Cookies, Candy & Desserts |
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Snickers Bars - 2005
Recipe courtesy of Kathryn Nohl Bergen
INGREDIENTS
Bottom
PREPARATION
Bottom
Combine the first three ingredients in a small saucepan. Stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13x9x2 pan. Refrigerate to set.
Filling
For filling, melt butter in a heavy saucepan over medium high heat. Add sugar and milk. Bring to a boil, and continue to boil and stir for 5 minutes. Remove from heat and stir in the marshmallow creme, peanut butter, and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.
Caramel
Combine the caramels and cream in a saucepan, and stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.
Icing
In another saucepan, combine the chips and peanut butter, stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 inch squares (about 8 dozen) Store in refrigerator.
Bottom
- 1 cup milk chocolate chips
- ¼ cup butterscotch chips
- ¼ cup creamy peanut butter
- ¼ cup butter
- 1 cup sugar
- ¼ cup evaporated milk
- 1 ½ cups marshmallow cream
- ¼ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 ½ cups salted peanuts
- 14 ounces caramel candy
- ¼ cup whipping cream
- 1 cup milk chocolate chips
- ¼ cup butterscotch chips
- ¼ cup creamy peanut butter
PREPARATION
Bottom
Combine the first three ingredients in a small saucepan. Stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13x9x2 pan. Refrigerate to set.
Filling
For filling, melt butter in a heavy saucepan over medium high heat. Add sugar and milk. Bring to a boil, and continue to boil and stir for 5 minutes. Remove from heat and stir in the marshmallow creme, peanut butter, and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.
Caramel
Combine the caramels and cream in a saucepan, and stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.
Icing
In another saucepan, combine the chips and peanut butter, stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 inch squares (about 8 dozen) Store in refrigerator.