Homemade Snickers-style Bar (Nougat + Caramel + Peanuts + Chocolate)

Name: Homemade Snickers-style Bar (Nougat + Caramel + Peanuts + Chocolate)
Ingredients: For nougat layer; 150 g Sugar; 120 g Corn syrup (or glucose); 60 ml Water; 2 large (room temp) Egg whites; 1 tsp Vanilla extract; For caramel layer; 200 g Sugar; 150 ml Heavy cream (warmed); 60 g Butter; ½ tsp Salt; 150 g (salted or unsalted) Roasted peanuts; 500–600 g Dark or milk chocolate (for coating)

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesSnickersNougatCaramelPeanutsChocolateHardCoatingHomemade

Homemade Snickers-style Bar (Nougat + Caramel + Peanuts + Chocolate)

Nutrition (per serving)

280Calories

6 gProtein

32 gCarbs

16 gFat

26 gSugar

150 mgSalt

Ingredients

For nougat layer
150 g Sugar
120 g Corn syrup (or glucose)
60 ml Water
2 large (room temp) Egg whites
1 tsp Vanilla extract
For caramel layer
200 g Sugar
150 ml Heavy cream (warmed)
60 g Butter
½ tsp Salt
150 g (salted or unsalted) Roasted peanuts
500–600 g Dark or milk chocolate (for coating)

Method

Nougat: In saucepan combine sugar + corn syrup + water → heat to 118–120 °C (soft-ball stage) without stirring.
Meanwhile, whip egg whites to stiff peaks → slowly pour hot syrup into whites while whipping on high → continue beating 8–10 min until thick, glossy, and cooled.
Fold in vanilla → spread into 20×20 cm parchment-lined pan (≈1–1.5 cm thick) → let set 2 hours.
Caramel: Melt sugar to deep amber → slowly add warm cream (careful – bubbles violently) → stir in butter + salt → cook to 118 °C (soft-ball) → cool 10 min.
Pour warm caramel over set nougat → scatter peanuts evenly → press lightly → cool completely (2–4 hours or overnight).
Cut into bars (≈2×8 cm) → refrigerate 30 min to firm.
Temper chocolate: melt ⅔ (≈400 g) to 45 °C → cool to 27 °C (seed with remaining chopped chocolate) → reheat to 31–32 °C (working temp).
Dip each bar in tempered chocolate → place on parchment → tap to remove excess → let set at room temp (18–22 °C) 1–2 hours.
Store in airtight container at cool room temp (18–22 °C) — stays firm 2–4 weeks.