Combining brownies with a classic Snickers bar results in an incredible dessert experience. A thick triple chocolate brownie base, layered with gooey caramel, nutty marshmallow nougat, and topped with creamy chocolate.
Homemade Snickers Brownies Recipe
Once you try these over the top Snickers Brownies, you will be hooked!
A thick triple chocolate brownie base layered with gooey caramel, nutty marshmallow nougat, and topped with creamy chocolate, this brownie recipe is pure over the top decadence!
Today’s recipe uses my most favorite brownie base. I used it for these chocolate orange brownies and chocolate cherry brownies.
Because these brownies are four layers of pure sweetness, I swapped some of the semisweet chocolate for unsweet chocolate in the brownie base.
This lightened up the sugar load just a tad and added to the rich, dark chocolate color.
Each layer needs to set before adding the next one. Because of this, the process of assembling the brownies is time-consuming. But trust me, it’s oh so worth it.
Be sure to read through the entire recipe before you begin, so you know what to expect with each step.
These brownies begin with all-time favorite base, with one minor adjustment – half the semisweet chocolate is swapped out for unsweet chocolate.
This recipe is excellent when you want to sink your teeth into a thick, fudgy brownie. I turn to it anytime I have a craving for chocolate.
It’s so dense and fudgy, with intense chocolate flavor. You are going to love the richness of these brownies!
On top of the brownie base is a layer of gooey caramel. And I mean gooey!
It’s made with two simple ingredients, caramel candies and evaporated milk.
If you let the brownies sit at room temperature for an hour or so, the caramel will get soft and melty. It will drip out from between the layers.
It’s divine!
A nutty marshmallow nougat layer goes on top of the caramel. Crunchy peanut butter, marshmallow fluff, and creamy nougat combine to make this irresistible layer.
And lastly, a rich creamy ganache coats the top, adding to the bars decadence.
You won’t be able to resist this super snickers brownies recipe.
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Snickers Brownies
Combining brownies with a classic Snickers bar results in an incredible dessert experience. A thick triple chocolate brownie base, layered with gooey caramel, nutty marshmallow nougat, and topped with creamy chocolate. Once you try these over the top Snickers Brownies, you will be hooked!
Ingredients
For the brownies
- 4 ounces semisweet chocolate, coarsely chopped
- 4 ounces unsweet chocolate, coarsely chopped
- 1/2 cup unsalted butter, cut into pieces
- 3 tablespoons unsweetened cocoa powder
- 3 large eggs, room temperature
- 1 3/4 cups packed light brown sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1 cup all-purpose flour
For the caramel layer
- 1 1/2 cups caramel bits, or 30 unwrapped soft vanilla caramels
- 1 tablespoon evaporated milk
For the nougat layer
- 2/3 cup granulated sugar
- 1/3 cup evaporated milk
- 3 tablespoons unsalted butter
- 1 cup marshmallow fluff
- 3 tablespoons crunchy peanut butter, or creamy peanut butter
For the chocolate layer
- 1 cup semisweet chocolate chips
- 1 tablespoon vegetable oil
Instructions
Make the brownie layer
- Preheat the oven to 350ºF. Line an 8x8-inch pan with aluminum foil, leaving a 1-inch overhang on all sides. Spray the foil lightly with nonstick spray.
- Add the chocolate and butter to a medium heatproof bowl set over a pot of simmering water. Stir occasionally until fully melted and smooth. Whisk in the cocoa powder until smooth. Set aside to cool slightly.
- In a separate medium bowl, whisk together the eggs, sugar, vanilla, and salt until combined. Whisk in the melted chocolate until well combined. Fold in the flour with a rubber spatula just until combined.
- Spread the batter evenly into the bottom of the prepared pan. Bake for 20 to 25 minutes, or until the top of the brownies look dry and the edges begin to pull away from the sides of the pan. Cool the brownies in the pan on a wire rack.
Make the caramel layer
- In a medium microwave-safe bowl, combine the caramels and evaporated milk. Heat on high for 2 minutes, stopping to stir every 30 seconds until the caramels have completely melted. Spread evenly over the top of the brownie layer. Place the pan in the freezer while you make the nougat layer.
