Snicker's Dessert
Submitted by tjmaxc
Four-layer no-bake candy bar dessert with chocolate-butterscotch, peanut butter nougat, salted peanuts, and gooey caramel. Homemade Snickers bars in a 13×9 pan.
YIELD
1 1/2 dozenPREP
30 minCOOK
0 minREADY
2 hrsIf you’ve ever wished you could eat a Snickers bar the size of a baking pan, your moment has arrived.
Four layers stack up here: a melted chocolate-butterscotch base, a fluffy marshmallow-peanut butter nougat scattered with whole peanuts, a thick ribbon of melted caramel, and a final chocolate-peanut butter cap on top.
No oven involved. You melt, layer, chill, and slice into squares.
Keep these in the fridge because they’re meant to be eaten cold, with that satisfying snap through the chocolate and chew through the caramel.
Kitchen Tips
- Freeze the first layer until firm before adding the nougat, otherwise the layers bleed into each other.
- Boil the sugar-milk-margarine mixture for the full 5 minutes so the nougat sets properly. Cutting corners here means a runny second layer.
- Melt caramels with just 2 tablespoons of water to keep it thick enough to hold its shape as a distinct layer.
- Cut with a sharp knife dipped in hot water for clean edges through all four layers.
Ingredients
Directions
Melt ingredients for first layer and spread in a 13×9 inch pan.
Freeze until firm.
Boil the sugar, milk and margarine 5 min. Add the peanut butter, marshmallow cream and vanilla.
Pour over the 1st layer and sprinkle with peanuts.
Cool. Melt the caramels with the water and pour over the peanuts as the 3rd layer.
Melt the chips and peanut butter. Pour over the 3rd layer.
Keep refrigerated. Cut into squares.
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