How to Make a Homemade Snickers Bar
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If you'd like to get the flavor of a snickers bar with more of a homemade feel and sense of accomplishment, this is a great way to do that. The ingredients you'll need for this homemade snickers bar are:
- light corn syrup (2 cups) - cream (1 cup) - milk (half cup) - sugar (3 cups) - salt (quarter teaspoon) - salted roasted peanuts (2 cups) - egg white (1, at room temp) - water (half cup) - creamy peanut butter (3/4 cup) - vanilla (half teaspoon) - chocolate coating (1 pound) |
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You'll start by taking an approximately 9x13 inch pan and adding tinfoil. Spray the aluminum foil with a nonstick spray.
The first thing you're going to concoct is the caramel peanut layer. In a medium saucepan over medium heat, mix together the milk, cream, 1.5 cups of the sugar, 1 cup of the corn syrup, and the salt. Keep stirring until the sugar is dissolved and your mixture has a smooth consistency.
Ideally you'll take a pastry brush, wet it, and brush the sides of the pan to keep sugar crystals from popping up. Place a candy thermometer in the saucepan and let the mixture come to a boil. You want to wait for it to reach 240 degrees, stirring the mixture here and there.
Once the candy mixture hits that temp you can take the saucepan off the heat and stir in the peanuts as quickly as possible. Now pour this mixture into the aluminum foil-lined baking pan and spread it evenly. Set aside.
Now onto the peanut nougat. Using a different medium saucepan, mix in the additional cup of corn syrup, the additional 1.5 cups of sugar, and water. Put the stove on medium heat again. Stir continuously so that, again, the sugar dissolves and you get a smooth texture, then add your candy thermometer. Let the mixture boil until it reaches a temp of 245 degrees, then take off the heat.
As the mixture boils you can add the egg white to the bowl of an electric or stand mixer. Whip with the mixer until you get stiff peaks. Don't overmix - stop once you get the stiff peaks. Place the mixer on high and gradually pour in the syrup mixture. You'll want to keep whipping it for about 2 minutes, so that everything is well mixed together but not thickened.
Now add the vanilla and peanut butter to the bowl and mix just enough that everything is smooth and mixed together (should be a brief amount of time). Now pour the mix over the caramel layer already in your pan. Refrigerate all of this for about 4 hours so that everything firms up.
Once you've done that, it's time to get the chocolate stuff ready. Get a large bowl that is microwave safe and add all your chocolate candy coating to it. Microwave it until everything is melted, but stir about once a minute so nothing gets overcooked. When it's done melting, let it cool for about 5 minutes.
Take the pan with the candy out of the fridge. You'll need a sharp knife to cut the candy in half lengthwise. Cut each of these halves further into about 9 pieces (3 by 3).
Take a baking sheet, again line it with aluminum foil, and have it ready nearby. Take a dipping implement and dip a caramel bar in the chocolate. Pull it out and let the extra chocolate drip into the bowl, then place on the foil lined baking pan. Now repeat this process for the other bars. Refrigerate the bars for about 10 minutes to let everything firm up and you are ready to serve!
The first thing you're going to concoct is the caramel peanut layer. In a medium saucepan over medium heat, mix together the milk, cream, 1.5 cups of the sugar, 1 cup of the corn syrup, and the salt. Keep stirring until the sugar is dissolved and your mixture has a smooth consistency.
Ideally you'll take a pastry brush, wet it, and brush the sides of the pan to keep sugar crystals from popping up. Place a candy thermometer in the saucepan and let the mixture come to a boil. You want to wait for it to reach 240 degrees, stirring the mixture here and there.
Once the candy mixture hits that temp you can take the saucepan off the heat and stir in the peanuts as quickly as possible. Now pour this mixture into the aluminum foil-lined baking pan and spread it evenly. Set aside.
Now onto the peanut nougat. Using a different medium saucepan, mix in the additional cup of corn syrup, the additional 1.5 cups of sugar, and water. Put the stove on medium heat again. Stir continuously so that, again, the sugar dissolves and you get a smooth texture, then add your candy thermometer. Let the mixture boil until it reaches a temp of 245 degrees, then take off the heat.
As the mixture boils you can add the egg white to the bowl of an electric or stand mixer. Whip with the mixer until you get stiff peaks. Don't overmix - stop once you get the stiff peaks. Place the mixer on high and gradually pour in the syrup mixture. You'll want to keep whipping it for about 2 minutes, so that everything is well mixed together but not thickened.
Now add the vanilla and peanut butter to the bowl and mix just enough that everything is smooth and mixed together (should be a brief amount of time). Now pour the mix over the caramel layer already in your pan. Refrigerate all of this for about 4 hours so that everything firms up.
Once you've done that, it's time to get the chocolate stuff ready. Get a large bowl that is microwave safe and add all your chocolate candy coating to it. Microwave it until everything is melted, but stir about once a minute so nothing gets overcooked. When it's done melting, let it cool for about 5 minutes.
Take the pan with the candy out of the fridge. You'll need a sharp knife to cut the candy in half lengthwise. Cut each of these halves further into about 9 pieces (3 by 3).
Take a baking sheet, again line it with aluminum foil, and have it ready nearby. Take a dipping implement and dip a caramel bar in the chocolate. Pull it out and let the extra chocolate drip into the bowl, then place on the foil lined baking pan. Now repeat this process for the other bars. Refrigerate the bars for about 10 minutes to let everything firm up and you are ready to serve!