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.
Prep Time 25 minutesminutes
Cook Time 35 minutesminutes
Total Time 1 hourhour
Servings 16
Ingredients
For the brownies
4ounces(113g)semisweet chocolate, finely chopped
4ounces(113g)unsweetened chocolate
½cup(113g)unsalted butter, cut into pieces
3tablespoonsunsweetened cocoa powder
3large eggs, room temperature
1 ¾cups(367g)light brown sugar, packed
1tablespoonvanilla extract
½teaspoonsalt
1cup(130g)all-purpose flour
For the caramel layer
1 ½cups(280g)caramel bits, or unwrapped caramels squares
5tablespoons(81g)crunchy peanut butter, or creamy peanut butter
1cup(200g)granulated sugar
½cup(120ml)evaporated milk
5tablespoons(70g)unsalted butter
For the chocolate layer
6ounces(170g)semisweet chocolate, finely chopped
1tablespoonvegetable 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.
Make ahead tip
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.