Homemade Snickers bars

Honestly, these really are as good as they look. I had to hide them from Mr Rice. He found them in the end.

I first came across the recipe for these beauties on Pinterest and I couldn’t stop thinking about them. Just the thought of tucking into one got me planning the time to make them. Then I started going on about them at work, and everyone kept asking me when I was going to get on with it.

A beautiful, sunny spring afternoon. Both kids asleep. Time to get down to business…

Recipe for Homemade Snicker bars

Ok, this takes a little while, but there’s lots of rest time between each layer. Just give yourself a couple of hours. They are definitely worth the wait.

To prepare, line a 9 x 12 inch cake tin with foil-lined parchment. If you can’t get the foil-lined stuff, normal parchment will do.

Bottom chocolate layer
400g milk chocolate
3 tbsp smooth peanut butter

Melt the chocolate, either using a Bain Marie or in the microwave, 30 seconds at a time so it doesn’t burn. Then stir in the peanut butter until it’s all completely melted and blended together. Pour this mixture into the tin and put it in the fridge to set completely. This should take about 30 minutes. While it’s setting, get all your ingredients ready for all the other layers. Then make the peanutty-nougat layer.

Peanutty-nougat layer
100g butter
150g caster sugar
1 tsp vanilla extract
200g marshmallows
4 tbsp evaporated milk
200g salted peanuts

First, crush the peanuts in a pestle and mortar or put them in a sealed plastic bag and bash them with a rolling pin, or chop them with a sharp knife. Do this as much or as little as you like, whether you want big peanut chunks or little bits.

Melt the butter and sugar gently in a pan until the sugar is dissolved, then add the evaporated milk and vanilla extract. When it’s all blended and smooth, take it off the heat and stir in the marshmallows until they’re completely melted.

Finally, stir in the peanuts. Leave it to cool for five minutes and them pour it over the chocolate layer. Make sure you spread it out as quickly as you can, so it doesn’t start to melt the chocolate layer underneath. Put it back into the fridge for another half hour. You can chill for 20 minutes too.

Caramel layer
2 bags of hard toffees
4 tbsp evaporated milk

In a cold, unheated pan, gently melt all the toffees with the milk and stir constantly until it’s all smooth. Once it’s melted you need to add it straight to the tin, so don’t start making it until the peanut layer’s set.  When you add it to the tin, spread it out as quickly and carefully as you can, so the layers don’t melt into each other. Leave this to set for 30 minutes.

Top chocolate layer
400g milk chocolate
3 tbsp smooth peanut butter

Just the same as the bottom layer. Melt the chocolate, either using a Bain Marie or in the microwave, 30 seconds at a time so it doesn’t burn. Then stir in the peanut butter until it’s all completely melted and blended together. Pour this mixture into the tin and put it in the fridge to set completely.

Done!

Leave it to set fully for at least an hour.

Then you’ll have a pretty impressive –looking slab like this:

It’s really rich and sweet. So cut small pieces! Get a long sharp knife and cut across the whole slab. The more you chop it from above, the more likely it is to get squashed, making everything squidge out. So turn the long slice on its side and chop it into individual pieces. Put your Snickers bars straight back into the fridge once you’ve cut them, as they start getting soft and melty pretty quickly. If you’re a real chocolate-lover, then you’ll want your chocolate soft and room-temperature, so get them out of the fridge at least half an hour before you’re planning to eat them.

Then see how long it really is until you start tucking in…

© Katheryn Rice 2012