This Homemade Snickers Bars recipe comes together in under 30 minutes, made with layers of creamy caramel, marshmallow nougat, peanuts, and chocolate.
Homemade Snickers Bar
Our Homemade Snickers Bar recipe is an easy copycat candy that tastes so much like the real deal you won’t be able to tell the difference.
This copycat version has the same classic layered combination of fluffy nougat, plenty of peanuts, and caramel, all surrounded by a peanut butter chocolate coating.
What I love most about making these no-bake chocolate peanut butter bars is how easy they are to prepare; even though it takes patience for the layers to set in the fridge, biting into these homemade Snickers candy bars beats any store-bought mass-produced package!
Why We Love Snickers Homemade Candy Bars
- Quick and easy to make with simple steps.
- Uses a handful of classic candy ingredients.
- No candy thermometer or special equipment is needed.
- It tastes just like a square Snickers bar but even better because it has all the flavor without the preservatives or cost.
- A perfect sweet treat for parties, potlucks, dessert platters, or packaging as edible gifts.
Homemade Snickers Bars Ingredients
- Semi-sweet chocolate chips
- Creamy peanut butter
- Marshmallow fluff
- Icing sugar
- Pure vanilla extract
- Dry roasted peanuts
- Caramels
- Heavy whipping cream: You can also use evaporated milk to cut the calories in your candy.
Substitutions and Additions
- Choose Your Chocolate: I used semi-sweet chocolate chips in this recipe, but you can make your candy with milk chocolate chips or dark chocolate chips.
- Make With Evaporated Milk: Evaporated milk has a similar creaminess and flavor to heavy cream but contains fewer calories and fat. You can use them interchangeably.
Recommended Tools
- 9×13 baking pan
- Parchment paper
- Mixing bowls
- Stand mixer with a dough hook or paddle attachment (You CAN make this without a stand mixer – see instructions in the recipe card)
- Saucepan
How to Make Homemade Snickers Bars
- Melt: Microwave peanut butter and chocolate chips in 30-second increments until smooth. Spread the mixture in the bottom of the pan and place it in the freezer.
- Make The Marshmallow Mixture: Mix the marshmallow fluff, icing sugar, peanut butter, and vanilla extract until it forms a dough. Add a layer of the marshmallow mixture over the cold chocolate peanut butter mixture.
- Press Peanuts On Top: Sprinkle and press peanuts over the marshmallow layer place pan in the fridge while melting caramels.
- Cook The Caramel And Cream: Heat the caramels and heavy cream. Pour evenly over the peanut layer. Set in fridge to firm up for about 5 minutes.
Pro Tip: You may need to tip your tray from side to side to get as even of a layer as you can. - Melt: Melt the remaining chocolate chips and peanut butter and pour it over the caramel layer. Place in fridge until the top layer has set, approximately 20 minutes.
- Slice And Serve: Cut into bars, serve, and enjoy!
Tips For Making The Best Homemade Snickers Bars
- Do not use natural peanut butter in this recipe–it is too oily and will separate. I think Jif or Skippy works great!
- When lining your pan with parchment paper, leaving both sides higher will make it easier to pull out later.
- If you don’t have an electric mixer, you can mix the marshmallow mixture by hand. You need to be very thorough to get an even mix.
How to Store Homemade Snickers Bars
- To Store: Leftover candy pieces can be covered and stored in the fridge for 5-7 days.
- To Freeze: Wrap your candy in a double layer of plastic wrap and store in a freezer-safe bag for 1-2 months.
More Homemade Candy Recipes
Other Easy Candy Recipes
- Rocky Road Candy
- Chocolate Turtles Candy
- Meringue Cookies
- Easy Chocolate Fudge
- Take 5 Candy Bars
- Cream Cheese Mints
- Rolo Pretzels
- Caramel Peanut Clusters
Homemade Snicker Bars
Serves — 15
Prep Time 5 minutes
Cook Time 20 minutes
Set time 20 minutes
Total Time 45 minutes
Ingredients
Layer 1:
- 2 cups semi-sweet chocolate chips
- ¼ cup peanut butter creamy
Layer 2:
- 2 cups marshmallow fluff
- 2 cups icing sugar
- ⅔ cup peanut butter creamy
- 1 teaspoon pure vanilla extract
Layer 3:
- 1½ cups dry roasted peanuts
Layer 4:
- 70 caramels unwrapped (540 grams)
- ½ cup heavy cream
Layer 5
- 2 cups semi-sweet chocolate chips
- ¼ cup peanut butter creamy
Instructions
- Line a 9×13 baking pan with parchment paper and set aside (note: leaving both sides higher will make it easier to pull out later).
- In a microwave safe bowl, microwave peanut butter and chocolate chips in 30-second increments until smooth.
- Spread evenly in the pan, and place in the freezer while you prepare your next layer.
- In a stand mixer with a dough hook or paddle attachment, add marshmallow fluff, icing sugar, peanut butter, and vanilla extract. Mix until it forms a dough. (note: you can mix this by hand, you just need to be very thorough to get an even mix)
- Remove pan from freezer. Working in small batches, add the marshmallow layer, and smooth out immediately. The cold chocolate will make it harder to work with as it cools the layer.
- Sprinkle peanuts over the marshmallow layer, and press them in lightly, enough that they mostly stay in place. Place pan in the fridge while melting caramels.
- In a saucepan, add caramels and heavy cream. Heat on medium-low until melted. Pour evenly over peanut layer (note: you may need to tip your tray from side to side to get as even of a layer as you can).
- Set aside in fridge to firm up for about 5 minutes. Then, in a small bowl melt remaining chocolate chips and peanut butter. Pour evenly over caramel layer.
- Place in fridge until the top chocolate layer has set, approximately 20 minutes.
- Cut into 15 bars (or more).
Jenn’s Notes
Storage:
- To Store: Leftover candy pieces can be covered and stored in the fridge for 5-7 days.
- To Freeze: Wrap your candy in a double layer of plastic wrap and store in a freezer-safe bag for 1-2 months.
- Do not use natural peanut butter in this recipe–it is too oily and will separate. I think Jif or Skippy works great!
- When lining your pan with parchment paper, leaving both sides higher will make it easier to pull out later.
- You can mix the marshmallow mixture by hand if you don’t have an electric mixer. You just need to be very thorough to get an even mix.
Nutrition Info
Calories: 806kcal | Carbohydrates: 99g | Protein: 13g | Fat: 43g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.04g | Cholesterol: 15mg | Sodium: 269mg | Potassium: 589mg | Fiber: 6g | Sugar: 77g | Vitamin A: 160IU | Vitamin C: 0.2mg | Calcium: 118mg | Iron: 4mg
Sounds so yummy, I’m gonna make it soon 🙂