:: Day 10 of the 12 Days of Christmas Goodies 2010 ::
This recipe takes a little time, but it is so worth it. And when I say a little time, I actually mean a little time here and a little time there. The layers are made and then refrigerated in between. Make sure that you have plenty of people in mind to share it with, as it makes a whole 13″x9″ pan of Snickers goodness!
Begin by making a chocolate layer with milk chocolate chips, butterscotch chips, and peanut butter.
Melt the chocolate and butterscotch chips according to the package. If no directions are included, I microwaved mine at 70% power for 1 minute, stirred, and then 15 second intervals after that until they were all melted. After the chips are all smooth, stir in the peanut butter.
Spread the chocolate layer onto the bottom of a 13″x9″ pan that you’ve lightly greased. Refrigerate that until it’s hardened.
Next is the “nougat” layer, which starts out much like fudge. Melt the butter first, then add the milk and sugar.
After that comes to a boil for about 5 minutes, remove it from the heat and stir in the marshmallow creme, peanut butter, and vanilla. Once that’s mixed in, stir in the chopped peanuts.
The caramel layer is pretty simple: caramels and cream.
Melt the caramels and cream in a saucepan, and when it’s all smooth, pour it over the nougat layer and refrigerate again.
Lastly, make a final chocolate layer in the same fashion as the first. Spread that over the caramel and refrigerate one last time.
Once it has chilled to set (I would give it at least 1 hour just to make sure), use a sharp knife to cut it into squares. I sometimes have better luck using a sturdy metal server and just cutting down through the candy. Keep it refrigerated until just before serving.
Homemade Snickers
Adapted from Taste of Home
Chocolate layers
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Nougat layer
1/4 cup butter
1 cup white sugar
1/4 cup evaporated milk
1 1/2 cups chopped peanuts
1 7 oz jar (1 1/2 cups) marshmallow creme
1/4 cup peanut butter
1 teaspoon vanilla
Caramel layer
1 14 oz bag of caramels, caramels unwrapped
1/4 cup heavy (whipping) cream
Make a chocolate layer by melting first 3 ingredients until smooth. Spread into the bottom of a lightly greased 13″x9″ pan. Refrigerate until set.
To make nougat layer, melt butter in saucepan. Add sugar and milk; bring to a boil. Boil and stir for 5 minutes. Remove from heat and stir in marshmallow creme, peanut butter, and vanilla. Add peanuts. Spread over 1st layer and refrigerate until set.
To make caramel layer, melt caramels and cream until smooth. Spread over nougat layer and refrigerate until set.
Make the last chocolate layer by melting first 3 ingredients until smooth. Spread over caramel layer and refrigerate until set.
Cut into small squares. Store in refrigerator until ready to serve.
Makes about 5 dozen squares.