Homemade Snickers Bars

  • Difficulty: Medium
  • 5 hours and 35 minutes
  • 9 servings

These homemade snickers bars are the ultimate dessert! You’ll have to put some work in them, but it’ll totally worth it! Just think about it – you’ll have a chocolate biscuit base topped with two layers of both milk and white chocolate, peanuts, and caramel. Pure madness.

Ingredients Needed for Homemade Snickers Bars

For the chocolate biscuit base:
7 ounces of chocolate crackers
¼ cup melted butter
For the milk chocolate layer:
water
7 ounces of milk chocolate
For the white chocolate layer:
2 ounces of butter
1 cup condensed milk
1 teaspoon vanilla extract
7 ounces of white chocolate
1 cup peanuts
For the caramel layer:
1 cup of sugar
1 teaspoon golden syrup
1 teaspoon water
2 ounces of butter
1 teaspoon salt
For the top chocolate layer:
4 ounces of milk chocolate
1 tablespoon vegetable oil
water

How to Cook Homemade Snickers Bars

  1. For the chocolate cracker base: add the chocolate crackers to the blender together with the melted butter and crush them.
  2. Lay a baking dish with parchment paper and evenly spread the cracker mixture.
  3. Refrigerate for 30 minutes.
  4. For the milk chocolate layer: melt the chocolate using the bain-marie method. Split it into squares and add it to a heatproof bowl set above a cooking pot of simmering water. Stir the chocolate as it melts.
  5. Add the melted chocolate to the baking dish on top of the chocolate cracker mixture and spread it evenly.
  6. Refrigerate it for 30 minutes.
  7. For the white chocolate layer: place a cooking pot over low heat and, using a spatula, stir and melt the butter.
  8. Keep stirring while adding the condensed milk and the vanilla extract. Bring it to a boil and remove from heat.
  9. Split the white chocolate into squares and add it to the hot condensed milk. Stir until the chocolate melts completely.
  10. Add the peanuts and mix well. Pour the white chocolate mixture into the baking dish on top of the milk chocolate layer. Spread it evenly.
  11. Refrigerate for 3 hours.
  12. For the caramel layer: place a cooking pot over low heat and add the sugar, golden syrup, and a teaspoon of water.
  13. Caramelize the sugar in cooking and stirring until the mixture turns brown. When it starts to boil add the butter and stir. Add a bit of salt, too, stir and remove from heat.
  14. Pour this mixture into the baking dish on top of the white chocolate layer. Spread it evenly.
  15. Cool it for 30 minutes.
  16. For the top chocolate layer: melt the chocolate using the bain-marie method. As you stir add the vegetable oil.
  17. Pour this final layer on top of the caramel layer. Spread it evenly.
  18. Refrigerate the cake for 60 minutes before serving.

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