Homemade Snickers

In this Instructable, I will show you how to make Snickers bars at home. I love this homemade Snickers recipe, in my opinion, they are better than the originals. If you love chocolate and caramel and nougat, give this a try!

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Follow the steps below or watch the Video Tutorial or do both!

Ingredients:

Nougat

• 1 large egg (only using the egg white)
• 2/3 cup of sugar (134g)
• 1/4 tsp of salt (1g)
• 1 Tbsp of water (15ml)
• 1/3 cup of corn syrup (110g)

Caramel nut filling

• 30 Kraft caramels or 3/4 cup of melted homemade caramel (248g)
• 1 1/2 Tbsp of cream, half and half, or whole milk (20ml)
• 3/4 of lightly salted roasted peanuts, or plain roasted (100g)

*Check out this homemade caramel recipe, you will need only half of the recipe. In case you want to use homemade caramel and not the Kraft individuals.

Chocolate coating

• 1 cup of milk chocolate chips (170g)
• 1 cup of chocolate candy coating (225g)
• **Or use all of one or the other for the chocolate. Any chocolate will work. Use dark chocolate, milk, white, etc. You will need about 2 cups in total.

Tools/Equipment

• Large Bowl
• Medium bowl
• Mixer (Stand mixer is best, but a hand mixer will work)
• Small pot
• Spatula
• 3 Small foil bread loaf pans
• Cooking spray
• Thermometer or this Thermometer are both great.
• Sheet pan
• Parchment paper
• Knife
• Silicone baking mat

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Begin by separating the yolk from the egg white. Place the egg white in a medium bowl. Save the egg yolk for something else.

Mix and beat the egg white on medium to medium-high speed for several minutes until you get stiff peaks. Basically, when you pull the beaters out of the egg white, the little peaks that form will not fall over. They will be firm and hold their shape.

Set the whipped egg white aside for now.

In a small pot add the sugar, salt, water, and corn syrup.

NOTE: Nougat is made from hot melted sugar whipped into egg whites.

Heat on medium heat until the sugar temp reaches between 260F (127C) and 300F (149C). Stir occasionally but really stirring isn't needed.

If you want your nougat to be firmer, which is ideal, let the melted sugar get to 300F. I only show it at 260F in the video, however, the nougat is a little soft, so I do prefer it to be firmer.

TIP: You can start whipping the egg white while the sugar is heating/melting.

Here is the tricky part, mixing the sugar and the whipped egg white. You need to be careful here. This is an instance where a stand mixer comes in really handy.

With the mixer speed on medium to medium-high, tilt the pot of hot sugar and let it gently drizzle into the egg white while simultaneously mixing it in. Don't dump in all the melted sugar at once it will completely ruin it. It needs to be a slow constant gentle slight drizzle of melted sugar. This part takes a good couple of minutes, so your arm may get a little tired if using a stand mixer.

Once the sugar has been all mixed in, continue mixing the hot nougat for 1 to 2 minutes.

Pour it evenly into 3 small tin foil bread loaf pans which have been sprayed with cooking spray. Use a spatula if necessary to evenly spread it out.

Place in the fridge for 4 hours at the least, but overnight is recommended. So the nougat gets sufficiently firm.

Once the nougat has firmed up it is time to make the caramel nut filling. You can do this in a couple of ways. You can make homemade caramel, using any homemade caramel recipe or this caramel recipe. (You only need about 1 cup worth of melted caramel)

If you don't want to make the caramel from scratch, then use the Kraft individual caramel. I actually do this more often than not.

Add the individual unwrapped caramels to a medium bowl. Pour the heavy cream, half and half, or milk on top and place it in the microwave and heat on high for 30 seconds, then stir. Repeat until fully melted.

OR

Place the caramels and cream in a small pot on the stovetop and heat over medium-low heat until fully melted.

Once melted stir in the peanuts. Pour the mixture evenly over each of the three nougats.

Place them in the fridge again and let set for about 30 minutes. Until the caramel is firm but not super hard.

Once the caramel nut topping has firmed up it is time to melt some chocolate.

Place your chocolate in a small bowl and melt it in the microwave for bursts of 30 seconds then stir repeating until melted or use the double boiler method on the burner.

Remove 1 pan from the fridge and plop out the caramel-covered nougat. Place it caramel side down on a cutting board that has been lined with parchment paper. Spray a knife with cooking spray then cut it into 5 or 6 pieces.

Dip them one at a time in the melted chocolate. Use a spoon or fork. Tap it a little bit to allow the excess melted chocolate to drizzle off, then place it on a sheet pan lined with parchment paper or a silicone baking mat.

Once done put the pan in the fridge and allow the snickers bars time to set. It only takes about 30 minutes.

Once the chocolate has set you can eat them as is or if you want them to look nicer you can trim the edges down with a knife.

You may need to set them out on the counter for about 10 minutes before biting into them, it just depends on how firm the caramel is.

This recipe makes 15 to 18 homemade snickers. Enjoy!

Store them in the fridge in an airtight container.

Print the homemade Snickers recipe here if you want:

Now watch those steps in action with this video tutorial.