Homemade Ooey Gooey Snickers Bars
BOTTOM LAYER:
· 10 oz Chocolate CANDIQUIK® Coating
· 1/4 cup peanut butter
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 tsp vanilla extract
· 1 1/2 cup salted peanuts chopped, roughly chopped
CARAMEL LAYER:
· 1 14 ounce bag of caramels
· 1/4 cup whipping cream
TOP LAYER:
· 10 oz Chocolate CANDIQUIK® Coating
· 1/4 cup peanut butter
bottom layer:
1. Line your baking pan with aluminum foil and thoroughly coat with non stick spray. Melt CANDIQUIK® in Melt and Make Microwaveable Tray™ according to package directions (reduce heating time accordingly); stir in peanut butter, then pour into the baking dish and spread out evenly. Place in the fridge to let cool and harden completely.
nougat layer:
2. Melt butter in a saucepan over medium heat.
3. Add in sugar and milk, stirring until dissolved and bring to a boil. Let boil for 5 minutes, stirring occasionally.
4. Add in marshmallow fluff, peanut butter and vanilla, stir until smooth.
5. Remove from heat and fold in peanuts, then pour over the bottom chocolate layer. Return to fridge to cool completely.
caramel layer:
6. Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth (about 10 minutes). Pour over nougat layer and let cool completely.
top layer:
7. Melt CANDIQUIK® in Melt and Make Microwaveable Tray™ according to package directions; stir in peanut butter, then pour over the top of the caramel layer, quickly smooth evenly over the top. Place in the fridge to let cool and harden completely.
*Refrigerate for at least one hour before serving and cut into squares.
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