Snickers Recipe

Line a 9x5-inch loaf pan (or similar) with parchment paper leaving an overhang on two sides to lift the candy out. Lightly dust the parchment with the teaspoon of flour or very lightly oil it so caramel won't stick too aggressively.

Measure and have all ingredients ready. Chop the peanuts coarsely and set aside. Chop or finely shave the milk chocolate for easier melting.

In a small saucepan over medium heat, combine 60 g of the granulated sugar and 30 ml of the corn syrup with 2 tablespoons (30 g) of the sweetened condensed milk. Stir until sugar dissolves and mixture is warm but not boiling. Remove from heat, stir in 40 g smooth peanut butter and 1/2 tsp vanilla until smooth. This will form a soft, slightly sticky peanut-flavored base similar to the nougat in commercial bars.

Pour the peanut nougat base evenly into the prepared pan and spread to form a roughly 1/4-inch layer. Place in the freezer for 10–15 minutes to firm while you make the caramel-peanut layer.

In a heavy-bottomed saucepan, combine the remaining 140 g granulated sugar and 30 ml corn syrup. Heat over medium, stirring gently until sugar melts and turns a light amber color. Carefully add the remaining 170 g sweetened condensed milk (or the remaining amount you set aside) and 60 g unsalted butter. The mixture will bubble vigorously; stir continuously with a heatproof spatula or wooden spoon.

Bring the mixture to a gentle boil and simmer, stirring constantly, until it reaches a soft-ball stage (approximately 115–120°C / 240–248°F) or until it thickens noticeably and pulls away from the sides of the pan (about 5–8 minutes). If you do not have a thermometer, a small amount dropped into cold water should form a soft, pliable ball.

Remove from heat and stir in 1/2 tsp fine sea salt, 1/2 tsp vanilla, and 80 g chopped roasted peanuts. Mix until peanuts are evenly distributed.

Spoon the warm caramel-peanut mixture over the chilled nougat layer, spreading evenly to the edges. Press gently so the layers bond. Return the pan to the freezer for 15–20 minutes to firm enough to cut into bars.

Melt the 600 g milk chocolate using a double boiler or gentle microwave method: if using microwave, heat in 20–30 second bursts at 50% power, stirring between bursts until smooth. Stir in the optional 1 tbs vegetable oil only if the chocolate is too thick for enrobing.

Lift the set candy slab from the pan using the parchment overhang. Place on a cutting board and trim edges. Using a sharp knife dipped in hot water and wiped dry between cuts, cut the slab into 12 equal bars (about 1 x 3.5 inches each). Work quickly so the caramel doesn't warm too much; if it becomes too soft, chill briefly.

Using two forks or a dipping tool, dip each bar into the melted chocolate, letting excess chocolate drip back into the bowl. Place dipped bars onto a parchment-lined baking sheet. If desired, sprinkle a few chopped peanuts on top of each bar immediately before the chocolate sets.

Let the chocolate set at room temperature until firm (about 30–60 minutes) or speed up by placing the tray in the refrigerator for 10–15 minutes. Once set, trim any excess chocolate if needed.

Store finished bars in an airtight container at cool room temperature for up to 5 days or in the refrigerator for up to 2 weeks. If refrigerated, allow 10–15 minutes at room temperature before serving for best texture.