4 Layer Mock Snicker Candy Bars Recipes
SNICKERS CANDY BARS
Make and share this Snickers Candy Bars recipe from Food.com.
Provided by Lorri in Wyoming
Categories Bar Cookie
Time 30m
Yield 40 serving(s)
Number Of Ingredients 11
Steps:
- Melt together 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup creamy peanut butter then spread on bottom of 9 X 13 cake pan- put in refrigerator or freezer to set up while next layer is prepared.
- Boil 1/4 cup butter, 1 cup sugar, and 1/4 cup evaporated milk together for 5 minutes.
- Take off stove and add 1 1/2 cups marshmallow creme, 1/4 cup creamy peanut butter, 1 teaspoon vanilla, and 1 1/2 cups salted and chopped peanuts.
- Pour over first layer that was chilling then place back in freezer.
- Melt 14 ounces of caramels with 1/4 cup whipping creme until smooth then pour over second layer that is chilling- place back in freezer.
- Melt together 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup creamy peanut butter then spread on the top of of third layer in the pan.
- Return to chill until set up.
- Store in refrigerator to keep from getting too soft and to aid in cutting and serving.
- Too wonderful for words!
Nutrition Facts : Calories 237.1, Fat 12.4, SaturatedFat 4.6, Cholesterol 8.2, Sodium 143.6, Carbohydrate 28.8, Fiber 1.3, Sugar 22.1, Protein 4.6
4 LAYER MOCK SNICKER CANDY BARS
When I saw this recipe, I really was amazed. Many "snickers" bars recipes do not call for the butterscotch chips and a few other ingredients. I thought this just sounded heavenly, and way better than the snickers. I have not made them yet though, so please let me know what you think if you do!
Provided by OceanIvy
Categories Candy
Time 55m
Yield 1 pan
Number Of Ingredients 15
Steps:
- Combine first 3 ingredients in small saucepan. Stir over low until melted and smooth.
- Spread onto the bottom of lightly greased 9 x 13-inch pan lined with aluminum foil. (Foil will be helpful in lifting it out of pan when finished).
- Put pan in the freezer while working on next layer.
- For filling layer, heat butter in heavy saucepan over medium heat until melted.
- Add the sugar and evaporated milk. Bring to boil and stir constantly for 5 minutes.
- Remove from heat and stir in the marshmallow fluff, vanilla extract and peanut butter.
- When smooth, mix in peanuts.
- Spread over first layer. Place back in freezer as you make caramel layer.
- Unwrap caramels and place in saucepan with whipping cream.
- Stir over low heat until melted and smooth.
- Spread over filling layer, freezing again.
- For icing, repeat the first layer with milk chocolate, butterscotch chips, and peanut butter.
- Spread over caramel layer and then refrigerate one hour.
- Lift candy out of the pan using foil and cut into squares.
Nutrition Facts : Calories 8372.2, Fat 440.9, SaturatedFat 177.5, Cholesterol 326.9, Sodium 3560.3, Carbohydrate 1009.8, Fiber 43.5, Sugar 816.9, Protein 162.6
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- Line a pan with parchment paper leaving extra on the sides to be able to lift the final bar out of the pan (I used 8x10 so the layers were a little thicker). Also, make sure you have space in your freezer for the pan because it will be going in and out a few times throughout the process.
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