Snicker Bars

Category Candy

Snicker Bars I


  • 2 cups milk chocolate chips
  • 1/2 cup butterscotch chips
  • 1 cup sugar
  • 1/4 cup milk
  • 1/4 cup peanut butter
  • 1/4 cup butter
  • 1 jar marshmallow creme
  • 1 tsp. vanilla
  • 2 cups dry roasted peanuts
  • 40 caramels
  • 2 Tbsp. water


Melt 1/2 chocolate and half of butterscotch chips. Reserve other 1/2 for top. Spread in a greased 9x13 inch pan. Chill. Simmer sugar, milk, butter for 5 minutes. Add marshmallow creme, 1/8 cup peanut butter, and vanilla. Pour over hardened chips. Put peanuts on top of the cream mix. Melt caramels in 2 Tbsp. water. Spread over nuts. Melt the remaining chips and 1/8 cup peanut butter and spread on top. Chill. Remove from the refrigerator 1 hour or so before serving. They will be easier to cut. Store in airtight container.


By Robin

Snicker Bars II


  • 3/4 cup quick cooking oats
  • 3/4 cup flour
  • 2/3 cup brown sugar
  • 1/2 tsp. baking soda
  • pinch salt
  • 1/2 cup butter or margarine, melted
  • 1 1/4 cups salted peanuts
  • 12 oz. squeezable bottle caramel ice cream topping
  • 1 1/4 cups semisweet chocolate chips


In a large bowl mix oats, flour, brown sugar, baking soda and salt. Stir in melted butter. Press evenly in 9x13 inch pan. Bake at 350 degrees F for 12 minutes or until browned on edges. Sprinkle on peanuts. Drizzle on caramel topping. Sprinkle on chocolate chips. Return pan to oven. Bake until caramel topping is bubbly all over. Allow to cool completely. Run a very sharp knife around the edge of the pan and cut into squares.

By Robin from Washington, IA

Snicker Bars III


  • 1 package Nestle milk chocolate morsels
  • 2 Tbsp. vegetable shortening
  • 1 package Kraft caramels
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  • 5 Tbsp. butter or margarine
  • 2 Tbsp. water
  • 1 cup peanuts, coarsely chopped


Melt chocolate morsels and vegetable shortening over hot (not boiling) water. Stir until melted and mixture is smooth. Remove from heat. Pour 1/2 melted mixture into an 8 inch foil-lined square pan; spread evenly. Refrigerate 15 minutes until firm. Return remaining chocolate to low heat.combine caramels, butter and water over boiling water. Pour into chocolate-lined pan. Spread evenly. Refrigerate about 15 minutes until tacky. Top with remaining chocolate, spreading evenly to cover caramel filling. Refrigerate about 1 hour until firm. Cut into 1x2 inch rectangles. Refrigerate until ready to serve. Makes 2 1/2 dozen.

By Robin from Washington, IA

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