Homemade Snickers Cookie Bars

I grew up eating Snickers candy bars and looking forward to getting lots of them on Halloween. Now, I took my love for them to a whole new level and transformed them into a shortbread cookie bar, because why not have the best of both worlds? These homemade Snickers cookie bars feature a buttery shortbread cookie layer, homemade caramel filling with roasted peanuts, and a thick topping of chocolate ganache.

These are so much fun to make and always a crowd-pleaser. I usually make a few batches for Halloween to give to trick-or-treaters, and also for Christmas as part of my hostess cookie tins, along with cream cheese cookies and mint pudding cookies.

If you love Snickers candy, you will absolutely devour these homemade cookie bars. To take them over the top, I like to sprinkle a bit of flaked sea salt over the ganache layer, and omg, are they good. This recipe is also versatile; I like to experiment and switch things up. Like I used pistachios instead of peanuts and white chocolate instead of milk, and omg, the results were out of this world.

Why you will love this recipe 

• Better than the real thing: I love Snickers candy, but when combined with a buttery cookie base, it’s ten times better.
• Real roasted nuts: I make these with real roasted peanuts for a crunchy, caramelized taste that is fresh and never stale.
• Choose your own flavor: I choose the chocolate and nuts in this cookie bar; I also make it with cashews, macadamia nuts, and hazelnuts. 
• No extra ingredients: I know what is going into this recipe—no extra fillers, additives, or dyes.

What you will need

For the shortbread layer

• Wet ingredients: Unsalted butter is the sweet glue that holds everything together while providing a smooth, rich crumb. Melting it ensures it coats each flour particle for a dense, crumbly bite instead of a cakey texture. This is essential for a strong base to hold the heavy ingredients. The egg creates a softer crust that keeps it from falling apart, binding it and preventing it from turning soggy.
• Dry ingredients: All-purpose flour has just the right amount of protein to provide structural stability and tenderness for a foundation that holds the ingredients together while still being soft and supple. 
• Seasonings: Sea salt balances the candy’s intense sweetness and enhances the rich, buttery caramel. The crystals in the white granulated sugar help aerate the butter while providing pure sweetness and moisture.

For the caramel layer

• Wet ingredients: Sweetened condensed milk is a foolproof way to make gooey caramel without mixing everything separately. I add unsalted butter for a rich, creamy texture and buttery flavor without extra salt. Dark corn syrup gives my caramel a richer, more complex flavor profile with a hint of molasses and a thicker texture.
• Dry ingredients: To create a delicious balance of nutty flavor and crunchy texture, I use roasted peanuts in the mixture. The Maillard reaction provides a caramelized crisp that real Snickers are missing.

For the chocolate layer

• Wet ingredients: In this layer, I use light corn syrup to prevent the sugar from crystallizing and help keep it soft and pliable. I also don’t want an overwhelmingly rich molasses flavor here. Hot whipping cream melts the chocolate chips smoothly without seizing them, and the high fat content makes it shiny.
• Chocolate: I use semi-sweet chocolate chips for my bars because they aren’t too sweet and firm up nicely.

How to prepare

Preheat the oven: First, I preheat the oven to 360 degrees F and line an 8-inch baking pan with parchment paper, leaving some overhang for easy removal. 

Mix: Now, I whisk the salt and sugar in a large bowl, then pour in the hot melted butter and mix until well combined. Then, I whisk in the egg until it is fully combined.

Add flour: Next, I stir in the flour with a spatula until it is thick like Play-Doh.

Bake: At the end, I use my hands to bring it together before pressing it into the prepared pan, poking holes in it with a fork, and baking it for 15 minutes.

Make the peanut sauce: While it bakes, I add the dark corn syrup, butter, sugar, and condensed milk in a saucepan over medium-low heat, stirring continuously for 8 to 10 minutes until it thickens, making sure it doesn’t boil. Then, I remove it from the heat and stir in the peanuts.

Bake again: I pour the creamy sauce over the shortbread layer and bake for 20 minutes. It should be a deep golden color and set nicely. I let it cool to room temperature before making the chocolate layer.

Melt the chocolate: To make the chocolate, I mix the chocolate and light corn syrup in a bowl while heating the heavy whipping cream. I pour the cream into the chocolate bowl and let it sit for 2 minutes, then stir until it melts. It should be smooth and shiny. If it doesn’t fully melt, I microwave it for another 10 to 15 seconds. Then, I pour it over the caramel layer and chill it until set, about 3 to 4 hours. 

Cut and serve: When set, I lift it by the parchment paper handles onto a cutting board, slice it into bars, and serve. 

Expert tip

Using melted butter

Melted butter works best for this shortbread crust because you want it strong enough to hold all the layers and ingredients. Most shortbread cookies and crusts use softened butter because they’re meant to be soft and flaky. But to make a sturdy base that won’t crumble when sliced, melted butter coats the flour to keep out air. Softened butter creams and whips. Melted butter keeps the crust dense and tightly textured. 

More tips to consider:

• Wait for the caramel layer to cool before melting the chocolate.
• Be sure to mix the flour into the dough well. It will be very thick. Also, poke holes in it before baking.
• Use dark corn syrup for the caramel and light corn syrup for the chocolate. 
• Use the best chocolate for this recipe because it is one of the main ingredients for great taste and flavor.
• Don’t let the caramel mixture boil. It should just simmer lightly while you stir it continuously.

Recipe variations and add-ins:

• Other nuts: Instead of peanuts, I sometimes use cashews or almonds for a different kind of nuttiness. In fact, I also like to make these without nuts for those who like them creamier. I use peanut butter for them.
• Different chocolate: Instead of regular chocolate, dark chocolate, or white chocolate, caramel also tastes wonderful. 
• Easy caramel layer: To make the caramel layer easier, melt caramel candies and mix them with a little cream and some peanuts. 
• Simple crust: Also, if you’re in a big hurry, use a premade crust instead of making your own. 
• Make nougat: For a nougat layer, mix marshmallow fluff with peanut butter and powdered sugar.  

Serving suggestions:

These candy bar cookies go great with my apple snickers salad. I serve this cold dessert salad at picnics and barbecues during the summer. Still, I also like to have it during the holidaysIt’s’s easy to make and tastes amazing, with just enough fruit in it to make m” “m”m” brain feel okay about feeding it to the kids. When I serve these as a party treat, I like to have them alongside my Snickers cookies and these gluten-free peanut butter Twix bars. 

I like to have these candy bars with other appetizers for game day or parties like baby showers and anniversaries. These crispy boneless chicken wings are perfect with my rich and bold homemade buffalo sauce. They’re also a great dip for veggies, pretzels, or chips like my air fryer potato chips, which you can make with just 2 ingredients! 

How to store leftovers:

• Refrigerate: These Snickers cookie bars stay fresh in the fridge, wrapped in plastic, for up to a week.  
• Freezing: I can also freeze leftovers. I wrap them in plastic and put them in freezer bags. They can be frozen for several months. 
• Defrost: I thaw them overnight in the freezer for the best flavor. 

Frequently asked questions

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