Ready in 45 minutes
Serving Size 1 bar
# of Servings 36
159 calories per serving
Ingredients
1 ½ cups semi sweet chocolate chips
¼ cup creamy peanut butter
¼ cup unsalted butter
1 cup granulated sugar
¼ cup evaporated milk
¼ cup creamy peanut butter
7 ounce container marshmallow fluff, about 2 ½ cups
1 teaspoon vanilla extract
1 ½ cups caramel cubes
¼ cup evaporated milk
1 ½ cups salted peanuts
1 ½ cup semi sweet chocolate chips
¼ cup creamy peanut butter
Preparation
Line a 9x13 baking pan with parchment paper overhanging the sides.
For the first layer, combine 1 ½ cups chocolate chips and ¼ cup peanut butter in a microwave safe bowl. Microwave for 1 ½ minutes until melted in 30 second intervals while string in between intervals. Pour the chocolate to coat the bottom of the pan. Place in the freezer.
For the second layer, combine the butter, sugar, and ¼ cup evaporated milk in a small saucepan. Bring to a boil over low/medium heat while stirring frequently. Once boiling let sit for 5 minutes. In the meantime, measure out ¼ cup peanut butter. After the 5 minutes, add the measured peanut butter, fluff and vanilla to the pot. Stir until well combined. Take the pan out from the freezer and spread the nougat in an even layer on top of the chocolate. Return the pan to the freezer.
For the third layer, combine the caramel and ¼ cup evaporated milk in a microwave safe bowl. Microwave for 1 ½ minutes until melted in 30 second intervals while string in between intervals. Take the pan out from the freezer and pour the caramel in an even layer on top of the nougat. Return the pan to the freezer.
For the fourth layer, measure out the peanuts. Take the pan out from the freezer and pour the peanuts in an even layer on top of the caramel. Gently press the peanuts into the caramel. Return the pan to the freezer.
For the fifth layer, combine 1 ½ cups chocolate chips and ¼ cup peanut butter in a microwave safe bowl. Microwave for 1 ½ minutes until melted in 30 second intervals while string in between intervals. Take the pan out from the freezer and pour the chocolate in an even layer on top of the peanuts. Return the pan to the freezer.
Once the chocolate is hardened, remove the snickers from the pan. Cut off the scrapes on each of the four edges to clean up the block. Cut the block into 3 rows and cut each row into 12 strips. Serve immediately or serve in an airtight container.
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