Indulge in Homemade Perfection: The Ultimate Snickers Bar Recipe (Crunchy, Chewy & Decadent!)

Imagine biting into a heavenly homemade candy bar, a perfect blend of salty nuts, rich and creamy caramel, and fluffy, sweet nougat, all generously coated in a shell of crisp, decadent chocolate. If that sounds like a dream, then you’ve just found the recipe to make it a reality! This isn’t just any recipe; it’s the absolute best homemade Snickers bar recipe you’ll ever taste, designed to bring pure joy to your palate. Forget store-bought; these DIY Snickers candy bars offer a superior flavor and texture that will have everyone asking for more. Get ready to create a truly irresistible treat right in your own kitchen!

If you’re looking for a delicious recipe to make your own homemade Snickers candy bar, then you’ve found it right now. The best recipe I’ve tasted yet. With salty nuts, creamy caramel, sweet nougat covered in crispy chocolate. You want to make these treats yourself for sure.

Many people might wonder, “Why bother making your own Snickers when you can buy them everywhere?” And while it’s true they’re widely available, there’s a compelling reason for a homemade version, especially for those with dietary needs. For someone like me, who has a peanut allergy, enjoying a classic Snickers bar isn’t a simple pleasure. This recipe was a revelation for me when I had the opportunity to cook from the byDienty.com blog for the Swiepswoepswap event. After years of missing out, I finally found a way to experience that iconic combination of flavors and textures that defines a Snickers, customized to be safe and incredibly delicious.

Why Create Your Own Homemade Snickers Candy Bars?

Beyond the sheer enjoyment of a homemade treat, there are several compelling reasons to embark on this delicious journey:

• Complete Control Over Ingredients: When you make your own candy bars, you know exactly what goes into them. This means you can choose high-quality, fresh ingredients, avoid preservatives, and tailor the sweetness and richness to your preference. The result is a treat that often tastes far superior and fresher than anything you can buy in a wrapper.
• Unbelievably Delicious Taste: Seriously, these homemade Snickers bars are SO delicious. The combination of freshly made nougat, smooth caramel, crunchy nuts, and a perfect chocolate coating creates a symphony of textures and flavors that is truly addictive. Many find them even better than the original!
• Allergy-Friendly Customization: This is a game-changer for many. If you or someone you know has a peanut allergy, as I do, or any other food intolerance, you can easily exchange ingredients. Swap out peanuts for cashews, almonds, or even seeds, or adjust for dairy or gluten. This recipe offers the flexibility to enjoy this classic treat without worry.
• The Perfect Homemade Gift: Nothing says “I care” quite like a thoughtful, homemade gift. These Snickers bars are impressive, decadent, and perfect for gifting during holidays, birthdays, or as a special thank-you. They’re sure to delight friends, family, and colleagues alike.

Essential Ingredients for Your DIY Snickers Bar Recipe

Crafting these delectable homemade Snickers bars requires a few key ingredients, each playing a vital role in achieving that iconic taste and texture. Here’s a detailed look at what you’ll need:

1. Sugar, Confectioners’ Sugar, and Honey: These three sweeteners are fundamental to both the nougat and caramel layers. Granulated sugar provides the base sweetness and structure, confectioners’ sugar helps achieve the smooth texture in the nougat, and honey adds a distinct flavor depth and helps keep the nougat soft and chewy.
2. Corn Syrup: An essential ingredient for the nougat, corn syrup prevents sugar crystals from forming, ensuring a silky-smooth and stable nougat. If you don’t have corn syrup, an equal amount of honey can be used as a substitute, offering a similar anti-crystallization effect and a slightly different flavor profile.
3. Egg White: Used to create a light and airy meringue, which forms the fluffy base of the nougat. The whipped egg white provides structure and chewiness, making the nougat wonderfully soft.
4. Cream and Butter: These rich dairy components are crucial for making the caramel layer incredibly smooth, creamy, and indulgent. They contribute to the luxurious texture and deep flavor that defines the caramel in these Snickers bars.
5. Sea Salt: A pinch of sea salt in both the caramel and the finished bar is a secret weapon. It intensifies the sweetness of the other ingredients and provides a delightful contrast, elevating the entire flavor profile. Don’t skip it!
6. Dark Chocolate: With at least 50% cocoa, dark chocolate provides a robust, slightly bitter counterpoint to the sweet interior. It will be melted using the au-bain-marie method (or microwave) and used to generously coat the bars, creating a crisp, satisfying shell. You can opt for milk chocolate if you prefer a sweeter outer layer.
7. Cashew Nuts: In this particular recipe, I’ve chosen cashew nuts instead of traditional peanuts due to my allergy. However, you are absolutely welcome to use the same amount of peanuts if you prefer the classic Snickers flavor. The nuts provide a crucial crunch and a nutty aroma that complements the chewy nougat and soft caramel perfectly. Other great alternatives include walnuts or almonds.

