Home made Snickers? Sounds like a great way to spend a Friday afternoon, right??
Actually, it's like your entire Friday. Not because it's really labor intensive, but because it takes a long time to cool all of those layers into their yummy goodness!
The chocolate, melted with peanut butter, is amazing by itself. It just means that the chocolate doesn't really set unless cold. It melts quickly in your hands, so I've found it's better to keep it in the fridge while it's not being eaten... if you can keep it that long!
The nougat is amazing as well. I hate working with marshmallows or marshmallow fluff, but it's totally worth it.
I couldn't find chopped peanuts - is that even possible in this day any age?! No worries, I chopped them myself with a knife. I was just surprised, that's all.
It was amazing I didn't burn the caramel. It goes quickly. Almost did, but that's what I call the authentic, "home made" effect!
The hardest part about this entire process is waiting between all of the layers. The nougat melted the first chocolate layer, the caramel started to soften the nougat, and so on down the line. I LOVE that the original blogger suggested using a throwaway aluminum pan for this. It made removal so simple. The only realy change I made was I cut the 9x13 of Snickers before adding the top layed of chocolate, and then I just dipped the pieces into the final chocolate and drizzled the extra on top. I made some "bite sized" pieces, but most of them were about 1.5" squares. Since I've been keeping them in the fridge, thinly slicing each piece helps with eating it, but really it's gone before you care that much, anyway. Regardless, outcome: AMAZING!
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