Homemade Snickers Bars

[Granny Smith]

Homemade Snickers Bars

makes one 9×13 pan

bottom chocolate layer

1 1/4 cups milk chocolate chips

1/4 cup peanut butter

Thoroughly grease you baking pan. Melt ingredients together in a saucepan or microwave, then pour into the baking dish and spread until even. Let cool and harden completely.

nougat layer

1/4 cup unsalted butter

1 cup granulated sugar

1/4 cup evaporated milk

1 1/2 cups marshmallow fluff

1/4 cup peanut butter

1 1/2 cup salted peanuts chopped, roughly chopped

1 tsp vanilla extract

Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely.

caramel layer

1 14-ounce bag of caramels

1/4 cup whipping cream

Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth – this took about 10 minutes for me. Pour over nougat layer and let cool completely.

Top chocolate layer

1 1/4 cups milk chocolate chips

1/4 cup peanut butter

Melt ingredients together in a saucepan or microwave, then pour over caramel and spread until even. Let cool and harden completely.

Refrigerate for at least one hour before serving, then cut as desired. These can stay at room temperature, but they do get gooey. I like them refrigerated best!

Note: for best results, buy one of the half-sheet aluminum cake pans at the grocery store. That way, you can pop the entire square out and cut from there!

For pics, commentary, and more, click below~

www.stumbleupon.com/su/1ZgZOn/www.howsweeteats.com/2012/01/homemade-snickers-bars/

[Sheila]

This can be breakfast food food groups are represented here

[Granny Smith]

Ya gotta have some kind of starch with that if you want a complete breakfast. Here's a recipe for sweet tortillas~

Titiyas, Sweet Tortillas

Servings 12 | Serving size 1 tortilla
97 calories | 2.7g fat | 14.7g carbs | 2.2g fiber | 2.8g sugar | 2.7g protein

INGREDIENTS
2 cups white whole wheat flour
1 TB refined coconut oil (any oil will work)
1 tsp baking powder
3/4 tsp salt
2 TB agave nectar
3/4 cup warm water

METHOD
Place all ingredients in mixer with dough hook, turn on low and let run until combined, about a minute. If you do not have a mixer with dough hook you can knead the dough by hand, until all the flour is combined and you have a single ball of dough.

Divide dough into 12 equal pieces (about 1.5oz each). Then form into small balls and roll out, as thin as possible with rolling pin, be sure to sprinkle flour on rolling pin and board before rolling to prevent sticking.

If you have a tortilla press, cover each side of press with plastic wrap to keep from sticking. Place ball inside and press.

Heat non-stick pan on medium heat and place in titiyas. Allow to cook 1-2 minutes on each side until golden brown. Serve immediately.

Note: To make a more standard tortilla that is not sweet, simply omit the agave nectar.

stylethatfood.com/?p=329

[catinhat]

crap, I am in trouble knowing that this recipe exists - worse, I have all the ingredients in the house, I think. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa!!!!!!!!!!!

[Granny Smith]

I don't have the caramels, but someone in the comments made her own and said it worked fine.