Snickers Brownies
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If you’re a fan of the Snickers candy bar, you are going to LOVE these Snickers Brownies! These are a truly decadent dessert with a thick triple chocolate brownie base, layered with gooey caramel, nutty marshmallow nougat, and topped with creamy chocolate.
A decadent chocolate dessert
I cannot think about these brownies without my mouth watering! With a triple chocolate brownie base, gooey caramel, marshmallow nougat, and even more chocolate on top, this brownie recipe is pure over the top decadence. I cannot think of anything better to satisfy my sweet tooth!
These decadent dessert bars begin with my all-time favorite chewy, fudgy brownie recipe, with one minor adjustment – half the semisweet chocolate is swapped out for unsweet chocolate. This helps lighten up the sugar load just a tad and added to the rich, dark chocolate color.
A simple, 2-ingredient caramel filling tops the brownie base, followed by a nutty marshmallow nougat, and finally, topped with a rich chocolate ganache. These Snickers Brownies truly have all the flavors of the beloved candy bar!
Keep in mind that 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.
What you’ll need
This ingredient list may look long but don’t worry – it’s split up by layer and many ingredients are used in more than one!
Ingredients
- Chocolate – You’ll use equal amounts of semisweet and unsweet chocolate to balance out the sweetness.
- Unsalted butter – Makes the chocolate melt easily and adds richness to the nougat.
- Cocoa powder – Be sure to grab the unsweetened regular version.
- Eggs – Allow the eggs to come to room temperature.
- Sugar – Brown sugar is used in the brownies base while granulated sugar is in the nougat.
- Vanilla extract & salt – For added flavor.
- All-purpose flour – No substitutions here!
- Caramel – You can use caramel bits or unwrapped squares.
- Evaporated milk – Helps the caramel keep the soft, gooey texture. And makes the nougat layer creamy.
- Marshmallow fluff – Helps create the fluffy nougat texture.
- Peanut butter – Crunchy peanut butter works best but creamy peanut butter is fine too if that’s what you have.
- Vegetable oil – Helps keep the chocolate nice and smooth for the topping.
How to make snickers brownies
These brownies are a chocolate-lover’s dream and worth every second it takes to make them.
- Make the brownie layer. Add the butter and chocolate to a bowl over a pot of simmering water. Stir occassionally until melted and smooth. Whisk in the cocoa powder. Set aside to cool. Whisk together the eggs, sugar, vanilla and salt, then whisk in the melted chocolate until well combined. Fold in the flour with a spatula.
- Bake the brownies. Spread the batter in a pan lined with parchment paper. Bake for 25 to 30 minutes. Set on a wire rack to cool completely.
- Make the caramel layer. Heat the caramels and evaporated milk in the microwave on high for 2 minutes. Stir every 15 seconds until the caramels have melted. Spread evenly over the brownies. Allow to cool for 15 minutes.
- Make the nougat layer. Bring the sugar, evaporated milk and butter to a boil. Reduce the heat and boil while whisking constantly for 5-8 minutes. Combine the marshmallow fluff and peanut butter. Stir in the hot sugar mixture. Whisk until well combined. Spread evenly over the caramel layer. Allow to cool for 20 minutes.
It’s important to use a non-stick pot when making the sugar mixture. Otherwise, it will stick to the bottom of the pot and burn.
Also, don’t stop stirring! The fats tend to separate if not stirred continuously. Aim to keep the mixture emulsified until it looks like sweetened condensed milk.
- Make the chocolate ganache. Heat the oil and chocolate in increments of 15 seconds, stirring until the chocolate is melted and smooth. Spread evenly over the nougat layer.
- Chill the brownies. Cover with aluminum foil and refrigerate for 30 minutes. Lift the brownies out of the pan, cut into bars, and allow to come to room temperature before serving.
Tips for success
With so many different layers, there are several things you’ll want to keep in mind when preparing these decadent triple chocolate brownies.
- Do not use chocolate chips. Chocolate chips do not melt smoothly so you want to use baking chocolate in bar form for these Snickers brownies.
- Be sure to measure the caramels. Both caramel bits and squares work for this recipe. Unwrap the squares and weigh them to equal the proper amount.
- Use a non-stick pot. You’ll definitely want a nonstick pot when preparing the nougat layer. The syrup mixture tends to stick and burn in other pots.
- Do not over-boil the nougat. 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.
- Slice the brownies while still chilled. The chocolate layer will harden upon refrigeration but will soften at room temperature. Because of this, I recommend slicing the brownies while they are chilled, then allow them to come to room temperature before serving.
- Use a hot knife to cut the brownies. For a clean cut, warm the knife blade under hot water then dry and slice. Repeat with each slice.
