Snickers Took Out Some Nougat Got Smaller Again

Homemade Snickers is one supersized Snickers bar fabricated with a creamy nougat layer, nutty caramel layer, and a height layer of chocolate. If this sounds adept to you, be sure to check out my Snickers Cheesecake Block.

Homemade Snickers

If a Snickers candy bar really satisfies (as Mars Visitor claims), then this entire pan of snickers is going to actually make you happy! Information technology's a homemade version of the popular candy bar, including the creamy nougat center, crunchy peanuts and caramel, and a layer of chocolate.

Homemade Snickers Ingredients

At that place are three parts to this layered sweetness bootleg snickers treat–the creamy nougat, the caramel and peanut layer, and the top layer of chocolate. Before you get started making the homemade Snickers, be sure you take enough space in your freezer to store the pan. This dessert will be in and out of the freezer a few times.

Nougat:When making the nougat, be sure to take a processed thermometer handy for the best results. The processed thermometer will likewise come up in handy when tempering chocolate.

Caramel Layer:It's easy to melt the caramel and heavy foam in the microwave. This will go over the salted peanuts. Wait for a purse of caramel bits; they are piece of cake to utilise right out of the bag (no unwrapping individual caramels necessary).

Chocolate Layer: Use milk chocolate and vegetable oil (or canola) for the chocolate layer.

How to Make Bootleg Snickers

The layers of this sugariness candy treat taste just like a Snickers candy bar. But, it'due south made at home with common ingredients and then y'all know exactly what yous are getting in your Snickers bar. I volition walk you through each layer of the Snickers.

Nougat Layer

In this homemade snickers nougat layer, you know exactly what is going into this layer (unlike the highly processed storebought candy bar). Just like using a candy thermometer is handy when tempering chocolate, it is as well of import when making the nougat.

To make the nougat, add the butter, carbohydrate, and heavy cream to a saucepan over medium heat. Bring the mixture to a boil. Once humid, let it boil, undisturbed, for about vi minutes, or until a candy thermometer reads 246°F. Don't move the saucepan at all, or remove the thermometer. This could crusade the nougat to exist grainier than yous adopt.

Then, stir in the peanut butter, marshmallow fluff, and vanilla. Stir until combined. Pour the nougat mixture evenly over the parchment newspaper-lined cookie sail. Place the pan in the freezer to set.

Caramel Layer

The side by side footstep of the homemade snickers is to add the nutty caramel layer. It's easy to mix together the caramel layer. Only add together the caramels and heavy cream to a microwave-safe bowl. Estrus in the microwave in thirty-second intervals, stirring between each interval. In one case information technology is fully melted and creamy, set it aside.

Remove the pan from the freezer. Pour the salted peanuts over the nougat in an fifty-fifty layer. Then, pour the caramel mixture over the superlative of the peanuts. Render the pan to the freezer.

Chocolate Layer {Tempering vs. Melting Chocolate}

The chocolate layer of this bootleg snickers is made with milk chocolate. For a sleeky sheen to the chocolate, tempering chocolate is the way to go. Tempering chocolate is nonetheless melting chocolate, simply it is a procedure of heating and cooling.

To temper chocolate in the microwave (the method I used here), add the milk chocolate chips and oil to a microwave-safety bowl. Oestrus the chocolate in 30-second intervals, stirring after every thirty seconds, until the mixture is smooth and shiny.

You could too utilise the double broiler method to atmosphere chocolate. To do this, fill a pot virtually halfway full of water. Bring it to a simmer over low heat. Find a heat-prophylactic bowl (glass or stainless steel) that can exist gear up into the pot. Brand sure the bottom of the pot is non touching the water. The steam is what volition melt the chocolate.

Add the chocolate and oil to the estrus-safety bowl. With the heat on low, use a rubber spatula to stir the chocolate until information technology is melted and smooth. If you take a candy thermometer, check that the milk chocolate does not go in a higher place 89°F.

Once the chocolate has been tempered, pour it over the caramel layer and place the pan (once more) in the freezer 1 last fourth dimension. Let the bootleg snickers set in the freezer for about ten minutes. So, it's set to exist cut and enjoyed! Shop the homemade Snickers in the fridge.

Looking for More Sweet Treats?

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Skillet Candy Cookie

Oatmeal Brownie Milky Manner Bars

Butterfinger Brownies

Bootleg Snickers is i extra-big Snickers bar made with a flossy nougat layer, nutty caramel layer, and topped with chocolate.

Course: Dessert, Snack

Cuisine: American

Keyword: Homemade Snickers

Servings: 24

Calories: 311 kcal

Nougat layer

• ¼ cup (57g) butter
• 1 cup (200g) granulated sugar
• ¼ cup heavy cream
• ¼ cup (64.5g) creamy peanut butter
• 7 ounces marshmallow fluff
• one teaspoon vanilla extract

Caramel Layer

• one bag (11 ounces) caramels bits
• ¼ cup heavy cream
• ii cups salted peanuts

Height Chocolate Layer

• ii cups (11.5 ounces) milk chocolate fries
• ane teaspoon vegetable oil

1. Line a 9x13-inch cookie sheet (or a quarter sheet pan) with parchment paper. Make space in your freezer for the pan.

Nougat Layer

1. In a medium saucepan over medium rut, add butter, sugar, and heavy foam. Stir occasionally until the mixture comes to a eddy .

2. Continue to boil, undisturbed, for 6 minutes (or until the mixture reaches 246°F on a processed thermometer). And so stir in the peanut butter, marshmallow fluff, and vanilla. Stir until combined.

3. Remove the cookie sheet from the freezer and cascade the nougat mixture evenly in the pan.

4. Identify the pan in the freezer to ready until caramel layer is ready.

Caramel and Peanut Layers

1. In a medium microwave safe bowl add caramels and heavy foam. Heat in the microwave in 30 second intervals, stirring in between until fully melted and flossy (1-2 minutes). Set aside.

2. Remove the pan from the freezer and pour the salted peanuts over the nougat in an even layer. Gently press so the peanuts sit firmly in the nougat.

3. Pour the caramel mixture over the acme.

4. Return the pan to the freezer to set until chocolate is fix.

Tiptop Chocolate Layer

1. In a pocket-size microwave safe basin add together chocolate chips and oil. Heat in the microwave in 30 2d intervals, stirring in betwixt until fully melted and flossy (1-2 minutes)

2. Remove the pan from the freezer and pour the chocolate mixture over the superlative of the caramel.

3. Return the pan to the freezer to prepare (about ten minutes). Remove from freezer and savour or place in the refrigerator until ready to serve.

4. Best served slightly cooled.

meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Within Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the class of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Post, Star Tribune, The Earth and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to proper name a few.

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Source: https://iambaker.net/homemade-snickers/

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