Homemade Snickers Bar

By Susan52

Ingredients

• Nougat Recipe
• 1/2 stick butter
• 1 cup sugar
• 1 teaspoon vanilla bean paste
• 2 tablespoon peanut butter
• 1/4 cup evaporated milk
• 1/2 of the batter marshmallow fluff (follow this recipe)
• Marshmallow Fluff Recipe
• 3 large egg whites
• 1/2 teaspoon cream of tartar
• 2/3 cup plus 2 tablespoon sugar
• 3/4 cup light corn syrup
• 1 teaspoon pure vanilla extract
• Caramel Recipe
• 1/2 cup butter
• 1 cup dark brown sugar
• 7 ounces sweetened condensed milk
• 1/2 cup light corn syrup
• 1 teaspoon vanilla
• pinch salt
• You’ll also need 3 bags Ghirardelli milk chocolate chips
• Large can unsalted roasted peanuts

Details

Servings 12
Preparation time 30mins
Adapted from sugarandcharm.com

Preparation

Step 1

MARSHMALLOW FLUFF:

In an electric mixer with whisk attachment, beat egg whites and cream of tartar together until light and frothy. Slowly add in the two tablespoons sugar and beat until soft peaks form. So fun.

In a small saucepan, combine 1/3 cup water, corn syrup and remaining 2/3 cups sugar. Place over medium heat and cook until boiling. Cook and stir until mixture has been boiling for about six minutes or until it reaches 242 to 248 degrees on a candy thermometer. Remove from the heat.

With the mixer on low, slowly add the syrup mixture to the egg-whites. Increase mixture speed to high and continue beating for five minutes. Add in the vanilla and beat for another minute until mixture looks like marshmallow cream.


Make the marshmallow fluff from this recipe. Set aside

Line the pan with tin foil and melt a small amount of chocolate to spread on the bottom. This will help when dipping the bars and to remove them from the pan.

Make the nougat… Melt the butter, sugar and evaporated milk. Place on medium heat and bring to a boil until sugar is dissolved. Boil for about 5 minutes or so and constantly stir the mixture.

Remove from heat and add half of the marshmallow batter, 2 tablespoons peanut butter and vanilla. Whip until combined. It won’t be as fluffy and you might not see the nougat in the candy bar, but it definitely adds flavor!

Pour the nougat in the pan to coat the bottom. Refrigerate until the caramel is done.

Next, make the caramel! Melt butter, sugar, corn syrup, salt and sweetened condensed milk and bring to a boil on medium heat. Stir constantly and boil the caramel until a candy thermometer reaches 230-240 degrees. Then boil for two minutes at that heat. Remove from heat and add the vanilla bean paste and 2-3 cups peanuts.

Remove pan from refrigerator and pour the caramel/peanut sauce on top of the nougat. Spread evenly.

Refrigerate or freeze for about 2 hours… You want the bars to be cold when you cut and dip them.

Cut the bars to your desirable size. Place parchment paper down to set the bars on. Melt a bag of chocolate chips over a double broiler. You can start with one bag and then see how many you’ll need. Dip the bars using a fork and a rubber spatula to help coat them in chocolate. This part is not easy, so be patient with the first two : )

Let the chocolate harden for an hour and then you can transfer them to the refrigerator to cool even more.