Double Crunch Homemade Snickers (fun-sized)
A frozen, homemade take on a classic candy bar, these Snickers only take 5 simple ingredients to whip up and are guaranteed to elicit big smiles.
- Yield: about 16 pieces 1x
Ingredients
Scale
1 cup plus 2 cups milk chocolate chips, divided (you can sub semi-sweet or even dark)
8-ounce container of Cool Whip, thawed
1 TBSP melted coconut oil
1 cup (give or take) salted, roasted peanuts, roughly chopped
½ to ⅔ cup salted caramel
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Also needed: wax paper, extra finely chopped peanuts for topping
Instructions
- 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, fluffy, and combined; about another minute or so.Â
- 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.Â
- 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).Â
- Transfer them to a clean sheet of wax paper, sprinkle with extra chopped peanuts, and then freeze until totally set; it takes about 1.5 to 2 hours.Â