No Bake Snickers Crunch Bars

I melted the chocolate and butter and mixed with the rice krispies however it seemed like too much chocolate mixture... I ended up using 4 cups of cereal. I also left out the nuts (allergy) and I chose to forgo the choc chips on top... It did take a while for the mars bars to melt but overall this was a very easy and very delicious recipe... I have made it twice this week

I have never tried a Mars bar before. They looked a bit small to me,so I bought 5 of them and did not add the chopped nuts. These turned out well and were easy to make!


No Bake Snickers Crunch Bars

Ingredients

Crunchy Chocolate Top and Bottom Layer
  • 1 12 oz package semi-sweet chocolate chips, divided
  • 1 11 oz package butterscotch chips, divided
  • 1 cup creamy peanut butter, divided
  • 3 cups Cocoa Pebbles, divided

Nougat Layer
  • ¼ cup unsalted butter
  • 1 cup granulated sugar
  • ¼ cup evaporated milk
  • 7 oz container marshmallow creme
  • ¼ cup creamy peanut butter
  • 1½ cups roasted, lightly salted peanuts, coarsely chopped
  • 1 tsp vanilla extract

Caramel Layer
  • 1 11 oz bag KRAFT caramels or caramel bits
  • ¼ cup evaporated milk



INSTRUCTIONS

Crunchy Chocolate Bottom Layer
  • Spray a 9x13 baking dish with cooking spray and line with parchment paper. Set aside.
  • Combine half of the chocolate chips, butterscotch chips, and peanut butter in a large microwave safe container.
  • Microwave on high heat in 30 second intervals, stirring in between, until the chips are fully melted and the mixture in smooth.
  • Stir in Cocoa Pebbles until fully coated. Pour mixture into prepared baking dish.
  • Refrigerate until firm, about 15 minutes.

Nougat Layer
  • In a small saucepan, combine butter, sugar, and evaporated milk over medium heat, stirring until butter is completely melted and the sugar is dissolved.
  • Bring mixture to a boil and cook for an additional 5 minutes, stirring frequently.
  • Remove from heat.
  • Stir in marshmallow creme until completely combined. Stir in peanut butter and vanilla extract until combined. Fold in peanuts.
  • Pour the nougat layer over the chilled chocolate bottom layer. Refrigerate until firm, about 15 minutes.

Caramel Layer
  • Combine unwrapped caramels and evaporated milk in a microwave-safe container and heat on high for 1 minute. Stir and heat on high in 30 second intervals until caramel is completely melted.
  • Spread caramel over the top of the chilled nougat layer.

Crunchy Chocolate Top Layer
  • Repeat the bottom layer. Combine remaining half of the chocolate chips, butterscotch chips, and peanut butter in a large microwave safe container.
  • Microwave on high heat in 30 second intervals, stirring in between, until the chips are fully melted and the mixture in smooth.
  • Stir in Cocoa Pebbles until fully coated. Pour mixture on top of the chilled caramel layer.
  • Refrigerate until firm, about 30 minutes.
  • Bars should be refrigerated until ready to eat. Cut and serve.


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