How To Make Snickers Brownies
These snickers brownies are sure to please any sweet-tooth. Nutty and chewy nougat, marshmallow creme, and chocolate on top. What’s there not to like?
Serves:
Ingredients
- 3ozunsweetened chocolatecoarsely chopped
- ½cupunsalted butter
- ⅔cupall-purpose flour
- ¼tspBaking Soda
- ¼tspsalt
- 2¼cupsgranulated sugardivided
- 2largeeggs
- 1tspvanilla extract
- 1½bags vanilla caramelssuch as Kraft, unwrapped 68 caramels total
- ⅔cupevaporated milkdivided
- 1tbspwater
- 1½cups peanutsunsalted or lightly salted, chopped
- ⅓cupunsalted butter
- 7ozmarshmallow creme
- ¼cupcreamy peanut butter
- 12ozmilk chocolate chips
- ¼cupbutter
- ¼cupheavy cream
Instructions
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In a microwave-safe bowl, combine unsweetened chocolate and ½ cup butter.
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Heat mixture in microwave on 50% power in 30-second increments, stirring between increments until melted and smooth.
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Allow to cool slightly for about 5 minutes.
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Meanwhile, preheat oven to 350 degrees F and line a 13-inch by 9-inch baking dish with foil, extending foil over sides of the pan. Grease foil then set pan aside.
Brownie Layer:
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In a mixing bowl, whisk together flour, baking soda, and salt.
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Stir 1 cup of the granulated sugar into the melted chocolate mixture, then mix in eggs, one at a time, with a wooden spoon. Stir in vanilla extract.
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Add flour mixture to chocolate mixture and stir just until combined.
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Pour batter into the prepared baking dish and spread into an even layer.
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Bake for 15 to 17 minutes then cool completely on a wire rack.
Caramel Layer:
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In a large microwave-safe bowl, combine caramels, 2 tablespoons of the evaporated milk, and the water.
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Microwave on High for about 3 minutes in 30-second increments, stirring between increments until melted and smooth.
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Stir in chopped peanuts. Spread caramel mixture evenly over the brownie layer in the pan.
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Place in freezer and allow to set while preparing nougat layer.
Nougat Layer:
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In a medium saucepan, combine the remaining 1¼ cups granulated sugar, the remaining evaporated milk, and ⅓ cup butter.
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Heat mixture over medium-high heat and bring to a boil, stirring frequently, then reduce heat to medium.
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Simmer uncovered for 5 minutes without stirring.
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Remove from heat and stir in marshmallow cream and peanut butter.
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Remove pan from freezer and pour nougat layer over the caramel layer and spread evenly to edges.
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Place pan in the freezer and allow to set while preparing chocolate layer.
Chocolate Layer:
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In a microwave-safe bowl (or over stovetop in a small saucepan over low heat), combine chocolate chips, ¼ cup butter, and the heavy cream.
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Heat mixture in 30-second increments on 50% power, stirring between increments until melted and smooth.
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Spread evenly over the nougat layer and return to the freezer to allow the chocolate layer to set.
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Cut into squares and store in an airtight container in the refrigerator.
Nutrition
- Calories: 280.12kcal
- Fat: 15.97g
- Saturated Fat: 7.77g
- Trans Fat: 0.27g
- Monounsaturated Fat: 4.69g
- Polyunsaturated Fat: 1.72g
- Carbohydrates: 31.66g
- Fiber: 1.49g
- Sugar: 25.74g
- Protein: 4.36g
- Cholesterol: 33.90mg
- Sodium: 55.34mg
- Calcium: 42.22mg
- Potassium: 109.60mg
- Iron: 1.15mg
- Vitamin A: 68.68µg
- Vitamin C: 0.18mg
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