Homemade Snickers Bars have gooey caramel, peanut nougat, and a chocolate coating — an easy no-bake copycat that tastes better than the real thing.

Have you ever wanted to make your favorite candy bar at home? Whenever I love something from the store, I always wonder what it would taste like homemade, and it’s almost always better. These Homemade Snickers Bars are proof: gooey caramel, a soft peanut nougat, and a chocolate coating, all layered together in one pan. No candy thermometer, no fancy equipment, just a handful of simple ingredients and a little patience while the layers set.

 

This one has been a reader favorite for years, and it’s easy to see why. You get to control exactly what goes into it — real peanuts, good chocolate, and a nougat that’s every bit as rich as the candy bar version. If you love easy homemade candy, you’ll also want to try my homemade Peanut Butter Cups or Reese’s Fudge.

Ingredient Notes

• Milk chocolate chips — used for both the bottom and top layers; you can substitute your favorite chocolate chips if you prefer.
• Creamy peanut butter — melted with the chocolate to make it easier to spread, and mixed into the nougat for flavor.
• Marshmallow fluff — the shortcut that makes this nougat easy; no egg whites or candy thermometer needed.
• Roasted peanuts — chopped and folded into the nougat so every bite has crunch.
• Caramels — unwrapped and melted with evaporated milk into a smooth, pourable layer.

How to Make Homemade Snickers

1. Make the first chocolate layer. Melt the milk chocolate chips and peanut butter together, then spread evenly in a parchment-lined 13×9-inch pan. Place in the freezer to set while you make the nougat.
2. Make the nougat. Melt the butter in a saucepan, then add the sugar and evaporated milk. Bring to a boil and cook, stirring frequently, for about 5 minutes.
3. Finish the nougat. Remove from the heat and stir in the marshmallow fluff, peanut butter, and vanilla until smooth, then fold in the chopped peanuts.
4. Layer the nougat. Spread the nougat evenly over the first chocolate layer.
5. Add the caramel. Melt the caramels with evaporated milk in the microwave at 50% power, stirring every 45 seconds until smooth, then pour over the nougat. Refrigerate until set.
6. Top with chocolate. Melt the second batch of chocolate and peanut butter and spread over the caramel layer.
7. Chill and slice. Refrigerate for at least 2 hours, until the chocolate and caramel are fully set, then slice into bars.

Recipe Tips

• Line the pan with parchment paper, leaving some overhang on the sides, it makes lifting the whole slab out for slicing much easier.
• Let each layer fully set before adding the next; this keeps the layers distinct instead of swirling together.
• Use a sharp knife and wipe it clean between cuts for the neatest slices, since the caramel layer can be sticky.
• Let bars sit at room temperature for a few minutes before serving — they’re easier to bite into once they soften slightly.

Storage

Store the bars in an airtight container in the refrigerator, where they’ll keep for about a week, this keeps the caramel and chocolate from softening or melting. Bars can also be frozen in an airtight, freezer-safe container for longer storage; thaw in the refrigerator before serving.

More Fun Dessert Recipes

• Reese’s Peanut Butter Cookies
• Chocolate Pavlova
• Puppy Chow Bars
• Cosmic Brownie Cookies
• Ding Dong Cake
• Star Crunch Cookies
• Cookie Dough Cheesecake