Snickers Cookies Bars Recipe
Ingredients
FOR THE SHORTBREAD LAYER
- ⅔ cup unsalted butter (151 grams, room temperature (1⅓ 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)
FOR THE CARAMEL 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)
FOR THE CHOCOLATE LAYER
- 12 ounces milk chocolate chips (340 grams, Ghirardelli recommended)
Instructions
- 1
Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper. Set aside.
- 2
Cream
- 3
Using a hand mixer, cream the butter, sugar, flour, salt, and vanilla together until crumbled and fully incorporated.
- 4
Bake
- 5
Press the shortbread mixture into the bottom of the lined baking dish and bake for approximately 20 minutes, until slightly golden.
20 min - 6
Cool
- 7
Remove from the oven and set aside to cool slightly.
- 8
Melt
- 9
Place the caramels and the cream in a microwave-safe bowl and microwave for 2 minutes, stopping and stirring every 30 seconds. Stir in the peanuts and pour the mixture evenly over the shortbread. Use a spoon to distribute the caramel evenly.
2 min - 10
Cool
- 11
Allow to cool for at least 10 minutes.
10 min - 12
Heat
- 13
In a microwave-safe bowl, heat the chocolate chips in increments of 30 seconds, stirring each time, until melted.
- 14
Pour the chocolate over the caramel and spread evenly.
- 15
Serve
- 16
Allow the chocolate to cool and harden completely before serving, about 2 hours. You can speed up the process by letting it cool in the refriggerator. Cut into squares and serve!
Nutrition
Per serving (based on 12 servings)
