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no bake snickers crunch bars

Recipe by
Jane Whittaker
Massena (now in FL), NY

I wanted something over the top gooey for my Christmas cookie tray, and this delivers.

method No-Cook or Other

Ingredients For no bake snickers crunch bars

  • one 12 oz
    package semi sweet chocolate chips divided
  • one 11 oz
    package butterscotch chips divided.
  • 1 c
    creamy peanut butter divided
  • 3 c
    cocoa pebbles divided
  • 1/4 c
    unsalted butter
  • 1 c
    granulated sugar
  • 1/4 c
    evaporated milk
  • 7 oz
    container marshmallow creme
  • 1/4 c
    creamy peanut butter
  • 1 1/2 c
    salted peanuts, coarsely chopped
  • 1 tsp
    vanilla extract
  • one 11 oz
    bag kraft caramels unwrapped
  • 1/4 c
    evaporated milk

How To Make no bake snickers crunch bars

  • 1
    The first 4 ingredients are the top and bottom.The next 7 are the nougat layer, and finally the last 2 are the caramel layer.
  • 2
    Spra a 9x13 pan with pam and line with parchment paper.
  • 3
    Combine half of the chocolate chips, butterscotch chips, and peanut butter in a microwave container.
  • 4
    Microwave repeatedly on high heat for 30 seconds, stirring in between until chips are melted and mixture is smooth.
  • 5
    Stir in Cocoa Pebbles, and spread on prepared pan. Refrigerate 15 minutes while you do the second layer.
  • 6
    In a saucepan combine butter, sugar and evaporated milk over medium heat, stirring until butter is melted and sugar dissolved.
  • 7
    Bring to a boil and boil 5 minutes, stirring constantly. Remove from heat.
  • 8
    Stir in the marshmallow creme until completely combined, stir in peanut butter and vanilla until combined, fold in peanuts.
  • 9
    Pour and spread over chilled base, and return to fridge.
  • 10
    Combine unwrapped caramels and evaporated milk in microwave safe container and heat on high 1 minute, stir and repeat until the caramels have completely melted.
  • 11
    Spread caramel layer over nougat layer. Refrigerate til firm.
  • 12
    Repeat first step with Cocoa Pebble mixture and spread over caramel layer.
  • 13
    Refrigerate until firm, I just leave in fridge overnight before cutting into.
  • 14
    Bars should be kept refrigerated because of the yummy caramel layer.

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