Homemade Ooey Gooey Snickers Bars

I amaze myself, I really do.

And not in a overly confident kind of amaze.

I am seriously surprised that I pull off some of the treats I make. Like these adorable bunnies and lil’ chicks for example.

Anyone that really knows me, knows that I am not always the most graceful person.

I have been known to pour chocolate candiquik all over white pants, vanilla all over black pants, you get the drift…

The good news is, these bars do not require tedious decorating, drawing on cute little faces, or any crazy assembly, nada.

If you can make almond bark, you totally got this.

There is no excuse in the world not to make these.

Unless you don’t like caramel, chocolate, and Snickers. If that’s the case, I don’t even know where to begin.

I found these over at how Sweet it is. Her photography, recipes, everything…beautiful.

Homemade Snickers

printable recipe

lightly adapted from How Sweet It Is who received it from Nikki, who lightly adapted it from an old Taste of Home recipe

yield: one 9×13 pan (approx 24 servings)

bottom layer:

10 oz Chocolate CandiQuik (5 squares)

1/4 cup peanut butter

Line your baking pan with aluminum foil and thoroughly coat with non stick spray. Melt CandiQuik according to package directions (*reduce heating time since we are not heating the entire tray); stir in peanut butter, then pour into the baking dish and spread out evenly. Place in the fridge to let cool and harden completely.

nougat layer:

1/4 cup unsalted butter

1 cup granulated sugar

1/4 cup evaporated milk

1 1/2 cups marshmallow fluff

1/4 cup peanut butter

1 tsp vanilla extract

1 1/2 cup salted peanuts chopped, roughly chopped

Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let boil for 5 minutes, stirring occasionally. Add in marshmallow fluff, peanut butter and vanilla, stir until smooth. Remove from heat and fold in peanuts, then pour over the bottom chocolate layer. Return to fridge to cool completely.

caramel layer:

1 14-ounce bag of caramels

1/4 cup whipping cream

Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth (about 10 minutes). Pour over nougat layer and let cool completely.

top chocolate layer:

10 oz Chocolate CandiQuik (5 squares)

1/4 cup peanut butter

Melt CandiQuik in 30 second increments until smooth; stir in peanut butter, then pour on top of the caramel layer and quickly spread out evenly. Place in the fridge to let cool and harden completely.

Refrigerate for at least one hour before serving and cut into squares.

I would store them in the fridge. They can be kept at room temperature but they do get gooey!