Double Crunch Homemade Snickers (fun-sized)

Full disclosure: you’re going to get a little messy when you make these. But, I’m talking about the deliciously fun kind of messy – the well-contained kind that mostly just makes you feel like a kid for a sec. That’s a good thing, almost always, and I honestly have the best time whenever I whip these homemade Snickers bars up.

Because – especially right now, in this pocket of history in which we find ourselves – who doesn’t want to feel just a little bit little every now and again?

How to Make Homemade Snickers

First, another disclosure. You’re going to need to be okay with using Cool Whip here. I know it’s not like, a Cool Kids ingredient. But it’s what makes these things work. It’s what we need to pull the show off, guys. So, grab you a tub of the fluffy white stuff and don’t even worry about it.

Here we go again with the childlike nostalgia. I don’t know about you, but I indulged in my fair share of sneaked “Cool Whip spoons” in my youth. So, being able to incorporate the stuff into a (very fun) homemade candy bar is pretty great.

I ask you to use the whole, 8-ounce tub in this recipe, but it’s okay if you want to sneak a spoonful for yourself before mixing and whipping it into the chocolate. For quality control. For old times’ sake. For the kid that lives somewhere inside you.

No really, now we’ll talk about how to make Homemade Snickers bars

I keep accidentally typing the word, “snockers,” and it’s making me laugh out loud – every time. Good grief.

Anyway, this is the simplest little recipe, y’all. Just a five-ingredient thing that, if you want to get super duper simple with it all, can actually be pared down to a three-ingredient thing. Think of it this way:

Snickers = 5 ingredients (cool whip + chocolate + peanuts + caramel + coconut oil)

Milky Way = 4 ingredients (cool whip + chocolate + caramel + coconut oil)

Three Musketeers = three ingredients. Easy enough to remember, right? (Chocolate + cool whip + coconut oil.)

Homemade Snickers Bars are probably best enjoyed frozen, but you do you.

I think these are fantastic straight from the freezer, because the ingredients hold up well to freezing, and don’t actually freeze super solid. That said, you can also enjoy them at room temp.

Either way, you’re going to be eating a deliciously sweet and salty bit of candy bar goodness. So, winning.

Why THESE are the best homemade Snickers bars

Okay. I think this is the way to do a homemade snickers bar:

1. Use a good store-bought salted caramel. The salt! The salt.
2. Use salty, roasted peanuts. Again with the salt. The salt!
3. The extra crunchy dusting of finely chopped peanuts on the outside not only adds flavor, salt and crunch to the little Snickers bites, they also hide many sins.

A word on Snickers making: it’s okay if yours are ugly, because mine almost always are.

The main trouble with making homemade candy bars like this, is the fact that it’s hard to make them look really great. We’r not robotic assembly lines, you know. When working with drippy, melty chocolate and nuts and sticky caramel, it’s challenging to create a bunch of perfect, lookalike bars that are void of any and all visual blunders.

It’s okay because that’s not the point. By simply accepting and embracing the truth that we cannot mimic the aesthetic perfection of a store-bought Snickers we’re already well on our way to the type of total deep satisfaction that will come when it’s finally time to enjoy them.

When it comes to their appearance, perfection need not apply.

What you’ll need to make these homemade Snickers Bars

1 cup plus 2 cups milk chocolate chips, divided (you can sub semi-sweet or even dark)

8-ounce container of Cool Whip

1 TBSP melted coconut oil

1 cup (give or take) salted, roasted peanuts, roughly chopped

½ to ⅔ cup salted caramel

Also needed: wax paper, extra finely chopped peanuts for topping

Homemade Snickers Bars: The Step-by-Step

Melt one cup of the chocolate chips in a large mixing bowl. Using a whisk or a mixer, whip the chocolate until smooth and aerated, about a minute. Fold in the Cool Whip and whip again until light and fluffy; about another minute or so. 

Line an 8 or 9-inch square baking pan with wax paper and fill with the creamy chocolate mixture. Use a knife or even your fingers to spread it out as evenly as you can. (note: You can leave them like this to make Three Musketeers, add just the caramel to make Milky Ways, or use both the peanuts and caramel to go full Snickers.)

Top the mixture with a layer of caramel and some peanuts, pressing them in lightly. Freeze for 45 minutes.

Turn the mixture out on to a work surface/cutting board. Using a sharp knife, cut the mixture into 1-inch to 1.5-inch squares. Melt the remaining chocolate in a large bowl and stir in the coconut oil. Dip each square into the melted chocolate, carefully coating them as best you can (I like a fork for this job). 

Sprinkle with extra chopped peanuts. Transfer them to a clean sheet of wax paper and then freeze until totally set; it takes about 1.5 to 2 hours. 

If you like the looks of these Double Crunch Homemade Snickers bars, you might also enjoy:

Healthy Peanut Butter Chocolate Chip Cookie Dough Bars

Peanut Butter Stuffed Chocolate Sugar Cookies

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