Homemade snickers bar

 I am really enjoying Instagram, it allows and encourages me to take snap shot of my life and share it with my friends. I also like modifying the pictures, it helps enhance them. I started that when I decided to start blogging again so that I could usemy phone to take pictures. Don't get me wrong, I have a camera and I love it but I always have my phone at hand. 

This is also why you will probably find more random pictures on my blog, such as that picture of Trysta. This is what I woke up to on Saturday, it was not even 8 but was past my usual 5:30 and she was apparently eagerly waiting for me to get up.

The recipe I am sharing with you here today is a recipe I have starred at for months but didn't dare trying. I tried it because one of my friends came to visit and it was also the first recipe I share with my colleges at Ford. You might find more treats/cookies recipes here because I have gotten in the habit of bringing cookies to work on Monday, I almost feel bad if I don't bring a little something but it's very bad for my waist line so I might take a break once in a while ;). This is something that keeps me busy when Matt is not here and allows me to bake him something to bring back home with him.

Anyway, here we go, this is a WINNER!!! homemade snickers, it is so unbelievably easy and tastes AMAZING, I can guarantee that your friends/colleges/family will be in love with you. It does make a lot (9x13 pan :) ).

Homemade Snickers Bars

(from Brown Eyed Baker)

Ingredients:

Bottom chocolate layer:
- 1¼ c milk chocolate chips
- ¼ c creamy peanut butter

Nougat layer:
- 4 tbsp butter
- 1 c granulated sugar
- ¼ c evaporated milk
- 1½ c marshmallow creme
- ¼ c creamy peanut butter
- 1½ c salted peanuts, roughly chopped
- 1 tsp vanilla extract

Caramel layer:
- 14 ounces caramels
- ¼ c heavy cream

Top chocolate layer:
- 1¼ c milk chocolate chips
- ¼ c creamy peanut butter

Instructions:

- Grease a 9×13-inch baking pan. Line with parchment paper, then grease the parchment paper

- Bottom chocolate layer: Melt together the chocolate chips and peanut butter in the microwave on 50% power until completely smooth and melted, stirring every 30 seconds. Pour into the prepared baking dish and, smooth into an even layer. Refrigerate at least 30 minutes, until cool and hard.

- Nougat layer: Melt the butter in a medium saucepan over medium heat. Add the sugar and evaporated milk, stirring until dissolved, and bring to a boil. Reduce the heat to low and cook about 5 min, stirring occasionally. Remove the pan from heat and mix in marshmallow fluff, peanut butter, and vanilla extract. Stir in the peanuts, then pour over the bottom chocolate layer. Smooth out, refrigerate at least 30 minutes, until cool.

- Caramel layer: Unwrap the caramel and combine with the heavy cream in a small saucepan over low heat. Melt, stirring occasionally, until smooth. Once completely melted, cook for an additional 4 minutes, stirring frequently. Pour the caramel over the nougat layer. Refrigerate another 30 minutes.

- Top chocolate layer: Melt together the chocolate chips and peanut butter the same way you did for the top layer. Pour over the caramel layer and, using a spatula, smooth into an even layer. Refrigerate at least, 30 to 60 minutes, until completely cool.

- Let warm up a little and remove the bars from the par, cut into desired shape. A little word of warning the chocolate layer melts very easily at room temperature so I do recommend to refrigerate to store but I enjoy eating them at room temperature.

Share and enjoy!!!