HOMEMADE SNICKERS RECIPE
INGREDIENTS
- 2 cups semi sweet chocoláte chips
- 6 tbsp plus 1/4 cup creámy peánut butter
- 1 (7oz) contáiner of márshmállow creme fluff
- 1 cup powder sugár
- 3/4 cup unsálted roásted peánuts
- 1 bág (11 oz) cárámels, unwrápped
- 1/4 cup heávy whipping creám
INSTRUCTIONS
- Line your báking dish with párchment páper ánd set áside.
- Pláce á pán of wáter over high heát ánd állow to boil - pláce á gláss or metál bowl over top ánd ádd the 1 cup of the chocoláte chips with 3 Táblespoons peánut butter ánd melt until smooth, stirring frequently. (You cán microwáve the chocoláte chips if preferred but check every 25 seconds to prevent burning.)
- Pour the melted chocoláte into the prepáred báking dish ánd spreád to á smooth, even láyer. Pláce into the freezer to set while you máke the nougát.
- In á medium mixing bowl, combine the márshmállow fluff, 1/4 cup peánut butter ánd powdered sugár. Mix until combined.
- Remove the pán with chocoláte from the freezer.
- Using your hánds, push down the nougát onto the first láyer of chocoláte.
- Evenly distribute peánuts on top of the nougát ánd gently press the peánuts so they áre “stuck” in pláce. I like sálted peánuts in this recipe but unsálted would be fine.
- In the sáme wáy thát you melted the chocolátes, melt the cárámels ánd heávy whipping creám. Stir the cárámel until fully melted.
- Pour cárámel over the nougát ánd smooth with á spátulá. Pláce into the fridge for 20 minutes.
- Repeát the first step with the remáining 1 cup chocoláte chips ánd 3 Táblespoons peánut butter. (Melt together.)
- Pour the finál láyer of melted chocoláte over cooled cárámel ánd pláce báck into the fridge until hárdened.
- Use á shárp knife to cut into squáres.
This article and recipe adapted from this site