Thankfully, we all had a different top favorite! My older sister wanted to hoard Butterfingers while my younger sister collected all the Reese's Peanut Butter Cups. I bet you can't guess what my favorite was (and still is)... Snickers, of course! They are the perfect balance of salty and sweet, creamy and crunchy... all of the qualities you will find packed into these delicious homemade bars that rival the original!
Snickers Crunch Bars
Yield: 9x13 pan
Ingredients
Crunchy Chocolate Top and Bottom Layer:
12 oz package semisweet chocolate chips, divided
11 oz package butterscotch chips, divided
1 cup creamy peanut butter, divided
3 cups crisped rice cereal, divided (I use Erewhon Crispy Brown Rice)
Nougat Layer:
1/4 cup unsalted butter
1 cup granulated sugar
1/4 cup evaporated milk
7 oz jar marshmallow fluff*
1/4 cup creamy peanut butter
1 1/2 cups roasted, lightly salted peanuts, coarsely chopped
1 tsp vanilla
Caramel Layer:
11 oz bag caramels or caramel bits
1/4 cup evaporated milk
*WARNING! Did you know that marshmallow fluff can be a hidden source of gluten? Beware of the generic or off-brands which are often cross-contaminated with wheat. I go with a national name brand like Kraft.
Directions
Crunchy Chocolate Bottom Layer:
1. Spray 9x13 baking dish with cooking spray. Set aside.
2. Combine half of chocolate chips, butterscotch chips, and peanut butter in large microwave-safe bowl. Microwave on high heat in 30-second intervals, stirring in between, until chips are fully melted and mixture is smooth.
3. Stir in half of cereal until fully coated. Pour mixture into prepared baking dish. Refrigerate until firm, about 15 minutes.
Nougat Layer:
4. In small saucepan, combine butter, sugar, and evaporated milk over medium heat, stirring until butter is completely melted and sugar is dissolved.
5. Bring mixture to boil and cook for additional 5 minutes, stirring frequently. Remove from heat. Stir in marshmallow crème until smooth. Stir in peanut
butter and vanilla. Fold in peanuts.
6. Pour nougat layer over chilled chocolate bottom layer. Refrigerate until firm, about 15 minutes.
Caramel Layer:
7. Combine caramels and evaporated milk in microwave-safe bowl and heat on high for 1 minute. Stir and heat on high in 30-second intervals until caramel is completely melted.
8. Spread caramel over top of chilled nougat layer.
Crunchy Chocolate Top Layer:
9. Repeat directions for bottom layer (steps 2 and 3).
10. Pour mixture on top of chilled caramel layer. Refrigerate until firm, about 30 minutes.
11. Bars should be refrigerated until ready to eat. Cut and serve.
Recipe adapted from Mom on Time Out.
