Homemade Snickers Bar


The following recipe was inspired by The American Woman's Cookbook (1961 edition) recipe for nougat. In 1930 Mars, a confectionery company known for other popular candy bars including Milky Way and Twix, introduced the Snickers bar, named after the favorite horse of the Mars family. Due to it's winning combination of peanuts and nougat wrapped beneath layers of caramel and milk chocolate, the Snickers bar remains one of the world's favorites.


This melt-in-your-mouth, rich version of America's favorite candy bar is sure to please. The recipe yields a generous batch (8 dozen squares); plenty to share with friends who will love you for it.


SNICKERS BAR



Ingredients:


Bottom Layer:


-2 teaspoons butter (for greasing foil)

-1 1/4 cups semi-sweet chocolate chips

-1/4 cup non-hydrogenated creamy peanut butter


Nougat:


-1/4 cup butter

-1 cup sugar

-1/4 cup evaporated milk

-1 1/2 cups marshmallow cream

-1/4 non-hydrogenated creamy peanut butter

-1 teaspoon vanilla extract

-1 cup chopped salted peanuts


Caramel Layer


-1 package caramels (14 ounces)

-1/4 cup evaporated milk


Top Layer:


-1 1/4 cups semi-sweet chocolate chips

-1/4 non-hydrogenated creamy peanut butter


Directions:


Line a 13 x 9 inch pan with foil; grease with butter. In a small sauce pan over low heat, combine the ingredients for the bottom layer: 1 1/4 cups chocolate chips and 1/4 cup peanut butter; stir until smooth and spread into the prepared pan. Place in the fridge while preparing the filling.


In a small sauce pan melt the non-dairy butter over medium heat. Add the sugar, evaporated milk and bring to a slow boil, reduce heat to medium low and stir for five minutes. Remove mixture from heat, stir in the marshmallow cream, peanut butter and vanilla until smooth. Continue to stir over medium low heat for four minutes; take pan off the heat. Remove pan from fridge and spread nougat over the chocolate. Return pan to the fridge while preparing the third layer.


Using the same pan (cleaned) combine the caramels and evaporated milk over low heat until melted and smooth. Continue to cook for four minutes. Remove pan from the fridge and spread the caramel over the nougat. Chill.


In a clean sauce pan, combine the remaining chocolate chips and peanut butter over low heat until smooth. Remove the pan from the fridge and pour chocolate over the caramel layer. Spread out evenly and chill in fridge until set (2-4 hours or overnight).  Cut into 1 inch squares.


Yield: 8 dozen squares