Snickers Bar Cookies Recipes

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SNICKERS COOKIES



Snickers Cookies image

Though you wouldn't know by looking, you'll find a sweet surprise inside these Snickers cookies. My mother got this recipe from a fellow teacher at her school. It's a great way to dress up refrigerated cookie dough. -Kari Pease, Conconully, WA

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2 dozen.

Number Of Ingredients 2

1 tube refrigerated chocolate chip cookie dough
24 miniature Snickers candy bars

Steps:

  • Preheat oven to 350°. Cut dough into 1/4-in.-thick slices. Place a candy bar on each slice and wrap dough around it. Place 2 in. apart on ungreased baking sheets. Bake until lightly browned, 8-10 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 123 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 59mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 0 fiber), Protein 2g protein.

SNICKERS BAR COOKIES



Snickers Bar Cookies image

I found this recipe in the Pillsbury's Cookie Book. They're great! If you're looking for a cookie this cookie is huge and is just about a meal in itself.

Provided by dragonfly459

Categories     Dessert

Time 34m

Yield 20 cookies

Number Of Ingredients 11

2 large eggs
1 cup sugar
1 cup brown sugar
1 cup butter
1 cup peanut butter
2 teaspoons vanilla
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
20 Snickers miniature candy bars, unwrapped

Steps:

  • In large bowl, combine sugars, butter, peanut butter, vanilla and eggs.
  • Beat well.
  • Add flour, baking soda, baking powder and salt.
  • Mix well.
  • Shape about 1/4 cup of dough smoothly around candy bar making sure bar is completely covered.
  • Place 4 inches apart on ungreased cookie sheet.
  • Bake at 375°F for 13-14 minutes or until light golden brown and puffy.
  • Cool 10 minutes and remove from cookie sheets.
  • Makes 20 HUGE cookies.

Nutrition Facts : Calories 388.1, Fat 19.9, SaturatedFat 8.7, Cholesterol 45, Sodium 326, Carbohydrate 47, Fiber 1.6, Sugar 29.5, Protein 7

NO BAKE CRISPY SNICKERS BARS



No Bake Crispy Snickers Bars image

No bake crispy Snickers Bars are pure decadence! Layers of chocolate, irresistible nougat, and gooey caramel are impossible to resist! This recipe makes a lot so be sure to invite friends and family over to enjoy with you! Great for parties!

Provided by Trish - Mom On Timeout

Categories     Dessert

Time 1h30m

Number Of Ingredients 13

12 ounces semi-sweet chocolate chips (divided)
11 ounces butterscotch chips (divided)
1 cup creamy peanut butter (divided)
3 cups Cocoa Pebbles (divided)
¼ cup unsalted butter
1 cup granulated sugar
¼ cup evaporated milk
7 ounces marshmallow creme
¼ cup creamy peanut butter
1 ½ cups roasted (lightly salted peanuts, coarsely chopped)
1 teaspoon vanilla extract
11 ounces bag KRAFT caramels or caramel bits
¼ cup evaporated milk

Steps:

  • Spray a 9x13 baking dish with cooking spray and line with parchment paper. Set aside.
  • Combine half of the chocolate chips, butterscotch chips, and peanut butter in a large microwave safe container. Microwave on high heat in 30 second intervals, stirring in between, until the chips are fully melted and the mixture in smooth.
  • Stir in Cocoa Pebbles until fully coated. Pour mixture into prepared baking dish.
  • Refrigerate until firm, about 15 minutes.
  • In a small saucepan, combine butter, sugar, and evaporated milk over medium heat, stirring until butter is completely melted and the sugar is dissolved.
  • Bring mixture to a boil and cook for an additional 5 minutes, stirring frequently. Remove from heat.
  • Stir in marshmallow creme until completely combined. Stir in peanut butter and vanilla extract until combined. Fold in peanuts.
  • Pour the nougat layer over the chilled chocolate bottom layer. Refrigerate until firm, about 15 minutes.
  • Combine unwrapped caramels and evaporated milk in a microwave-safe container and heat on high for 1 minute. Stir and heat on high in 30 second intervals until caramel is completely melted.
  • Spread caramel over the top of the chilled nougat layer. Refrigerate until firm, about 15 minutes.
  • Repeat the bottom layer. Combine remaining half of the chocolate chips, butterscotch chips, and peanut butter in a large microwave safe container. Microwave on high heat in 30 second intervals, stirring in between, until the chips are fully melted and the mixture is. smooth.
  • Stir in Cocoa Pebbles until fully coated. Pour mixture on top of the chilled caramel layer.
  • Refrigerate until firm, about 30 minutes.
  • Bars should be refrigerated until ready to eat. Cut and serve.

Nutrition Facts : Calories 363 kcal, Carbohydrate 35 g, Protein 24 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 64 mg, Sodium 166 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving

EASY SNICKERS® CANDY BAR COOKIES



Easy Snickers® Candy Bar Cookies image

These candy bar cookies are for candy-bar-aholics and will be an instant hit at bake sales or parties! Store in the refrigerator.

