PREP TIME: 25 mins | TOTAL TIME: 25 mins
This is for all Sneakers lovers including myself. This made from scratch treat has layers of everything I love – nougat, chocolate, marshmallow creme fluff, and roasted peanuts. A pretty straightforward recipe that comes perfectly every time!
INGREDIENTS
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2 cups semi-sweet chocolate chips
6 tbsp plus 1/4 cup creamy peanut butter
1 (7oz) container of marshmallow creme fluff
1 cup powder sugar
3/4 cup unsalted roasted peanuts
1 bag (11 oz) caramels, unwrapped
1/4 cup heavy whipping cream
HOW TO MAKE HOMEMADE SNICKERS
Step 1: Using a parchment paper, line a baking dish. Set aside.
Step 2: Allow a pan of water to boil over high heat. Add a cup of chocolate chips in a glass or metal bowl with 3 tbsp peanut butter. Melt over the boiling water on the pan while frequently stirring. Or you can melt in the microwave, just make sure to check every 25 seconds so it’ll not burn.
Step 3: In the prepared baking dish, pour the melted chocolate and spread it to smoothen out in an even layer. Set in the fridge.
Step 4: Meanwhile, to make the nougat. Add the marshmallow fluff, 1/4 cup peanut butter, and powdered sugar in a medium mixing bowl. Mix until incorporated.
Step 5: Take the chocolate from the freezer and push down the nougat with your hands on the first chocolate layer.
Step 6: On top of the nougat layer, distribute evenly the peanuts and press them gently to make them grounded. You can either use salted or unsalted peanuts.
Step 7: Melt the caramels and heavy whipping cream the same way you melted the chocolates. Stir until the caramel is completely melted.
Step 8: Over the nougat layer, pour the caramel. Using a spatula, smoothen the caramel. Chill and set in the fridge for at least 20 minutes.
Step 9: Do the same with the remaining cup of chocolate chips and 3 tbsp peanut butter.
Step 10: For the final layer, pour the melted chocolate on top of the cooled caramel. Again, place in the fridge until hardened.
Step 11: When ready, cut into squares using a sharp knife.
Ingredients
- 2 cups semi-sweet chocolate chips
- 6 tbsp plus 1/4 cup creamy peanut butter
- 1 (7oz) container of marshmallow creme fluff
- 1 cup powder sugar
- 3/4 cup unsalted roasted peanuts
- 1 bag (11 oz) caramels, unwrapped
- 1/4 cup heavy whipping cream
Instructions
Step 1: Using a parchment paper, line a baking dish. Set aside.
Step 2: Allow a pan of water to boil over high heat. Add a cup of chocolate chips in a glass or metal bowl with 3 tbsp peanut butter. Melt over the boiling water on the pan while frequently stirring. Or you can melt in the microwave, just make sure to check every 25 seconds so it'll not burn.
Step 3: In the prepared baking dish, pour the melted chocolate and spread it to smoothen out in an even layer. Set in the fridge.
Step 4: Meanwhile, to make the nougat. Add the marshmallow fluff, 1/4 cup peanut butter, and powdered sugar in a medium mixing bowl. Mix until incorporated.
Step 5: Take the chocolate from the freezer and push down the nougat with your hands on the first chocolate layer.
Step 6: On top of the nougat layer, distribute evenly the peanuts and press them gently to make them grounded. You can either use salted or unsalted peanuts.
Step 7: Melt the caramels and heavy whipping cream the same way you melted the chocolates. Stir until the caramel is completely melted.
Step 8: Over the nougat layer, pour the caramel. Using a spatula, smoothen the caramel. Chill and set in the fridge for at least 20 minutes.
Step 9: Do the same with the remaining cup of chocolate chips and 3 tbsp peanut butter.
Step 10: For the final layer, pour the melted chocolate on top of the cooled caramel. Again, place in the fridge until hardened.
Step 11: When ready, cut into squares using a sharp knife.
