And now for something completely different – Homemade Snickers

The lovely Kerry from Kerry Cooks once posted a link to a Homemade Snickers recipe. It sounded amazing and I just had to make it, but I struggled a bit with the recipe as it used so many US measurements and names for ingredients. Luckily I know lots of lovely US residents and ex-pats so was able to get some valuable assistance translating it into UK terms and printed out my own version with the modifications. I would still say that using cups is in fact a great way to measure dried goods for cooking/baking and if you can get hold of some then do, it makes using US recipes so much easier. My set of plastic cups has 1/4, 1/3, 1/2 and 1 cups, it was a bargain from Asda and I wouldn’t be without it now.

Every time I make this for anyone I get asked for the recipe, and quite right too because it’s delicious! But I always feel bad about providing a link to the American-style recipe to my British friends as it’s not too helpful if you don’t have all the great resources I did in making sense of it. Having been asked for the recipe again this week, I finally decided it was about time that I wrote up a user-friendly version of my modified recipe.

With all credit to the original and fantastical recipe at How Sweet It Is, here is the Nottingham Knitter’s take on Homemade Snickers:

 

Shopping List

500g milk chocolate
If you like to measure in cups, that’s 2.5 cups of milk chocolate chips. Chips tend to be more expensive by weight, in the UK at least, so regular milk chocolate bars will be better value for money

225g / 0.75 cups peanut butter
The weight is a bit of a rough estimate but it should steer you right. If you have measuring cups then it’s not too difficult to use those for measuring peanut butter. A regular UK jar is usually about 350g so buy 1 jar if you don’t already have any in the cupboard.

55g / 0.25 cup unsalted butter
Credit to Traditional Oven for this conversion. I never have understood measuring butter in cups!

225g / 1 cup caster sugar
With thanks again to Traditional Oven, but actually I measure this one in cups myself as it’s a great way for measuring dried goods.

65ml / 0.25 cup evaporated milk
The smallest tins you usually find in the supermarket are more than enough for this

1 jar / 1.5 cups marshmallow fluff
I found that this is close enough to 1 regular jar (7.5 oz / 213g) as to make no difference, because spooning that much Fluff into and out of measuring cups is not worth the hassle!
My local Asda store stocks Fluff regularly and has for a couple of years now, you’ll find it with the peanut butter, jam, etc. I’ve heard that Tesco stock it too. You can probably find it online easily enough as well.
Should you be completely unable to get your hands on Fluff, you could use normal marshmallows instead. They will just take a bit longer to melt into the nougat, use around 200g.

250g / 1.5 cup salted peanuts
These need to be roughly chopped. I blitz them in my food processor, but alternatively you can put them into a plastic food/freezer bag and bash them with a rolling pin. Just be careful not to split the bag when you do so!

1 tsp vanilla extract

400g / 14oz bag of soft toffees (caramels)
This one I’m still a bit unsure of in terms of weight. The original recipe stated a 14oz bag of caramels, in the UK the equivalent is soft toffees (by which I mean the kind you can chew with a bit of effort, but not so hard that you need a hammer to break them!). I assume that the weight includes the individual wrappers for each toffee, however I can’t find them sold in a single bag that large so I buy two bags and weigh out 400g of toffees with wrappers before then unwrapping them. It doesn’t make a huge amount of difference I don’t think, but that’s what I usually do.

65ml / 0.25 cup double cream (whipping cream)

Disposable Foil Baking Tray
I buy these in Asda, they are usually found with the paper plates, plastic cutlery, etc. The ones I use are 30cm x 17.5cm x 3cm and they are literally only just big enough for the amount of Snickers this recipe makes. The first time I made it I started to panic when I poured in the second (nougat) layer and the tray already looked really full. Luckily for me it worked out perfectly. Unfortunately on the first run you can’t really know until you’ve made 3 of the 4 layers whether it will definitely fit and by that point it’s too late if it doesn’t work! I would say that you need less depth than you might think for the final two layers (caramel and chocolate) but do err on the side of caution when buying yours if you aren’t sure. Mine look like this:

Disposable Foil Baking TrayAlternatively you can use a regular baking tin of similar dimensions, in fact I did so on my first ever run. It is quite tricky to get your Snickers out at the end though, so I’d recommend a disposable tray every time.

Plastic Spatula
To scrape all the melted ingredients out of the pan and get them smooth in your baking tray, it will help to have a plastic spatula that you can scrape and smooth out with well.

Method

Down to the important part! First off, make sure that you have enough room in your fridge to lie your chosen tray completely flat and without anything falling onto/into it.

Next grease your baking tray. I usually give it a squirt all over with Fry Light or a similar baking spray product. You could just as easily grease with some butter, but this recipe has so many calories in it that the thought of adding more butter makes even me come over a little dizzy…

Bottom Chocolate Layer

250g milk chocolate / 1.25 cups milk chocolate chips
75g / 0.25 cups peanut butter

If you’ve bought chocolate in bars rather than chips, break into chunks

In a large saucepan, melt the chocolate and peanut butter over a very low heat. Stir as it melts to ensure it doesn’t burn and to help smooth out any lumps. (You could use a microwave, but I don’t like to trust my chocolate to microwave ovens as I always seem to burn it no matter how careful I am.)
Once completely smooth, pour into the baking tray. Smooth out into the tray using a spatula. Give the tray a jiggle from side to side, to help level and smooth the chocolate

Place the tray in the fridge and allow the layer to completely cool and set. While you wait, you can wash your pan, spatula and any other equipment that you might need to reuse in the next layer.

