Mock Snickers Candy
I don't remember where I got this recipe so please forgive me. It tastes similar to a Snickers bar, only messier.
Please read the whole recipe first then begin. The base and top layer are the same so you will need to keep that in mind when moving ahead and purchasing ingredients.
Grease the bottom of a 13"x9" baking pan. Set aside.
Base Layer
1 cup (6oz) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Combine ingredients in a saucepan and stir over low heat until melted and smooth. OR place the milk chocolate and butterscotch chips in a microwave safe bowl. Heat on high 1 minute, stir. Reheat and stir in 30 second increments until the chips have melted. Be careful not to scorch the chocolate. It's best to use the warmth of the bowl to help melt the chips. (Because if you scorch the chocolate you will have to start over as that will negatively impact the flavor and consistency of the candy.) Once the chips are melted add the peanut butter and mix well. Spread into the bottom of the prepared pan. Cover and refrigerate until set, at least 30 minutes.
Filling Layer:
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1 1/2 cup marshmallow cream
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cup salted peanuts, chopped
Melt the butter in a saucepan over medium high heat. Add the sugar and evaporated milk. Bring the mixture to a boil, stirring for 5 minutes. Remove from heat, allow to cool slightly. Stir in the marshmallow cream, peanut butter and vanilla, mix until smooth and creamy. Fold in the peanuts. Allow to cool to nearly room temperature. Spread mixture over the bottom layer. Cover and refrigerate until set, at least an hour.
Caramel Layer:
1 (14 oz) package caramels
1/2 cup whipping cream
Combine caramels and cream in a saucepan, stir over low heat until melted and smooth. OR microwave 1 minute at a time, stirring in between cooking, until melted and smooth. Spread over filling layer. Cover and refrigerate until set, at least an hour.
Top Layer
1 cup (6oz) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Repeat Base Layer instructions.
Cover candy refrigerate at least 3 hours or over night. The longer this candy sets the better.
Helpful hints:
This candy does not do well in warm environments, so please do not serve this at your 4th of July BBQ, unless of course you are having it in the arctic. You should store unused portions in the refrigerator.
I have found that freezing the candy an hour before cutting them into bars helps make the cutting go easier. It is also helpful to freeze the bars and the serving platter before serving. Since it does not hold up well at room temperature for very long I tend not to put more than a few pieces out at a time. I use one of my small serving platters, and place about 6-10 small pieces on it cover with foil and put that in the freezer, if I plan to serve more I usually place an additional plate in the freezer as a backup. Then when dessert is ready to be served the cool platter will help keep the candy from melting so fast.
Please read the whole recipe first then begin. The base and top layer are the same so you will need to keep that in mind when moving ahead and purchasing ingredients.
Grease the bottom of a 13"x9" baking pan. Set aside.
Base Layer
1 cup (6oz) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Combine ingredients in a saucepan and stir over low heat until melted and smooth. OR place the milk chocolate and butterscotch chips in a microwave safe bowl. Heat on high 1 minute, stir. Reheat and stir in 30 second increments until the chips have melted. Be careful not to scorch the chocolate. It's best to use the warmth of the bowl to help melt the chips. (Because if you scorch the chocolate you will have to start over as that will negatively impact the flavor and consistency of the candy.) Once the chips are melted add the peanut butter and mix well. Spread into the bottom of the prepared pan. Cover and refrigerate until set, at least 30 minutes.
Filling Layer:
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1 1/2 cup marshmallow cream
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cup salted peanuts, chopped
Melt the butter in a saucepan over medium high heat. Add the sugar and evaporated milk. Bring the mixture to a boil, stirring for 5 minutes. Remove from heat, allow to cool slightly. Stir in the marshmallow cream, peanut butter and vanilla, mix until smooth and creamy. Fold in the peanuts. Allow to cool to nearly room temperature. Spread mixture over the bottom layer. Cover and refrigerate until set, at least an hour.
Caramel Layer:
1 (14 oz) package caramels
1/2 cup whipping cream
Combine caramels and cream in a saucepan, stir over low heat until melted and smooth. OR microwave 1 minute at a time, stirring in between cooking, until melted and smooth. Spread over filling layer. Cover and refrigerate until set, at least an hour.
Top Layer
1 cup (6oz) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Repeat Base Layer instructions.
Cover candy refrigerate at least 3 hours or over night. The longer this candy sets the better.
Helpful hints:
This candy does not do well in warm environments, so please do not serve this at your 4th of July BBQ, unless of course you are having it in the arctic. You should store unused portions in the refrigerator.
I have found that freezing the candy an hour before cutting them into bars helps make the cutting go easier. It is also helpful to freeze the bars and the serving platter before serving. Since it does not hold up well at room temperature for very long I tend not to put more than a few pieces out at a time. I use one of my small serving platters, and place about 6-10 small pieces on it cover with foil and put that in the freezer, if I plan to serve more I usually place an additional plate in the freezer as a backup. Then when dessert is ready to be served the cool platter will help keep the candy from melting so fast.
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