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Snickers

Ingredients

• Homemade Snickers Bars
• [recipe from Nikki, who lightly adapted it from and old Taste of Home recipe]
• makes one 9×13 pan
• bottom chocolate layer
• 1 1/4 cups milk chocolate chips
• 1/4 cup peanut butter
• Thoroughly grease you baking pan. Melt ingredients together in a saucepan or microwave, then pour into the baking dish and spread until even. Let cool and harden completely.
• nougat layer
• 1/4 cup unsalted butter
• 1 cup granulated sugar
• 1/4 cup evaporated milk
• 1 1/2 cups marshmallow fluff
• 1/4 cup peanut butter
• 1 1/2 cup salted peanuts chopped, roughly chopped
• 1 tsp vanilla extract
• Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely.
• caramel layer
• 1 14-ounce bag of caramels
• 1/4 cup whipping cream
• Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth – this took about 10 minutes for me. Pour over nougat layer and let cool completely.
• Top chocolate layer
• 1 1/4 cups milk chocolate chips
• 1/4 cup peanut butter
• Melt ingredients together in a saucepan or microwave, then pour over caramel and spread until even. Let cool and harden completely.
• Refrigerate for at least one hour before serving, then cut as desired. These can stay at room temperature, but they do get gooey. I like them refrigerated best!
• Note: for best results, buy one of the half-sheet aluminum cake pans at the grocery store. That way, you can pop the entire square out and cut from there!

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