Step-by-Step Guide to Crafting Your Homemade Snickers Bars

Making these gourmet candy bars at home is a rewarding experience. While a detailed printable recipe card with precise measurements and steps can be found at the bottom of this blog post, here’s an overview of the process:

Step 1: Prepare the Fluffy Nougat Base. This is where the magic begins! Combine granulated sugar, water, corn syrup, and honey in a sturdy pan. Heat this mixture gently until it transforms into a syrup, carefully monitoring the temperature with a sugar thermometer until it reaches precisely 262 degrees Fahrenheit (128 degrees Celsius). Once it hits the target, immediately remove it from the heat.

While your syrup is heating, whip the egg white with a quarter cup of sugar in a separate bowl until it forms stiff peaks. This meringue will be the foundation of your light nougat. Carefully and slowly, while continuing to mix the egg whites on low speed, pour the hot sugar syrup into the meringue. Then, incorporate the confectioners’ sugar. Continue mixing until the nougat cools down to room temperature. It will become thick and pliable. Remove it from the bowl, knead it gently a few times to ensure even texture, and then press it into your prepared mold. Allow it to stiffen thoroughly before removing from the mold, as this is crucial for the structure of your bars.

Step 2: Create the Luscious Caramel Layer. In one pan, gently warm the cream and butter over medium heat until it’s hot but not boiling. Turn off the heat. In a separate, heavy-bottomed pan, heat the sugar for the caramel until it melts and reaches a rich amber color, or precisely 320 degrees Fahrenheit (160 degrees Celsius). This step requires a watchful eye to prevent burning!

Once your sugar caramel is ready, carefully turn off the heat and, with extreme caution, slowly pour the hot cream and butter mixture into the melted sugar. Be very careful as the mixture will bubble vigorously. Stir continuously until you achieve a beautifully smooth and creamy caramel sauce. Return it to the heat briefly, whisking for about a minute, until it’s perfectly emulsified. Turn off the heat.

Now, pour this warm, luscious caramel into your mold, aiming for about a quarter-inch thick layer. Immediately spread your chosen nuts (cashews, peanuts, or walnuts) evenly into the warm caramel, gently pressing them down. Finally, top this with your pre-made nougat layer. Gently press the nougat down without forcing the caramel to rise. Allow the entire structure to stiffen for at least 2 hours, preferably in the freezer for quicker setting.

Step 3: Prepare for the Chocolate Coating. Once the nougat and caramel layers are firmly set, carefully remove them from the mold. If you used a silicone mold and placed it in the freezer, they should pop out easily. Place these assembled bars onto a wire rack, which should be positioned over a baking sheet lined with parchment paper or aluminum foil. This setup will catch any excess chocolate, making cleanup a breeze. While your bars are chilling, melt your chosen dark chocolate using the au-bain-marie method (a heatproof bowl over simmering water) or in the microwave (see our top tips below for detailed instructions).

Brush the bottom of each bar with a thin layer of the melted chocolate. This creates a solid foundation and ensures the entire bar is encased in chocolate.

Step 4: Lavishly Coat Your Homemade Candy Bars in Chocolate. Now for the final, satisfying step! Generously pour the remaining melted chocolate over the top of each candy bar, ensuring they are completely submerged or thoroughly coated. Allow the excess chocolate to drip off through the wire rack. For a thicker, more professional coating, you can repeat this step, letting each layer set slightly before adding the next. Once fully coated, let the chocolate harden completely for at least 1 hour at room temperature or in the refrigerator for quicker setting. Once firm, your glorious homemade Snickers bars are ready to be devoured!

