“Snickers” Bar… Salted Peanuts, Nougat, Milk Chocolate and Caramel

I have been feeling as if I am in an “inspiration transition” period. I suppose it is very much like how I feel about my wardrobe in between seasons. Eager to wear sweaters and coats at the end of summer, although the weather is not quite cool enough yet. The same happens to me with food. There are still plenty of apricots, plums and currants to bake with, yet I am dreaming of chestnuts, quince, pears, apple cider and figs. In cases like these, I always turn to chocolate and nuts. So versatile and timeless.

This is a rendition to one of C’s favorite candy bars, the Snickers bar. Poor thing has been working non-stop for the last two weeks on a project away from home and I really wanted to make something comforting for him. He really deserves a little break and a little treat.

It is a crunchy, chewy and creamy bar with milk chocolate, peanut butter and rice krispies crust, a layer of salted peanut nougat, milk chocolate bavarian and topped with caramel cream. I knew the nougat would start to melt after being in the freezer, but in a way that made this easier to eat since a hard nougat would have made it difficult to bite into.

Milk Chocolate Feuilletine Crust

135 grams feuilletine or corn flakes or rice krispies
300 grams creamy peanut butter
155 grams milk chocolate, melted

Cream together the feuilletine and the peanut butter for about 3 minutes until it starts to turn into a paste. Add the melted milk chocolate and mix until combined. Spread this on the bottom of a half sheetpan lined with parchment and topped with a square frame.

Salted Peanut Nougat

50 grams egg whites
5 grams powdered sugar, sifted
110 grams honey
400 grams sugar
85 grams glucose
150 grams water
200 grams salted and roasted peanuts, chopped

Start by combining the sugar, glucose and water in a medium saucepan. Cook to 144C.

In the meantime, start whipping the egg whites. When they are foaming, add the sifted powdered sugar and continue whipping. Quickly heat the honey to boiling point and pout the boiling honey into the bowl where the egg whites are whipping. Continue to whip on high speed.

When the sugar reaches the desired temperature, turn the mixer speed to low and add the sugar to the egg whites pouring slowly on the side of the bowl. When all the sugar has been added, turn the mixer speed to high and continue to whip until it slightly cools. We don’t want it to completely cool because we want to be able to spread it easily.

Turn the mixer off and fold in the chopped peanuts. Spread the nougat evenly into the metal frame over the milk chocolate crust.

Milk Chocolate Bavarian

120 grams half and half
10 grams sugar
2 egg yolk
4 grams gelatin
250 grams milk chocolate, finely chopped
200 grams heavy cream, soft peaks

In a small saucepan, bring the half and half to a boil. In a separate bowl, whisk the egg yolks with the sugar. Temper the hot half and half into the egg yolks and whisk. Pour this mixture back in the pan and cook for 1 minute. Remove the pan from the heat and add the softened gelatin.

Strain the custard over the milk chocolate that we have finely chopped into a clean bowl. Let the custard melt the chocolate for a minute and then gently whisk until a cream is formed and all the chocolate has melted.

When the chocolate mixture has cooled to the touch, fold in the whipped cream. Immediatly pour the bavarian over the nougat and freeze.

Salted Caramel Cream

360 grams heavy cream
1 vanilla bean, split
90 grams sugar
120 grams egg yolks
3 grams gelatin
1 grams fleur de sel

Bring the cream and the vanilla bean to a boil. Reserve.

In the meantime, make a dry caramel with the sugar. Deglaze the cooked sugar with the heated cream. Be careful because it will bubble overif all the cream is added at once. Whisk so all crystalized sugar has dissolved. Pour this caramel over the egg yolks and whisk. Return this to the pan and cook for 1 minute.

Add the softened gelatin and strain through a fine sieve. When it is cool to the touch, pour over the milk chocolate bavarian layer and freeze.

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89 Responses to ““Snickers” Bar… Salted Peanuts, Nougat, Milk Chocolate and Caramel”

  1. This looks amazing. Snickers is one of my favorites. But your interpretation has just put this over the top. I mean how can you go wrong with nougat, caramel and chocolate. This is so sophisticated. I wish I had some right now.

  2. cindy* says:

    i have been feeling the same about fall…what a pretty take on the classic.

  3. chefectomy says:

    I am feeling it! Delicious Aran. A wardrobe every once in awhile is never a bad thing.


  4. Tartelette says:

    Hmmm this or another size up in pants…THIS!! each layer is more delicious than the next! I have no doubt C. loved it!

  5. nadia says:

    Yum! heaven! something about this combination drives me wild- beautiful! but can you call something so elegant -snickers?

