How to make Snickers Crisper Candy Bar

Ingredients

• 1.5 cup Milk Chocolate Light Cocoa Wafers (light cocoa, used for the chocolate coating)
• 3.5 oz Caramel Squares (soft caramels, about 11‑12 pieces)
• 1 tablespoon Whole Milk (added to caramel to keep it soft after chilling)
• 0.67 cup Rice Krispies Cereal (plain crisped rice, forms the base)
• 1 tablespoon Unsalted Butter (softened, melted to bind the base)
• 0.67 cup Unsalted Peanuts (roasted, unsalted, mixed into the base)
• 1.25 cup Mini Marshmallows (binds the rice‑krispies base; optional – can replace with corn syrup)
• 3 tablespoon Corn Syrup (alternative to marshmallows for binding)
• 1 spray Non‑Stick Kitchen Spray (to coat foil, pan, and knife for easy release)

Instructions

1. Melt Butter

   Place 1 tablespoon of butter in a microwave‑safe bowl. Microwave in 30‑second bursts, stirring between bursts, until fully melted.

   Time: PT2M

2. Combine Base Ingredients

   Quickly add 2/3 cup unsalted peanuts and 2/3 cup Rice Krispies to the melted butter. Stir until evenly coated.

   Time: PT3M

3. Press Base into Pan

   Line the 4x8 bread pan with aluminum foil, spray the foil with kitchen spray, then pour the mixture in. Press firmly with a piece of parchment paper on top to flatten and compact the base.

   Time: PT5M

4. Chill Base

   Place the pan in the refrigerator and chill for 20 minutes until firm.

   Time: PT20M

5. Melt Caramel with Milk

   Combine the 3.5 oz caramels with 1 tablespoon milk in a microwave‑safe bowl. Microwave in 30‑second bursts, stirring between bursts, until smooth and creamy.

   Time: PT2M

6. Spread Caramel Layer

   Remove the chilled base from the fridge, pour the melted caramel over it, and spread evenly with a spatula.

   Time: PT3M

7. Set Caramel

   Return the pan to the refrigerator and let the caramel set for 1 hour until firm.

   Time: PT60M

8. Melt Chocolate Coating

   Place 1.5 cup milk chocolate wafers in a microwave‑safe bowl. Microwave in 30‑second bursts, stirring between bursts, until completely melted and smooth.

   Time: PT2M

9. Cut Bars

   Lift the set bar out of the pan, peel away the foil, and place on a cutting board. Using a sharp, sprayed knife, cut the bar into 8 equal pieces.

   Time: PT5M

10. Dip Bars in Chocolate

    Using a fork, dip each bar into the melted chocolate, allowing excess to drip off. Place the dipped bar on parchment paper.

    Time: PT10M

11. Final Chill

    Refrigerate the chocolate‑coated bars for 15‑20 minutes until the coating is set.

    Time: PT20M

Nutrition Facts

Calories

260

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g