Snickers is one of the best chocolate bars to have ever existed. I know I might have said this about other chocolate bars before. It’s not that I’m lying….I’m just indecisive.
But snickers is definitely in my list of top 3 greatest chocolate bars of all time.
So I wanted to make something inspired by a snickers bars. This is what I came up with!
Breakdown of the cookies
A snickers bar essentially is made up of 3 layers: a nougat layer, a caramel/peanut layer, and then a layer of milk chocolate.
For these cookies, we’re going to act like the nougat layer doesn’t exist. The cookie is replacing this layer.
So to make these, here’s a quick run down of what you’re going to do:
- Make the cookie dough: you want to make this first because you need to let it chill for at least 30 minutes.
- Make the caramel/peanut layer: whiles the cookie dough is chilling, you can make this. You’re not making this caramel completely from scratch, so it’s pretty simple to make.
- Put everything together: after your cookie dough has chilled, you just need to bake the cookies, add the caramel onto them and then some chocolate. Then that is it!
The caramel layer
Like I mentioned, the caramel for these is not made from scratch.
I wanted to make a recipe that’s a little quicker and easier to make. Making caramel can be a little stressful sometimes, so I wanted to skip the stress for this.
So instead I used soft caramels. I used Werther’s Original, any soft caramels will work though. But I don’t really know other brands that do it, I feel like I only see the Werther’s Original ones.
Side note if you are also going to use the Werther’s Original ones, make sure to get the soft caramels, not the hard ones. I accidentally got the wrong ones first, don’t be like me.
Anyway, for this caramel layer all you are going to be doing is melting these soft caramels with some cream and then you just add peanuts and some salt!
Baking the cookies
Before baking these cookies, you need to leave them to chill for at least 30 minutes.
You need to give them time for the butter in the cookie dough to set up before baking.
If you wanted to make the cookie dough in advance though, you could. The cookie dough balls can be left in the fridge for up to 3 days, or in the freezer for up to 3 months!
These cookies do spread quite a bit, I wanted a flatter cookie, instead of a thicker one, for this recipe.
So just make sure to leave a large gap between the cookies when you put them in the oven, so that they have room spread.
The chocolate layer
The final layer on these cookies is some milk chocolate. Typically, you would want to use tempered chocolate so that the chocolate can fully set.
I don’t know how to temper. It also seems like too much work.
So instead I used chocolate chips. These don’t typically need to be tempered.
You could also use candy melts. When it comes to the setting of the chocolate, these would set best. However, I feel like they don’t taste as good,
Anyway, any chocolate does work. Chocolate chips and candy melts will set up much better than regular chocolate though!