Email to SCARLETT       

Recipe Categories: SCARLETTONE's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST BrowniesandBars BRUNCH CAKES CANDY CaramelCorn CASSEROLES CHEESECAKE CHICKEN CHILI CHRISTMAS CLASSICCHEESECAKES COOKIES CROCKPOT DESSERTS DIABETIC ETHNIC FROSTINGS GIFTSINAJAR HALLOWEEN HOLIDAYAPPETIZERS HOLIDAYS HOLIDAYS-CHRISTMAS JAMSandJELLIES KIDS LOWFAT MAINDISH MEATS OventoCrockpotConversions PANINIS PASTA PIES PIZZA POTATOES SALADandDRESSING Salads SALADS SANDWICHES SAUCES SIDES SNACKS SoftTacos SOUPSandSTEWS StrawberrySmoothies THANKSGIVING VEGETABLES WHERESTHEBEEF

Homemade Snickers Bars




Source of Recipe


My friend Maddy


List of Ingredients




1/4 cup light corn syrup
2 tbsp. butter, softened
1 tsp. vanilla extract
1/8 cup creamy peanut butter
dashes salt
3 cups powdered sugar
35 unwrapped Kraft caramels
1 cup dry roasted unsalted peanuts
1 pkg. (12 oz.) milk chocolate chips

Recipe





With the mixer on high speed, combine the corn syrup, butter, vanilla, peanut butter, and salt until creamy. Slowly add the powdered sugar. When the mixture has the consistency of dough, remove it from the bowl with your hands and press it into a lightly greased 9x9-inch pan. Set in the refrigerator. Melt the caramels in a small pan over low heat. When the caramel is soft, mix in the peanuts. Pour the mixture over the refrigerated nougat in the pan. Let this cool in the refrigerator. When the refrigerator mixture is firm, melt the chocolate over low heat in a double boiler or in a microwave oven set on high for 2 minutes. Stir halfway through cooking time.When the mixture in the pan has hardened, cut into 2x1 sections. Set each chunk onto a fork and dip into the melted chocolate. Tap the fork against the side of the bowl or pan to knock off any excess chocolate. Then place the chunks on waxed paper to cool at room temperature (less than 70 degrees.) This could take several hours, but the bars will set best this way. You can speed up the process by placing the bars in the refrigerator for 30 minutes.