Wednesday, April 23, 2008

Homemade Snickers Bars

This recipe is time consuming. I usually make these once a year at Christmas time. They are really yummy! They really do taste like snickers bars!

First Layer-Peanut Caramel

1 cup light corn syrup

1 cup whipping cream

1/2 cup milk

1-1/2 cups sugar

1/4 teaspoon salt

2 cups peanuts

Butter a 15"X10" jelly roll pan and set aside.
In a heavy 4 quart saucepan, combine corn syrup,
cream, milk, sugar and salt. Place over medium heat
and stir occasionally with a wooden spoon until
mixture comes to a boil. If any sugar crystals are
present, wash down sides of pan with wet pastry brush.
Clip on candy thermometer. Cook, stirring
occasionally, to 240 degrees or soft ball stage.
decrease 2 degrees for every 1,000 feet above sea
level)

Remove from heat and stir in peanuts. Pour into
prepared pan, scraping sides with wooden spoon. Let
stand at room temperature until cool.

Second Layer

1 egg white, at room temperature

1 cup light corn syrup

1/2 cup water

1-1/2 cups sugar

3/4 cup creamy peanut butter

1/2 teaspoon vanilla

Using an electric mixer, beat egg white in a
medium-size bowl until stiff; set aside. In a 2-quart
saucepan, combine corn syrup, water and sugar. Place
over high heat and stir constantly with a wooden spoon
until mixture comes to a boil. If sugar crystals are
present, wash down sides of pan with a wet pastry
brush.

Clip on candy thermometer. Cook to 246 degrees or
firm ball stage. (decrease 2 degrees for every 1,000
feet above sea level)
Remove from heat. With electric mixer on high,
slowly pour hot syrup over egg white. Beat 2 minutes
until well-mixed but still thin. Add peanut butter
and vanilla and stir with a wooden spoon until well
blended. Pour over caramel, spreading evenly. Chill
3 hours or until firm.

Cut into 1-inch squares and dip in tempered
chocolate or use chocolate melting chips. (3-4 cups
of chocolate)

Makes 150 pieces.

Note: This recipe freezes very well. (Before dipped in chocolate)

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