snickers dessert bars

Snickers Dessert Bars

Halloween has just come and gone. I’m thinking people might have already had their fill of Snickers, but ya know, maybe not! So without further ado, let me introduce homemade snickers dessert bars! Again, I’m sure you’re tired of them after Halloween, but there are 11 other months in the year, haha.

These Snickers dessert bars have the chocolate, caramel, nuget, and peanuts. Yum!

These look like something that my grandma would make. I do love the holiday spread at my grandma’s! It’s a lot less than it used to be, but I remember it in its hayday. There were like 5 or 6 types of cookies, 4 types of bars like these, and then all the rum and bourbon balls you could ever want! Not to mention the pies my mom makes!!! Mmmm. Start a new family tradition with these Snicekrs dessert bars!

Thanks to the folks at Imperial Sugar for this wonderful recipe!


  • 1 cup semisweet chocolate chips
  • 3 tablespoons creamy peanut butter
  • 7 ounces marshmallow fluff
  • 1/4 cup creamy peanut butter
  • 1 1/2 cups Imperial Sugar Confectioners Powdered Sugar
  • 1 cup dry roasted unsalted peanuts
  • 11 ounces caramels
  • 1/4 cup heavy cream
  • 1 cup semisweet chocolate chips
  • 3 tablespoons creamy peanut butter
  1. Line an 11X7-inch baking pan with parchment paper.
  2. Place 1 cup of chocolate chips and 3 tablespoons of peanut butter in a heatproof bowl. Microwave for 60 seconds and stir until smooth and combined. Microwave for few more seconds if needed.
  3. Pour melted chocolate in prepared pan and spread evenly. Place pan in freezer for 2-3 minutes or until hardened.
  4. Meanwhile, in a clean bowl place marshmallow fluff, 1/4 cup peanut butter and powdered sugar. With a wooden spoon or spatula stir until it forms a soft dough. (Can be done in a mixing bowl using dough hook as well).
  5. Remove “dough” from bowl and press with fingers on top of chocolate layer.
  6. Sprinkle peanuts on top, gently pressing them in.
  7. In a small saucepan add the caramels and heavy cream. Cook over medium heat, stirring constantly until melted. Immediately pour over peanuts, spreading it all over with the back on a spoon.
  8. Refrigerate for 5 minutes until set.
  9. In a heatproof bowl, melt remaining chocolate chips and peanut butter. Pour over caramel layer, spreading evenly.
  10. Place pan in fridge for 10 minutes until chocolate is set.
  11. With a sharp knife, cut into bars.


Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Imperial Sugar.

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