Serving suggestions
These decadent brownies should be served at room temperature. Allow them to chill long enough to set the chocolate then slice and allow to come to room temperature. After about 30 minutes or so, the caramel and nougat will be soft. That’s the perfect moment to dive in!
These brownies are so rich that you might want a big glass of milk nearby!
How to store & freeze
- How to store. You can store these Snickers brownies for up to a week in the refrigerator. Serve at room temperature.
- How to freeze. You can freeze these brownies for up to 3 months in an airtight container. Thaw in the fridge then bring to room temperature.
More brownie recipes you’ll love
Snickers Brownies
Ingredients
For the brownies
- 4 ounces (113 g) semisweet chocolate, finely chopped
- 4 ounces (113 g) unsweetened chocolate
- ½ cup (113 g) unsalted butter, cut into pieces
- 3 tablespoons unsweetened cocoa powder
- 3 large eggs, room temperature
- 1 ¾ cups (367 g) light brown sugar, packed
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 1 cup (130 g) all-purpose flour
For the caramel layer
- 1 ½ cups (280 g) caramel bits, or unwrapped caramels squares
- 1 tablespoon evaporated milk
For the nougat layer
- 1 ½ cups (150 g) marshmallow fluff
- 5 tablespoons (81 g) crunchy peanut butter, or creamy peanut butter
- 1 cup (200 g) granulated sugar
- ½ cup (120 ml) evaporated milk
- 5 tablespoons (70 g) unsalted butter
For the chocolate layer
- 6 ounces (170 g) semisweet chocolate, finely chopped
- 1 tablespoon vegetable oil
Instructions
Make the brownie layer
- Preheat the oven to 350ºF. Line a 9-inch square pan with parchment, leaving a 1-inch overhang on all sides.
- 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 25-30 minutes, or until the top of the brownies look dry and the edges begin to pull away from the sides of the pan. Set on a wire rack to cool completely.
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 15 seconds until the caramels have completely melted. Spread evenly over the top of the brownie layer. Allow the caramel to cool for 15 minutes before making the nougat layer.
Make the nougat layer
- In a medium heatproof bowl, combine the marshmallow fluff and peanut butter. Set aside.
- In a small nonstick saucepan, combine the sugar, evaporated milk, and butter. Bring to a boil over medium-high heat, whisking constantly. Turn the heat down to medium and continue to boil at a moderate rate while whisking constantly for 5-8 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.
- Slowly pour the hot sugar mixture into the marshmallow fluff and peanut butter. Stir until well combined.
- Spread the nougat layer evenly over the top of the caramel layer. Allow the nougat to cool for 20 minutes before making the chocolate layer.
Make the chocolate layer
- In a medium microwave-safe bowl, combine the chocolate 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 30 minutes. Lift the brownies out of the pan by the foil overhang and cut them into bars. Allow brownies to come to room temperature before serving.
Notes
- Chocolate: Be sure to use baking chocolate in bar form, not chocolate chips. Chocolate chips do not melt as smoothly.
- Caramels: Both the Kraft caramel bit and squares will work for this recipe. Unwrap the squares and weigh them for precise measuring. You can usually find either of these in the baking aisle at your local grocery store.
- Marshmallow fluff: There is no substitute unless you plan to make your own. Even then, I can not guarantee the nougat will turn out properly.
- Peanut butter: I prefer to use crunchy peanut butter so there are small bits of peanuts in each bite. You can use creamy if you prefer.
- Cooking the nougat syrup: I highly recommend using a nonstick pot. The mixture tends to stick and burn in stainless steel pots.
- Slicing: These brownies can be challenging to slice! Don’t allow them to refrigerate too long or they will be extremely difficult to cut through, even with a hot knife. Let them chill just long enough to set the chocolate, 30 minutes to 1 hour. When slicing, warm the knife blade under hot water, then carefully dry the blade and make a slice. Repeat with each slice you make.
- Brownies will keep for up to 1 week stored in an airtight container in the refrigerator. Bring to room temperature before serving.
- Brownies will keep for up to 3 months stored in an airtight container in the freezer. Thaw in the refrigerator overnight, then bring to room temperature before serving.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
These came out exactly as expected. They were very rich so I had to cut them small but very yummy. Would definitely make again.
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.
I’m so happy to hear it worked out!
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!
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!
Could you substitute almond butter or other nut butters in place of peanut butter? Not a peanut fan.
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.
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.
This looks heavenly! Definitely on my to do list, thank you for sharing!!
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?
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.
Would there be a way to make the nougat layer without the peanut butter (we have a non-peanut fan in this house)?
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.
Yes – I definitely realized that after baking them. They turned out great and my husband loved them, thanks again for the recipe!