Snickers Candy Bars

Super yummy! I split the recipe between 2 Hefty EZ Foil loaf pans (8x3.375x2) and lined w/parchment paper. The whole thing came out easily and then I cut into bars. They are very close to tasting like a Snickers, but I think they taste much better and more decadent. There is some effort involved, but as everyone else stated, it's worth it!

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These were really good! I don't know why I doubted they would taste like Snickers when so many reviews said they would- and they really do! I used a 9x13 pyrex casserole to make these in- heavily sprayed with butter flavor PAM. I put it in the fridge between layers. These did not stick to the pan at all for me- and the fridge let the layers set up just fine. The ONLY thing I did differently was I had to use evaporated milk for the whipping cream. I had sent my husband to the store with the ingredients list, and he thought heavy whipping cream was Cool Whip! I had no other substitute. It worked out just fine and tastes fine, also. Thank you for the recipe! Very yummy!

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I had so many compliments on these!!! Everyone said I should make my own candy bar, they thought it was really neat when I told them they were homemade Snickers! I had recipe requests rollin' in the next day. I found that instead of freezing every layer I just put in the fridge. It sets up just enough and the different layers stick to each other better because its not too cold. Work fast when spreading the caramel, it sets up quick against cool marshmallow filling! Thanks ;)

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I have used this recipe for years now. I found in a Taste of Home magazine. They have a delicious homemade flavor that cannot be found in the "candy" bar version. The only problem I found is once they get warm, they are messy...however they usually do not last long so it is not much of an issue.

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I got alot of compliments for this recipes. I added this to goody trays for this past Christmas. For cutting purposes, I found it to be easier to cut the colder it was. Also, I highly recommend keeping this refridgerated as long as possible prior to serving. Thanks for the terrific recipe!!!

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How many deadly sins are there because I just may have commited one--ate 1/2 recipe. Makes about 3 pounds and used a smaller pan...wanted them thick. Softer than the real McCoy, but still fabulous.

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These are great!! It was really humid at my house so I kept them in the freezer, they are just as yummy cold!!

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Warning: It takes major self-control to not eat the entire batch of these Snickers, one yummalicious bite at a time. Be sure to have friends and family present to help you enjoy them! Hint: Their bottom layer stuck to my cake pan, so next time I plan on lining it with Reynold's Release non-stick aluminum foil. Then once the Snickers are set up, it's simply a matter of inverting the entire panful onto a cutting board and peeling up the foil.

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Amazing! I ended up using half and half instead of the whipping cream but it still turned out great! I put the pan in the fridge between layers, but would definitely recommend freezing them before cutting... Thanks for sharing!

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Very, very, good!!!! Thank You for the great recipe!!!

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Mmmm Mmmm Good! I am on a candy making kick. I asked a coworker what they would like me to make them for their birthday and they said they liked snickers. So I tried to make him this recipe and it turned out very tasty. I made some modifications, I used dark chocolate instead of butterscotch because I used Lindt milk chocolate (it is my absolute favorite chocolate) so it needed a little dark mixed in I thought. I omitted the peanut butter from the chocolate cause I wanted a good blend of flavors and I thought that might be a little too much with the peanut butter in the nougat and the peanuts. Plus it wasn't as messy to handle as the picture for this recipe looked like it might be. I used some left over spanish peanuts from the holidays and I was skeptical that the skin was going to make me regret using them but you never notice them since you mix it with the nougat! The only thing is that the nougat feels grainy. I know the sugar didn't dissolve all the way, even though I let it boil for 5 minutes. Just need to get that all the way dissolved and I think this recipe will be absolutely perfect!

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Awesome! Absolutely loved these! I, too am having an issue with the bottom layer sticking. Tried greasing the bottom of my 9x13 pyrex dish, will see if that helps.
Also, butterscotch chips are a pain to melt. They don't melt at the same temp. as the chocolate, so I would use a double boiler method with those two layers to keep them from seizing up.

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I only do the middle two layers since I can't have chocolate, peanuts or peanut butter. It is an excellent recipe and works very well with sunflower seeds and Trader Joe's Sunflower Seed Butter, and even uncoated it's very good and just as good as a Snickers, or the famous clone recipe. It wraps well, even with the uncoated caramel layer, and it freezes well also. It's good right out of the freezer and not so hard that you can't eat it pretty quickly.

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These are fantastic!! They tast identical to a real snickers.

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I could not believe I forgot to rate these! Orgasmic! Yes I said it! You only need a small piece of this but oh heaven! I will make these for life. Thanks for posting

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These came together very quickly and were great! For me, they were 'almost' a snickers bar. I ended up freezing the whole pan overnight and cut the candy into bars the next morning with a knife dipped in hot water and dryed with a towel. Mine looked just like the posted pictures, very impressive looking candy!

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Ridiculously good candy bars! Everything came together wonderfully. I did have to add a tad more evaporated milk to the mallow creme mixture to get it to pour on and spread nicely, but other than that, perfect!! Will be making these many, many times for sure! Thanks so much!!

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Great Recipe!! Thanks for sharing!

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