Homemade Snickers

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Recipe Time

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Ingredients

  • 2 teaspoon(s) Butter
  • 1 cup(s) Milk chocolate chips
  • 1/4 cup(s) Butterscotch chips
  • 1/4 cup(s) Creamy peanut butter
  • Filling
  • 1/4 cup(s) Butter
  • 1 cup(s) Granulated sugar
  • 1/4 cup(s) Evaporated milk
  • 1.5 cup(s) Marshmallow creme
  • 1/4 cup(s) Creamy peanut butter
  • 1 teaspoon(s) Vanilla extract
  • 1.5 cup(s) Salted peanuts Chopped
  • Caramel Layer
  • 14 ounce(s) Caramels
  • 1/4 cup(s) Heavy whipping cream
  • Top Icing
  • 1 cup(s) Milk chocolate chips
  • 1/4 cup(s) Butterscotch chips
  • 1/4 cup(s) Creamy peanut butter

Preparation

  1. Line a 13-in. x 9-in. pan with foil; butter the foil with 2 teaspoons butter and set aside.

  2. In a small saucepan, combine the milk chocolate chips, butterscotch chips and peanut butter; stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set.

  3. For filling, in a small heavy saucepan, melt butter over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; cook and stir for 5 minutes. Remove from the heat; stir in the marshmallow creme, peanut butter and vanilla until smooth. Add peanuts. Spread over first layer. Refrigerate until set.

  4. For caramel layer, in a small heavy saucepan, combine the caramels and cream; stir over low heat until melted and smooth. Cook and stir 4 minutes longer. Spread over filling. Refrigerate until set.

  5. For icing, in another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 4 hours or overnight.

  6. Remove from the refrigerator 20 minutes before cutting. Remove from pan and cut into 1-in. squares. Store in an airtight container.
December 2012

This recipe is a personal recipe added by Dprichmond and has not been tested or endorsed by MyRecipes.

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