Copy Cat ‘Snickers’

Who doesn’t love a Snickers Bar every once in a while?  I mean, it’s like all kinds of really great works of yummy-ness crashing into one bite!  I’ll admit I’m not a big candy bar person, but I seriously had to lock these away.  

One of the times I made these was for a Super Bowl party 2 years ago, when the Seahawks won their first Super Bowl ( Go Hawks!!) .  We have a friend that was there and he kept sneaking them off the plate… Complaining… I need to just stop.. But they’re so good.  Anyway, his birthday passed just this weekend and I thought, ‘What a great gift!’.  I packed them up in this cute little tin box, and off we went.  He meets us outside, ‘OH TELL me that’s not what I think it is??!!!!!’  Super excited.   

I tell you these things are addicting!!!  I made some changes to a recipe I found from Imperial Sugar, and have had requests for them since!  Original recipe here.  I choose to not add peanuts, but by all means… If you love peanuts, layer them in!  I also used salted caramel… Because it rules my world. 

  
Copy Cat ‘Snickers‘ 

Ingredients (in layers)

Base Chocolate Layer

1 cup semi sweet chocolate chips

3 tablespoons smooth peanut butter

Tiny pinch of salt

Pinch of instant espresso or coffee

Nougat:

1 1/2 cup powdered sugar 

1/4 cup smooth peanut butter

7oz marshmallow fluff 

Caramel Layer

1 jar of Trader Joe’s Fleur de Sel Sauce  (or any good quality caramel sauce) 

       (Or use 11-12 caramels melted down with heavy cream as per original recipe) 

1 cup peanuts (optional) 

Chocolate Top Layer

1 cup semi sweet chocolate chips

3 tablespoons smooth peanut butter

Start with an 8 1/2 x 11 (ish)  pan lined with parchment.  I use glass, but metal works if that’s what you have.  

In a medium microwave safe bowl, add the base layer chocolate chips and peanut butter.  Place in the microwave for 30 seconds, stir, 30 seconds more.  ( if you need a couple more seconds start in 5 second increments). Stir melted mixture, add salt and espresso powder, stir well. Work quickly.  Pour chocolate over the bottom of the pan, and smooth to edges (an offset spatula works best for this, but anything that gets the job done will work)  Move to the freezer while you build the next layer. 

In a mixer bowl with the dough hook attachment, add all of the nougat layer ingredients. Note: if you don’t have a stand mixer just use a hand mixer with the hooks or simply use your arm strength and a spatula.  Start mixer on slow so you don’t throw powdered sugar all over your kitchen, let me tell you… It’s a bitch to clean up ..Eapecially out of baskets that may be sitting close by .. Live and learn.. Once it starts combining move the speed up a little.  You will end up with a ‘dough’ so to speak, smooth and not sticking to the sides of the bowl.  Pull your chocolate from the freezer… Aaannnddd here’s the best trick ever!! Grab a sandwich bag, pull it over your hand and spray with a little cooking spray, this will REALLY help getting the dough out and pressing it on to the chocolate!! Press dough on to the chocolate edge to edge, nice and smooth (as possible).  Set aside.

Pour your caramel sauce over the nougat, smoothing with a spatula or spoon ….. ALMOST to the edges, you want to create a seal with the chocolate to hold the caramel in.  You can add peanuts here. 

Now, I had cleaned out my bowl from chocolate melting, I recommend this, you don’t want burnt chocolate or dry chucks in your second mixture.  Repeat the process of the chocolate mixture, for this top layer.  1 cup chocolate chips, 3 tablespoons of peanut butter, 30 seconds, stir, 30 seconds, stir, pinch of salt and espresso powder. Mix well. Pour over the top, smoothing with spatula. Cover (not touching the surface) place in the freezer for about 30 minutes.  (I kept them in there while I was cleaning house.. So longer is ok.)  
Pull from freezer, lift the parchment out of the pan which brings your awesome goodies with it (see why we did that now?h use a serrated knife to cut.  

  
I’d keep these in the fridge in an airtight container.  

I hope you enjoy these as much as my friend!! 

XOXO, 

Carol 

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