Recipe: Homemade Snickers Bars

If you think making your own candy always involves a thermometer and endless stirring of chocolate, take pleasure in the fact that you can make your own Snickers bars with just a few ingredients, a microwave, and some parchment paper.

The most challenging aspect of homemade Snickers bars is producing a "neat" confection as the components lend themselves to extreme messiness. So, perhaps do a few dry runs if you require public-facing, picture-perfect candy bars.

All the more reason just to share them only with your nearest and dearest who don't care about appearances.

Homemade Snickers Bars


  • 1 cup semi-sweet chocolate chips
  • 3 tablespoons creamy peanut butter
  • 7 oz marshmallow fluff (basically one standard-size jar)
  • 1/4 cup creamy peanut butter
  • 1 1/2 cups powdered sugar
  • 1 cup dry roasted unsalted peanuts
  • 11 oz caramel bits
  • 1/4 cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • 3 tablespoons creamy peanut butter


Line an 11 X 7-inch baking pan with parchment or wax paper. Combine 1 cup of chocolate chips and 3 tablespoons of peanut butter in a microwave-safe bowl. Heat for 60 seconds and stir until smooth. Microwave for few more seconds if necessary.

Pour melted chocolate into pan lined with wax paper and spread evenly. Place pan in freezer for 2-3 minutes until hardened.

In a separate bowl, combine marshmallow fluff, 1/4 cup peanut butter, and powdered sugar with a spatula stir until it forms a soft dough. (It really will be dough-like.)

Remove "dough" from bowl and press with fingers on top of chocolate layer. Sprinkle peanuts on top and press them into the nougat "dough."

In a small saucepan, combine the caramel bits and heavy cream. Cook over medium heat, stirring constantly until melted. Immediately pour over peanuts, spreading it all over with a spatula. Refrigerate for 5 minutes until set.

In a microwave-safe bowl, melt remaining chocolate chips and peanut butter. Pour over caramel layer, spreading evenly. Place pan in fridge for 15 minutes or until chocolate is set. With a sharp knife, cut into bars.

Consume with many napkins and a glass of cold, frosty milk.

KEEP THE HOUSTON PRESS FREE... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Joanna O'Leary