Snickers® Brownies are layered dessert bars that start with fudgy brownies topped with a nutty nougat layer, gooey caramel, and a final layer of chocolate. It’s a treat that combines brownies and a Snickers candy bar, all in one rich and decadent dessert. If you love the candy bar, I also have a supersized Homemade Snickers you will want to try!

Pan of Snickers Brownies on a wooden table from overhead.

Ingredients & Substitutions

Brownies: My go-to recipe for fudgy brownies is from my French Silk Brownies recipe, which you also may want to try. You could also use a boxed brownie mix, baked according to the package instructions. After the brownies have baked and cooled, they need to chill in the refrigerator for 2 hours before continuing with the recipe.

Butter: Using unsalted butter gives you, the baker, more control over salt added to recipes like this one. If using salted butter, you may want to lessen the salt added to the brownie batter.

Nougat: For the best results for the nougat, have a candy thermometer on hand. If you don’t have a candy thermometer, watch the mixture closely. The key is to cook the mixture until it thickens slightly and reaches a consistency that will coat the back of a spoon. Then, remove the mixture from the heat and stir in the peanut butter, marshmallow fluff, and vanilla. For a nuttier texture, you could use crunchy peanut butter.

Peanuts: We can’t forget about peanuts in a Snickers bar dessert! I pressed salted peanuts into the nougat layer. If you don’t have any nuts on hand, you can leave them out; the layered brownies will still be delicious!

Caramel Layer: The caramel layer is a simple mixture of caramel bits and heavy cream, melted together in the microwave. I like to use caramel bits, no unwrapping is necessary!

Chocolate Layer: Milk chocolate chips are melted with vegetable oil in 30-second intervals, stirring in between each. This results in a shiny chocolate coating.

Pouring chocolate onto peanut butter caramel in a pan of Snickers Brownies.

Can I Melt Chocolate With The Double Boiler Method?

Yes, instead of melting the chocolate in the microwave, you could use the double boiler method to temper the chocolate. To do this, fill a pot about halfway full of water, bringing it to a simmer over low heat. Find a heat-safe bowl (glass or stainless steel) that can be set into the pot without the bottom touching the water. The steam 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.

Close up of Snickers Brownies cut into pieces.

Can I Make The Brownies Ahead Of Time?

Sure! You can get a head start on this recipe by baking the brownies a day or two in advance. Once baked, they can be stored, and covered, for 1-2 days at room temperature.

How To Store Snickers Brownies

Snickers brownies can be stored in an airtight container at room temperature for up to 2-3 days. However, I like the brownies a little chilled, so you could store them in the refrigerator. If you live in a warmer climate or the layers are getting too soft, you may want to keep them in the refrigerator.

Stack of Snickers Brownies in front of other Snickers Brownies.

Can I Freeze Snickers Brownies?

Yes, you can freeze Snickers brownies. Once they have been chilled and set, you can freeze the entire pan or cut them into individual-sized portions before freezing. To freeze:

  1. First, wrap the brownies in plastic wrap, making sure they are well-covered.
  2. Next, place the wrapped brownies in a freezer-safe container or bag.
  3. Finally, label and date the container; the brownies can be frozen for up to 2-3 months.
  4. When ready to enjoy, let the brownies thaw in the refrigerator overnight or at room temperature for a few hours.
Close up of Snickers Brownies cut into pieces.
5 from 1 vote

Snickers Brownies

Prep Time 25 minutes
Cook Time 30 minutes
Chilling Time 2 hours 30 minutes
Total Time 3 hours 25 minutes
Snickers Brownies are layered dessert bars that start with fudgy brownies topped with a nutty nougat layer, gooey caramel, and a final layer of chocolate. It's a treat that combines brownies and a Snickers candy bar, all in one rich and decadent dessert.

Ingredients

Brownies

  • 1 ½ cups (187.5 g) all-purpose flour
  • 1 tablespoon cornstarch
  • cup (39 g) Dutch-processed cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 4 large eggs, room temperature
  • 2 cups (400 g) granulated sugar
  • ¾ cup (1 ½ sticks / 170 g) unsalted butter, room temperature
  • 2 teaspoons vanilla extract

Nougat Layer

Caramel Layer

  • 1 bag (11 ounces) caramel bits
  • ¼ cup (59.5 g) heavy whipping cream

Chocolate Layer

  • 2 cups (364 g) milk chocolate chips
  • 1 teaspoon vegetable oil

Instructions

Brownies

  • Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper, leaving some overhang for easy removal of the brownies.
  • In a large bowl whisk flour, cornstarch, cocoa, baking powder, and salt. Set aside.
  • To the bowl of a stand mixer fitted with the paddle attachment, add the eggs, sugar, butter, and vanilla. Beat on medium speed until light and fluffy.
  • With the mixer off, add the flour mixture. Turn the mixer on low and mix until the ingredients are well combined.
  • Pour brownies into the prepared baking dish and bake for 30-35 minutes, or until done. Fudgy brownies are done baking when the edges appear set, but the center is still shiny, or moist. Let the brownies cool at room temperature before chilling in the refrigerator for 2 hours.

Nougat Layer

  • To 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, until the mixture reaches 246°F on a candy thermometer, about 6 minutes. Turn off the heat. Stir in the peanut butter, marshmallow fluff, and vanilla. Stir until combined.
  • Evenly pour over the chilled brownies. Place the salted peanuts on the nougat in an even layer. Gently press the peanuts into the nougat. Place into the refrigerator or freezer to cool while you prepare the caramel.

Caramel Layer

  • To 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 combined (about 1-2 minutes). Set aside.
  • Pour the caramel mixture over the brownies and nougat. Return the pan to the refrigerator or freezer to set until the chocolate is ready, about 5 minutes.

Chocolate Layer

  • To a small microwave-safe bowl add chocolate chips and oil. Heat in the microwave in 30-second intervals, stirring in between until fully melted (about 1-2 minutes total).
  • Evenly pour the chocolate mixture over the top of the caramel, using an offset spatula to cover completely (if needed). Return the pan to the refrigerator to chill for 15-20 minutes, or until the chocolate has completely cooled with a shiny appearance. Best cut and served slightly cooled.

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What the Test Kitchen had to say about this recipe:

Elizabeth

I love the layers with different textures and flavors. These brownies have all the taste of a Snickers candy bar (but better) with the addition of the brownie bottom layer. This is impressive and rich! I might try using crunchy peanut butter for even more nuts!

Rachael

What's not to love? Brownie with a peanut butter nougat layer, extra peanuts, and chocolate on top. It's absolutely a must-make for brownie lovers and Snickers lovers alike! I just wanted a taste, but…I kept wanting more of a taste!

Bella

Oh my goodness. So many layers of deliciousness. It really tastes like a Snickers candy bar but in brownie form! It is chewy and soft, and there's a crunch from the peanuts.

Annabelle

These brownies are delicious! The texture is great, and the components all work incredibly well together to give the perfect Snickers bar flavor!

Selena

Chocolate and peanuts are pretty much my favorite combo ever so I adored these. Kept going back to have "just a little more"! I probably shouldn't make them because I would eat the whole pan…..

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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. They are sold in US grocery stores right next to baking morsels (chocolate chips) and are just little balls of caramel that you don’t have to unwrap before using.

    1. Hi! I’m working on the layers now but I did a homemade brownie mix, I would imagine that a box mix would be perfect also because you don’t want the bottom layer to be too thick because of all the other layers! I just put mine in the fridge to set with the nougat and peanuts layer!

  1. Can’t wait to fix these.! I am a shepherd at my church. I cook every 4-5 weeks with my Peeps.
    I love good and different recipes. Thank you

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