Creative Variations & Smart Substitutions for Your Homemade Snickers

One of the joys of homemade treats is the ability to customize them. This recipe is wonderfully flexible, allowing for delicious variations:

• Nut Choices: While peanuts are traditional, and cashews are a fantastic peanut-free alternative, don’t hesitate to experiment! Walnuts, almonds, or even pecans would make excellent additions, each bringing a unique flavor and texture profile to your bars. Lightly toasting them before adding can enhance their nutty flavor.
• Chocolate Preference: This recipe uses dark chocolate for a balanced, sophisticated flavor. However, if you prefer a sweeter profile, milk chocolate is a classic choice and tastes absolutely divine. For an even more unique twist, consider using white chocolate for a dramatic visual contrast, or even a mix of dark and milk chocolate for complex flavor.
• Corn Syrup Alternatives: Corn syrup is excellent for preventing sugar crystallization in nougat, ensuring a smooth texture. If it’s not readily available in your pantry, honey is a fantastic substitute, as highlighted in this Nougat recipe. Agave nectar can also work in a pinch, offering similar anti-crystallization properties.
• Flavor Infusions: Elevate your caramel or nougat by adding a splash of vanilla extract, a pinch of cinnamon, or even a hint of espresso powder for a coffee-caramel twist. These small additions can dramatically alter the flavor experience.
• Textural Additions: Before the chocolate sets, sprinkle a bit of flaked sea salt on top for an extra salty crunch, or add some colorful sprinkles for a festive look.

Expert Tips for Crafting Perfect Homemade Snickers Bars

Achieving candy bar perfection often comes down to a few key techniques and tools. Here are some essential tips to ensure your homemade Snickers bars turn out flawlessly:

• Mastering Chocolate Melting: The best method for melting chocolate is au-bain-marie. This involves placing a heatproof bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. The gentle, indirect heat melts the chocolate smoothly without burning. Stir frequently. Alternatively, you can use a microwave: heat in 30-second intervals at 600 Watts, stirring thoroughly after each interval, until the chocolate is smooth. Be very careful not to get any water in your chocolate, as this will cause it to seize.
• Invest in a Sugar Thermometer: For both the nougat and caramel, precise temperatures are crucial for perfect consistency. A reliable sugar thermometer is your best friend in this recipe, ensuring your syrups reach the exact required degrees for optimal texture.
• Use a Silicone Bar Mold: To achieve beautifully shaped, uniform candy bars that are easy to remove, a chocolate bar mold (specifically a silicone mold) is highly recommended. Its flexibility makes demolding simple and mess-free.
• Leverage Your Freezer for Setting: For quicker and firmer setting of your nougat and caramel layers, place the silicone mold in the freezer. This not only speeds up the process but also makes the bars much easier to handle and remove cleanly from the mold.
• Minimize Mess During Chocolate Coating: To keep your kitchen tidy and make the chocolate coating process smoother, place your wire rack (with the bars) on a baking plate covered with aluminum foil or parchment paper. This will catch all the drips and excess chocolate, making cleanup a breeze.
• Mise en Place is Key: Before you start, gather and measure all your ingredients. Candy making moves quickly, especially when dealing with hot sugar, so having everything prepped and within reach will prevent stress and ensure success.
• Patience is a Virtue: Resist the urge to rush the setting times. Allowing each layer (nougat, caramel, chocolate) to fully set will result in distinct, well-structured layers and a superior final product.
• Clean Cuts: For neat, professional-looking bars, use a sharp, warm knife to cut your homemade Snickers. You can warm your knife by dipping it in hot water and wiping it dry between each cut.

Storing Your Delicious Homemade Snickers Bars

To keep your homemade Snickers bars fresh and delicious, proper storage is key. They can be stored in an airtight container in the refrigerator for up to 2 weeks. If you want to enjoy them for a longer period, these candy bars freeze exceptionally well! Place them in an airtight container or freezer bag, and they will keep perfectly in the freezer for up to 2 months. Thaw them at room temperature for a few minutes before enjoying, or eat them frozen for a different texture experience!

📖 Recipe Card: Homemade Snickers Bars

VIDEO

Snickers bar recipe homemade

Watch this video on YouTube.