  6. marion says:

    versatility is sometimes mouthwatering, like today, like here :)
    How gorgeous !!!!!

  7. Christy says:

    Aran, I’ve been working really hard too. So can I also please have some comfort in that gorgeous reconstruction of the Snickers Bar?

    This is so lovely!! Seeing your posts make me miss being in the pastry kitchen!! But so hard to get a decent part time pastry position here, or anywhere for that matter. But fingers crossed, I will soon find somewhere good to hone my skills.

  8. Hay alguna casa cerca de la tuya en venta?
    Dios mio esto es genial! Me necanta como has cojido el chocolate y lo has transformado en este postre magnifico! Yo quiero!!!

  9. Lisa says:

    oh wow, that looks absolutely wonderful. Each of the elements sounds fantastic on its own but I can only imagine it would be amazing all together! I know what you mean about the change of season, though we are coming out of winter and going into summer. I can’t wait for short sleeves and summer berries!

  10. Mobula says:

    Que cosa más rica!!! despuésde esto me va a ser imposible comerme otra chocolatina sin intentar sacarle lo que tiene dentro. Me quedo con la bavaresa de chocolate con leche…



  11. pixxienix says:

    For the love of snickers! That’s one gorgeous “rich man’s” rendition of the ordinary candy bar ^_^ And a macaron to top it off with! Beautiful.

  12. Gobsmacked, shall I sa? Fantastique…I don’t think I shall ever be in transition enough to attempt something so involved & exquisite. It’s stunning…what a great suprise for C. Wonderful though!!

  13. pea & pear says:

    enough is enough… I am making this!!!
    pea x

  14. Kim says:

    You always amaze me with such incredible creations. Like Tartelette, I am all for another size up on pants for this dessert. If only I could begin to make something so grand, that is.

  15. Cheryl says:

    omigod omigod omigod omigod

    It’s 7:30 a.m., I’ve had neither breakfast nor coffee, but I want that. Right now that snickers bar is seriously what I want to eat, even on an empty stomach.

  16. KPH says:

    When the kitchen remodel is done. The snickers will be made. My 12 year old said put OMG for me.

  17. amy says:

    i’d work reeeeally hard for 3 weeks straight if i could come home to a treat like this!
    it looks amazing!

  18. This one is right up my alley! Those flavors sound out of this world! I love the look of it too! Great job!

  19. Candace says:

    That looks to die for… I know what you mean about waiting for the weather. It seems like the ridiculous heat will last forever…..

  20. Be still my beating heart! Those bars are absolute brilliance! Just gorgeous!

  21. anita says:

    Better than any Snickers bar, that’s for sure! I love feuilletine!

  22. Elra says:

    I have all of the ingredients required, but missing the glucose. What happen if I omit the glucose? Can I still make it? If yes, I’ll make it next week and let you know the result! May be I’ll change the peanut for hazelnut or almond? Please let me know and thanks.

  23. Aran says:

    Thank you everybody! I wish I could share a piece with you!

    Elra- The glucose is there to inhibit crystallization in the cooked syrup. Try it withut it. I think you will be fine. It might have a bit of different texture and maybe not as gummy but it should work. Let me know though!

  24. Looking at these divine pictures puts me in a state of acute something or other..longing? pain? need? want?

  25. Everything you make is so gorgeous!
    your pics always leave breathless

  26. PheMom says:

    I know what you mean – I don’t want summer to be over, but I am looking forward to fall/winter comfort foods. I must say, C. is very lucky to have you! I don’t know anyone else that could make rice crispies or corn flakes look so incredible and elegant while being so comforting, fun and sinful! This looks absolutely insanely good!!

  27. Leonor says:

    When I saw it I couldn’t believe…
    This is “the” tempting dessert!!


  28. hoooooooooooooly crap. that’s quite nice.

    i needed to tell you!!! i was at a job interview and i don’t know what the hell i was talking about, but somehow it made the lady i was talking to tell me that there are many many basque restaurants in Boise Idaho, which has the second largest Basque population in the US. weird huh? it’s semi-close i need to go!

  29. Aran says:

    Mallory- yes, that’s right! There is a large community of basque people in idaho, nevada and northern california. you should definitely take a trip to boise and go to one of those restaurants and then report back to me!

  30. Madam Chow says:

    Your blog makes me gain a pound every time I come to see what you’ve been up to. Those look AMAZING – and Snicker’s is my favorite candy bar, too!

