Recipe: Homemade Snickers

Homemade Snickers. What? Yes.

I remember when I was working at Cedar Point (I worked in Camp Snoopy and the Gemini the summer of 2002) and I would walk to the back of the park before it was open to get to the rides I was working. Along the way there were these chocolate bar vending machines which served cold chocolate bars – not frozen, just cold – for a dollar. Oh man, I must have eaten about 30 cold snickers that summer. They were so good.

As you can surly tell, I love snickers. The bonus part, they are gluten free! Okay, let’s get started.

Ingredients

• 1 1/2 cup of chocolate chips
• 1 cup of peanut butter chips
• 6 tablespoons of peanut butter
• 1 container of marshmallow fluff
• 1/4 cup + 1 tablespoon of peanut butter
• 2 cups of powdered sugar
• 1 – 1 1/2 cup of salted peanuts
• a jar of caramel sauce (1 1/2 cups)

Gather all of your ingredients and get ready to go.

First layer – the chocolate bottom.

In a microwave safe container, put in 3/4 cup of the chocolate chips, 1/2 cup of peanut butter chips, and 3 tablespoons of peanut butter. Melt and pour onto a cookie sheet that is line with parchment paper. Place the pan into the fridge or freezer for 15 minutes.

Time to make the snickers middle.

In your mixer combine the 1/4 cup and 1 tablespoon of peanut butter with the powdered sugar. Then add in the marshmallow fluff. Use your dough hook, it’ll work better.

Once it’s combined it might look a bit crumbly, which is okay.

Take out the pan with the chocolate layer and press the dough into it. It may look a bit sloppy, but it’ll work. Once that’s done, press in the salted peanuts. Then pour the caramel over top. For the topping, do the same thing you did for the bottom layer – in a microwave safe container, put in 3/4 cup of the chocolate chips, 1/2 cup of peanut butter chips, and 3 tablespoons of peanut butter. Melt and pour over top of the caramel.

Looks nice and layered.

Pop it in the fridge for at least 2 hours.

Cut and eat.

Happy Snickers making. Oh, and I hope you had fun at Cedar Point if you visited this year!

Recipes

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Homemade Snickers

Author: Ali

Servings: 30

Homemade Snickers. What? Yes.

I remember when I was working at Cedar Point (I worked in Camp Snoopy and the Gemini the summer of 2002) and I would walk to the back of the park before it was open to get to the rides I was working. Along the way there were these chocolate bar vending machines which served cold chocolate bars – not frozen, just cold – for a dollar. Oh man, I must have eaten about 30 cold snickers that summer. They were so good.

As you can surly tell, I love snickers. The bonus part, they are gluten free! Okay, let’s get started.

Prep Time25 minutes minutes

Total Time25 minutes minutes

CourseBaking

CuisineAmerican

Ingredients

• 1 1/2 cup of chocolate chips
• 1 cup of peanut butter chips
• 6 tablespoons of peanut butter
• 1 container of marshmallow fluff
• 1/4 cup + 1 tablespoon of peanut butter
• 2 cups of powdered sugar
• 1 - 1 1/2 cup of salted peanuts
• a jar of caramel sauce 1 1/2 cups

Instructions

• Gather all of your ingredients and get ready to go.
• In a microwave safe container, put in 3/4 cup of the chocolate chips, 1/2 cup of peanut butter chips, and 3 tablespoons of peanut butter. Melt and pour onto a cookie sheet that is line with parchment paper. Place the pan into the fridge or freezer for 15 minutes.
• Time to make the snickers middle. In your mixer combine the 1/4 cup and 1 tablespoon of peanut butter with the powdered sugar. Then add in the marshmallow fluff. Use your dough hook, it'll work better. Once it's combined it might look a bit crumbly, which is okay.
• Take out the pan with the chocolate layer and press the dough into it. It may look a bit sloppy, but it'll work.
• Once that's done, press in the salted peanuts.
• Then pour the caramel over top.
• For the topping, do the same thing you did for the bottom layer - in a microwave safe container, put in 3/4 cup of the chocolate chips, 1/2 cup of peanut butter chips, and 3 tablespoons of peanut butter. Melt and pour over top of the caramel.
• Pop it in the fridge for at least 2 hours.
• Cut and eat - so good!