Snicker Brownies

My husband’s favorite candy bar is Snickers and in honor of his birthday today, I have decided to share a recipe for Snickers Brownies.  A mouth-watering delight of peanut nougat, caramel and chocolate candy bar topping.  Too delicious and tempting to resist!

Brownie Layer

  • 1 box of brownie mix (I prefer a Dark Chocolate mix)
  • Ingredients called for on the box
  • 1/4 cup hot fudge topping, unheated, straight from the jar
  • Nougat Layer

Nougat Layer

  • 1/4 cup unsalted butter
  • 1 cup granulated sugar
  • 1/4 cup evaporated milk
  • 2 (7 oz.) jars marshmallow creme (at 1.5 cups)
  • 1/4 cup peanut butter
  • 1.5 cups unslated peanuts, roughly chopped
  • 1 teaspoon vanilla

Caramel Layer

  • 1 (17 oz.) jar of caramel, preferably Mrs. Richardson’s Butterscotch Caramel

Candy Bar Topping

  • 1.25 cups chocolate chips
  • 1/4 cup peanut butter

Instructions –

Prepare brownie batter according to package directions for a 9×13-inch pan, adding 1/4 cup hot fudge ice cream topping, unheated and straight from the jar to the batter.  Make sure to follow the high altitude directions if you live at high altitude.  Cool completely.

Melt butter in a saucepan over medium heat.  Add sugar and milk, stirring until dissolved.  Bring to a boil.  Add in the marshmallow creme, peanut butter and vanilla stirring until smooth.  Turn off heat and fold in peanuts.  Poor evenly over cooled brownies.  Use a spatula to help spread the mixture.  Cool (brownies can be placed in the freezer for about 15 minutes).

Scoop caramel topping into a heavy bottomed saucepan and heat over low until caramel is soft and easy to stir.  Pour the caramel over the nougat layer.  Make sure to pour it evenly across the nougat covering as much as the surface as you can.  This makes it easier to spread the caramel with a spatula.  Let cool (about 15 minutes).  Scoop caramel topping into a heavy bottomed saucepan and heat over low until caramel is soft and easy to stir rather than mess with hot.

Melt chocolate chips and peanut butter together in a saucepan over low heat, stirring occasionally, until smooth.  Pour over nougat layer and cool completely.  Enjoy!

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