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These Snickers Brownies layer fudgy brownie, fluffy nougat, gooey caramel-peanut goodness, and a silky chocolate topping for a seriously over-the-top treat. They take a little extra time, but give them one bite and you’ll know it was worth every single second!
Snickers® candy bars are one of my all-time favorites!! I find the combination of chewy nougat, crunchy peanuts, and smooth caramel pure perfection! My grandpa always had a bag of fun-size Snickers in his truck door ready to share with the grand-kids….oh how I’d love to share one of these brownies with him!
Ingredients Needed
- Brownie Mix – I’m usually team Ghirardelli brownie mix, but for these, a simple fudge brownie mix works perfectly and allows the top layers to shine! If you prefer, you can use homemade brownies (though you can skip the chocolate chips and chocolate bar topping).
- Eggs, Vegetable Oil and Water – Or whatever ingredients the box calls for in order to prepare the brownies.
- Nougat Ingredients – Sugar, Butter (I use salted butter), Heavy Cream, Marshmallow Creme (aka Marshmallow Fluff) and Peanut Butter (you’ll want creamy peanut butter for this).
- Peanut-Caramel Layer Ingredients – Caramel Bits (if you don’t have the bits, you can use 11 ounces of unwrapped soft caramels instead), Heavy Cream, and Dry Roasted Salted Peanuts.
- Chocolate Topping Ingredients – Milk Chocolate Chips (you could also use semi-sweet, but milk chocolate is most reminiscent of a Snickers candy bar) and Peanut Butter.
How to Make Snickers Brownies
Start by making a 9×13 inch pan of brownies. I like to make them in a parchment-lined pan, so they’re easy to remove once done.
Then make the nougat. To do so, you’ll melt the butter, sugar and heavy cream and bring it to a boil. Let boil for 3-4 minutes, stirring frequently then remove from the heat.
Stir in the marshmallow cream and peanut butter and stir until smooth. Pour over the cooled brownies. It’ll be quite runny at this point, but will firm up as it cools.
Once the nougat layer is cooled, mix up the caramel layer. You’ll melt together the caramels and heavy cream (in the microwave or on the stovetop) then stir in the coarsely-chopped peanuts.
Spoon this mixture over the cooled nougat then let cool once again to firm up.
Lastly, melt the chocolate chips and peanut butter until smooth and spread over the brownies. The peanut butter will help keep the top layer from being super hard and crunchy – instead it’ll hold its shape but be easy to bite into!
Optional – Top with additional chopped peanuts or a sprinkle of flaky sea salt!
Storage Instructions
These brownies can be stored at room temperature or in the fridge for a firmer bite. I personally love the chewiness of the caramel when they come right out of the fridge!
You can also freeze these brownies. Store in tightly sealed freezer bags for up to 2 months. Remove them from the freezer and let them thaw before enjoying.
More Brownie Recipes To Try!
- Buckeye Brownies
- Rocky Road Brownies
- Turtle Brownies
- Cheesecake Brownies
- Salted Caramel Brownie Cookies
- Toffee Brownies
Snickers Brownies
Equipment
- 1 9×13-inch baking pan
Ingredients
Brownie Layer
- 1 box brownie mix + ingredients called for on the box mix
Nougat Layer
- 1 cup sugar
- 1/4 cup butter
- 1/4 cup heavy cream
- 7 ounces marshmallow cream
- 1/4 cup peanut butter
Caramel Peanut Layer
- 1 bag caramel bits
- 2 tablespoons heavy cream
- 1 1/2 cups chopped peanuts
Chocolate Topping
- 1 cup milk chocolate chips
- 2 tablespoons peanut butter
Instructions
- Prepare the brownie mix in an 9×13-inch pan according to the box instructions.1 box brownie mix
- Let cool for at least 30 minutes.
- To make the nougat, add the sugar, butter, and heavy cream to a saucepan over medium heat, stirring until the butter is melted.1/4 cup butter, 1 cup sugar, 1/4 cup heavy cream
- Bring the mixture to a boil and let it boil for 3 minutes, stirring frequently.
- Remove from the heat and stir in the marshmallow cream and peanut butter until smooth.1/4 cup peanut butter, 7 ounces marshmallow cream
- Pour over the brownies and spread to an even layer.
- Refrigerate until the nougat has firmed up.
- Add the caramel bits and heavy cream to a microwave-safe bowl.1 bag caramel bits, 2 tablespoons heavy cream
- Microwave on high in 30 second bursts, stirring after each, until smooth.
- Stir in the chopped peanuts then spoon over the nougat layer. Spread to an even layer and let cool.1 1/2 cups chopped peanuts
- Add the chocolate chips and peanut butter to a microwave-safe bowl.1 cup milk chocolate chips, 2 tablespoons peanut butter
- Microwave for 30 seconds and stir. Continue to microwave in 20 second bursts, stirring after each, until smooth. Be sure not to overheat or it'll scorch the chocolate and make it gritty instead of smooth!
- Spread the chocolate over the brownies and let cool.
- Cut into squares and enjoy!
Notes
Nutrition
Story Behind the Recipe
On Halloween this year, we took the kids to Zach’s aunt and uncle’s house. His aunt Tink was handing out candy to the kids, but showed me a pan of family’s “Snickers Bars.” I took a bite and ended up with a “to-go” bag and the recipe (score!).
I couldn’t help but think about how yummy it would be to turn them into a brownie (you know I love a good chocolatey brownie!)….so here we are!! Hope you enjoy! ~Kelsey
