4 Layer Mock Snicker Candy Bars Recipes

EASY 4-LAYER BARS

Steps:

• Heat oven to 375°F.
• Combine dry cake mix, butter and egg; spread onto bottom of 13x9-inch pan sprayed with cooking spray.
• Bake 16 to 18 min. or until toothpick inserted in center comes out clean.
• Top immediately with remaining ingredients. Bake 2 min. or until marshmallows begin to melt. Cool completely before cutting into bars.

SNICKERS CANDY BARS

Steps:

• Melt together 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup creamy peanut butter then spread on bottom of 9 X 13 cake pan- put in refrigerator or freezer to set up while next layer is prepared.
• Boil 1/4 cup butter, 1 cup sugar, and 1/4 cup evaporated milk together for 5 minutes.
• Take off stove and add 1 1/2 cups marshmallow creme, 1/4 cup creamy peanut butter, 1 teaspoon vanilla, and 1 1/2 cups salted and chopped peanuts.
• Pour over first layer that was chilling then place back in freezer.
• Melt 14 ounces of caramels with 1/4 cup whipping creme until smooth then pour over second layer that is chilling- place back in freezer.
• Melt together 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup creamy peanut butter then spread on the top of of third layer in the pan.
• Return to chill until set up.
• Store in refrigerator to keep from getting too soft and to aid in cutting and serving.
• Too wonderful for words!

4 LAYER MOCK SNICKER CANDY BARS

Steps:

• Combine first 3 ingredients in small saucepan. Stir over low until melted and smooth.
• Spread onto the bottom of lightly greased 9 x 13-inch pan lined with aluminum foil. (Foil will be helpful in lifting it out of pan when finished).
• Put pan in the freezer while working on next layer.
• For filling layer, heat butter in heavy saucepan over medium heat until melted.
• Add the sugar and evaporated milk. Bring to boil and stir constantly for 5 minutes.
• Remove from heat and stir in the marshmallow fluff, vanilla extract and peanut butter.
• When smooth, mix in peanuts.
• Spread over first layer. Place back in freezer as you make caramel layer.
• Unwrap caramels and place in saucepan with whipping cream.
• Stir over low heat until melted and smooth.
• Spread over filling layer, freezing again.
• For icing, repeat the first layer with milk chocolate, butterscotch chips, and peanut butter.
• Spread over caramel layer and then refrigerate one hour.
• Lift candy out of the pan using foil and cut into squares.

CHOCOLATE CARAMEL COOKIE CANDY BARS

Steps:

• Preheat oven to 350°F.
• Spray an 8 by 11 inch pan with nonstick cooking spray. Set aside.
• In a large bowl, blend the flour with the baking powder, baking soda, salt, corn syrup, white and brown sugar. Cut in the butter until the mixture resembles a fine meal. Turn out into the baking pan and drizzle in cream and vanilla and toss by hand to combine until you have a slightly, damp, sandy mixture. Press or pat gently into the pan. Bake until edges are barely browned, 20-25 minutes. Remove and spread on the caramel.
• Prepare the caramel while the bottom layer is baking.
• In a medium saucepan, stir the condensed milk, corn syrup, butter, and brown sugar over low heat. Simmer, stirring once in awhile, 8-10 minutes, until mixture does not taste gritty (sugar dissolves), and is thickened and about 245°F Be careful that the bottom does not burn. If this happens do not stir the burnt part into the rest of the caramel. Pour caramel over baked (very warm, or still hot) cookie bottom.
• Place the chocolate bars on the caramel. Using a metal icing spatula, apread the chocolate over the caramel to cover the top. Alternatively, chop the chocolate and sprinkle over the top (or use milk chocolate chips but chocolate bar chocolate tastes better), let melt a bit and then coat the top.
• Refrigerate a few hours to let the chocolate set. Remove from the fridge, bring to room temperature, then cut into finger sizes.

BETTER THAN SNICKERS CANDY BARS

Steps:

• Make the caramel first: Melt the butter or margarine in a small saucepan.
• Add brown sugar, sugar, corn syrup, and evaporated milk (cream or whole milk can be used as a substitute for the evaporated milk).
• Cook on medium-high heat until mixture reaches 244 degrees Fahrenheit (this can take a while).
• Remove from heat, stir in vanilla, and set aside.
• Next make the marshmallow base: Put egg whites in a large mixing bowl, and get the electric mixer ready.
• Make sure the beaters and the mixing bowl are completely dry.
• Then, in a 2-quart saucepan, combine sugar, corn syrup, and water.
• Mix well before heating.
• Cook over medium heat, without stirring, until mixture reaches 250°F.
• Remove from heat.
• Quickly begin beating egg whites with mixer until peaks form (about 1 minute or a little longer).
• Gradually pour hot mixture in a thin and continuous stream into the egg whites while beating with mixer on high.
• It should take at least 3 minutes to pour the hot mixture inches.
• Continue to beat for 1-2 minutes longer.
• When done, measure 1 cup of the mixture to use in the peanut butter top, and set it aside.
• Put the 12 oz. of chocolate chips in a glass bowl and cook in microwave for about 2 minutes, stirring every 30 seconds, until chocolate is melted (be careful not to scorch!).
• Pour melted chocolate into the large bowl of marshmallow base, and fold carefully until thoroughly combined.
• Let this mixture sit for ten minutes.
• Meanwhile, make the peanut butter top: Put the 2 cups reserved marshmallow goo into a small bowl.
• Add the 1 1/2 cup peanut butter, and fold until thoroughly combined.
• Next form the candy bars: Line cookie sheets with wax paper or plastic wrap.
• Return to the chocolate marshmallow mixture, and form it into walnut-sized balls (this should make about 48).
• Place each ball onto cookie sheet, leaving several inches between them.
• Flatten balls into logs that are about 2 1/2" long, and 1 1/2" wide.
• Place cookie sheets in freezer for about ten minutes, then remove.
• Spread about a teaspoon or two of the reserved caramel mixture on top of each candy bar.
• Take about 2 teaspoons of the peanut butter marshmallow mixture, form it in your hands to fit the candy bar, and place it on top of the caramel.
• Return candy bars to the freezer for ten more minutes to allow this to set.
• The final step: Melt the 2 remaining packages of chocolate chips, using the same method as before.
• Coat individual candy bars with chocolate by dipping them into the chocolate or by spreading the chocolate on them with a knife (this last method makes the chocolate go farther).
• When candy bars are completely covered, return to cookie sheet and freeze for another ten minutes, or until chocolate is firm.
• Store in air-tight container.