RECIPE CARD

Homemade Snickers Bars

Andréa

If you’re looking for a delicious recipe to make your own homemade Snickers, then you’ve found it right now. The best recipe I’ve tasted yet. With salty nuts, creamy caramel, sweet nougat covered in crispy chocolate. You want to make these treats yourself for sure.

5 of 27 votes

Print Recipe
Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Stiff time 10 hours hrs

Total Time 10 hours hrs 40 minutes mins

Course Sweets and Sweet Baking

Cuisine American

Servings 10 bars

Calories 643 kcal

Equipment

• sugar thermometer
• chocolate bar mold

Cook Mode

Prevent your screen from going dark

Ingredients

Nougat

• ▢ 530 grams sugar
• ▢ 160 ml corn syrup
• ▢ 65 ml water
• ▢ 50 grams honey
• ▢ 1 egg white, size L
• ▢ 25 grams confectioners’ sugar

Caramel sauce

• ▢ 250 grams sugar
• ▢ 175 ml cream
• ▢ 25 grams butter
• ▢ 1 teaspoon sea salt

Filling and topping

• ▢ 240 grams dark chocolate
• ▢ 80 grams nuts

All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.

Metric – US Customary

Instructions

Nougat

• ▢
  Put 2⅓ cups sugar, water, corn syrup and honey in a pan.
• ▢
  Heat over medium heat to 262 degrees Fahrenheit (128 degrees Celsius).
• ▢
  When the hot syrup mixture has the right temperature, remove it from the heat.
• ▢
  Put the egg whites in a bowl and mix, together with the sugar, until stiff.
• ▢
  Pour in the warm syrup mixture, while mixing the egg whites on a low speed.
• ▢
  Add the confectioners’ sugar to the bowl.
• ▢
  Keep mixing until the nougat has cooled to room temperature.
• ▢
  Remove the nougat from the bowl and knead slightly.
• ▢
  Divide the nougat and fill the mold.
• ▢
  Let the nougat set in the refrigerator for 8 hours and then remove them from the mold. You will need it again in a minute.

Caramel

• ▢
  Place a pan with the cream and butter on medium heat and let it get warm. Turn off the heat.
• ▢
  In a second pan, you add the sugar for the caramel. Heat it to 320 degrees Fahrenheit (160 degrees Celsius).
• ▢
  Pour the cream butter mixture into the sugar. Note: this can splash so do it very carefully.
• ▢
  Stir the sauce well until you have no lumps. Put on the heat for 1 minute until you have a creamy mixture.
• ▢
  Whisk the sea salt into the caramel.
• ▢
  Pour the caramel into the molds (about ¼ inch (½ cm thick)).
• ▢
  Spread the cashew nuts into the caramel, press them slightly.
• ▢
  Then gently press the nougat onto the caramel (not too hard otherwise the caramel will rise.
• ▢
  Leave to set in the freezer for 2 hours.

Coating

• ▢
  Melt the chocolate au-bain-marie (see tips).
• ▢
  Place the candy bars on a rack.
• ▢
  Brush the bottom with melted chocolate.
• ▢
  Then pour the rest of the chocolate over the bars. Repeat this until the bars are well covered.
• ▢
  Let the bars sit for an hour until they are well set.

Notes

• Chocolate is best-melted au-bain-marie. This means you use a heatproof bowl and hang it above boiling water. In that bowl, you can melt the chocolate without burning. You could also use a microwave. Set it to 600 Watt and heat the chocolate for 30 seconds. Stir and, if the chocolate isn’t melted yet, repeat this step.
• Use a sugar thermometer with this recipe.
• To make these bars use a chocolate bar mold (Silicone mold).
• Place the Silicone mold when it needs to stiffen in the freezer. That way you can take the bars more easily out of the mold.
• For covering the Snickers bars with chocolate without the mess: put your rack on a baking plate covered with aluminium foil.

Nutrition

Calories: 643kcal
Carbohydrates: 110g
Protein: 4g
Fat: 23g
Saturated Fat: 12g
Cholesterol: 30mg
Sodium: 279mg
Fiber: 3g
Sugar: 102g
Vitamin A: 329IU
Iron: 3mg

Keyword make your own candy bars

Tried this recipe?

Let us know how it was!