Homemade Snickers is one supersized Snickers bar made with a creamy nougat layer, nutty caramel layer, and a top layer of chocolate. If this sounds good to you, be sure to check out my Snickers Special K Bars and Snickers Cheesecake Cake.

Stack of Homemade Snickers Bars

Homemade Snickers

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

Process Steps for Making Homemade Snickers Bars

Homemade Snickers Ingredients

There are three parts to this layered sweet homemade 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 have 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 have a candy thermometer handy for the best results. The candy thermometer will also come in handy when tempering chocolate.

Caramel Layer: It’s easy to melt the caramel and heavy cream in the microwave. This will go over the salted peanuts. Look for a bag of caramel bits; they are easy to use right out of the bag (no unwrapping individual caramels necessary).

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

Overhead of Homemade Snickers Bars

Chocolate Layer {Tempering vs. Melting Chocolate}

The chocolate layer of this homemade snickers is made with milk chocolate. For a glossy sheen to the chocolate, tempering chocolate is the way to go. Tempering chocolate is still melting chocolate, but it is a process 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-safe bowl. Heat the chocolate in 30-second intervals, stirring after every 30 seconds, until the mixture is smooth and shiny. 

You could also use the double boiler method to temper chocolate. To do this, fill a pot about halfway full of water. Bring it to a simmer over low heat. Find a heat-safe bowl (glass or stainless steel) that can be set into the pot. Make sure the bottom of the pot is not touching the water. The steam is what will melt the chocolate.

Add the chocolate and oil to the heat-safe bowl. With the heat on low, use a rubber spatula to stir the chocolate until it is melted and smooth. If you have a candy thermometer, check that the milk chocolate does not go above 89°F.

Once the chocolate has been tempered, pour it over the caramel layer and place the pan (again) in the freezer one last time. Let the homemade snickers set in the freezer for about ten minutes. Then, it’s ready to be cut and enjoyed! Store the homemade Snickers in the refrigerator.

But Into Homemade Snickers Bar

More Candy Recipes

4.67 from 3 votes

Homemade Snickers

Prep Time 20 minutes
Freeze Time 30 minutes
Total Time 50 minutes
Homemade Snickers is one extra-large Snickers bar made with a creamy nougat layer, nutty caramel layer, and topped with chocolate.


Nougat layer

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

Caramel Layer

  • 1 bag (11 ounces) caramels bits
  • ¼ cup heavy cream
  • 2 cups salted peanuts

Top Chocolate Layer

  • 2 cups (11.5 ounces) milk chocolate chips
  • 1 teaspoon vegetable oil


  • Line a 9×13-inch cookie sheet (or a quarter sheet pan) with parchment paper. Make space in your freezer for the pan.

Nougat Layer

  • In a medium saucepan over medium heat, add butter, sugar, and heavy cream. Stir occasionally until the mixture comes to a boil .
  • Continue to boil, undisturbed, for 6 minutes (or until the mixture reaches 246°F on a candy thermometer). Then stir in the peanut butter, marshmallow fluff, and vanilla. Stir until combined.
  • Remove the cookie sheet from the freezer and pour the nougat mixture evenly in the pan.
  • Place the pan in the freezer to set until caramel layer is ready.

Caramel and Peanut Layers

  • In a medium microwave safe bowl add caramels and heavy cream. Heat in the microwave in 30 second intervals, stirring in between until fully melted and creamy (1-2 minutes). Set aside.
  • 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.
  • Pour the caramel mixture over the top.
  • Return the pan to the freezer to set until chocolate is ready.

Top Chocolate Layer

  • In a small microwave safe bowl add chocolate chips and oil. Heat in the microwave in 30 second intervals, stirring in between until fully melted and creamy (1-2 minutes)
  • Remove the pan from the freezer and pour the chocolate mixture over the top of the caramel.
  • Return the pan to the freezer to set (about 10 minutes). Remove from freezer and enjoy or place in the refrigerator until ready to serve.
  • Best served slightly cooled.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course 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 Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Omg these are soooooo good!!! Followed the instructions exactly and had no issues. They turned out perfectly and the recipe makes so many! Making more tomorrow!

  2. You made a mistake in the directions. In the directions it says to in #3 pour the nougat mixture evenly over the chocolate layer. There is no bottom chocolate layer only a top chocolate layer. I am making this now and that confused the heck out of me. Which doesn’t take much lol.

    1. So sorry about that! You are right. In the original version I tested there was a bottom layer of chocolate that got MESSY, so I eliminated it. But I missed removing it from the directions, sorry. Thanks for catching that! The recipe should be correct now.

  3. Oh yes I agree with Louella, I would love a Baby Ruth recipe!!!!
    Question: The caramel “bits”, are these the same as the Kraft caramel squares or are they actually “chips” like the chocolate ones?
    I’m making several of your candy and fudge recipes for Christmas gifts this year!!

  4. Love the recipe!! My only issue was the nougat is runnier than I expected. I used a candy thermometer but maybe I cooled it too quickly as soon as it reaches 246. It is delicious though! If you see this, do you think that’s why it didn’t firm up fully?

  5. I made this recipe and thought it was delicious; however, my nougat was pretty sticky. I think it needs that bottom layer of chocolate to cling to and the two layers of chocolate would look just like a Snickers! Nevertheless, it is really decadent!

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