Easy Snicker Brownies Recipe

Mixing brownies with a classic Snickers bar results in an amazing dessert experience. A thick triple chocolate brownie base, layered with gooey caramel, nutty marshmallow nougat, and topped with creamy chocolate.

Easy Snicker Brownies

Ingredients:

Brownies:

• 1 box of brownies, family-sized, baked according to package directions in a foil-lined pans

Nougat:

• 1/4 cup butter, unsalted
• 1 cup white sugar
• 1/4 cup evaporated milk (you can DIY your own by mixing 2 1/2 tablespoons of dry nonfat milk powder with 3 tablespoons water)
• 1 1/2 cups marshmallow fluff
• 1/4 cup peanut butter
• 1 teaspoon vanilla extract

Caramel-Peanut Layer:

•  14 ounces Kraft caramels
• 1/4 cup heavy whipping cream
• 1 1/2 cup salted peanuts chopped, roughly chopped

Topping:

• About 1/4 - 1/2 cup semisweet chocolate chips for drizzling.

Directions:

1. Prepare a 9x13 inch pan of brownies baked in a foil lined baking pan.  Set aside to cool completely.

2. Prepare the nougat.  In a medium saucepan over medium heat, melt butter.  Add evaporated milk and sugar and stir until dissolved.  Bring to a boil and let cook for 5 minutes, stirring occasionally.  Stir in peanut butter, marshmallow fluff, and vanilla, and stir until smooth.  Pour over brownies, smooth with an offset spatula, and set aside to cool.

3. Prepare the caramel-peanut layer. In a small saucepan over medium-low heat combine the unwrapped caramels and heavy cream.  Stir occasionally until smooth.  Once smooth, stir in peanuts.  Once the nougat layer is cool (or mostly cool), pour the hot caramel over the nougat.  Spread evenly with an offset spatuala and set aside to cool.

4. Melt the chocolate over a double boiler or in a microwave (at 30 second increments at 50% power, stirring between rounds, until melted and smooth).  Put chocolate in a small zip top bag, snip a small hole in the corner, and drizzle over caramel layer.

5. Refrigerate for a few hours or over night so that everything can mingle together.  Before cutting, let sit at room temperature for 30 minutes.  Cut with a hot knife (I ran a metal knife under hot running water, quickly dried with a paper towel), cleaning knife between cuts as needed.

Eat and be amazed at a new and improved Snickers bar.