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Homemade Snickers Recipe

Delicious homemade snickers bars filled with layers of chocolate, nougat and caramel. This easy no-bake treat will become one of your absolute favorites!

stack of homemade snickers bars
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Favorite Homemade Candy

You guys are in for a real treat today! I’m sharing the most delicious recipe for homemade snickers! This recipe is simply AMAZING! I’m not going to tell you how many I ate. ;)

When it comes to no-bake desserts, these bad boys have now passed up my favorite treat: homemade reeses. So what makes these homemade snickers my favorite? Well it combines my two favorite food groups…caramel and chocolate! Then just imagine the most delicious nougat filling which combines butter, sugar, marshmallow fluff AND peanut butter. Seriously. Can’t get enough!

The best part about these bars is they are super easy to make. Don’t let all those layers scare you. It takes a little bit of patience waiting for the layers to harden, but seriously…SO worth the wait! Try this recipe, you will thank me later!

Chocolate and caramel make the ultimate combination. Seriously the two are what dreams are made of! For more recipes with this delicious pair, check out my chocolate fudge caramel brownies, caramel apple snickers pie and rolo cookies.

collage showing how to make snickers

4 Different Layers

  • Chocolate. Melt the chocolate chips and peanut butter in a microwavable bowl on 50% power. Cook for 1 minute and then stir. Continue cooking in 30 second increments until melted. Then pour the chocolate into a foil-lined (and sprayed) 9×13″ pan and spread out evenly. Place in the refrigerator for 20 minutes to harden.
  • Nougat filling. Melt butter in a medium-sized pan over medium-heat. Add in sugar and milk, stirring until it has dissolved. Bring to a boil and let cook for 5 minutes, stirring occasionally. Then add in marshmallow fluff, peanut butter and vanilla and stir until smooth. Remove pan from heat and fold in peanuts and then spread the nougat filling on top of the chocolate layer. Allow to cool completely.
  • Caramel. Cook caramel and whipped cream in a small saucepan over low heat for about 10-15 minutes (or until smooth), stirring occasionally. Pour over nougat layer and allow to cool completely.
  • More chocolate! Follow the same instructions for melting the chocolate as you did in layer 1. Then pour melted chocolate on top of caramel layer and spread out evenly. Place pan in refrigerator for at least 1-2 hours, or until ready to serve. Once they have cooled, you can literally pull the whole thing out of the pan. Slowly pull the foil off the sides and ooo and ahh at the delicious caramel. Cut into bars and enjoy!
stack of homemade snickers

The Perfect Christmas Treat!

Wow your friends and neighbors this holiday season with these delicious homemade snickers bars. Wrap them up in wax paper and stamp a cute message on the top (I used these stamps) . You could even place them in a cute little basket and wrap it up with ribbon.

homemade snickers wrapped in wax paper with red holiday stamps

Simply store them in the refrigerator until you’re ready to pass them out. Your friends will take one bite and love you forever!

5 star review

“I have made these several times and they are always a hit. Super simple directions and always comes out the same each time. So good!!!”

– Jennifer

More Delicious Bar Recipes:

stack of homemade snickers

Homemade Snickers

5 from 13 votes
Delicious homemade snickers bars filled with layers of chocolate, nougat and caramel. This easy no-bake treat will become one of your absolute favorites! 
Prep Time: 30 mins
Cook Time: 30 mins
Refrigerate: 2 hrs
Total Time: 3 hrs
Servings: 30

Ingredients 

Layer 1:

Layer 2:

Layer 3:

  • 14 ounce bag of caramels , I like to use the Kraft caramel bits
  • 1/4 cup whipping cream

Instructions

Layer 1

  • Line a 9×13" pan with foil or parchment paper and spray with non-stick cooking spray. Melt chocolate chips and peanut butter in a microwavable bowl on 50% power. Cook for 1 minute and then stir. Cook in 30 second increments until melted.
    chocolate chips and peanut butter in bowl
  • Pour chocolate into the lined pan and spread out evenly. Place in the refrigerator for 20 minutes to harden.
    chocolate in baking dish

Layer 2

  • Melt butter in a medium-sized pan over medium-heat. Add in sugar and milk, stirring until it has dissolved. Bring to a boil and let cook for 5 minutes, stirring occasionally. Then add in marshmallow fluff, peanut butter and vanilla and stir until smooth.
    caramel cooking in pot
  • Remove pan from heat and fold in peanuts and then spread the nougat filling on top of the chocolate layer. Allow to cool completely.
    nougat in baking dish

Layer 3

  • Cook caramel and cream in the microwave at 50% power for 30 seconds. Stir and then cook in 30 second increments until smooth and melted. Alternatively cook on a sauce pan over low heat until melted. Pour over nougat layer and allow to cool completely.
    caramel in bowl

Layer 4

  • Melt the chocolate chips and peanut butter in a microwavable bowl on 50% power. Cook for 1 minute and then stir. Cook in 30 second increments until melted. Pour chocolate into the pan and spread out evenly.
    chocolate in baking dish
  • Place pan in refrigerator for at least 1 hour or until firm. Pop the entire square out and then slowly peel away the foil and then cut into bars.
    snickers bar on foil
  • Slice the snickers into rectangle or squares and store in a covered container up to 1 week.
    stacked snickers bars

Video


Notes

Notes: Can wrap bars in wax paper and store in the refrigerator or freezer.

Calories: 272kcal | Carbohydrates: 36g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 10mg | Sodium: 99mg | Potassium: 117mg | Fiber: 1g | Sugar: 31g | Vitamin A: 125IU | Vitamin C: 0.2mg | Calcium: 54mg | Iron: 0.5mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert
Cuisine: American
Author: Jamielyn Nye

Did you make this recipe? Don’t forget to give it a star rating below!

Recipe slightly adapted from Taste of Home Cookbook

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