10ozmini semi-sweet chocolate chipsdivided into 2 equal parts
½Cpeanut butterdivided into ¼ C & 4 TB
7ozjar marshmallow fluff
⅓Csalted & dry roasted peanuts
11ozbag Kraft Caramel Bits
¼Cheavy whipping cream
Prepare an 8x8x2 baking dish by lining with foil. Spray nonstick spray lightly onto the foil.
To make the bottom chocolate layer: In a small microwave-safe bowl, add ½ the chocolate chips + 2TB of the peanut butter. Next, microwave for 20 seconds, stir, and then heat for another 20 seconds. Stir and the mixture should be melted. Spread evenly in the prepared dish and cool in the freezer while making the nougat.
To make the nougat layer: In a medium-sized mixing bowl, add the marshmallow fluff and ¼ C of the peanut butter. Add half the powdered sugar and stir to combine with a sturdy wooden spoon. Add the remaining powdered sugar and stir. It will be thick. Remove the dish from the freezer. Spread and press down nougat on top of the chocolate. Let the dish rest on the counter while you make chop the peanuts.
Chop the peanuts just slightly. You want about ½ still in halves and the rest in a small coarse chop. Sprinkle evenly over the nougat layer and press down slightly to get them to stick slightly to the candy. Let the dish rest on the counter while you make the caramel layer.
To make the caramel layer: Make caramel on the stovetop in a small pot over low temperature. Stir cream and caramels the whole time until melted. It will be thick but as long as there are no chunks of caramel bits left. Immediately pour over peanuts and spread evenly. Let the dish rest on the counter while preparing the top chocolate layer.
To make the top chocolate layer: In a small microwave-safe bowl, add ½ the chocolate chips + 2TB of the peanut butter. Next, microwave for 20 seconds, stir, and then heat for another 20 seconds. Stir and the mixture should be melted. Spread evenly in the prepared dish over the top.
Refrigerate about 30-45 minutes until set. To remove from dish, lift foil edges and lift out. The foil should peel off and place the candy slab on a cutting board. With a very sharp chef knife, cut into 16 equal-sized pieces.
Homemade Snickers Bars candy will last up to two weeks in the refrigerator if stored in an air-tight container. Enjoy!
Keyword candy, easy, gluten-free, grain-free, Halloween, holiday, no bake, sweet