Homemade Peanut Butter Snickers Bars

My husband loves Snickers bars. I'm historically more of a Milky Way girl, but my tastes have expanded into my adult years. (I've basically learned to eat a wider variety of foods because it allows me to consume more sweets.) The marketing geniuses at Snickers have learned that everything, including Snickers, is better with peanut butter.

Now, using this recipe from Brown Eyed Baker, you can make your own Snickers bars at home. The benefit is you can cut them into larger squares than the skimpy storebought ones. These bars taste quite similar to Snickers, although the nougat is softer in this version. Also, if left at room temperature too long, the caramel layer will ooze, which makes things a bit sticky.

These are a recipe I'd make again, especially because I'm intrigued by the idea of making the caramel and nougat layers first, freezing them and dipping cut bars into the chocolate for true Snickers bars. (That would keep the caramel from oozing, right?)

Homemade Peanut Butter Snickers Bars

Bottom Chocolate Layer:
1 1/4 cups milk chocolate chips
1/4 cup creamy peanut butter
Nougat Layer:
4 Tbsp. unsalted butter
1 cup granulated sugar
1/4 cup evaporated milk
7 oz. marshmallow fluff
1/4 cup creamy peanut butter
1 1/2 cups salted peanuts, roughly chopped
1 tsp. vanilla extract
Caramel Layer:
14 oz. caramels, unwrapped
1/4 cup heavy cream
Top Chocolate Layer:
1 1/4 cups milk chocolate chips
1/4 cup creamy peanut butter

Grease a 9×13-inch baking pan. Line with wax paper, and then grease the parchment paper. Set aside.

Make the Bottom Chocolate Layer first. Melt together the chocolate chips and peanut butter in the microwave on 50% power until completely smooth and melted, stirring every 30 seconds. Pour into the prepared baking dish and, using a spatula, smooth into an even layer. Refrigerate until completely cool and hard, about 30 minutes.

To make the Nougat Layer, melt the butter in a medium saucepan over medium heat. Add the sugar and evaporated milk, stirring until dissolved, and bring to a boil. Reduce the heat to low, and cook for 5 minutes, stirring occasionally. Remove the pan from heat, and add the marshmallow fluff, peanut butter, and vanilla extract, stirring until completely smooth. Fold in the peanuts, then pour over the bottom chocolate layer. Again, refrigerate until completely cool, about 30 minutes.

To make the Caramel Layer, combine the caramels and the heavy cream in a small saucepan over low heat. Melt, stirring occasionally, until smooth. Once completely melted, cook for an additional 4 minutes, stirring frequently. Pour the caramel over the nougat layer. Refrigerate until completely cool, about 30 minutes.

Prepare the Top Chocolate Layer using the same method as the Bottom Chocolate Layer. Refrigerate until completely cool and set, 30 to 60 minutes.

Using the wax paper liner, remove the bars from the pan and cut into 32 pieces. Store in the refrigerator, but remove one hour prior to serving.