Sinful Saturday...Copy Cat Snickers Bar

I just decided to have a Sinful Saturday theme on my blog.  I'll post new desserts or feature old ones like today.  I'll be posting only the most insanely delicious items that make you gain 10 pounds just by looking at them, and items that you just CAN'T. STOP. EATING.

I'm sorry.  And, you're welcome.

From March 2012

Oh. My. Goodness.  This recipe is sooooo good!  We liked the twix bars, but we think this recipe is way better.  So good!  I'd choose these over a regular old Snickers bar any day!! 

This is a great recipe, and I only made two minor changes to the recipe.  1- this recipe combined the nougat and the nuts, but in a real Snickers bar they are layered, so I layered them.  2 - The caramel calls for whipping cream, but I just used the evaporated milk that was already open from this recipe instead of buying another ingredient.  It turned out great!!

This recipe does take a little time to make, having to wait for the layers to cool.  But, you could make the first part one morning, the next part in the evening, and the other part the next day, so you aren't tied to the kitchen if you don't have the time. 

Copy Cat Snickers Bar Recipe:
Adapted from  HERE

For the Bottom Chocolate Layer:
1¼ cups milk chocolate chips
¼ cup creamy peanut butter

1. Grease a 9×13-inch baking pan. Line with parchment paper (I used aluminum foil), then grease the parchment paper; set aside.

2. Make the Bottom Chocolate Layer: Melt together the chocolate chips and peanut butter in the microwave until completely smooth and melted, stirring every 30 seconds. Pour into the prepared baking dish and, using a spatula, smooth into an even layer. Refrigerate until completely cool and hard, about 30 minutes.

For the Nougat Layer:
4 tablespoons unsalted butter
1 cup granulated sugar
¼ cup evaporated milk
1½ cups marshmallow fluff
¼ cup creamy peanut butter
1 teaspoon vanilla extract
1½ cups salted peanuts, roughly chopped

3. Make the Nougat Layer: Melt the butter in a medium saucepan over medium heat. Add the sugar and evaporated milk, stirring until dissolved, and bring to a boil. Reduce the heat to low and cook for 5 minutes, stirring occasionally. Remove the pan from heat and add the marshmallow fluff, peanut butter, and vanilla extract, stirring until completely smooth. Pour over the bottom chocolate layer. 

4.  Pour chopped peanuts over nougat. Again, refrigerate until completely cool, about 30 minutes.

For the Caramel Layer:
14 ounces caramels, unwrapped
¼ cup evaporated milk

5. Make the Caramel Layer: Combine the caramels and the evaporated milk in a small saucepan over low heat. Melt, stirring occasionally, until smooth. Once completely melted, cook for an additional  minute or two, stirring frequently. Pour the caramel over the nougat layer. Refrigerate until completely cool, about 30 minutes.

For the Top Chocolate Layer:
1¼ cups milk chocolate chips
¼ cup creamy peanut butter


6. Make the Top Chocolate Layer: Melt together the chocolate chips and peanut butter in the microwave until completely smooth and melted, stirring every 30 seconds. Pour over the caramel layer and, using a spatula, smooth into an even layer. Refrigerate until completely cool and set, 30 to 60 minutes.

7. Using the parchment liner, remove the bars from the pan and cut into 32 pieces. You can store these in the refrigerator or at room temperature. The filling is yummiest at room temperature, but the chocolate can get a little melty especially if it is warm.   They are yummy straight out of the fridge too!!!

8.  Enjoy! 

See you at the gym...     :)