World's Biggest Snickers Bar Recipe 5lbs HOW TO COOK THAT giant candy bar Ann Reardon

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Line a container that is 35cm by 9cm with nonstick baking paper on the sides and base.

If using un-roasted peanuts, roast them on a tray in a moderate oven for about 5 minutes, then let them cool.

In a large pan, combine sugar, milk, cream, and glucose syrup. Stir together and heat over high heat until the sugar dissolves.

Add a candy thermometer to the pan, ensuring it does not touch the bottom. Stir occasionally until the mixture reaches 115C or 240F.

Remove from heat and stir in the roasted peanuts. Pour the hot caramel into the lined container and level it out.

Place the container into a sink of cool water to cool the caramel down faster, ensuring no water enters the caramel. Let it cool for a couple of hours.

For the peanut nougat, measure out the ingredients. In a pan, combine sugar, water, and glucose syrup. Stir over high heat until the sugar dissolves, checking for sugar crystals.

Using a wet pastry brush, wash down the sides of the pan. Add a candy thermometer and heat until it reaches 250F.

While the sugar mixture is boiling, whip egg whites to soft peaks. Once the sugar reaches 250F, remove from heat and slowly pour half of the sugar mixture into the egg whites while mixing.

Add salt, then return the remaining sugar syrup to the pan and heat to 305F. Whip this into the egg white mixture until thick.

Once thick but not cooled, add peanut butter and mix on low speed until just combined. Spread over the cooled caramel and level it out. Let it cool for a couple of hours.

Use a knife to release the bar from each end of the container and lift it out using the baking paper. Trim the baking paper, leaving it on the caramel side.

Spread chocolate quite thickly on a silpat, baking paper, or foil. Flip the bar over and place it onto the chocolate nougat side down. Let the chocolate firm up and trim off the excess.

Peel the baking paper off the caramel and smother the whole bar in chocolate, spreading it smoothly and evenly. Check if the chocolate needs tempering based on its ingredients.

To add a pattern to the chocolate, gently touch it with a knife and lift it to create a design across the bar. Remove any excess chocolate.

Set the bar aside to set, then slice and share your giant Snickers bar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens