Ingredients for 4 Layer Mock Snicker Candy Bars
- 2 cups milk chocolate chips
- 1 cup butterscotch chips
- 1 cup creamy peanut butter
- 1/2 cup butter
- 1 cup granulated sugar
- 1/2 cup evaporated milk
- 1 cup marshmallow cream
- 1 teaspoon vanilla extract
- 1 cup honey roasted peanuts
- 14 ounces caramels
- 1/4 cup whipping cream
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How to Make 4 Layer Mock Snicker Candy Bars
- Combine 1 cup milk chocolate chips, 1/2 cup butterscotch chips, and 1/4 cup peanut butter in a small saucepan.
- Stir over low heat until melted and smooth, stirring frequently to prevent burning.
- Spread evenly onto the bottom of a lightly greased 9x13 inch pan lined with aluminum foil.
- Place the pan in the freezer while you prepare the next layer.
- For the filling layer, melt 1/2 cup butter in a heavy saucepan over medium heat.
- Add 1 cup granulated sugar and 1/2 cup evaporated milk.
- Bring to a boil, stirring constantly for 5 minutes until thickened.
- Remove from heat and stir in 1 cup marshmallow fluff, 1 teaspoon vanilla extract, and 1/2 cup peanut butter until smooth.
- Gently fold in 1 cup roasted peanuts.
- Spread the peanut butter filling evenly over the chocolate layer.
- Return the pan to the freezer while you make the caramel layer.
- In a saucepan, combine 14 ounces caramels and 1/4 cup whipping cream.
- Stir over low heat until melted and smooth.
- Spread the caramel evenly over the peanut butter filling layer. Freeze again.
- For the topping, repeat step 1, using 1 cup milk chocolate chips, 1/2 cup butterscotch chips, and 1/4 cup peanut butter.
- Spread the melted chocolate mixture over the caramel layer.
- Refrigerate for at least one hour to allow the candy to set completely.
- Lift the candy bar out of the pan using the foil and cut into squares.
Nutrition Information (Approximate per serving)
Sodium
148 g
Sugar
3267g
Fat
887g
Carbs
336g