  31. this looks absolutely divine. and your photos – such artistry…

  32. heather says:

    i am probably one of the 5 americans who has never eaten an entire snickers bar, but THIS is a version i could get behind!

  33. I used to love snickers growing up, but wow, I’ve never had one like this. All I can say is wow wow wow. This is really an amazing looking dessert.

    And as for the weird season transition thing, I know just what you mean. I’m getting sucked back into braising…come December, I guess I’ll be grilling? lol

  34. Elizabeth says:

    Oh my. I think you’ve taken one of my favorites made it even better!

  35. I have forbidden Adam from even glancing at your blog…since i made your mini cherry chocolate cakes he thinks that anything is game….ahem, I am already running like 4 times a week! I love snickers and honestly, I could just eat my computer monitor right now.

  36. linda says:

    I have the same with my wardrobe :)
    Lovely snickery dessert, this must be so much better than the original. Perfect way for your C to unwind.
    Love the way you made the bottom layer.

  37. Brent says:

    What is feuillentine?

    I can’t seem to find anything that indicates it as an ingredient, rather than some form of cake or cookie.

  38. Aran says:

    Brent- feuilletine is like super thin corn flakes but they are actually made of wheat. i believe they are thin cracker like crepes that are crushed. you can get them here http://www.lepicerie.com/customer/product.php?productid=121030&cat=0&page=1

  39. i’m yet to meet someone who does not like snickers … ! this is absolutely fantastic. I did a snickers cake once too and its was a big hit.But this is far more prettier :) like the shot of the spoon showing all the different layers.

  40. Alexa says:

    This looks stunningly delicious. You have elevated the snickers bar to “worth every bite” heights. The pictures are absolutely tempting.

  41. giz says:

    You’ve broken the code to the snicker’s bar. Hurray!!! Great job and looks fantastic. Around these parts the Snicker’s Cheesecake is a big huge hit around Christmas

  42. Ann says:

    Oh, Aran! My secret vice in recreated in gourmet format! I’m dying here!

  43. Linnea says:

    This looks so beautiful and delicious :o) I would take this over a snickers any day. Hope you’re enjoying your weekend.

  44. I’ve been out of town for a couple of weeks and am so excited to catch up to all your gorgeous productions. You work is amazing. I love all your flavor profiles and yes, we’re about to dive into fall! Thank you for making it look so delicious.

  45. Amelia says:

    Hi Aran,


    What are the dimensions of your square frame?

  46. absolutely stunning aran!! sorry i haven’t been commenting of recent, i haven’t had the internet, but i have been keeping track of your magnificent work through the internet on my phone. but i’m back and will always remain a huge fan of yours!

  47. Peabody says:

    That is one heck of a Snickers Bar.

  48. Vera says:

    Aran, this is my favorite childhood dessert but in far more elegant way! Absolutely wonderful!

  49. OMG Aran, it’s Monday morning here and I don’t want to be in work and you’ve just brightened my day completely, nothing beats peanuts and chocoalte of a Monday morning!!!

  50. miri says:

    What a wonderful looking (and I bet wonderful tasting too) version of the Snickers bar! I can relate to how you feel about your wardrobe in between seasons – I also feel like wearing warm and comforting sweaters in the end of summer (and when the winter comes, I wish it would be summer all over again :) )

  51. nicisme says:

    I wish, when buying a ‘Snickers’ bar here, that your delicious creation would be hiding under the wrapper.
    Yeah… fat chance!

  52. Aran says:

    Thank you everyone… I wish I could share it with you!

    Amelia- The frame is about 14″ x 14″ x 2″.

  53. Hah! Funky. :-)

    That’s quite an accomplishment.

  54. Elra, I think you can replace glucose with light corn syrup. Corn syup is not entirely pure glucose but it is close enough.

    Aran, you’ve outdone yourself again. :)Am staying home, skipping Malandrino fashion show and try to make these.

  55. Eileen says:

    Oh yum! I love that flavor combination.

  56. OMG, that bar looks so beautiful and scrumptious! What an amazing creation!



  57. Roberto N. says:

    I have to step away from the computer to avoid drooling on my keyboard…

  58. Lori says:

    Id say drooling. That looks so yum and how sweet of you to do that for your husband. I am sure he will be drooling over that as well.

  59. The Cwtch says:

    yum yum yum yum yum ,,,, that looks DELICIOUS!!! I want some now! Lucky lucky C! (your photography is fantastic by the way)

  60. Graham says:

    I think I survived college by consuming as much coffee and snickers bars as humanly possible. This cake will bring back fond memories! Not to mention it is gorgeous and I love feuilletine.

