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Melinda's Snickers Bars

BOTTOM LAYER:
1 cup (6 oz.) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

NOUGAT:
1/4 cup butter or margarine
1 cup sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 tsp. vanilla
1 1/2 cups chopped salted peanuts

CARAMEL:
1 pkg. (14 oz.) caramels, unwrapped
1/4 cup whipping cream

TOP LAYER:
1 cup (6 oz.) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Combine ingredients for bottom layer in small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 9 x 13 pan. Refrigerate until set. For nougat, melt butter in a heavy saucepan over med-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 minutes. Remove from the heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set. Combine the caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over nougat; refrigerate until set. Combine ingredients for top layer in small saucepan, stir over low heat until melted and smooth. Pour over caramel layer. Refrigerate for at least 1 hour. Cut into 1-inch squares and store in the refrigerator.

(I actually did everything but the nougat in the microwave--watch carefully and stir often, and work quickly with each layer as they cool off fast. Start by heating on high for 2 minutes, stir, and continue heating, one minute at a time, until smooth.)

Yield: about 8 dozen

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