No Bake Snickers Crunch Bars Recipes

NO BAKE CRISPY SNICKERS BARS

Steps:

• Spray a 9x13 baking dish with cooking spray and line with parchment paper. Set aside.
• Combine half of the chocolate chips, butterscotch chips, and peanut butter in a large microwave safe container. Microwave on high heat in 30 second intervals, stirring in between, until the chips are fully melted and the mixture in smooth.
• Stir in Cocoa Pebbles until fully coated. Pour mixture into prepared baking dish.
• Refrigerate until firm, about 15 minutes.
• In a small saucepan, combine butter, sugar, and evaporated milk over medium heat, stirring until butter is completely melted and the sugar is dissolved.
• Bring mixture to a boil and cook for an additional 5 minutes, stirring frequently. Remove from heat.
• Stir in marshmallow creme until completely combined. Stir in peanut butter and vanilla extract until combined. Fold in peanuts.
• Pour the nougat layer over the chilled chocolate bottom layer. Refrigerate until firm, about 15 minutes.
• Combine unwrapped caramels and evaporated milk in a microwave-safe container and heat on high for 1 minute. Stir and heat on high in 30 second intervals until caramel is completely melted.
• Spread caramel over the top of the chilled nougat layer. Refrigerate until firm, about 15 minutes.
• Repeat the bottom layer. Combine remaining half of the chocolate chips, butterscotch chips, and peanut butter in a large microwave safe container. Microwave on high heat in 30 second intervals, stirring in between, until the chips are fully melted and the mixture is. smooth.
• Stir in Cocoa Pebbles until fully coated. Pour mixture on top of the chilled caramel layer.
• Refrigerate until firm, about 30 minutes.
• Bars should be refrigerated until ready to eat. Cut and serve.

NO BAKE SNICKERS CRUNCH BARS RECIPE

Steps:

• BOTTOM LAYER: Spray a 9x13 pan with cooking spray and line with parchment paper. Set aside. Combine half the chips and peanut butter in a large bowl. Microwave on high in 30 second intervals, stirring in between until the chips are fully melted and smooth. Stir in cocoa pebbles until fully coated. Pour mixture into prepared baking dish. Refrigerate until firm, about 15 minutes. NOUGAT In a small saucepan combine butter, sugar and evaporated milk over medium heat, stirring until butter is completely melted and the sugar is dissolved. Bring mixture to a boil and cook for 5 minutes, stirring frequently. Remove from the heat. Stir in the marshmallow creme until completely combined. Stir in peanut butter and vanilla until combined. Fold in peanuts. Pour the nougat layer over the chilled chocolate bottom layer. Refrigerate until firm, about 15 minutes. CARAMEL LAYER: Combine caramels and evaporated milk in a bowl and heat on high for 1 minute. Stir and heat on high in 30 second intervals until caramel is completely melted. Spread caramel on top of the chilled nougat layer. Refrigerate 15 minutes. CRUNCHY TOP LAYER Repeat the bottom layer. Combine the remaining chips and peanut butter in a bowl. Microwave on high heat in 30 second intervals until fully smooth. Stir in cocoa pebbles until fully coated. Pour mixture on top of the chilled caramel layer. Refrigerate until firm about 30 minutes. Bars should be refrigerated until ready to serve.