If you're looking for a delicious recipe to make your own homemade Snickers candy bar, then you've found it right now. The best recipe I've tasted yet. With salty nuts, creamy caramel, sweet nougat covered in crispy chocolate. You want to make these treats yourself for sure.
Do you need your own recipe for Snickers? You can buy them everywhere. And that's true, but if you've got a peanut allergy like me, then eating Snickers isn't that normal. And when I got to cook from the blog byDienty.com for the Swiepswoepswap I knew what I wanted to taste after all these years.
Jump to:
Why make these candybars?
- You know exactly what goes in them.
- They're SO delicious.
- If you've got an allergy or intolerance you can exchange ingredients, and still enjoy this treat.
- It's a great homemade gift.
Ingredients needed for this recipe
These are the ingredients that are needed to prepare this Snicker bars recipe.
- Sugar, confectioners sugar and honey: These are the sweeteners used in this recipe.
- Corn syrup: in this recipe Corn syrup is used in the nougat. It makes sure that the sugar won't form crystals. You can replace it with an equal amount of honey.
- Egg white: needed to make a meringue for the nougat.
- Cream and butter: make the caramel for the Snickers bars really creamy.
- Sea salt: add a little bit of salt to something sweet, and you make the flavor more intense.
- Dark chocolate: At least with 50 % cocoa. The chocolate will be melted (au-bain-marie) and poured on top of the bars to coat them.
- Cashew nuts: I used cashew nuts, instead of peanuts, because of my allergy. But you can use the same amount of peanuts. The nuts give a little crisp and nutty flavor to the Snickers.
How do you prepare this Snickers bar recipe?
A printable recipe with easy steps can be found on the bottom of this blog.
Step 1: Prepare the nougat: Put 2 cups of sugar, water, corn syrup and honey in a pan. Heat this to a syrup with a temperature of 262 degrees Fahrenheit (128 degrees Celsius). Take it of the heat.
In the meanwhile beat the egg white with ¼ cup of sugar until stiff. Pour, while mixing, the warm syrup with the egg whites. Also add the confectioners sugar.
Keep mixing on low speed until your nougat is cooled down to room temperature. Take it out of the bowl and knead for a few times. Fill your mold with the nougat and let it stiff. Then take the nougat out of the form.
Step 2: Prepare the caramel: Fill a pan with the milk and butter and warm on medium heat until it's hot. Turn off the heat.
In a second pan heat the sugar until the temperature reaches 320 degrees Fahrenheit (160 degrees Celsius). Turn of the heat and add the hot butter cream mixture. Put back on the heat and whisk until you've got a smooth creamy caramel. Turn of the heat.
Pour the caramel into the mold (about ¼ inch thick) and spread the nuts into the caramel. Top that with the nougat and let it stiffen for 2 hours.
Step 3: Take the nougat caramel bars out of the mold and put them on a rack. Meanwhile, melt the chocolate au-bain-marie (see top tips for the how-to).
Brush the bottom with the melted chocolate.
Step 4: Pour the melted chocolate on top of the candy bars. Repeat it for a few times so they're fully covered. Let it harden for at least 1 hour.
Variations and substitutions
- Peanuts can be substituted with other nuts, like Cashew nuts or walnuts. Both are great.
- The outside of these Snickers bars are covered with dark chocolate. You could use milk chocolate, which tastes great (but will make it sweeter).
- In this recipe, you use Corn syrup. If you don't have it in your pantry, you could use honey like this Nougat recipe.
- Chocolate is best-melted au-bain-marie. This means you use a heatproof bowl and hang it above boiling water. In that bowl, you can melt the chocolate without burning. You could also use a microwave. Set it to 600 Watt and heat the chocolate for 30 seconds. Stir and, if the chocolate isn't melted yet, repeat this step.
- Use a sugar thermometer with this recipe.
- To make these bars use a chocolate bar mold (Silicone mold).
- Place the Silicone mold when it needs to stiffen in the freezer. That way you can take the bars more easily out of the mold.
- For covering the Snickers bars with chocolate without the mess: put your rack on a baking plate covered with aluminium foil.
Storage
- You can store these Snickers bars for up to 2 weeks in the refrigerator. You can freeze these candy bars, airtight. They will keep for 2 months in the freezer.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
Equipment
- chocolate bar mold
Ingredients
Nougat
- 530 grams sugar
- 160 ml corn syrup
- 65 ml water
- 50 grams honey
- 1 egg white size L
- 25 grams confectioners' sugar
Caramel sauce
- 250 grams sugar
- 175 ml cream
- 25 grams butter
- 1 teaspoon sea salt
Filling and topping
- 240 grams dark chocolate
- 80 grams nuts
Ingredients you need per step are listed below the step in Italic
Instructions
Nougat
- Put 2⅓ cups sugar, water, corn syrup and honey in a pan.
- Heat over medium heat to 262 degrees Fahrenheit (128 degrees Celsius).
- When the hot syrup mixture has the right temperature, remove it from the heat.
- Put the egg whites in a bowl and mix, together with the sugar, until stiff.
- Pour in the warm syrup mixture, while mixing the egg whites on a low speed.
- Add the confectioners' sugar to the bowl.
- Keep mixing until the nougat has cooled to room temperature.
- Remove the nougat from the bowl and knead slightly.
- Divide the nougat and fill the mold.
- Let the nougat set in the refrigerator for 8 hours and then remove them from the mold. You will need it again in a minute.
Caramel
- Place a pan with the cream and butter on medium heat and let it get warm. Turn off the heat.
- In a second pan, you add the sugar for the caramel. Heat it to 320 degrees Fahrenheit (160 degrees Celsius).
- Pour the cream butter mixture into the sugar. Note: this can splash so do it very carefully.
- Stir the sauce well until you have no lumps. Put on the heat for 1 minute until you have a creamy mixture.
- Whisk the sea salt into the caramel.
- Pour the caramel into the molds (about ¼ inch (½ cm thick)).
- Spread the cashew nuts into the caramel, press them slightly.
- Then gently press the nougat onto the caramel (not too hard otherwise the caramel will rise.
- Leave to set in the freezer for 2 hours.
Coating
- Melt the chocolate au-bain-marie (see tips).
- Place the candy bars on a rack.
- Brush the bottom with melted chocolate.
- Then pour the rest of the chocolate over the bars. Repeat this until the bars are well covered.
- Let the bars sit for an hour until they are well set.
Notes
- Chocolate is best-melted au-bain-marie. This means you use a heatproof bowl and hang it above boiling water. In that bowl, you can melt the chocolate without burning. You could also use a microwave. Set it to 600 Watt and heat the chocolate for 30 seconds. Stir and, if the chocolate isn't melted yet, repeat this step.
- Use a sugar thermometer with this recipe.
- To make these bars use a chocolate bar mold (Silicone mold).
- Place the Silicone mold when it needs to stiffen in the freezer. That way you can take the bars more easily out of the mold.
- For covering the Snickers bars with chocolate without the mess: put your rack on a baking plate covered with aluminium foil.
Leave a Reply