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Copycat Snickers® Bars

Categories:

candy & nuts
snacks
back to school
bake day
halloween
gluten-free
light brown sugar
organic powdered raw cane sugar
Copycat Snickers® Bars

These Copycat Snickers® Bars will make you never want to buy the ones at the store again! The nougat and caramel-peanut layers use Florida Crystals® organic sugars to bring out the nostalgic flavor!

Prep Time
35
minutes
Chill Time
60
minutes
Copycat Snickers® Bars
Copycat Snickers® Bars
Copycat Snickers® Bars
Ingredients
Yields
16 bars
For the bottom chocolate layer
  • 1 (10-ounce) bag Bittersweet chocolate chips (72% cacao)
  • ¼ cup Peanut butter
For the nougat layer
  • 3 cups Marshmallow fluff
  • 3 cups Florida Crystals® Organic Powdered Raw Cane Sugar
  • 1/3 cup Peanut butter
  • 1 ½ tablespoons Heavy cream
  • 1 ½ teaspoons Pure vanilla extract
For the caramel-peanut layer
  • 1 cup Florida Crystals® Organic Light Brown Raw Cane Sugar
  • 4 tablespoons Unsalted butter
  • ½ cup Heavy cream
  • 1 teaspoon Pure vanilla extract
  • 2 ½ cups Peanuts, roasted and salted
For the top chocolate layer
  • 1 (10-ounce) bag Bittersweet chocolate chips (72% cacao)
Instructions

Step 1 

Grease and line with parchment paper one 9 x 13 pan.

Step 2

Prepare the bottom chocolate layer. Over a double boiler, using a heatproof bowl, melt chocolate and peanut butter. Pour the mixture into the prepared pan and spread evenly. Place in the refrigerator.

Step 3

Prepare the nougat. In a large bowl, beat at low speed all the ingredients for the nougat until smooth. Remove pan from the refrigerator and evenly spread nougat on top of the chocolate layer. The mixture will be very sticky, consider using gloves to spread the mixture using your hands. Place in the refrigerator.

Step 4

Prepare the caramel. In a small saucepan, combine sugar and butter. Cook over medium heat, stirring occasionally, until all the sugar is dissolved, about 10-12 minutes. Add cream and vanilla, mix until well combined. Add peanuts and mix. Remove pan from the refrigerator and pour caramel over nougat layer. Place in the freezer for 1 hour.
 
Step 5

Remove the pan from the freezer. Carefully remove the slab of candy from the pan. Using a serrated knife, cut into 1-½ x 4-inch bars. Place in the freezer. 
 
Step 6 

In a heat-proof bowl, melt the chocolate chips for the top layer over a double boiler. Remove bars from freezer and pour melted chocolate over the bars. Decorate with crushed peanuts, salt flakes, and melted chocolate. Allow the chocolate to set before serving.