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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9 Responses to “Peanut Butter Chocolate Chip Bundt”

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    1
    Erin @ The Spiffy Cookie — February 18, 2013 at 1:48 pm

    My list of must make recipes is constantly getting switched a round. So many great recipes come out every day it’s hard to keep up

    • beantownbaker — February 24th, 2013 @ 10:22 am

      I agree completely. Even when I have sat down to make a must-bake list, within a few weeks, half of the things on there aren’t doing it for me because I’ve found new recipes I want to try.

  2. #
    2
    Ashley — February 18, 2013 at 2:04 pm

    I love making lists, too. And I especially love checking things off of lists. This will definitely be added to my insanely large list of recipes to try out. Yum!

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    3
    Aimee — February 19, 2013 at 4:45 pm

    OMG! I was wondering why my jaw dropped the second I saw this gorgeous cake in my Google reader! It looks amazing Jen, and since I still haven’t made it (shameful but not at all surprising) I am so glad you did! I wish I could eat a piece! Miss you. Xoxo

    • beantownbaker — February 24th, 2013 @ 10:24 am

      Miss you too hon. You definitely should still try to make this bundt. It’s worth keeping on your list.

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    4
    Megan — February 19, 2013 at 9:38 pm

    Anything with peanut butter and chocolate chips and you can count me in!

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    5
    Shannon — February 20, 2013 at 10:32 am

    yum. this is definitely my kind of cake, i can’t turn down peanut butter!

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    6
    Kelly — May 16, 2013 at 12:03 pm

    Hi Beantown Baker
    Do you think this would be able to be made in cupcake form? Or is it best to keep it in bundt pan for cooking purposes?

    Thanks

    • beantownbaker — May 16th, 2013 @ 12:24 pm

      Good question. While I haven’t made this in to cupcakes, there’s no reason this has to be baked in a bundt pan. I’d say give it a shot! Let me know how it goes for you.

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