Saturday, May 22, 2010

Week 38: Snickers Bars

Em sent me this recipe. She does that. She sends recipes and says, "I think you should make this." And, I do almost every time. And, she's right almost every time. Thanks Em.

Note - I don't usually measure ingredients by weight, but I did for this recipe. It made things much easier and more precise.

Taken from Instructables Living

14 oz milk chocolate (about 2 C chips) divided in half
3.5 oz  (1/2 cup) butterscotch chips, divided in half
192 g (3/4 cup) creamy peanut butter, divided into 3 parts (1/4 cup, 64g each)
5 1/2 Tbsp butter (divided: 4 Tbsp and 1 1/2 Tbsp)
1 C sugar
1/2 C evaporated milk, divided in half
156 g (1 1/2 C) marshmallow fluff
1 tsp vanilla
1.5 C salted peanuts, chopped (or substitute nuts of your choice)
1 lb chewy caramels 

Line a 9 x 13" pan with waxed paper or plastic wrap, making sure there's plenty of extra draped over the sides and ends of the pan.  Don't skip this step or your delicious and beautiful Snickers Bars will never ever leave your 9 x 13" pan.

Layer 1: Chocolate
Combine 7 oz chocolate (1 C chips), 1.75 oz butterscotch (1/4 C chips), and 64 g (1/4 C) peanut butter in a microwave-safe bowl. Heat in 20-second increments, stirring each time, until all ingredients melt together smoothly. Pour into your pan, and spread in an even layer. Put the pan in the fridge or freezer to set.

Layer 2: Nougat
Combine 4 Tbsp butter, 1 C sugar, and 1/4 C evaporated milk in a small heavy-bottomed pot. Heat on low until the mixture melts, mixes, and starts to bubble.  Stir as necessary. Remove from heat, and add 1 tsp vanilla, 64 g (1/4 C) peanut butter, and 1.5 C (156 grams) marshmallow fluff. Stir until all ingredients are melted and smoothly combined, then let it cool slightly. Pour into your pan on top of the chocolate, and spread in an even layer. Put the pan back into the freezer to set.

Layer 3: Caramel and Peanuts
Combine 1/4 C evaporated milk, 1 1/2 Tbsp butter, and pound of caramels in the (cleaned) small pot. Heat on low, stirring frequently, until the caramels have melted into the milk and butter.  Melt slowly over low heat and stir. Follow the directions or it will burn. Coarsely chop the 1.5 cup peanuts, and stir into the caramel. Pour caramel/peanut mixture into your pan, and spread in an even layer. Stick the pan back in the freezer to set.

Layer 4: More Chocolate
Melt 7 oz milk chocolate (1 C), 1.75 oz (1/4 C) butterscotch chips, and 64g peanut butter (1/4 C) as described in initial step. Pour into your pan, and spread in an even layer on top of the caramel. Put the pan back in the freezer to set.

Remove pan from the freezer, and lift up the waxed paper or plastic to remove the treats. Deposit your block on a cutting board. Use a sharp, heavy kitchen knife to cut the rough edges offf your block, making the edges nice and square and tidy. Cut strips across your block.  These should be the desired width of your finished Snickers bars. Cut across your strips, setting the length of your finished Snickers bars.  (I cut about 1" square pieces.) Return to the freezer while slicing, as necessary. These slice much easier when cold.

Store in the refrigerator or freezer.

My Notes:
I made this for a potluck at work. Everyone loved it! It will be part of my regular rotation of desserts, especially for large events. It made many, many little squares of deliciousness.

I'm not sure if my nougat layer set quite right. It remained really soft, and the bars had to be chilled to be served.

1 comment:

  1. mouth is salivating and my stomach is rumbling with joy. Wait until my brain tells my stomach it was only a photo. Yikes.