Description
Create your own delicious homemade Snickers bars with layers of rich caramel, creamy peanut nougat, and a smooth semi-sweet chocolate coating. This recipe combines the perfect balance of sweet, salty, and nutty flavors for a satisfying treat that’s better than store-bought.
Ingredients
Scale
Caramel
- 2 cup Sugar
- 1 cup Heavy Cream
- ½ cup Milk
- ¼ tsp Salt
- 240 g Salted Roasted Peanuts
Peanut Nougat
- 1 Egg White, room temperature
- 1½ cup Sugar
- 1 cup Corn Syrup
- ½ cup Water
- ½ cup Peanut Butter
- ½ tsp Vanilla Extract
Chocolate Coating
- 500 g Semi Sweet Chocolate
Instructions
- Prepare the caramel: In a heavy saucepan, combine 2 cups sugar, 1 cup heavy cream, ½ cup milk, and ¼ teaspoon salt. Heat on medium, stirring occasionally until the sugar dissolves and the mixture reaches a smooth caramel. Remove from heat and stir in 240 g salted roasted peanuts. Pour the caramel and peanut mixture into a lined rectangular pan and set aside to cool and set.
- Make the peanut nougat: Whisk 1 egg white at room temperature until soft peaks form. In a separate saucepan, combine 1½ cup sugar, 1 cup corn syrup, and ½ cup water. Heat the syrup mixture on medium-high until it reaches the hard ball stage (around 250°F/121°C). Slowly pour the hot syrup into the whipped egg white while continuing to whisk until the mixture thickens. Add ½ cup peanut butter and ½ teaspoon vanilla extract, folding gently until smooth.
- Assemble the nougat layer: Spread the peanut nougat evenly over the cooled caramel and peanut layer in the pan. Allow to cool and set completely at room temperature for about 30 minutes.
- Coat with chocolate: Melt 500 g semi-sweet chocolate using a double boiler or microwave in short bursts, stirring until smooth. Pour and spread the melted chocolate over the nougat and caramel layers evenly. Refrigerate the assembled bars until the chocolate is firm, about 1 hour.
- Slice and serve: Once firm, remove the bars from the pan and slice into desired portions. Store in an airtight container at room temperature or in the refrigerator for longer freshness.
Notes
- Use a candy thermometer to accurately reach the hard ball stage for the nougat.
- Ensure egg whites are at room temperature before whipping for best volume.
- Line the pan with parchment paper for easy removal of the bars.
- Store homemade Snickers bars in a cool place to prevent melting.
- For extra crunch, use chopped salted roasted peanuts.
Keywords: Homemade Snickers, caramel candy, peanut nougat, chocolate bars, candy recipe, chocolate coating