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homemade snickers bars

Homemade Snickers Bars

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Prep Time 30 minutes
Cook Time 3 hours
Resting Time 16 hours
Course Dessert
Cuisine American
Servings 60 bars

Equipment

Ingredients
  

Peanut Caramel

  • 12 ounces evaporated milk 1 can
  • 12 ounces heavy cream fill up can of evaporated milk
  • 42 grams butter 3 tablespoons
  • 200 grams white sugar 1 cup
  • 400 grams corn syrup 1.25 cups
  • 4 grams baking soda ¼ teaspoon
  • 300 grams peanuts about 2 cups

Nougat

    Egg White Meringue

    Syrup Slurry

    • 580 grams white sugar 3 cups
    • 670 grams corn syrup 2 cups
    • 180 grams water ¾ cup
    • 10 grams salt 1.5 teaspoons

    Fats, Flavors, Finishers

    • 200 grams powdered sugar 1.5 cup
    • 75 grams liquid at room temperature coconut oil ¼ cup
    • 20 grams vanilla extract 2 tablespoons

    Chocolate for dipping

    • 3 pounds milk chocolate

    Instructions
     

    Peanut Caramel

    • Prepare a 12" x 17" sheet pan by lining it with parchment paper and leaving excess parchment paper to over hang on the edges.
    • In a heavy duty, thick bottomed pot (8 quart minimum), combine evaporated milk, heavy cream butter, sugar, corn syrup, and baking soda.
    • Over medium heat, stirring constantly, bring mix to a boil.
    • Continue stirring and cook caramel until 232F. Turn off heat.
    • Stir in peanuts. Pour on prepared parchment and spread to all corners of the sheet. Top with an additional piece of parchment paper.
    • Cool caramel for a minimum of four hours before topping with nougat.

    Nougat - Egg White Meringue

    • In the bowl of a 5 quart planetary mixer, combine egg whites and 100 grams of corn syrup. Mix to combine but do not start mixer. Mixer should have wire whisk attachment.

    Nougat - Syrup Slurry

    • In a heavy duty, thick bottomed pot, combine sugar, corn syrup, water, and salt.
    • Cook over high heat until syrup reaches 232F. At this point, turn your mixer on high and keep cooking the syrup. You do not need to continually stir the syrup.
    • At 254F, turn off heat from syrup.
    • Very slowly stream it into the whipping egg whites. Do not go too fast or your egg whites will collapse.
    • After all syrup has been added, mix on high for 4 more minutes. After 4 minutes turn mixer to low.

    Nougat - Fats, Finishers, Flavors

    • While mixer is on low, add in liquid coconut oil, vanilla, and powdered sugar. Once all ingredients have been added, turn mixer back to high for 30 seconds to incorporate everything.
    • Turn mixer off. Pour nougat directly on top of peanut caramel.
    • Spread nougat evenly on top of peanut caramel. Top with an additional sheet of parchment paper. Allow nougat to rest for a minimum of 12 hours.

    Cutting Bars

    • Flip your candy slab upside down on a cutting surface so the nougat is on the bottom. Cut bars into desired size. For standard Snickers, cut bars into 3.5" length x 1" width.

    Bottoming Bars

    • Temper your milk chocolate. Bottom each bar by holding it between two fingers and dipping just the bottom portion in chocolate. Slowly scrape excess chocolate along your spatula before setting it on parchment paper.
    • If there is chocolate pooling on the sides, run a sharp knife along the edges for straight lines. Allow chocolate bottoms to fully set up before dipping.

    Dipping Bars

    • Dip bars in tempered milk chocolate.
    • Bars can be stored at room temperature in an airtight container.

    Video

    Keyword browned butter nougat, candy bars, caramel peanut candy, copycat snickers recipe, homemade snickers bars, salted peanut caramel
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