What in the world could I have made with all of those random ingredients?!
DIY Snickers Bars (via Instructables)
for the bars:
- 14 oz milk chocolate (about 2 cups chips, or coarsely chopped bar) divided in half
- 3.5 oz (1/2 cup) butterscotch chips, divided in half
- 192 g (3/4 cup) creamy peanut butter, divided into 3 parts (1/4 cup, 64g each)
- 5.5 tablespoons butter (divided: 4 Tbsp and 1.5 Tbsp)
- 1 cup sugar
- 1/2 cup evaporated milk, divided in half
- 156 g (1.5 cups) marshmallow fluff
- 1 teaspoon vanilla
- 1.5 cups salted peanuts, chopped (or substitute nuts of your choice)
- 1 pound chewy caramels
for the sides of the bars:
- 7oz milk chocolate
- 1.75 oz butterscotch chips
- 64g creamy peanut butter
Line a 13x9 baking dish with plastic wrap or waxed paper. Make sure you cut a large enough piece to drape over the sides of the dish.
Create the bottom chocolate layer. Combine 7 oz chocolate, 1.75 oz butterscotch, and 64 g peanut butter in a microwave-safe bowl.
Microwave for 20 seconds, stir, and repeat until all ingredients melt together smoothly. I needed about 3-4 intervals in the microwave. Pour into the pan and spread evenly. Place in the freezer to set.
Create the nougat. Combine 4 Tbsp butter, 1 cup sugar, and 1/4 cup evaporated milk in a saucepan. Heat on low until the mixture melts, mixes, and starts to bubble. Stir frequently.
Remove from heat, and add 1 teaspoon vanilla, 64 g peanut butter, and 1.5 cups marshmallow fluff. Stir until all ingredients are melted and combined. Pour into your pan on top of the chocolate. Spread evenly and put it back in the freezer.
Create the caramel-peanut layer. Clean the pot from the nougat layer. Combine 1/4 cup evaporated milk, 1.5 Tablespoons butter, and pound of caramels in the pot. Heat on low, stirring frequently, until the caramels have melted into the milk and butter.
While the caramel is cooking, coarsely chop the 1.5 cup peanuts, then stir into the caramel. Pour caramel/peanut mixture into your pan. Spread evenly and place back in the freezer.
Create the top chocolate layer. Use the remaining 7 oz milk chocolate, 1.75 oz butterscotch chips, and 64g peanut butter. Repeat the instructions from the botom layer of chocolate.
Allow an hour or so for the entire mixture to set in the freezer. Once you remove it from the freezer, flip it over and peel off the plastic wrap. I had a little difficulty with this, as the wrinkles in my plastic wrap caused little "wedgies" in my chocolate!
Slice the giant brick into strips...
Finally, mix together 7oz milk chocolate, 1.75 oz butterscotch chips, and 64g creamy peanut butter
to cover the edges. Follow the instructions for the bottom and top chocolate layers. Once melted, dip the edges of each "bar" to cover completely. Warning: this step is messy and you'll be left with no choice but to lick your fingers at the end. Then, you guessed it, place back in the freezer to set.
Needless to say, Dave was pretty psyched with the results.
They can be served frozen (like Snickers ice cream bars) or room temperature. The caramel gets extra gooey room temperature, but I preferred them frozen just because they were less messy.
I've also seen some recipes around the internet for DIY peppermint patties and DIY Milk Ways. Have any of y'all tried some similar recipes? How did your candies turn out?