Snickers Brownies

May 5, 2014

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Snickers plus brownies all in one – oh yes! Snickers are one of my favorite candy bars so when I saw this version of brownies over at BHG I knew they’d taste just like a Snickers. These over the top brownies are worth the extra time and effort.

Snickers Brownies | Cooking Classy

You may look at the ingredients list and directions and think, no way that’s too much, but don’t. If you like Snickers you’ve got to try these!

Everyone in my family agreed they taste just like a Snickers but with a soft and chewy brownie added in. If you bring these to a party, you’ll likely find that they become the talk of the party and everyone will be wanting the recipe.

Save this recipe for your next celebration when you want to go all out or treat yourself this weekend and make a batch of these incredible Snickers Brownies.

Enjoy!

Snickers Brownies | Cooking Classy

Snickers Brownies | Cooking Classy

Snickers Brownies

Such an indulgent dessert no one could resist! Rich chocolatey brownie meets the classic flavors of the famous Snickers bar.
Servings: 32
Prep50 minutes
Cook15 minutes
Chill2 hours
Ready in: 3 hours 5 minutes

Ingredients

  • 3 oz unsweetened chocolate , coarsely chopped
  • 1/2 cup unsalted butter
  • 2/3 cup all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 1/4 cups granulated sugar , divided
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 (14 oz) bags vanilla caramels (such as Kraft), unwrapped (68 caramels total)
  • 2/3 cup evaporated milk , divided
  • 1 Tbsp water
  • 1 1/2 cups peanuts, (unsalted or lightly salted) chopped
  • 1/3 cup unsalted butter
  • 1 (7 oz) jar marshmallow creme
  • 1/4 cup creamy peanut butter
  • 1 (12 oz) pkg milk chocolate chips
  • 1/4 cup butter
  • 1/4 cup heavy cream

Instructions

  • In a microwave safe bowl combine unsweetened chocolate and 1/2 cup butter. Heat mixture in microwave on 50% power in 30 second increments, stirring between increments until melted and smooth.
  • Allow to cool slightly, about 5 minutes. Meanwhile, preheat oven to 350 degrees and line a 13 by 9-inch baking dish with foil, extending foil over sides of pan. Grease foil then set pan aside.
  • For the brownie layer:
  • In a mixing bowl whisk together flour, baking soda and salt. Stir 1 cup of the granulated sugar into the melted chocolate mixture, then mix in eggs, one at a time, with a wooden spoon. Stir in vanilla extract.
  • Add flour mixture to chocolate mixture and stir just until combined. Pour batter into prepared baking dish and spread into an even layer. Bake 15 - 17 minutes. Cool completely on a wire rack.
  • For the caramel layer:
  • In a large microwave safe bowl, combine caramels, 2 tablespoons of the evaporated milk, and the water. Microwave on HIGH power 30 second increments, stirring between increments until melted and smooth, about 3 minutes total.
  • Stir in chopped peanuts. Spread caramel mixture evenly over brownie layer in pan, covering entirely. Place in freezer and allow to set while preparing nougat layer
  • For the nougat layer:
  • In a medium saucepan combine remaining 1 1/4 cups granulated sugar, the remaining evaporated milk (1/2 cup + 2 tsp), and 1/3 cup butter. Heat mixture over medium-high heat and bring to a boil, stirring frequently, then reduce heat to medium.
  • Simmer uncovered for 5 minutes, without stirring (in case you were wondering on the temp, mine came to 218 degrees). Remove from heat and stir in marshmallow cream and peanut butter.
  • Remove pan from freezer and pour nougat layer over caramel layer and spread evenly to edges. Place pan in freezer and allow to set while preparing chocolate layer.
  • For the chocolate layer:
  • In a microwave safe bowl (or over stove top in small saucepan over low heat), combine chocolate chips, 1/4 cup butter and the heavy cream. Heat mixture in 30 second increments on 50% power, stirring between increments until melted and smooth.
  • Spread evenly over nougat layer and return to freezer to allow chocolate layer to set. Cut into squares and store in an airtight container in refrigerator.

Notes

Recipe adapted from BHG
Nutrition Facts
Snickers Brownies
Amount Per Serving
Calories 346 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 8g50%
Cholesterol 34mg11%
Sodium 115mg5%
Potassium 144mg4%
Carbohydrates 46g15%
Fiber 1g4%
Sugar 38g42%
Protein 5g10%
Vitamin A 279IU6%
Vitamin C 1mg1%
Calcium 64mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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46 Comments

  • Layered Snickers Brownies | Home in the Vines

    […] and stuffed desserts really impress said masses… therefore when I saw a layered dessert on Cooking Classy in the form of my favorite candy bar I knew I HAD to try it. We had some ups and downs in the […]

  • Ana

    These are amazing! I just made them. Is true, they are a lot of work, but I really enjoyed making each layer. My husband says they taste much better than Snickers, and I agree! Thanks for the recipe :)

    • Jaclyn

      Jaclyn Bell

      I’m so happy to hear you both liked them Ana! Thanks for your feedback!

  • Katie

    How long do these need to set up after the last layer is added and before serving? Was planning on making for Father’s Day on Sunday!

  • Alycia

    These are unbelievable! I made them this weekend and even tho my nougat layer ended up “melting” all over they were amazing! Thank you for sharing the recipe.

    • Jaclyn

      Jaclyn Bell

      I’m glad you liked them Alycia! Next time you may want to try testing the nougat layer temp so it will set a little better. Thanks for your comment :)!

  • Marion

    I made these today, and had a question for you…my nouget layer did not stiffen up at all. The taste was really outstanding, but it was messy since that layer didn’t harden. Do you have any suggestions?

    Thank you!

    Marion

    • Jaclyn

      Jaclyn Bell

      I would probably cook the nougat mixture for a few minutes longer or cook on a higher heat. You might even want to take the temperature if you have a candy thermometer and then it should set if it reached the right temp. Sorry that happened though!!

    • Dawn Gaskill

      I had the same problem. Flavor was good but that layer didn’t set so my end result was a disaster.

    • Janice

      I, too, had the same problem with the nougat oozing out of the middle, even when I kept the pan in the fridge overnight. I cooked the nougat to 220 degrees with the candy thermometer, so if I make them again, I’ll make sure it cooks longer. They’re very tasty, but I can’t take them anywhere because of the messy pieces!

  • Maija

    I always thought it would be cool to sell treats at a yard sale. People walking and driving around all day sure get munchy and thirsty! These (in a cooler maybe?), some lemonade, cookies, and it’s sure to be a hit!! And if it’s a slow weekend, that’s “unsellables” I don’t mind so much. ;)

  • Crystal | Apples & Sparkle

    OMG! These are getting made at my house for reals. Pinned! : )

  • Kate @ Diethood

    Duuuude, these are, OMG-type of awesome!! Gorgeous, too!!