Best Snickers Candy Bars Recipes

SNICKERS CANDY BARS

Steps:

• Melt together 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup creamy peanut butter then spread on bottom of 9 X 13 cake pan- put in refrigerator or freezer to set up while next layer is prepared.
• Boil 1/4 cup butter, 1 cup sugar, and 1/4 cup evaporated milk together for 5 minutes.
• Take off stove and add 1 1/2 cups marshmallow creme, 1/4 cup creamy peanut butter, 1 teaspoon vanilla, and 1 1/2 cups salted and chopped peanuts.
• Pour over first layer that was chilling then place back in freezer.
• Melt 14 ounces of caramels with 1/4 cup whipping creme until smooth then pour over second layer that is chilling- place back in freezer.
• Melt together 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup creamy peanut butter then spread on the top of of third layer in the pan.
• Return to chill until set up.
• Store in refrigerator to keep from getting too soft and to aid in cutting and serving.
• Too wonderful for words!

NO-BAKE SNICKERS SNACK BARS-USE UP THAT LEFTOVER HALLOWEEN CANDY

Steps:

• Melt butter with 2 Snicker Bars.
• Add marshmallows and stir to melt.
• Add cereal.
• Add remaining diced bars.
• Press into greased 9 x 13-inch pan.
• Allow to cool for 20 minutes.
• Cut into bars before serving.

BETTER THAN SNICKERS CANDY BARS

Steps:

• Make the caramel first: Melt the butter or margarine in a small saucepan.
• Add brown sugar, sugar, corn syrup, and evaporated milk (cream or whole milk can be used as a substitute for the evaporated milk).
• Cook on medium-high heat until mixture reaches 244 degrees Fahrenheit (this can take a while).
• Remove from heat, stir in vanilla, and set aside.
• Next make the marshmallow base: Put egg whites in a large mixing bowl, and get the electric mixer ready.
• Make sure the beaters and the mixing bowl are completely dry.
• Then, in a 2-quart saucepan, combine sugar, corn syrup, and water.
• Mix well before heating.
• Cook over medium heat, without stirring, until mixture reaches 250°F.
• Remove from heat.
• Quickly begin beating egg whites with mixer until peaks form (about 1 minute or a little longer).
• Gradually pour hot mixture in a thin and continuous stream into the egg whites while beating with mixer on high.
• It should take at least 3 minutes to pour the hot mixture inches.
• Continue to beat for 1-2 minutes longer.
• When done, measure 1 cup of the mixture to use in the peanut butter top, and set it aside.
• Put the 12 oz. of chocolate chips in a glass bowl and cook in microwave for about 2 minutes, stirring every 30 seconds, until chocolate is melted (be careful not to scorch!).
• Pour melted chocolate into the large bowl of marshmallow base, and fold carefully until thoroughly combined.
• Let this mixture sit for ten minutes.
• Meanwhile, make the peanut butter top: Put the 2 cups reserved marshmallow goo into a small bowl.
• Add the 1 1/2 cup peanut butter, and fold until thoroughly combined.
• Next form the candy bars: Line cookie sheets with wax paper or plastic wrap.
• Return to the chocolate marshmallow mixture, and form it into walnut-sized balls (this should make about 48).
• Place each ball onto cookie sheet, leaving several inches between them.
• Flatten balls into logs that are about 2 1/2" long, and 1 1/2" wide.
• Place cookie sheets in freezer for about ten minutes, then remove.
• Spread about a teaspoon or two of the reserved caramel mixture on top of each candy bar.
• Take about 2 teaspoons of the peanut butter marshmallow mixture, form it in your hands to fit the candy bar, and place it on top of the caramel.
• Return candy bars to the freezer for ten more minutes to allow this to set.
• The final step: Melt the 2 remaining packages of chocolate chips, using the same method as before.
• Coat individual candy bars with chocolate by dipping them into the chocolate or by spreading the chocolate on them with a knife (this last method makes the chocolate go farther).
• When candy bars are completely covered, return to cookie sheet and freeze for another ten minutes, or until chocolate is firm.
• Store in air-tight container.