I like dark chocolate snickers and almond snickers but there doesn't seem to be a combination, so I made my own. Plus, I added a salted caramel to cut the regular sweetness and add depth to the flavor. EVERYONE LOVES THESE!
For Chocolate base and top, melt the chocolate chips and 1/2 cup peanut butter or almond butter in a double-boiler. Make sure no water or vapor gets in this mixture. You can also melt it in 15 second intervals in your microwave
***Note that if you are using dark chocolate, you may need to add some heavy whipping cream or butter to make this mixture spreadable as there is less cocoa butter in the chocolate
Once the chocolate and peanut butter are melted, spread half of the mixture in the bottom of a lightly greased 9x13" pan. Place the pan in the refrigerator or freezer to set up while you prepare the rest of the ingredients
Boil 1/4 cup butter, 2/3 cup sugar, and 1/4 cup condensed milk together for 5 minutes
Lower the temperature and add the marshmallows and 1 tbsp corn syrup. Stir thoroughly until all marshmallows are melted. Add in 1/4 cup peanut butter, 1 tsp vanilla, and the chopped peanuts or almonds
Pour this mixture over the chilled chocolate mixture. Carefully spread it to cover all the chocolate evenly.
For the caramels, melt 1 1/2 sticks butter with 1/3 cup sugar over medium heat. Stir in 3 tbsp corn syrup, the remaining condensed milk, and the 1/2 tsp salt, if desired.
Bring the caramel mixture to a boil then decrease temperature and simmer for 7-10 minutes or until deep golden in color. Watch it though, as at lower altitudes the caramel may finish in 2-3 minutes. A good measure is the consistency: if the mixtures pulls together in a mass away from the sides of the pan as you stir, it is done
Pour the caramel mixture over the marshmallow/nut mixture in the pan. Carefully spread to cover.
Carefully remelt the remaining chocolate mixture and pour over the caramel to cover it. Return the whole pan to chill.