Homemade Snickers Bars

Recipe:

Ingredient Notes:

• Peanuts. When we say Snickers, we mean peanuts. This is the basic ingredient. I prefer to use salted, roasted peanuts. The salt in them creates a great contrast to the rest of the decidedly sweet ingredients.
  If you want to vary the flavor, you can substitute roasted hazelnuts or almonds for the peanuts.
• Chocolate. I use milk chocolate in this recipe – it goes in Snickers by definition. But if you prefer bars with dark chocolate – I’m not holding you back in any way – go ahead and use it.
  The shape of the chocolate doesn’t matter – it can be drops or bars. The main thing is that the chocolate is of good quality.
• Corn syrup or glucose syrup. This ingredient is responsible for the plasticity of the caramel and prevents sugar crystallization during storage. If desired, it can be replaced with invert sugar syrup.
• Butter. Unsalted sweet butter with a fat content of 82% or higher is the best choice.
• Honey. It is optimal to use honey that does not have the brightest flavor – linden or acacia. A brighter honey such as chestnut or buckwheat will overpower all other flavors.
• Egg whites. It is best to use room temperature egg whites – they whip faster and better than cold ones. The weight of one egg white for calculation is about 30 g.
• Condensed milk. Choose plain condensed milk of good quality, standard fat content – about 8-10%.

Let’s start cooking.

Line a tray with parchment paper (I use a 22*33 cm tray).

Melt half of the chocolate in a double boiler or microwave. Pour onto the parchment and spread with a spatula.

Place in the freezer so the chocolate hardens quickly.

Make the nougat. Place the honey and sugar in a saucepan and add 50 ml of water. Bring to a boil over medium heat. Cook to 135°C according to the candy thermometer or the soft ball test (drop a little syrup into a glass of cold water – the drop should densify but remain soft).

While the syrup is boiling, whip the egg whites to medium peaks. Start pouring the syrup into the whipped whites in a thin stream, not stopping the beating. Continue to whisk until the mixture thickens. CONTINUE TO WHIP UNTIL THE WHISKS START TO STICK TO THE MIXTURE!

Place the nougat on top of the hardened chocolate and spread.

Place in the refrigerator for one hour.

While the nougat is setting, make the caramel. Place all the ingredients in a saucepan. Place over medium heat and cook, stirring constantly, until caramel reaches 120°C on a candy thermometer. Or do a test – drip caramel onto a cold surface and it should set to the consistency of soft toffee.

Add the peanuts to the caramel.

Stir, pour over the frozen nougat and spread.

Place in the refrigerator.

Melt the remaining half of the chocolate. Remove the tray from the refrigerator, pour the chocolate over the caramel and spread.

Return to the refrigerator until the chocolate hardens.

Slice the bar into squares and serve.

Enjoy!