Best Homemade Snickersfrom Scratch Recipes

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.

DEEP-DISH SNICKERS PIE

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Melt 1 cup of the candy bars with the butter in a small saucepan over medium heat, whisking frequently, about 4 minutes.
• Pulse the cookies in a food processor to fine crumbs. Drizzle in the candy mixture until the crumbs are completely coated. Firmly press the crumb mixture into the bottom and up the side of a 9-inch deep-dish pie plate. Bake until the crust is set, 10 to 12 minutes. Spread the dulce de leche over the warm crust with an offset spatula then drizzle with 1/4 cup hot fudge; set aside.
• For the filling: Beat the peanut butter, cream cheese and sugar in a large bowl with an electric mixer on medium speed until combined. Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form. Fold the whipped cream into the peanut butter mixture until combined. Fold in the remaining 1 cup chopped candy bars. Pour the filling into the crust, evening out the top with a spatula. Drizzle with the remaining 1/4 cup hot fudge sauce.
• Make a decorative ring around the edge of the pie (do not cover the crust) with more chopped candy bars, overlapping them slightly. Inside that ring, make a second ring with the chopped peanuts. Chill until set, at least 4 hours and up to overnight.

HOMEMADE SNICKERS...FROM SCRATCH

Steps:

• For Chocolate base and top, melt the chocolate chips and 1/2 cup peanut butter or almond butter in a double-boiler. Make sure no water or vapor gets in this mixture. You can also melt it in 15 second intervals in your microwave ***Note that if you are using dark chocolate, you may need to add some heavy whipping cream or butter to make this mixture spreadable as there is less cocoa butter in the chocolate
• Once the chocolate and peanut butter are melted, spread half of the mixture in the bottom of a lightly greased 9x13" pan. Place the pan in the refrigerator or freezer to set up while you prepare the rest of the ingredients
• Boil 1/4 cup butter, 2/3 cup sugar, and 1/4 cup condensed milk together for 5 minutes
• Lower the temperature and add the marshmallows and 1 tbsp corn syrup. Stir thoroughly until all marshmallows are melted. Add in 1/4 cup peanut butter, 1 tsp vanilla, and the chopped peanuts or almonds
• Pour this mixture over the chilled chocolate mixture. Carefully spread it to cover all the chocolate evenly.
• For the caramels, melt 1 1/2 sticks butter with 1/3 cup sugar over medium heat. Stir in 3 tbsp corn syrup, the remaining condensed milk, and the 1/2 tsp salt, if desired.
• Bring the caramel mixture to a boil then decrease temperature and simmer for 7-10 minutes or until deep golden in color. Watch it though, as at lower altitudes the caramel may finish in 2-3 minutes. A good measure is the consistency: if the mixtures pulls together in a mass away from the sides of the pan as you stir, it is done
• Pour the caramel mixture over the marshmallow/nut mixture in the pan. Carefully spread to cover.
• Carefully remelt the remaining chocolate mixture and pour over the caramel to cover it. Return the whole pan to chill.
• Try not to eat half the pan at once!!! ;)