Layered No-Bake Snickers Crunch Bars
Description
Wow your family and guests with these decadent layered bars with a crunchy chocolate top and bottom layer, a nougat layer and a caramel layer that is absolutely irresistible!
Ingredients
Crunchy Chocolate Top and Bottom Layer:
12 oz. package semi-sweet chocolate chips, divided
11 oz. package butterscotch chips, divided
1 c. creamy peanut butter, divided
3 c. Cocoa Pebbles cereal, divided
Nougat Layer:
¼ c. unsalted butter
1 c. granulated sugar
¼ c. evaporated milk
7 oz. container marshmallow creme
¼ c. creamy peanut butter
1½ c. roasted, lightly salted peanuts, coarsely chopped
1 t. vanilla extract
Caramel Layer:
11 oz. bag KRAFT caramels or caramel bits, unwrapped
¼ c. evaporated milk
Directions
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Crunchy Chocolate Bottom Layer:
Spray a 9 x 13 inch baking dish with cooking spray; line with parchment paper; set aside.
Combine half of the chocolate chips, butterscotch chips and peanut butter in a large microwave safe container. Microwave on high heat, in 30 second intervals, stirring in between, until chips are fully melted and the mixture in smooth.
Stir in Cocoa Pebbles until fully coated. Pour mixture into prepared baking dish. Refrigerate until firm, about 15 minutes.
Nougat Layer:
In a small saucepan, combine butter, sugar and evaporated milk over medium heat, stirring until butter is completely melted and the sugar is dissolved. Bring mixture to a boil; cook for 5 minutes, stirring frequently. Remove from heat. Stir in marshmallow creme until completely combined. Stir in peanut butter and vanilla extract until combined. Fold in peanuts.
Pour nougat layer over the chilled chocolate bottom layer. Refrigerate until firm, about 15 minutes.
Caramel Layer:
Combine caramels and evaporated milk in a microwave-safe container; heat on high for 1 minute; stir; heat on high in 30 second intervals until caramel is completely melted. Spread caramel over the chilled nougat layer.
Crunchy Chocolate Top Layer:
Repeat the bottom layer. Combine remaining half of the chocolate chips, butterscotch chips and peanut butter in a large microwave safe container. Microwave on high heat in 30 second intervals, stirring in between, until chips are fully melted and the mixture in smooth. Stir in Cocoa Pebbles until fully coated. Pour mixture on top of the chilled caramel layer.
Refrigerate until firm, about 30 minutes.
Refrigerate until ready to eat; cut and serve.
36 servings.
Prep Time
Cook Time
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