DIY Friday: Homemade "Snickers" Bars

I've always had a love affair with candy bars. I remember saving pennies to be able to come up with 23 cents to buy a candy bar. There were always many to choose from: Hershey's Milk Chocolate Bar (with or without almonds), Three Musketeers (milk chocolate and fluffy light chocolate marshmallow), Milky Way (milk chocolate, chocolate flavored marshmallow and caramel) or Snickers. To me, Snickers had everything - milk chocolate, nougat, caramel and peanuts - a jackpot! It was also the candy that I traded for at Halloween.

Fast forward MANY years and I still love chocolate! I haven't had a Snickers bar in quite a few years but recently I was craving one so I decided to make some! There are quite a few recipies out there on the Internet and I decided to take the best of what was out there and modify slightly based on the ingredients I had on hand. 

I basically used the Serious Eats recipe as my guide but halved the recipe because I didn't want to have a gajilion bars. (lol)

For the caramel recipe I used this recipe from Popsugar:
(edit: I didn't have vanilla bean so I used vanilla bean extract and I added fleur de sel to the final mixture)

The nougat I made is from the Serious Eats recipe (halved). I will say that I've never made marshmallow before and be warned - it is STICKY!!! But there is something really lovely about "fresh" marshmallow....mmm.... it's like a sugary soft pillow of yumminess!

For the peanuts, I used salted Blister peanuts from Trader Joes. If you've never used Blister peanuts in baking, I am begging you to go and try your favorite recipe with Blister peanuts. They have an extra crunchiness which you will thank me for! I use them in a lot of my baking and people always notice the difference in the crunch. (You're welcome!)

Because I had a ton of Hershey's Chocolate Kisses, that's what I used to coat the bars with. I've never coated bars in chocolate and this was messy too! (Maybe messier than the marshmallows even!). And I did not have time for the traditional temper so I did the shortcut temper and that worked very well. 

Once the bars were cooled I wrapped them up and had some cute stickers to put on them and viola, a yummy and HOMEMADE candy bar! Even half of the recipe makes a TON and I will make these again - one day!

The layer of nougat and the caramel with the Blister peanuts layer. Nom Nom!

Pouring the chocolate on top of the candy slab (which will be the bottom of the bar after they cool).

The final candy bar with a cross section view.