Homemade Snickers
Indulge in the ultimate homemade treat with our Scratch-Made Snickers! This delightful confection features a luscious nougat base, a rich peanut butter caramel that oozes flavor, and crunchy roasted peanuts, all enveloped in a decadent dark chocolate coating. Get ready to impress your taste buds and satisfy your sweet cravings!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- 1 cup (240 g) coconut cream (240 ml)
🫙Pantry Staples(4)
- 1¼ cups (200 g) dark chocolate (70% or higher) (300 ml)
- 3 tbsp (60 g) maple syrup (45 ml)
- 1 cup (260 g) peanut butter (227 g)
- 1 tsp vanilla extract (5 ml)
📦Other(4)
- 1 cup (130 g) cashews (240 ml)
- Pinch of fleur de sel
- Fleur de sel
- ⅓ cup (45 g) roasted peanuts (79.9 ml)
Nutrition (per serving)
Calories
1189
Protein
30g
Carbs
70g
Fat
92g
👨🍳 Instructions
- 1
Blend the base until completely smooth, spread into a lined 20 cm / 8-inch square pan and freeze until firm.
- 2
Mix the caramel until smooth, then spread it over the frozen base.
- 3
Scatter the peanuts over the caramel and press them in gently. Freeze until firm enough to slice.
- 4
Cut into bars, dip in melted dark chocolate, and finish with fleur de sel while the chocolate is still wet.
💡 Pro Tips
- ✓Toast your roasted peanuts at 325°F for 4-5 minutes before pressing into the caramel layer to drive off residual moisture and intensify flavor complexity, preventing a soggy texture that absorbs caramel oil and becomes chewy rather than crisp.technique325°F for 4-5 minutes
- ✓Freeze the caramel layer for exactly 45-60 minutes until it reaches 32°F core temperature; freezing longer than 90 minutes causes the coconut cream to separate from the maple syrup, creating a grainy texture when you bite through.timing45-60 minutes | 32°F core temp
- ✓Use 70% dark chocolate and temper it to 88-90°F before dipping to create a thin, snappy shell (thickness: 2-3mm) that contracts slightly as it cools, preventing the chocolate from sliding off the peanut-studded caramel layer.ingredient70% cacao | 88-90°F | 2-3mm thickness
- ✓Sprinkle fleur de sel within 10-15 seconds of chocolate dipping while the surface is still tacky; the salt crystals dissolve slightly into the warm chocolate fat, creating osmotic seasoning that highlights bitter-sweet notes rather than sitting as surface salt.timing10-15 seconds after dipping
- ✓Blend your cashew base for 4-6 minutes until the mixture reaches 150°F from friction heat, which breaks down cell walls and releases oils that create an emulsion with coconut cream; under-blending (2-3 min) leaves grainy texture even after freezing.technique4-6 minutes | 150°F friction heat
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Homemade Snickers
Indulge in the ultimate homemade treat with our Scratch-Made Snickers! This delightful confection features a luscious nougat base, a rich peanut butter caramel that oozes flavor, and crunchy roasted peanuts, all enveloped in a decadent dark chocolate coating. Get ready to impress your taste buds and satisfy your sweet cravings!
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- 1 cup (240 g) coconut cream (240 ml)
🫙Pantry Staples(4)
- 1¼ cups (200 g) dark chocolate (70% or higher) (300 ml)
- 3 tbsp (60 g) maple syrup (45 ml)
- 1 cup (260 g) peanut butter (227 g)
- 1 tsp vanilla extract (5 ml)
📦Other(4)
- 1 cup (130 g) cashews (240 ml)
- Pinch of fleur de sel
- Fleur de sel
- ⅓ cup (45 g) roasted peanuts (79.9 ml)
Nutrition (per serving)
Calories
1189
Protein
30g
Carbs
70g
Fat
92g
👨🍳 Instructions
- 1
Blend the base until completely smooth, spread into a lined 20 cm / 8-inch square pan and freeze until firm.
- 2
Mix the caramel until smooth, then spread it over the frozen base.
- 3
Scatter the peanuts over the caramel and press them in gently. Freeze until firm enough to slice.
- 4
Cut into bars, dip in melted dark chocolate, and finish with fleur de sel while the chocolate is still wet.
💡 Pro Tips
- ✓Toast your roasted peanuts at 325°F for 4-5 minutes before pressing into the caramel layer to drive off residual moisture and intensify flavor complexity, preventing a soggy texture that absorbs caramel oil and becomes chewy rather than crisp.technique325°F for 4-5 minutes
- ✓Freeze the caramel layer for exactly 45-60 minutes until it reaches 32°F core temperature; freezing longer than 90 minutes causes the coconut cream to separate from the maple syrup, creating a grainy texture when you bite through.timing45-60 minutes | 32°F core temp
- ✓Use 70% dark chocolate and temper it to 88-90°F before dipping to create a thin, snappy shell (thickness: 2-3mm) that contracts slightly as it cools, preventing the chocolate from sliding off the peanut-studded caramel layer.ingredient70% cacao | 88-90°F | 2-3mm thickness
- ✓Sprinkle fleur de sel within 10-15 seconds of chocolate dipping while the surface is still tacky; the salt crystals dissolve slightly into the warm chocolate fat, creating osmotic seasoning that highlights bitter-sweet notes rather than sitting as surface salt.timing10-15 seconds after dipping
- ✓Blend your cashew base for 4-6 minutes until the mixture reaches 150°F from friction heat, which breaks down cell walls and releases oils that create an emulsion with coconut cream; under-blending (2-3 min) leaves grainy texture even after freezing.technique4-6 minutes | 150°F friction heat