Making Snickers Bars From Scratch!

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in calories and provides a different flavor profile.

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: milk chocolate

Cacao nibs are lower in sugar and higher in antioxidants.

maple syrup

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener with a similar texture.

coconut oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is versatile.

Into a large pot, add 1 cup sugar, 1/4 cup cornstarch, 1/2 cup heavy cream, 1/2 cup whole milk, and 1/2 teaspoon salt.

Put the pot on medium-high flame and stir until it becomes a homogeneous mixture and starts to boil.

Monitor the mixture until it turns a deep amber color, reaching 240 degrees Fahrenheit.

Turn off the flame and add in 1 cup salted roasted peanuts, stirring thoroughly to combine.

Spread the peanut caramel mixture evenly in the pot before it firms up.

Reset the kitchen to make peanut butter nougat.

In a pot, add 1 cup sugar, 1/3 cup corn syrup, and 1/4 cup water to create a syrup.

Stir the mixture until the sugar dissolves and it comes to a simmer.

Crack 1 egg and place the egg white into a stand mixer, whisking until stiff peaks form.

Once the syrup reaches 245 degrees Fahrenheit, slowly stream it into the egg white while mixing on high.

Add 1/2 cup smooth peanut butter and 1 teaspoon vanilla extract, pulsing to combine.

Pour the nougat over the peanut caramel and spread evenly.

Refrigerate for 4 hours to set.

After 4 hours, remove the nougat from the fridge and slice it into pieces measuring 4 inches long and 1 inch thick.

Line a baking sheet with parchment paper and place the sliced snickers on it.

For tempering chocolate, melt 12 ounces dark chocolate in a double boiler, heating to 122 degrees Fahrenheit.

Add in additional chocolate to help cool it down using the seeding method, stirring until it reaches 81 degrees Fahrenheit.

Return the chocolate to the double boiler and heat it up to 90 degrees Fahrenheit.

Coat each snickers piece in the tempered chocolate, shaking off excess before placing it back on the parchment paper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens