Description
These Snickers Cookie Bars combine a buttery shortbread base with a luscious caramel-peanut layer and a smooth milk chocolate topping, creating a perfect balance of sweet and salty flavors reminiscent of the classic Snickers candy bar, all baked into an easy-to-cut bar form.
Ingredients
Scale
Shortbread Base
- â…” cup unsalted butter (151 grams, room temperature / 1â…“ sticks)
- ¼ cup granulated sugar (50 grams)
- 1¼ cups all-purpose flour (150 grams)
- ¼ teaspoon kosher salt
- 1 teaspoon pure vanilla extract (4 grams)
Caramel Peanut Layer
- 11 ounces baking caramels (312 grams, 1 bag, such as Kraft)
- ¼ cup heavy cream (57 grams)
- 1 cup dry roasted unsalted peanuts (142 grams)
Chocolate Topping
- 12 ounces milk chocolate chips (340 grams, Ghirardelli recommended)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper to prevent sticking and ensure easy removal.
- Cream Shortbread Mixture: Using a hand mixer, combine the unsalted butter, granulated sugar, all-purpose flour, kosher salt, and vanilla extract. Mix until the ingredients form a crumbled yet fully incorporated dough.
- Press and Bake Shortbread: Press the shortbread dough evenly into the bottom of the prepared baking pan. Bake in the preheated oven for about 20 minutes or until the edges turn slightly golden.
- Cool Shortbread Base: Remove the pan from the oven and allow the shortbread to cool slightly so that the caramel won’t melt excessively when poured on top.
- Melt Caramel and Combine with Peanuts: Place baking caramels and heavy cream in a microwave-safe bowl. Heat in the microwave for 2 minutes, stirring every 30 seconds to ensure the caramel melts smoothly. Stir in the dry roasted unsalted peanuts evenly.
- Spread Caramel Peanut Mixture: Pour the caramel and peanut mixture evenly over the warm shortbread base. Use a spoon to distribute it uniformly. Let it cool for at least 10 minutes to allow it to set slightly.
- Melt Chocolate: In another microwave-safe bowl, heat the milk chocolate chips in 30-second increments, stirring after each until fully melted and smooth.
- Top with Chocolate: Pour the melted chocolate over the caramel and peanut layer, spreading it evenly to cover the entire surface.
- Cool and Set: Let the bars cool and harden completely at room temperature for about 2 hours. To speed up the process, you can refrigerate them. Once set, cut into 12 squares and serve.
Notes
- Use parchment paper to easily lift the bars out of the pan without breaking.
- If you don’t have Kraft caramels, any baking caramels or soft caramel candies will work.
- Make sure to stir caramel frequently while microwaving to avoid burning and achieve smooth consistency.
- For faster setting, refrigerate the bars but bring to room temperature before serving for best taste.
- Store bars in an airtight container at room temperature or refrigerated for up to a week.
