4 Layer Mock Snicker Candy Bars

5.00 (11)
⏱ 55 mins 🍽 1 pan 🏷 Candy

This indulgent candy bar recipe builds four distinct layers for a rich, homemade treat. It begins with a chocolate and butterscotch base, followed by a sweet peanut butter and marshmallow filling studded with honey roasted nuts. A smooth caramel layer comes next, all finished with a final chocolate topping. The assembled bars require chilling before being sliced into squares, making a delightful alternative to shop-bought confectionery.

4 Layer Mock Snicker Candy Bars

Ingredients

  • 1 cup milk chocolate chips
  • 1/4 cup butterscotch chips
  • 1/4 cup creamy peanut butter
  • 1/4 cup butter
  • 1 cup sugar
  • 1/4 cup evaporated milk
  • 1 (7 1/2 ounce) jar marshmallow cream
  • 1 teaspoon vanilla
  • 1/4 cup creamy peanut butter
  • 1 1/2 cups honey roasted peanuts
  • 1 (14 ounce) package caramels
  • 1/4 cup whipping cream
  • 1 cup milk chocolate chips
  • 1/4 cup butterscotch chips
  • 1/4 cup creamy peanut butter

Method

  1. Melt the milk chocolate chips, butterscotch chips and creamy peanut butter together in a small pan.
  2. Pour this mixture into a foil-lined and greased 9 x 13-inch pan, spreading it evenly.
  3. Transfer the pan to the freezer to set the base layer.
  4. To make the filling, melt the butter in a separate heavy saucepan.
  5. Stir in the sugar and evaporated milk, then bring the mixture to a boil for 5 minutes, stirring continuously.
  6. Take the pan off the heat and blend in the marshmallow cream, vanilla and peanut butter until smooth.
  7. Fold the honey roasted peanuts into this filling mixture.
  8. Spread the peanut filling over the chilled base and return the pan to the freezer.
  9. For the caramel layer, combine the unwrapped caramels with the whipping cream in a saucepan.
  10. Heat gently, stirring, until the caramels have fully melted and the sauce is smooth.
  11. Pour the caramel over the filling layer and place the pan back in the freezer.
  12. Prepare the icing by melting together milk chocolate chips, butterscotch chips and creamy peanut butter, just as for the first layer.
  13. Spread this final chocolate layer over the set caramel and refrigerate the whole pan for one hour.
  14. Use the foil to lift the set candy slab from the pan and cut it into individual squares.

Nutrition (per serving)

Sodium3560300 mg

Recipe details

CategoryCandy
AuthorOceanIvy