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Homemade Snickers Bars In A Cake Pan

What’s your #1 sort of confection? I have a couple of top choices, and Snickers Bars are unquestionably in my main three. I as of now have two or three plans for confections on the blog. One is for sound pieces of candy. It’s extraordinary for when you need to enjoy without the blame. Another formula is for Salted Nut Rolls, which everybody in this house appears to cherish as they never keep going exceptionally long and an entire skillet has been known to vanish in only a few days.

Here’s my adaptation of natively constructed Snickers Bars. The first formula called for butterscotch chips, which made them taste totally not at all like a Snickers Bar as I would like to think. They were acceptable, simply not what I was searching for. Don’t hesitate to make these with dull chocolate or semi sweet chocolate on the off chance that you like. Unique Snickers Bars are made with milk chocolate, so that is the thing that I utilized.

Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

 

Ingredient

for the base layer of chocolate:

  • 1 and 1/4 cups milk chocolate chips
  • 1/4 cup creamy peanut butter

for the nougat layer:

  • 1/4 cup unsalted butter
  • 1 cup sugar
  • 1/4 cup evaporated milk
  • 1 and 1/2 cups marshmallow fluff
  • 1/4 cup creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 cups salted, dry roasted, peanuts

for the caramel layer:

  • 14 oz. caramels, unwrapped
  • 1/4 cup heavy whipping cream

for the top layer of chocolate:

  • 1 and 1/4 cup milk chocolate chips
  • 1/4 cup creamy peanut butter

 

Methode Of Preparation

  1. Butter a 9 x 13 glass cake pan. Set aside.
  2. Combine the base layer chocolate ingredients in a saucepan. Stir constantly, over low heat, until melted and smooth. Spread in an even layer on the bottom of the prepared cake pan. Chill in refrigerator, until set.
  3. For the nougat layer: Melt butter in a heavy saucepan. Once melted, add sugar and evaporated milk. Bring to a boil. Reduce heat and stir constantly for 5 minutes as it cooks. Remove from heat. Stir in marshmallow fluff, 1/4 cup peanut butter, and vanilla. Add peanuts. Spread in an even layer over the chocolate layer. Refrigerate until set.
  4. For the caramel layer: Combine caramels and cream in a saucepan. Stir over low heat until melted and smooth. Spread over nougat in an even layer. Refrigerate until set.
  5. For the top chocolate layer: Combine chocolate chips and peanut butter. Stir over low heat until smooth. Pour over caramel layer and smooth into an even layer. Refrigerate for at least an hour before cutting into squares. Once the hour is up, cover and store in refrigerator until ready to eat.

Yield: 8 dozen, 1 inch squares Enjoy!

 

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