I enjoy Snickers and I enjoy a challenge, but I have to say that this recipe from Bon Appetite looks daunting. I hope youʼll prove me wrong, make the recipe, and leave a
nice plate of them on my doorstep! All joking aside though, this recipe is not your everyday culinary endeavor, but after reading and re-reading the recipe, Iʼm actually excited about tackling it. Each stage of this creation is nicely divided into sections, allowing at least an hour in between steps for you to prop your feet up, take a breather
and lick the bowl, before moving on. You can even go as far as making these over the course of a couple days, in which case these Snickers become very doable. I really did just talk myself into making them! So donʼt let this recipe get the last laugh…or last “snicker” I should say…and indulge in a candy bar that will put the others to shame! And one more bonus, no wrapper equals no calories, right? 
Bon appetite!!!
Homemade Snickers Bar Recipe
Ingredients:
Base
- Nonstick vegetable oil spray
- 3 1/2 ounces high-quality milk chocolate (such as Valrhona, Scharffen Berger, or Lindt), chopped
- 1 cup creamy peanut butter
- 3/4 cup puffed rice cereal
Peanut Nougat
- 1 large egg white
- 1/8 teaspoon plus 3/4 cup sugar, divided
- 3 tablespoons honey
- 1 tablespoon light corn syrup
- 1/2 cup toasted salted peanuts, chopped
- 1/2 teaspoon kosher salt
Milk Chocolate Bavarian Cream
- 4 tablespoons whole milk, diided
- 1 1/2 teaspoons unflavored gelatin
- 1 cup chilled heavy cream, divided
- 3 large egg yolks
- 1 1/2 tablespoons sugar
- 9 ounces high-quality milk chocolate (see above), melted
Chocolate Coating
- 9 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
- 2 1/2 tablespoons unsalted butter
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Special Equipment
A candy thermometer
Preparation
Base
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Coat an 8x8x2″ metal baking pan with nonstick spray; line with plastic wrap, pressing to smooth out any wrinkles. Place chocolate in a medium metal bowl. Set bowl over a saucepan of simmering water and stir until chocolate is melted and smooth. Remove bowl from saucepan. Stir in peanut butter, then cereal. Transfer to prepared pan; press over bottom in an even layer. Cover and chill for 1 hour.
Peanut Nougat
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Line a baking sheet with parchment; coat with nonstick spray. Place egg white in bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until frothy. Add 1/8 teaspoon sugar; beat until peaks begin to form. Bring honey to a boil in a small saucepan. With mixer running, gradually add honey to egg white. Set aside.
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Stir 3/4 cup sugar, corn syrup, and 3 tablespoons water in a small saucepan over medium heat until sugar dissolves. Attach a candy thermometer to side of pan. Increase heat; boil until mixture reaches 275°, 5–7 minutes.
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Return mixer with egg white to medium speed. Gradually add syrup to egg white, allowing it to drip down sides of bowl. Beat until glossy and stiff, about 5 minutes. Fold in peanuts and salt. Spread nougat over prepared sheet into an 8″ square (about 1/4″ thick). Let cool for 1 hour.
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Invert nougat over base in pan; peel off parchment. Spread over base in even layer.
Milk Chocolate Bavarian Cream
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Place 2 tablespoons milk in a small bowl. Sprinkle gelatin over; let stand to soften, about 10 minutes.
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Meanwhile, bring remaining 2 tablespoons milk and 1/4 cup cream to a simmer in a small saucepan. Whisk yolks and sugar in a medium bowl; gradually whisk in hot cream mixture. Return to same pan. Stir over medium-low heat until thickened and a thermometer registers 175°, about 3 minutes. Add gelatin; whisk until dissolved.
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Place melted chocolate in another medium bowl. Pour cream mixture through a strainer into chocolate; whisk until smooth.
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Beat remaining 3/4 cup chilled cream in a small bowl until soft peaks form. Fold into chocolate mixture in 2 additions, folding just to blend between additions. Pour Bavarian cream over nougat, spreading in an even layer. Freeze until firm, about 4 hours.
Chocolate Coating
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Place chocolate and butter in a bowl set over a medium saucepan of simmering water. Stir until melted.
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Line a baking sheet with parchment paper. Invert 8″ pan onto a work surface; remove pan and peel off plastic. Turn over. Cut into 6 slices, then halve each slice crosswise. Transfer pieces to prepared baking sheet, base side down. Using an offset spatula, spread chocolate over tops and sides of bars. Freeze to set, 30 minutes. DO AHEAD Can be made 3 days ahead. Cover with foil; freeze. Let stand at room temperature for 15 minutes before serving.
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