How Snickers Are Made In Factory

Ingredients

• 12 oz Milk Chocolate Chips (high cocoa butter content for tempering)
• 2 cup Unsalted Roasted Peanuts (coarsely chopped; add 1/2 tsp fine sea salt after roasting)
• 1/2 tsp Fine Sea Salt (for seasoning peanuts)
• 1/2 cup Light Corn Syrup (prevents crystallization in caramel and nougat)
• 4 Tbsp Unsalted Butter (cut into cubes)
• 1/2 cup Condensed Milk (sweetened condensed milk)
• 1/2 cup Brown Sugar (packed)
• 1 tsp Vanilla Extract (for caramel and nougat)
• 2 large Egg Whites (room temperature)
• 1/2 cup Granulated Sugar
• 1/4 cup Water
• 1/4 tsp Salt (for nougat syrup)
• 1/4 cup Peanut Butter (smooth, unsweetened)

Instructions

1. Roast Peanuts

   Preheat oven to 350°F (177°C). Spread peanuts on a parchment‑lined baking sheet, roast for 12‑15 minutes, stirring once, until golden and fragrant. Remove, let cool, then toss with 1/2 tsp fine sea salt.

   Time: PT20M

   Temperature: 350°F

2. Make Caramel

   In a heavy‑bottom saucepan combine corn syrup, butter, condensed milk, brown sugar, and a pinch of salt. Heat over medium‑high, stirring until dissolved. Attach candy thermometer and bring to 250°F (121°C), then maintain for 20 minutes, stirring occasionally. Remove from heat and stir in 1 tsp vanilla extract.

   Time: PT30M

   Temperature: 250°F

3. Prepare Nougat Base

   In a clean saucepan combine corn syrup, granulated sugar, water, and 1/4 tsp salt. Heat to 250°F (121°C) while stirring. Meanwhile, in a large mixing bowl beat egg whites until soft peaks form. When syrup reaches temperature, slowly pour it into the egg whites while the mixer runs on low, then increase speed to high and continue beating for 2‑3 minutes.

   Time: PT15M

   Temperature: 250°F

4. Cook Nougat to Set

   Transfer the whipped mixture back to the saucepan and raise temperature to 270°F (132°C). Cook, stirring constantly, until the mixture thickens and pulls away from the sides (about 5 minutes). Remove from heat.

   Time: PT5M

   Temperature: 270°F

5. Incorporate Peanut Butter

   While the nougat is still warm, fold in smooth peanut butter until fully blended. Transfer to a lightly greased sheet (parchment on a baking sheet) and spread to a 1/2‑inch thickness. Let cool to room temperature, then refrigerate 15 minutes.

   Time: PT20M

6. Add Caramel and Peanuts Layer

   Spread the cooled caramel evenly over the nougat sheet (about 1/4‑inch thick). Sprinkle the roasted salted peanuts over the caramel, pressing lightly to adhere.

   Time: PT10M

7. Cool and Slice Bars

   Place the assembled slab in the refrigerator until firm (about 30 minutes). Using a sharp knife or pizza cutter, cut the slab into 12 equal 4.5‑inch bars.

   Time: PT35M

8. Temper Milk Chocolate

   Melt 2/3 of the chocolate chips in a microwave or double boiler to 115°F (46°C). Add the remaining 1/3 and stir until the temperature drops to 88‑90°F (31‑32°C). Keep at this temperature for coating.

   Time: PT15M

   Temperature: 115°F

9. Enrobe Bars in Chocolate

   Using a fork or dipping tool, dip each bar into the tempered chocolate, allowing excess to drip off. Place on a cooling rack or parchment‑lined sheet. While chocolate is still soft, run a decorative roller or the back of a spoon to create the signature swirl.

   Time: PT10M

10. Set and Store

    Allow the coated bars to set at room temperature for 15 minutes, then transfer to an airtight container.

    Time: PT15M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Milk Chocolate Chips: Milk chocolate bars, Dark chocolate (will change flavor)
• Instead of Unsalted Roasted Peanuts: Almonds, Cashews
• Instead of Fine Sea Salt: Kosher salt
• Instead of Light Corn Syrup: Golden syrup, Honey (will alter flavor)
• Instead of Unsalted Butter: Margarine
• Instead of Condensed Milk: Evaporated milk + sugar
• Instead of Brown Sugar: White sugar + molasses
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Egg Whites: Aquafaba (1/4 cup)
• Instead of Granulated Sugar: Caster sugar
• Instead of Salt: Sea salt
• Instead of Peanut Butter: Almond butter

Equipment Needed

• Candy Thermometer
• Heavy‑Bottom Saucepan
• Electric Hand Mixer
• Large Mixing Bowl
• Silicone Spatula
• Baking Sheet
• Parchment Paper
• Cooling Rack (optional)
• Chocolate Tempering Set or Microwave
• Sharp Knife or Pizza Cutter
• Large Spoon or Ladle

Critical Steps — Do Not Skip

• Achieving the correct caramel temperature (250°F) to avoid grainy or overly hard caramel.
• Tempering milk chocolate to 88‑90°F for a glossy, snap‑ready coating.
• Beating egg whites cleanly and incorporating hot syrup without deflating the foam.

Chef Tips from the Video

• Use chocolate with a high cocoa‑butter content (often labeled "couverture") for a smoother temper.
• For an extra salty crunch, sprinkle a tiny pinch of flaky sea salt on the caramel before the chocolate coating sets.
• Chill the assembled slab on a metal tray; the metal conducts cold faster and yields cleaner cuts.

Troubleshooting

Storage

Refrigerator: Up to 2 weeks in an airtight container.

Freezer: Up to 3 months; wrap each bar in plastic wrap before freezing.

Room temperature: Best consumed within 5 days; avoid high humidity.

Make-Ahead Tips

• Prepare caramel and nougat up to step 5 and store each in the refrigerator for up to 2 days.
• Roasted peanuts can be made ahead and kept in an airtight jar for a week.
• Tempered chocolate can be kept warm in a heat‑proof bowl over a pot of simmering water for up to 30 minutes.

Frequently Asked Questions