top of page

Snickers Brownies

These fudge brownies are topped with peanut butter nougat, homemade caramel peanut sauce and a chocolate layer and are sure to impress!



Ingredients:

Brownie layer:

  • 1 box of brownies (I used dark chocolate fudge)

  • Ingredients according to box instructions (eggs, water, oil)

Nougat layer:

  • 3/4 cup creamy peanut butter

  • 3/4 cup marshmallow creme

Caramel & peanut layer:

  • 1/2 cup granulated sugar

  • 2 Tbsp water

  • 3 Tbsp butter, cut into pieces

  • 1/4 cup heavy cream

  • 1/2 tsp vanilla

  • a pinch of salt

  • 2/3 cup roasted, salted peanuts

Chocolate layer:

  • 2/3 cup chocolate chips


Directions:

Brownie layer:

  1. Mix and cook the brownies according to the box directions in an 8x8 square baking dish. Let cool fully.

Nougat layer:

  1. Measure the peanut butter and marshmallow fluff into a microwave safe bowl. Microwave for 30 seconds and then stir until combined. It may need 15-30 more seconds in the microwave. Set aside.

Caramel layer:

  1. In a small saucepan, stir together the water and sugar over medium heat until the sugar dissolves and it starts to bubble (about 3-4 minutes).

  2. Do not stir anymore and let the mixture bubble until the mixture thickens and turns into a deep amber color (about the color of honey). This will take 8-12 minutes but keep an eye on it because it can get too dark very quickly.

  3. Remove from heat and whisk in the butter one piece at a time. The mixture will foam up but that's normal!

  4. Whisk in the heavy cream, vanilla, & salt and let it cool for 10 minutes. If there are sugar crystals in the caramel, pour it through a fine mesh strainer!

  5. Stir in the peanuts.

Chocolate layer:

  1. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.

Assembly:

  1. Spread the nougat layer and then the caramel peanut layer in even layers on top of the brownies. Spread or drizzle the chocolate chips on top and then cover with foil in the fridge until the caramel and chocolate are set.

  2. Cut into small bars. They are really rich so you want them quite small. I cut them into 9 squares and then each square in half (see picture below). Store in the fridge until it's time to serve!

Notes:

  • Caramel sauce: You could try a store-bought caramel sauce or by melting soft caramels instead! Just heat and stir in the peanuts.

  • These freeze really well! Just keep them in a ziploc and pull out a few hours before you are ready to eat!

Recipe adapted from Something Swanky.


Love this recipe? Let me know by leaving a comment or messaging me on Instagram! I'd love to hear what you think.




548 views0 comments

Related Posts

See All

Comments


bottom of page