Provided by RACHELRUTH1

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 45m

Yield 18

Number Of Ingredients 8

1 box chocolate cake mix
½ cup crushed peanuts
1 egg
2 tablespoons butter
12 ounces sweetened condensed milk
½ cup peanut butter
½ cup chocolate chips
¼ cup caramel syrup, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan.
  • Mix cake mix, peanuts, egg, and butter together in a bowl using an electric mixer until crumbly. Reserve 1 1/2 cups of the mixture; press remaining cookie mixture into the bottom of the prepared pan.
  • Mix condensed milk and peanut butter together in another bowl. Pour over the cookie mixture in the pan. Sprinkle the reserved cookie mixture over the peanut butter layer. Drizzle caramel syrup on top. Sprinkle chocolate chips over the syrup and press lightly into the cookie mixture using the back of a fork.
  • Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool and cut into squares.

Nutrition Facts : Calories 295.4 calories, Carbohydrate 38.7 g, Cholesterol 20.2 mg, Fat 14.7 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 4.7 g, Sodium 339.5 mg, Sugar 26.8 g

MAKE YOUR OWN SNICKERS CANDY BARS



Make Your Own Snickers Candy Bars image

Homemade Snickers bars are amazing! You'll love making your favorite candy bars at home with this easy recipe.

Provided by Elizabeth LaBau

Categories     Dessert     Candy

Time 5h10m

Number Of Ingredients 11

2 cups light corn syrup ( divided )
1 cup cream
1/2 cup milk
3 cups sugar (divided)
1/4 teaspoon salt
2 cups roasted peanuts (salted)
1 egg white (room temperature)
1/2 cup water
3/4 cup peanut butter (creamy)
1/2 teaspoon vanilla
1 pound chocolate candy coating

Steps:

  • Gather the ingredients.
  • Line a 9 x 13-inch pan with aluminum foil and spray the foil with nonstick cooking spray .
  • First, make the layer of peanut caramel. Combine 1 cup of corn syrup, cream, milk, 1 1/2 cups of sugar, and salt in a medium saucepan over medium heat. Stir continuously until the sugar is melted and the mixture is smooth.
  • Wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. Insert a candy thermometer and bring the candy to a boil. Stirring occasionally, cook the caramel to 240 F ( soft-ball stage ).
  • Once the candy has reached the proper temperature, remove it from the heat and immediately stir in the peanuts. Pour the candy into the prepared pan and smooth it into an even layer.
  • While the caramel sets, make the peanut nougat. Place the remaining 1 cup of corn syrup, the water, and the remaining 1 1/2 cups of sugar into a medium saucepan over medium heat. Stir constantly until the sugar is dissolved, and insert a candy thermometer. Continue to boil the syrup until it reaches 246 F.
  • While the sugar syrup boils, place the egg white in the bowl of a large stand mixer . Whip the whites on high speed until stiff peaks form. Stop the mixer once they form so that the egg whites are not overbeaten and crumbly.
  • Once the sugar syrup has reached 246 F, remove it from the heat. Turn the mixer to high and with the mixer running, slowly pour the sugar syrup in a thin stream. Whip the whites for two minutes until it is well-mixed but still thin.
  • Add the peanut butter and vanilla to the mixture and turn on the mixer briefly to incorporate the ingredients. Once the nougat is mixed and homogenous, pour it over the caramel in the 9 x 13-inch pan. Chill the mixture until firm, at least 4 hours, or overnight.
  • Once the nougat and peanut layers are completely set and firm, prepare the chocolate for dipping. Place the chocolate candy coating in a large microwave-safe bowl and microwave it until melted, stirring after every minute to prevent overheating. Stir the melted chocolate and allow it to sit at room temperature for about 5 minutes to cool it slightly.
  • While the chocolate is cooling, remove the candy from the refrigerator, and pull up on the foil to lift the candy from the pan. Using a sharp knife, cut the candy in half, then cut each half into nine pieces, for a total of 18 candy bars. Line a baking sheet with foil and set it nearby.
  • Using two forks or dipping tools , submerge one bar in the melted chocolate, caramel side facing up. Remove the bar from the chocolate, allowing the excess chocolate to drip back down into the bowl. Place the dipped bar on the foil-lined sheet.
  • Repeat the dipping with the remaining bars and chocolate, and place the bars in the refrigerator for 10 minutes to set the chocolate. Once set, the bars can be served immediately. Enjoy.

Nutrition Facts : Calories 582 kcal, Carbohydrate 84 g, Cholesterol 32 mg, Fiber 3 g, Protein 9 g, SaturatedFat 10 g, Sodium 202 mg, Sugar 78 g, Fat 26 g, ServingSize 18 candy bars (18 servings), UnsaturatedFat 0 g

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