Make the nougat layer
- In a small saucepan, combine the sugar, evaporated milk, and butter. Bring to a boil over medium-high heat, stirring constantly. Turn the heat down to medium and continue to boil at a moderate rate without stirring for 5 minutes. If the mixture turns dark in color, you've boiled it for too long. It should be light in color and the consistency of sweetened condensed milk.
- Meanwhile, in a medium heatproof bowl, combine the marshmallow fluff and peanut butter. Slowly pour the hot nougat mixture into the marshmallow fluff and peanut butter. Whisk until well combined.
- Spread the nougat layer evenly over the top of the caramel layer. Place the pan in back into the freezer while you make the chocolate layer.
Make the chocolate layer
- In a medium microwave-safe bowl, combine the chocolate chips and oil. Heat on high in increments of 15 seconds, stirring well between each one until the chocolate is melted and smooth.
- Spread the chocolate evenly over the top of the nougat layer. Cover the pan loosely with aluminum foil and refrigerate for 2 hours. Lift the brownies out of the pan by the foil overhang and cut them into bars.
Make ahead tip
- Brownies will keep for up to 1 week stored in an airtight container in the refrigerator.
- Brownies will keep for up to 3 months stored in an airtight container in the freezer. Thaw in the refrigerator overnight.
Notes
Adapted from Better Homes and Gardens.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 506 Total Fat: 20g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 59mg Sodium: 237mg Carbohydrates: 76g Net Carbohydrates: 0g Fiber: 2g Sugar: 65g Sugar Alcohols: 0g Protein: 6g
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Angela Renee Rowland says
Im currently make it and the amount of batter is to much for my pan………. What should i do?
Jen Sobjack says
I wouldn’t add all the batter to the pan, maybe fill the pan 2/3 of the way full. But, it’s always best to use the pan size called for in the recipe. The recipe is designed to fit in an 8×8 pan.
Dottie says
I have to admit that I cheated. I started with a box brownie mix because I was pressed for time. Continued on from the caramel, nougat and chocolate exactly as written. Took no time at all. This was one of the best treats I have ever made and I have made many. Thank you for this recipe. I will make it often.
Jen Sobjack says
I’m so happy to hear it worked out!
Anthony Palmerston says
Just found this recipe and made them yesterday. A few things:
I was afraid of the brownie not being fudgy enough. I had to cook the brownie about 18 minutes longer. I kept doing the toothpick test every 3 minutes and continued to too much batter being left on the toothpick. So after about 18 minutes I had the right amount and the brownies came out very fudgy and not cake-like at all. I was happy that I left them in longer because they would be way undercooked If I hadn’t. If you’re worried about this just trust your toothpick test to monitor the amount of batter left on it and pull them out of the oven when you’re happy with the results.
Next, just like some other comments I had an issue with the caramel not being soft and gooey (though, admittedly, I didn’t leave them out for an hour at room temp). I was afraid I had done something wrong and it affected the quality of texture and taste..but….I enjoyed them with the caramel more like this. I think the dessert would be very messy if the caramel was allowed to to get gooey. This is just a preference thing for me. I don’t like sticky things on my hands and I have 3 daughters all under 10 years old that will be eating these and I’m good with the dessert not being messy.
I probably could’ve cooked the first half of the nougat mixture longer but I was happy with the results. When set, the nougat was firm but not hard. But it’s easily the messiest part of this dessert.
All told, I followed this recipe exactly except that I cooked my brownies longer and I was very happy with it in the end. These are delicious and I can’t wait for my girls to try some!
Wanda Ambroziak says
Could you substitute almond butter or other nut butters in place of peanut butter? Not a peanut fan.
Jen Sobjack says
I haven’t tried it with other nut butters but I imagine it would be okay. The only thing that concerns me is the oils in the other butters. If there’s too little or too much it could affect the outcome of the nougat.
Michelle Lawrence says
Made them this weekend for a pumpkin carving party. Personally found the amount of sugar in the brownie layer far too much and was also a bit disappointed at how crunchy and sandlike the sugar remained. If I make this recipe again I am definitely going to look at adjusting the amount of sugar.
