Homemade Snickersfrom Scratch Recipes

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Melt 1 cup of the candy bars with the butter in a small saucepan over medium heat, whisking frequently, about 4 minutes.
• Pulse the cookies in a food processor to fine crumbs. Drizzle in the candy mixture until the crumbs are completely coated. Firmly press the crumb mixture into the bottom and up the side of a 9-inch deep-dish pie plate. Bake until the crust is set, 10 to 12 minutes. Spread the dulce de leche over the warm crust with an offset spatula then drizzle with 1/4 cup hot fudge; set aside.
• For the filling: Beat the peanut butter, cream cheese and sugar in a large bowl with an electric mixer on medium speed until combined. Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form. Fold the whipped cream into the peanut butter mixture until combined. Fold in the remaining 1 cup chopped candy bars. Pour the filling into the crust, evening out the top with a spatula. Drizzle with the remaining 1/4 cup hot fudge sauce.
• Make a decorative ring around the edge of the pie (do not cover the crust) with more chopped candy bars, overlapping them slightly. Inside that ring, make a second ring with the chopped peanuts. Chill until set, at least 4 hours and up to overnight.

Steps:

• For Chocolate base and top, melt the chocolate chips and 1/2 cup peanut butter or almond butter in a double-boiler. Make sure no water or vapor gets in this mixture. You can also melt it in 15 second intervals in your microwave ***Note that if you are using dark chocolate, you may need to add some heavy whipping cream or butter to make this mixture spreadable as there is less cocoa butter in the chocolate
• Once the chocolate and peanut butter are melted, spread half of the mixture in the bottom of a lightly greased 9x13" pan. Place the pan in the refrigerator or freezer to set up while you prepare the rest of the ingredients
• Boil 1/4 cup butter, 2/3 cup sugar, and 1/4 cup condensed milk together for 5 minutes
• Lower the temperature and add the marshmallows and 1 tbsp corn syrup. Stir thoroughly until all marshmallows are melted. Add in 1/4 cup peanut butter, 1 tsp vanilla, and the chopped peanuts or almonds
• Pour this mixture over the chilled chocolate mixture. Carefully spread it to cover all the chocolate evenly.
• For the caramels, melt 1 1/2 sticks butter with 1/3 cup sugar over medium heat. Stir in 3 tbsp corn syrup, the remaining condensed milk, and the 1/2 tsp salt, if desired.
• Bring the caramel mixture to a boil then decrease temperature and simmer for 7-10 minutes or until deep golden in color. Watch it though, as at lower altitudes the caramel may finish in 2-3 minutes. A good measure is the consistency: if the mixtures pulls together in a mass away from the sides of the pan as you stir, it is done
• Pour the caramel mixture over the marshmallow/nut mixture in the pan. Carefully spread to cover.
• Carefully remelt the remaining chocolate mixture and pour over the caramel to cover it. Return the whole pan to chill.
• Try not to eat half the pan at once!!! ;)