When we first decided to make homemade Snickers bars, our plan was to make each component from scratch…the peanut nougat, the caramel, and the tempered chocolate shell. About 30 minutes into this process we had a rock hard ball of solidified sugar cemented to the whisk attachment of our Kitchenaid. I’m still surprised (and thankful) that our mini sugar meteor didn’t break the mixer or do bodily harm to Nathan or myself. At that point of failure we decided, for the sake of our emotional, physical, and mental health, to come down off our high horse and take a few shortcuts.
Nathan ran out to the store for the second time that day (if you know our neighborhood grocery store you know that this was a labor of love) and picked up two key ingredients: marshmallow fluff and packaged caramel. With these shortcuts the process became relatively simple and fun. It’s still an involved recipe since you’re essentially making 3 candies in one but they came out so shockingly well that the time is well worth it. These are Snickers bars taken to a new level and I’m not sure I’ll be able to eat the packaged version again! If you love Snickers (don’t worry Dad…I’ll save some for you!) then make these…and trust us, you’re going to be thankful for the shortcuts!
I loved this pairing! The wine is juicy yet dry which I felt to be a great contrast to the extreme sweetness of the bars. The prominent flavors are blackberry and vanilla so it complimented our dessert perfectly! This wine would also pair well with numerous sumptuous entrees but I felt that it was a perfect fit for our snickers or any chocolaty, rich, dessert.
This cream stout is a perfect beer to have with breakfast or a rich dessert! As the name implies, this beer is carbonated with nitrous instead of carbon dioxide. The label directs you to ‘pour hard’ in order to get that rich creamy nitrous head but doesn’t seem to have as much retention as some of the other specialized nitrous cans do. Aromas of milk chocolate, cream, and toasty malts greet your nose and the taste is no different only more robust. Between the nitrous and the light character of stout beers this beer slides down your throat like silk, smooth and light. Paired with our homemade snickers the Milk Nitro Stout complimented and intensified the milk chocolate and caramel flavors but helped wash down and tamper the rich nougat and peanut flavors.
¼ cup unsalted butter
1 cup granulated sugar
¼ cup evaporated milk
1 ½ cups marshmallow fluff
¼ cup peanut butter
1 ½ cup salted peanuts chopped, roughly chopped
1 tsp vanilla extract
1. Spray a 13-by-9-inch baking pan with cooking spray, then line the pan with a 16-by-13-inch piece of parchment paper, leaving a few inches of overhang on each side. Set aside.
2. Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in fluff, peanut butter, and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour into prepared pan. Place in fridge and let cool completely while you prepare your caramel layer.
14 ounces packaged caramels (we used Kraft Caramel Bits)
¼ cup whipping cream
Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth – this takes about 10 minutes. Pour over cooled nougat layer and place in fridge until completely cool.
Remove nougat-caramel mixture from the refrigerator, lift out of the pan using the edges of the parchment paper and place on a cutting board. Cut into 4-by-1-inch rectangles using a pizza cutter. Return bars to the parchment-lined baking sheet (you may need 2 parchment lined baking sheets) and place in the refrigerator to harden while you temper the chocolate, at least 20 minutes.
Chocolate Outer Coating
2 pounds milk chocolate chips (We used Ghirardelli milk chocolate chips)
2 Lbs. Milk Chocolate
1. To temper chocolate, fill a large bowl with 2 inches of cold water, add 3 to 4 ice cubes, and set aside.
2. Bring a saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, turn off heat. Place 1 1/2 pounds of the chocolate in a dry heatproof bowl. Set the bowl over the saucepan and stir until chocolate is completely melted and reaches 118°F. (Make sure chocolate does not come in contact with water or exceed 120°F. If either happens, start over, as the chocolate is no longer usable.)
3. Remove the bowl from the saucepan. Add remaining 1/2 pound chocolate and stir until all chocolate is melted and cools to 80°F. To speed the cooling process, after all chocolate has melted place the bowl over the reserved cold-water bath.
4. Return the bowl to the saucepan and stir until chocolate reaches 86°F; immediately remove from heat. Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 85°F and 87°F. (Chocolate must remain in this temperature range while dipping or it will not set up properly.) Keep the saucepan over low heat and use it to reheat chocolate as necessary.
5. Line a baking sheet with parchment paper. Remove undipped candy bars from the refrigerator and drop them one at a time, nougat side down, into tempered chocolate. Cover caramel side with more chocolate, then remove candy bar using your fingers or two forks. As you remove each candy bar, tap the forks several times against the edge of the bowl and scrape the bottom of the forks across the edge to wipe away any excess chocolate.
Place bars on the baking sheet by tilting the forks so the edge of each candy bar touches the parchment-lined pan, then smoothly pull the forks out. Repeat until all candy bars have been dipped. Let sit at room temperature until completely set, at least 20 minutes.
6. Trim any excess chocolate from edges of candy bars and place Snickers in an airtight container. Snickles will last up to three weeks in the refrigerator or up to two months in the freezer. Let come to room temperature before serving.