Copycat Snickers® Candy Bars


  • 24 ounces chocolate candy coating
  • 1/2 stick (2 ounces) butter
  • 1 cup white granulated sugar
  • 1/4 cup evaporated milk
  • 1 (7-ounce) jar marshmallow creme
  • 1/3 cup peanut butter
  • 1 teaspoon pure vanilla extract
  • 14 ounces caramels, unwrapped
  • 1-1/2 cups roasted, salted peanuts


1 _ Line a 9x13-inch baking dish with tinfoil. Melt about 1/2 cup worth of the chocolate in the microwave for 60-90 seconds. Spread chocolate onto the bottom of the baking dish, on the foil and slightly up the sides. Place the dish in the refrigerator to cool while preparing the nougat.

2 _ For the nougat, place the sugar, butter and evaporated milk in a medium saucepan over medium-high heat and bring to a boil. Once it starts boiling, boil it for 4 minutes, stirring constantly. Remove the pan from the heat and immediately add the marshmallow creme, peanut butter and vanilla extract. Stir until smooth.

3 _ Pour the nougat mixture into the baking dish on top of the thin layer of chocolate (which will by this time be set) and evenly spread it out. Place the dish in the refrigerator to cool while preparing the caramel.

4 _ For the caramel/peanut layer, add 2-3 tablespoons of water to the caramel candies in a large mixing bowl and microwave in 30-second spurts, stirring each time, until completely melted. Stir in the peanuts and make sure they're thoroughly coated.

5 _ Pour the caramel peanut mixture over the nougat and spread it out evenly. Refrigerate until cooled.

6 _ Cut into candy bar-size pieces (cut down the center horizontally and then in approximately 1-inch pieces vertically). It's best to refrigerate the cut squares for a while first so they're firm before dipping them into the hot melted chocolate.

7 _ Melt the remaining chocolate in a medium-sized bowl in 60-90 second intervals until completely melted. Use a fork or similar utensil to pick up the candy bars and dip them in the chocolate.

8 _ Submerge the candy bars completely and hold them briefly over the bowl to let some of the excess chocolate drip off, then place them on wax or parchment paper to set.