Hadia says
This looks heavenly! Definitely on my to do list, thank you for sharing!!
April says
Made this recipe, tastes amazing! But we want to enter it in a 4-h baking contest and am having trouble cutting evenly through the caramel layer win out squashing the brownie and our nougat didn’t set up at all! Any suggestions?
Jen Sobjack says
For the nougat layer, you may need to cook the syrup mixture longer. The thicker it is, the better it sets up. But be careful because you can over cook it. If it turns dark in color, you’ve cooked it too much. As far as slicing the brownies, I find using a hot knife works best. Run the knife under hot water, dry it off with a towel, and cut through the brownie. Repeat this with each individual cut.
Samantha Fix says
Would there be a way to make the nougat layer without the peanut butter (we have a non-peanut fan in this house)?
Jen Sobjack says
You can try using almond butter or any other nut butter for the nougat layer. I haven’t tested this myself so I can guarantee how it will turn out.
Allison says
What a great recipe! I’m making these for my husband as a Valentine’s Day treat, but since I’m making them the day before, should I leave them out at room temperature overnight, or should I refrigerate them and take out an hour or so before eating? Just curious what works best… Thanks again for the delicious recipe!
Jen Sobjack says
I would keep them refrigerated until ready to serve.
Allison says
Yes – I definitely realized that after baking them. They turned out great and my husband loved them, thanks again for the recipe!
Shannon says
I am baking these now and the brownies are dry on top and are pulling, but I put a toothpick in and it is still wet in the center. I would think these need to be based through, but you don’t say anything about doing the toothpick test. Is this right? Should they still be wet in the center?
Shannon says
Baked* through
Jen Sobjack says
I never do the toothpick test with brownies because I like mine to be fudgy and this is achieved by under baking them ever so slightly. However, if you want a more cake-like brownie then you’d need to cook them until a toothpick inserted into the center comes out clean.
Shannon says
Thanks so much! I did end up baking them a little longer but I never made it to a clean toothpick, which did leave me with fudgey brownies. They were really good!
Srishti says
Hey jen, can I use some other recipe for the brownies? My friends are vegetarians, so I have to omit the eggs…
Jen Sobjack says
Sure. If you have a great brownie recipe you love, just use that.
Srishti says
Oh, cool. Thanks. These sound great , by the way.
Liz says
I just wanted to say thank you so much for this awesome recipe!! My daughter chose this as the recipe she wanted to try for her Girl Scout bake off based on the photos and I agreed without reading through it. When it was time to bake I have to say I was quite nervous for her (considering she’s 8 years old and rules are she needed to make it herself with supervision only). Your directions were so easy to follow and she stepped up to the challenge! Using this recipe she won at her troop level, the Association level, and at our first ever county level! She has volunteered to make them again this week for a bake sale at school and refers to them as her award winning brownies! 😊 Thanks again!
Jen says
That’s so exciting! Congrats to your daughter on her outstanding baking skills. I’m happy to hear the brownies were a huge success!!
Suzanne says
So, using 1 TBSP evaporated milk with the caramels made a wreck of my bars. Every other part was perfect; the caramel was too hardened and set, even when left out. I only melted the caramels and didn’t raise the temp up high, I think it was just too little liquid. I’ve used near that recipe for a caramel filling from Ree Drummond who adds a TBSP of butter along with the evaporated milk. The bars were awesome around it though.
Jen says
I’m sorry you weren’t pleased with the caramel layer. It’s odd that it hardened so much for you. I found it to be quite gooey after letting the brownies come to room temperature. Butter is actually not necessary when melting down soft caramel candies. You only need a liquid such heavy cream, milk, water, or evaporated milk. Of course, the more liquid you add the thinner the caramel sauce will be. Since the caramel went in between layers on the brownies, I wanted it to be soft and sturdy, not runny.
Thao @ In Good Flavor says
Snickers are on my list to top 3 favorite candies. I love this brownie version…every single layer of it! Pinning.
Jen says
Thank you so much for the pin, Thao!
Sarah @Whole and Heavenly Oven says
Oh my goodness, all those layers! Jen, I’m dying over here These brownies are absolute stunners and I am completely obsessed!