Homemade Snickers Candy Bars

For those of you who know me in real life, you may remember a Facebook post claiming that I was looking for a new Official Taste Tester for my blog…

You see, Hubby’s lack of excitement about candy does lead to some issues. When I presented him with one of these guys, he said it was good and went on about his business. I asked him what it tasted like. He said I dunno chocolate and caramel and peanuts.

Of course, the correct answer is a Snickers bar, but Hubby didn’t think of that. He had to GOOGLE it to save his title as Official Taste Tester. It was a sad day in the Beantown Baker household.

As I’m sure you all figured out, once I decided to make the Three Musketeer’s bars, I decided to also make the Milky Way bars and the Snickers bars. I figured I was the majority of the way there so why not. These were by far my favorite. But that’s no surprise, because if I were to choose a candy bar of those three, it would be a Snickers bar without a doubt.

One Year Ago: Marshmallow Fondant on Chocolate Cupcakes
Two Years Ago: Pink Cupcake Bites

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Homemade Snickers Candy Bars

Ingredients:

2 cups semi-sweet chocolate chips
1 (8 oz.) tub frozen whipped topping, thawed

Kraft caramels, unwrapped
Roasted peanuts, chopped

2 cups milk chocolate chips
2 tablespoons vegetable oil

Directions:

Line an 8 or 9-inch square pan with wax paper.

In a medium bowl, melt semi-sweet chocolate chips in the microwave at fifty percent power, or use a double boiler.

Using an electric mixer on high speed, beat melted chocolate for about 30 seconds.

Add whipped topping to melted chocolate and beat until well combined and fluffy, 30-60 seconds more.

Spread chocolate mixture evenly into prepared pan (if mixture is too stiff, press into pan with lightly dampened hands). Place in freezer for 30 minutes.

Remove pan from freezer and turn chocolate mixture onto a cutting board; cut into one-inch squares. Return squares to freezer for another 15-20 minutes.

Melt the caramels according to package instructions (or make your own!). Allow caramel to cool slightly. Spread a small amount of caramel on top of each square of the chocolate mixture.

Dip caramel covered end of the square into chopped peanuts. Return squares to freezer for 20 minutes.

Meanwhile, melt milk chocolate chips with 2 tablespoons of vegetable oil and stir until well combined. Dip frozen chocolate squares into melted chocolate to coat. Place on wax paper to set. Keep chocolates in an airtight container in the refrigerator.

Recipe adapted from Let's Dish


Don’t forget about my Power of Pink Challenge – make something PINK by the end of the month to raise Breast Cancer Awareness!

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4 Responses to “New favorite chocolate chip cookie recipe”

  1. #
    1
    Martha — September 29, 2007 at 1:44 am

    I’ll have to try these. I’ve always been a fan of the Nestle Tollhouse recipe, though I substitute Ghiarardelli double chocolate chips (I think they’re now called 60% Cacao Bittersweet Chocolate Chips) for the Nestle’s. I highly recommend them!

  2. #
    2
    Bronwyn — July 11, 2008 at 5:51 pm

    Hi,
    I found your post on the Chocolate Chip Cookie Debate, pt. 1. My roommate uses vanilla pudding in her cookies, and they do have this wonderful extra flavor, creamy, almost eggy… I can’t quite describe it, but I love it!

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    3
    Haley — December 21, 2008 at 10:08 pm

    So I was sitting here, trying to figure out how in the world you got your cookies to look so cakey and awesome. Mine turned out really flat and crispy. Surely the butterscotch pudding mix I used doesn’t make THAT big of difference from the vanilla…

    That’s when I realized. I only put 1 1/4 cups of flour in. Wow. Maybe I should pay attention to what I’m doing haha! Aside from my idiocy, this recipe was so simple, and I think the butterscotch is a good choice (even if I can’t taste them in full glory). I will make these again!

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    4
    Jen — December 22, 2008 at 9:07 pm

    That’s funny Haley. Good luck if you make them again.

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