Description
These No Bake Crispy Snickers Bars combine layers of melted chocolate, butterscotch, peanut butter, Cocoa Pebbles cereal, marshmallow creme, caramel, and roasted peanuts to create a deliciously sweet and crunchy treat. Perfect for those who want a quick and indulgent dessert without turning on the oven, these bars are chilled to set and cut into bite-sized squares, making them ideal for parties or snack time.
Ingredients
Scale
Chocolate and Cereal Layer
- 6 ounces semi-sweet chocolate chips
- 6 ounces butterscotch chips
- 1/2 cup creamy peanut butter
- 1 cup Cocoa Pebbles
Nougat Layer
- 1 cup granulated sugar
- 1/4 cup evaporated milk
- 1/4 cup unsalted butter
- 7 ounces marshmallow creme
- 1/2 cup creamy peanut butter
- 2 cups Cocoa Pebbles
Caramel Peanut Layer
- 11 ounces KRAFT caramels or caramel bits
- 1/4 cup evaporated milk
- 1 1/2 cups roasted lightly salted peanuts, coarsely chopped
Top Chocolate Layer
- 6 ounces semi-sweet chocolate chips
- 5 ounces butterscotch chips
Instructions
- Prepare the Baking Dish: Grease a 9×13 inch baking dish or line it with parchment paper to prevent sticking and facilitate easy removal of the bars.
- Make the Bottom Chocolate and Cereal Layer: In a microwave-safe bowl, melt half of the semi-sweet chocolate chips and butterscotch chips along with half a cup of creamy peanut butter. Stir until smooth. Mix in 1 cup of Cocoa Pebbles cereal, then press this mixture evenly into the prepared baking dish to form the base layer.
- Prepare the Nougat Layer: In a medium saucepan over medium heat, combine the granulated sugar, 1/4 cup evaporated milk, and unsalted butter. Stir continuously until the butter is melted and the mixture is well combined. Remove from heat and stir in the marshmallow creme and remaining 1/2 cup creamy peanut butter until smooth. Fold in 2 cups of Cocoa Pebbles cereal gently. Spread this nougat layer evenly over the chocolate base in the baking dish.
- Make the Caramel Peanut Layer: Melt the remaining caramels together with 1/4 cup evaporated milk in a microwave-safe bowl or over low heat on the stovetop, stirring until smooth. Stir in the coarsely chopped roasted peanuts. Pour this mixture over the nougat layer and spread evenly.
- Add the Top Chocolate Layer: Melt the remaining semi-sweet chocolate chips and butterscotch chips in a microwave-safe bowl until smooth. Spread this chocolate mixture evenly over the caramel peanut layer to form the final top layer.
- Chill and Set: Refrigerate the layered bars for at least one hour to allow them to set firm. Once chilled, cut into 24 squares and serve.
Notes
- Using parchment paper in the baking dish makes it easier to lift out the bars for cutting clean squares.
- Lightly salted peanuts add a nice balance to the sweetness of the bars.
- If you prefer, substitute Cocoa Pebbles with another crispy rice cereal to vary the texture.
- Store leftovers in an airtight container in the refrigerator to maintain freshness.
- Make sure each melted chocolate layer is spread evenly to ensure uniform thickness for each bar.
