Snickers Brownies
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.
Servings: 12 large brownies
Calories: 942kcal
Ingredients
Brownies
- 1 ½ cups (187.5 g) all-purpose flour
- 1 tablespoon cornstarch
- ⅓ 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
- ¼ cup (½ stick) unsalted butter
- 1 cup (200 g) granulated sugar
- ¼ cup (59.5 g) heavy whipping cream
- ¼ cup (64.5 g) creamy peanut butter
- 1 jar (7 ounces) marshmallow fluff
- 1 teaspoon vanilla extract
- 2 cups (292 g) salted peanuts
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 9x13-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.
Nutrition
Serving: 1brownie | Calories: 942kcal