Every once in a while, it’s fun to make a sinful dessert. I reserve the right to create delectable treats for special occasions. This past Father’s day, I decided it was time to do something a little different. And so the Frozen Snickers Chocolate Bar recipe was created.
Remember, a healthy, sustainable lifestyle can include any food. ENJOY!
Inspiration for these sweet and salty bars came from the recipe developed by Imperial Powdered Sugar found here.
A Great Dessert Varies Texture & Flavor
A truly satisfying dessert must have the perfect balance of these 4 elements: salty and sweet, chewy and crunchy.
The contrast in flavors and textures makes these snickers chocolate bars unforgettable. But the secret lies in storage. They are 1,000 times more satisfying if they are frozen. Freezing alters the texture to be chewier…but not sticky. Somehow, freezing also softens out the richness, and mellows the sugar intensity, creating the perfect balance, for an incredibly satisfying dessert.
Here are a handful of photos that you can use for reference when following the recipe. It’s always nice to have confirmation that what you’re making looks how it should!
A Few Helpful Tips:
- Wait for each layer to cool and harden before adding the next. As you can see above in the chocolate pouring image, my caramel could have used another 10 minutes in the freezer. It didn’t do any damage, but if it were any less set, the layers would have merged together.
- Go Nuts. The more nuts the better. Don’t be afraid to add more nuts if you like. You will find out that they add great texture to the bars. And don’t opt out…they are what make this dish.
- Rinse and wipe your knife after every slice. When slicing the bars, make sure to use a clean knife on every pass. If you don’t, they won’t be pretty.
- Line your baking dish with Parchment. Parchment is an essential tool in the kitchen, especially if you bake. There is no substitution! Failing to line will only result in a headache when trying to remove the bars. After years of using parchment on the roll, I now use the pre-cut sheets. Let’s just say, they’re more than worth the extra money. I will never again buy Parchment on a roll.
Frozen Snickers Chocolate Bars Recipe
- 2 cups Dark chocolate chunks or chips
- 2 teaspoons Coconut oil
- 7 oz. Marshmallow fluff
- 3/4 cup Powdered sugar
- 1/3 cup Peanut butter, creamy
- 1 teaspoon Vanilla extract
- 1 - 1 1/4 cup Peanuts, roasted and salted
- 9 oz. Caramel candy chews
- 1/3 cup Whipping Cream
- 1 teaspoon Vanilla extract
- Pinch of Salt
- Parchment paper
- 8x8 Pan
- Line an 8x8 pan with parchment paper. Make sure the paper is large enough to go up past the sides of the pan.
- In a microwave bowl, heat 1 cup of chocolate and 1 teaspoon coconut oil for about 45 seconds. Stir well. Do not overcook. If there are crumbles on the sides of the bowl, you've cooked it too long.
- Pour into bottom of pan and tilt to allow chocolate to evenly cover the bottom. This creates the bottom chocolate layer.
- Place in freezer.
- In medium size bowl, add marshmallow fluff, sugar, peanut butter and vanilla.
- Stir. Stir and stir and stir until fully incorporated.
- Remove chocolate layer from freezer and drop nougat onto frozen chocolate.
- Oil your fingers with Pam or a non-flavor oil.
- Press nougat evenly to edge of pan to fully cover chocolate layer.
- Pour peanuts over nougat. Press evenly deep into layer.
- Return to freezer.
- Over a double boiler, slowly melt caramel, cream, vanilla and salt together.
- Stir often until fully liquefied.
- Pour over peanut layer and tilt to evenly spread over nuts.
- Return to freezer for 10 minutes.
- In a microwave bowl, heat remaining 1 cup of chocolate like explained in step 1.
- Pour over mostly firm caramel layer.
- Place in freezer for a minimum of 2 hours before slicing.
- To remove from pan, grab two opposing ends of parchment paper. It should easily lift out.
- Peel paper from bars.
- On a cutting board, cut into 16 bars with a very large knife.
- Be sure to rinse and wipe your knife after every pass to make clean cuts.
- When storing in freezer, separate the bars by wrapping in parchment paper, so they won't stick to one another.
- This recipe was inspired by Imperial Sugar's Snickers. Link above.
- Kcal 196 | Fat 9g | Sat Fat 5g | Chol 18mg | Sodium 95mg | Carb 29g | Fiber 0g | Sugar 23g | Protein 1g
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