Zutaten für Better Than Snickers Candy Bars
- 1/4 cup butter
- Brown Sugar
- 2 cups granulated sugar
- 3/4 cup light corn syrup
- Evaporated Milk
- 1 teaspoon vanilla extract
- 1/4 cup water
- Egg Whites
- 12 ounces milk chocolate chips
- Marshmallow Base
- Chunky Peanut Butter
- a pinch of salt
- 1 cup roasted peanuts
- 1/2 cup heavy cream
- 2 tablespoons shortening
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Better Than Snickers Candy Bars? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Better Than Snickers Candy Bars
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out easily.
- **Make the Peanut Brittle:** In a medium saucepan over medium heat, combine 1 cup granulated sugar, 1/2 cup light corn syrup, 1/4 cup water, and a pinch of salt. Cook, stirring occasionally, until the mixture reaches 300°F (150°C) on a candy thermometer (firm-ball stage). Remove from heat and stir in 1 cup roasted peanuts. Pour immediately onto the prepared baking pan and spread evenly.
- Let the brittle cool completely. Once cooled, break into smaller pieces.
- **Make the Caramel:** In a separate saucepan over medium heat, combine 1 cup granulated sugar, 1/2 cup heavy cream, 1/4 cup butter, and 1/4 cup light corn syrup. Cook, stirring constantly, until the sugar dissolves and the mixture comes to a boil. Continue to boil, without stirring, until the caramel reaches 245°F (118°C) on a candy thermometer (soft-crack stage). Remove from heat and stir in 1 teaspoon vanilla extract.
- **Assemble the Bars:** Spread the cooled peanut brittle evenly over the bottom of the prepared pan. Pour the caramel over the brittle and spread evenly.
- Melt 12 ounces of milk chocolate chips with 2 tablespoons of shortening in a double boiler or microwave in 30 second intervals, stirring until smooth. Pour the melted chocolate over the caramel layer and spread evenly.
- Refrigerate for at least 2 hours, or until the chocolate is set. Once set, lift the bars out of the pan using the parchment paper overhang. Cut into bars and enjoy!
- Store in an airtight container in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
113g
Fat
25g
Carbs
11g
