Chocolate · Desserts · International Recipe

Homemade Chocolate Snickers 

Homemade Chocolate Snickers

Are you ready for the month of hearts? These homemade snickers are better than the original. Don’t be intimidated by the four layers! Each layer is pretty simple, and you just need about 20 minutes to let each layer harden before adding the next.

Homemade Chocolate Snickers


Bottom Chocolate Layer:

  • 1 1/4 c. milk chocolate chips
  • 1/4 c. peanut butter

Nougat Layer:

  • 1/4 c. butter
  • 1 c. granulated sugar
  • 1/4 c. evaporated milk
  • 1 1/2 c. marshmallow fluff
  • 1/4 cup peanut butter
  • 1 1/2 cup salted* peanuts chopped, roughly chopped (do not over-chop these; keep some good-sized peanut pieces in there!)
  • 1 tsp. vanilla extract

Caramel Layer:

  • 1 14-oz. bag of caramels, unwrapped
  • 1/4 c. heavy whipping cream

Top Chocolate Layer:

  • 1 1/4 c. milk chocolate chips
  • 1/4 cup peanut butter

*I bought salted peanuts from the store, but when eating them, I didn’t get as much of that sweet/salty contrast as I wanted. Next time, I would add about a 1/2 tsp. of salt in with the nuts.


  1. Thoroughly grease you baking pan.
  2. For the Bottom Chocolate Layer: Melt ingredients together in a saucepan over low heat, then pour into the baking dish and spread until even. Let cool and harden completely in your refrigerator.
  3. For the Nougat Layer: Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let boil for 5 minutes, stirring occasionally.
  4. TURN OFF HEAT. Add in fluff, peanut butter and vanilla, stirring until smooth.
  5. Fold in the peanuts, then pour over bottom chocolate layer. Let cool completely.
  6. For the Caramel Layer: Combine caramels and cream 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.
  7. For the Top Chocolate Layer: Melt ingredients together in a saucepan over low heat, then pour on top of caramel layer and spread until even. Cool completely.
  8. Let the entire pan harden for about an hour in the fridge before serving.


  • These can be eaten (messily) at room temperature, but they are also great straight out of the fridge.
  • Consider making these in an aluminum cake pan from the store. The recipe I used said you could just pop them out of the pan and cut from there. I did not do this and had a bit of a hard time getting the edge pieces out of my glass pan. I will definitely try this next time…or maybe wax paper?


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