Chocolate Layer

Nougat Layer

55g / 0.25 cup unsalted butter
225g / 1 cup caster sugar
65ml / 0.25 cup evaporated milk
75g / 0.25 cups peanut butter
1 jar / 1.5 cups marshmallow fluff
1 tsp vanilla extract
250g / 1.5 cup salted peanuts, roughly chopped

This layer is the most time-consuming, but it’s not terribly difficult.

In a large saucepan, gently melt the butter.
Add the sugar and evaporated milk, stir well and then bring to the boil. Reduce the heat and simmer for 5 minutes, stirring occasionally.
Turn the heat right down, then add the peanut butter, vanilla essence and marshmallow Fluff. Stir thoroughly until smooth.
Remove from the heat and add the peanuts, folding thoroughly through the mixture.

Pour into the baking tray over the bottom chocolate layer and smooth over as best you can with a combination of your spatula and bit of tray jiggling. Don’t worry too much if the tray seems to be quite full already, the last two layers are not too deep.

Return to the fridge to cool and set thoroughly. This may take some significant time as sugar retains a lot of heat and the layer is very deep. Use that time to do some more washing up.

Caramel Layer

400g / 14oz bag of soft toffees (caramels)
65ml / 0.25 cup double cream (whipping cream)

Remove the toffees from their individual wrappers.

In a large saucepan, melt the toffees and cream together over a very low heat. Stir constantly to ensure no burning/sticking and to help smooth the mixture. This process is quite slow, so don’t worry if it seems to be taking a while. Better to take time over it than to burn your caramel! 10 minutes is not an unreasonable amount of time to need to melt this layer.

Once completely melted and smooth, pour over the nougat layer and smooth over with your spatula and tray jiggling, as required.

Return to the fridge to cool and set thoroughly. This will again take some time as the caramel layer will be very hot and retain that heat for quite a while. On that note, be careful if you lick your spatula after you’ve put this layer in to cool. The caramel remnants may still be very hot!

Again, you can wash your equipment whilst you wait.

Caramel Layer

Top Chocolate Layer

250g milk chocolate / 1.25 cups milk chocolate chips
75g / 0.25 cups peanut butter

This layer is exactly the same as the bottom layer, so melt your ingredients until cool and then pour over the caramel layer. Place the tray in the fridge and allow the final layer to completely cool and set. I recommend finding something very interesting to do in the meantime, otherwise you will hover in front of your fridge asking “Is it ready yet?!” every couple of minutes.

Snickers Ready To Cool

Finishing Off…

Once set, remove from the fridge and place onto a large chopping board. If you have used a disposable baking tray, get a sharp pair of scissors and cut a nick into the top of the edge at each corner of the tray and then a few on each side. You can now peel the edges away and easily remove the Snickers from the tray in one piece. Be very careful of your fingers, the cut edges of the foil tray can be extremely sharp.

Heat a large, sharp knife in some hot water and then slice into chunks the size of your choosing. You may need to wipe and reheat the knife as you go to aid getting clean and easy cuts.

Complete Snickers

If you’ve used a traditional/solid baking tin, you may have trouble getting the Snickers out whole, even if you did grease the tray. You may need to make your first cuts with the Snickers still in the tray and once you’ve managed to remove your first piece you may then be able to prise the rest of it out for slicing on the chopping board.

As it’s pretty much just solid sugar, it will last a good long while in the fridge. I think I’ve managed to resist eating the entire thing long enough in the past to keep some for at least three weeks, maybe longer. It will go very gooey very quickly if left at room temperature, but some people like that! The chocolate in particular melts a bit quicker than usual because it’s been cut with peanut butter.

Now eat, enjoy and amaze your friends!

Snickers Sliced In Tray

4 thoughts on “And now for something completely different – Homemade Snickers

  1. Definitely will be making this one of these days, but will definitely need to use the US measurements. ;) I always did think it was a bit strange to measure dry ingredients like flour etc. by weight, because wouldn’t it be awfully messy?

    Also, how is butter sold in the UK? I never actually saw any while we were there, lol. Is it in sticks or in one big block? Because for reference, one stick of butter here (usually 1/4 of the package) is 1 cup.

    • It’s not that messy for most dry ingredients, you just pour them into the bowl on the scales and then into whatever you’re mixing them in. It only annoys me for icing sugar which always goes everywhere when pouring it!

      Butter is sold in blocks of 250g here. We don’t have sticks like in the US, but I definitely see how that is a good way of measuring it. Cutting off enough butter to weigh it is a bit of a pain.

      • Butter is packaged very sensibly for baking here! It’s sold by the pound, divided into 4 sticks, and the wrapper on each stick of butter has tablespoon markings on it so you can just cut off however much you need. It’s cheaper to buy it in a block but I do enough baking that it’s worth it to me to get the sticks!

        And I did not realize that your kitchen scales had bowls on them! That makes much more sense, lol. I’ve only ever seen ones with flat tops, so I was picturing a pile of flour on a flat-topped scale and spilling everywhere!

        • That sounds very sensible, I wish butter was packaged that well here!

          I didn’t even realise that there were kitchen scales without bowls on them, how funny! I love that between us we have things that are seemingly so basic and yet totally different…

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