Copycat Snickers Bars are made of peanuts, nougat, and cookie all covered with chocolate. This is our favorite homemade candy bar. They’re crunchy, crispy, gooey, and sweet. You have to try this recipe!
And, yes, I know Snickers candy bars don’t have a cookie in them. Maybe, they should. It’s delicious.
COPYCAT SNICKERS BARS
This is what I used to make my Copycat Snickers Bars. The full recipe with amounts and directions is at the bottom of the post where you can save it to your recipe box. You can create a free recipe box on Call Me PMc to save your favorite recipes, save a tree by not printing, and never misplace it.
- Cookie base. I used flour and
butterto make the crust. That’s it, it doesn’t need an egg or baking powder because we don’t want them to rise.
- Caramel. Sweetened condensed milk and
buttercook slowly until it makes caramel. This is a good tip to know. You can use it to top ice cream or any number of desserts.
- Marshmallows. My nougat layer is simply melted marshmallows.
- Peanuts obviously make the peanut layer and provide a nice crunch. I prefer to use roasted and salted peanut.
- Chocolate melting wafers covers everything in a lovely chocolate layer. Wilton melting wafers are easy to use and melt smoother than chocolate chips. If you can’t find melting wafers and have chocolate chips, you can certainly use chocolate chips.
I updated this post from an earlier version dated May 21, 2013. I made new photos and simplified the recipe instructions.
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You may want to pop over to my article How to Melt Chocolate.
These are delicious and easy recipes too!
- Chocolate Covered Strawberries
- How to Make Chocolate Covered Spoons
- Chocolate Covered Potato Chips
- Martha Washington Candy
- Buckeye Chocolate Peanut Butter Truffle Spoons
- Kitkat Truffles
Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
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Copycat Snickers Bars
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- 14 ounce can sweetened condensed milk
- 1 Tablespoon butter
- 1 cup all-purpose flour
- ⅓ cup butter
- ¼ cup confectioners' sugar
- 1 and ½ cups marshmallows
- ¾ cup peanuts
Top layer, chocolate
- 8 ounces chocolate melting wafers
- In a heavy-bottomed saucepan over medium-low heat, combine the condensed milk and 1 tablespoon of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes.
- While that is simmering, combine crust ingredients in a food processor. That is the flour, butter, and powdered sugar. Mix until resembles wet sand. Pat into an 8-inch square baking dish that has been sprayed with non-stick spray. Bake crust at 375 degrees for 12 to 15 minutes. It will not brown.
- Immediately layer marshmallows over crust, return to oven and broil until lightly brown. Allow the marshmallows to cool slightly and set.
- Pour the caramel (the sweetened condensed milk that has been cooked down.) over marshmallows and spread evenly using an offset spatula.
- Press peanuts into caramel.
Top layer, chocolate
- Melt the chocolate at 30-second intervals in the microwave. Stop and stir at each interval. (My microwave took 90 seconds total.)
- Pour melted chocolate over peanuts and smooth flat. Allow chocolate to set before cutting. (It hardens in about 15-minutes in the freezer.