Snickerooni Bars

By stancec44

With layers of crushed cookies, nougat, peanuts, caramel, and a luscious chocolate topping, it's no wonder these bars are a holiday favorite.

Layer bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Ingredients

• Nonstick cooking spray
• 1-14.3 ounce pkg. chocolate sandwich cookies with white filling (36 cookies)
• 1/3 cup butter, melted
• 11/4 cups sugar
• 1/3 cup butter
• 15 ounce can (2/3 cup) evaporated milk
• 17 ounce jar marshmallow creme
• 1/4 cup creamy peanut butter
• 1 3/4 cups cocktail peanuts or salted cashews, chopped
• 1-14 ounce bag vanilla caramels (about 50), unwrapped
• 1 1/2 cups milk chocolate pieces (8 oz.)

Details

Servings 60
Adapted from bhg.com

Preparation

Step 1

Preheat oven to 350 degrees F. Line a 13x9-inch baking pan with foil, extending the foil over the edges of the pan. Lightly coat the foil with cooking spray. Place cookies in a food processor. Cover and process until very finely chopped. In a medium bowl combine cookie crumbs and 1/3 cup melted butter. Firmly press crumb mixture into the prepared pan. Bake 12 minutes or until set. Cool in pan on a wire rack.

For the nougat, in a medium saucepan combine sugar, 1/3 cup butter, and 1/2 cup of the evaporated milk. Bring to boiling over medium-high heat, stirring to dissolve sugar. Reduce heat to medium. Simmer, uncovered, 10 minutes. Remove saucepan from heat. Stir in marshmallow creme and peanut butter. Stir in the chopped peanuts. Pour nougat over crust in the baking pan. Carefully spread evenly to edges. Place pan in freezer for 20 minutes while preparing caramel layer.

For caramel layer, place caramels and the remaining evaporated milk (about 2 Tbsp.) in a medium bowl. Microwave 1 1/2 to 2 minutes or until caramels are melted, stirring every 30 seconds. Pour caramel mixture evenly over nougat layer in pan, carefully spreading to edges. Return pan to freezer for 10 to 15 minutes while preparing last layer.

In a small bowl microwave chocolate pieces 1 minute or until melted and smooth, stirring every 30 seconds. Pour chocolate mixture over caramel layer. Spread evenly to edges. Cover and chill 2 hours or until firm. Use edges of foil to lift uncut bars out of pan. Transfer to a cutting board. Cut into bars.