  61. Megan. says:

    oh this sounds (and looks!) absolutely delicious! my stomach is rumbling now…

  62. this looks sinful and heavenly all at the same time aran! must be that transition thing you’re talking about!!! if i ate one right now, i’ll never be able to fit into my new “fall” jeans…but oh how i wish…

  63. Cakespy says:

    This is what Snickers bars want to be when they grow up!! Wonderful!

  64. Dragana says:

    I love your snickers creation! One question: how do you measure half and half and water in grams?

  65. Aran says:

    Hi Dragana- I normally measure all my ingredients even if they are liquids. It doesn’t really matter. I could use a cubic measurement or just plain weight.

    For ingredients like water, because their density is 1, their weight in grams and their volume in ml are the same. For example, a liter of water is equivalent to 1000 grams. I find that this is also true fro egg whites and skim milk.

    Did I answer your question?

  66. THis combo is something of a guilty pleasure for me since my hubby is allergic to peanuts. It’s the kind of thing I eat when he’s out of town or when I travel.

  67. Mrs.French says:

    “I always turn to chocolate or nuts”….those are words to live by my dear.

  68. Jude says:

    I love plated desserts of favorites like this. Such an excellent post and i hope I can be as creative someday.

  69. Y says:

    I love the sound of every single component of this creation! And chocolate and nuts? Definitely can’t beat that :)

  70. pia says:

    this looks so good,aran, once again you leave me speechless. with mouth open. drooling. px

  71. Helene says:

    I love, especially, looking at the pictures of these creations.

  72. Latifa says:

    i can see the culinary genetics in you plates.


  73. Colette says:

    this looks amazing….so inspired! my mouth is actually watering…can I have some?!

  74. mari says:

    Hi, I’ve tried this dessert twice and I must say it is amazing. But I think I’m having a problem. The first time my nougat turned out hard and the second time it turned out gummy. Am I missing something?

  75. Aran says:

    Hi Mari- Assuming that you cooked the sugar syrup to exactly 144C, what I think happened is that you whipped the meringue longer the first time when the nougat was harder.

    How long you whip the meringue after adding the sugar certainly changes the texture. What I recommend is doing an ice water test of the meringue. What I mean is after you add the sugar to the whites, keep whipping until you see starts to form thick ribbons. Have some ice water ready. Take about half a tsp of the meringue and immerse in the water. This will cool the meringue completely and will give you an idea of what the texture of the nougat will be once it is completely cooled and set. Does this make sense?

  76. youfei says:


    would love to try this out, but im not sure what size is the sq frame you’re using..


  77. Jenny says:

    My husband loves candy bars, and I will have to make this for him to try!

  78. Justin says:

    really, really amazing

  79. Jackson says:

    I’m going to try this in about a half-hour. I don’t have a candy thermometer, though, any suggestions for visual signs of doneness or otherwise?

  80. Jackson- it will be clear still but very thick. hard to tell without a thermometer though unless you have much practice. hope it turns out!

  81. O.M.G! Ammmmmazing! I started this morning with chocolate flapjack…Might have to end the day with a variation of your recipe! ;)

  82. Anonymous says:

    Jackson – 144C is the “Soft Crack” stage on the candy thermometer. Basically, take a little of the syrup on a spoon, drop into very cold water and if the syrup forms pliable, but firm threads, it’s at the soft crack stage.

  83. Anonymous says:

    Hi this picture is amazing and I love ur site but i am not sure on the coversions of grams to cups and ozs.. I seem to get a different answer on them when i look them up.. Any suggestions???

  84. 1 ounce = 28.375 grams so you can divide the grams in my recipe by that number. also 1 cup of liquids = 250 ml.

    1 egg yolk weighs approximately .5 ounces and one egg white is about 1 ounce.

    Hope that helps!

  85. Elle B. says:

    Hi I would like to make this for a dinner party for 6. How many does this recipe make? And how long does it have to freeze? Like if I make the crust, nougat and bavarian and freeze it and then the next day make the cream, freeze it, and the day after that serve it, would that work?
    I hope you can answer these questions soon because I really want to make your masterpiece!

  86. Elle B- It makes half a sheet pan so depending on how large you will cut the pieces, the number of servings will vary. But it should feed about 15 people or so. You have to freeze it so it is solid enough to cut. If it were soft, it would be hard to cut because nougat is harder than the bavarian. The nougat softens after it thaws out too so easier to cut. And yes, you can freeze it as you go like you said. Hope you like it!

  87. Anonymous says:

    A Chef I worked for Years ago made this recipe one time and it is truly an amazing recipe.

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