constructive to do with their time. My bet is that anyone who cares knows how to decide whether or not a recipe fits with their lifestyle...</p>
<p>Your recipe sounds delicious! Can't wait to try :) !</p>
<p>I speak English!</p>
<p>I need tsp and cup measurements</p>
<p>considering these ingredients and how much I like Snickers, too - I'd definitely ROUND UP on ALL the measurements so you can have leftovers to clean up. :)</p>
Sorry - I'm based in the UK and we use weight here as opposed to volume as it's much more accurate. There are plenty of great online conversion tools to help you convert it though :)
<p>Here you go! http://www.convertunits.com/from/grams/to/teaspoons</p><p>An inexpensive baking scale ($10) is an amazing addition if you do any baking. You can forget having to dirty measuring spoons and cups!</p>
<p>I thought vegetarians ate these things but vegans didn't.</p>

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