No-bake Snickers Candy Bars Recipe
It’s all about melting and layering to create no-bake Snickers candy bars with caramel, peanut butter nougat, dry roasted peanuts, a note of butterscotch, all coated with milk chocolate. And quite frankly, I think this homemade version is better than what you can buy off a shelf in a store.
Sometimes, the trade-off to making no-bake bars is having a few extra dishes to wash. But these candy bars are totally worth a sink-full of pots and spreaders. And a fork. You want to use a fork to drag lines in the soft chocolate for a fun pattern on the top of your bars.
This recipe card has lasted longer than my first marriage. My former sister-in-law Sue gave me this recipe in the early 90s when I was in my early 20s. I can’t imagine I had much intention of making my own pan since I didn’t really bake much back then. Fast forward 30 years and I’m glad I stuck it away in my roll-top recipe box.
Other than Snickers candy bars, what other candy bars do you want to make at home? A few of my favorite candy bars are Take 5 and WHATCHAMACALLIT. The closest thing I make to WHATCHAMACALLIT candy bars is probably Special K bars.
Another one of my favorite candy bars is Pearson’s Maple Bun Candy Bars. You can make them at home with my recipe.
I published Sue’s recipe to no-bake Snickers candy bars nine years ago. I know a few of you have made these many times since then and they’ve become a family favorite (Mary S.!). The recipe is the same but I made them recently for a donation and I wanted to share it again. I’ve learned it works well to cut them into skinny bars and wrap them individually in plastic wrap. Then freeze and enjoy whenever you have a hankering for a Snickers bars. You can easily get 30 bars out of a pan.
It turns out, Sue had a lot of good recipes. I still make her Mexican hot dish, now known as my walking taco casserole.
More recipes for homemade Snickers bars:
- How Sweet Eats homemade Snickers bars
- Brown Eyed Baker homemade Snickers bars
- Bon Appétit Snickers bars
No-bake Snickers Candy Bars
- 2 cups milk chocolate chips, divided
- ½ cup butterscotch chips, divided
- ¾ cup crunchy peanut butter, divided
- 1 cup sugar
- ¼ cup milk
- 4 tablespoons unsalted butter
- 1½ cups marshmallow creme
- 1 teaspoon pure vanilla extract
- 2 cups dry roasted peanuts
- 12 oz caramels, unwrapped
- 2 tablespoons hot water
- Line 9 x 13-inch pan with non-stick foil or parchment paper. In a small saucepan, melt 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup chunky peanut butter together. Spread in pan and cool in refrigerator for 30 minutes.
- In saucepan, combine 1 cup sugar, 1/4 cup milk and 1/4 cup butter. Boil 5 minutes. Add 1/4 cup chunky peanut butter, 1-1/2 cups marshmallow cream and 1 tsp vanilla. Stir until smooth. Spread over cooled bottom layer. Sprinkle 2 cups dry roasted peanuts over marshmallow layer.
- Melt caramels and 2 tablespoons of hot water together. Drizzle the melted caramel over the peanuts.
- Repeat bottom layer and spread over caramel layer. Let set for about 30 minutes. Using a regular fork, lightly drag and zigzag up and down the bars to make a fun pattern in the chocolate.
- Cool completely at room temperature. Lift bars out of pan and peel off paper or foil. Cut into bars on a cutting board with a chef’s knife. These are best if stored in the refrigerator.
All text and images © Staci Mergenthal • Random Sweets