Snickers Brownies Recipe

Combining cakes with a classic Snickers bar outcomes in an first rate dessert revel in. A thick triple chocolate brownie base, layered with gooey caramel, nutty marshmallow nougat, and topped with creamy chocolate.

A thick triple chocolate brownie base layered with gooey caramel, nutty marshmallow nougat, and topped with creamy chocolate, this brownie recipe is natural over the pinnacle decadence! 

Every layer needs to set before including the next one. because of this, the procedure of assembling the muffins is time-ingesting. but accept as true with me, it’s oh so worth it. these muffins begin with all-time favored base, with one minor adjustment – half of the semisweet chocolate is swapped out for unsweet chocolate.


For the tarts
  • 4 ounces (113 grams) semisweet chocolate, coarsely chopped
  • 4 ounces (113 grams) unsweet chocolate, coarsely chopped
  • half cup (113 grams) unsalted butter, cut into pieces
  • 3 tablespoons unsweetened cocoa powder
  • three large eggs, room temperature
  • 1 and 3/4 cups (368 grams) packed light brown sugar
  • 1 tablespoon vanilla extract
  • half of teaspoon salt
  • 1 cup (130 grams) all-purpose flour
For the caramel layer
  • 1 and half cups (311 grams) caramel bits, or 30 unwrapped gentle vanilla caramels
  • 1 tablespoon evaporated milk
For the nougat layer
  • 2/three cup (134 grams) granulated sugar
  • 1/three cup (80 milliliters) evaporated milk
  • three tablespoons unsalted butter
  • 1 cup (128 grams) marshmallow fluff
  • 3 tablespoons crunchy peanut butter, or creamy peanut butter
For the chocolate layer
  • 1 cup (170 grams) semisweet chocolate chips
  • 1 tablespoon vegetable oil


Make the brownie layer
  1. Preheat the oven to 350ºF. Line an eight×eight-inch pan with aluminum foil, leaving a 1-inch overhang on all facets. Spray the foil gently with nonstick spray.
  2. add the chocolate and butter to a medium heatproof bowl set over a pot of simmering water. Stir now and again until absolutely melted and easy. Whisk within the cocoa powder till easy. Set apart to chill barely.
  3. In a separate medium bowl, whisk together the eggs, sugar, vanilla, and salt till mixed. Whisk within the melted chocolate till properly mixed. Fold inside the flour with a rubber spatula just until blended. 
  4. spread the batter lightly into the bottom of the organized pan. Bake for 20 to twenty-five mins, or until the top of the brownies appearance dry and the rims start to turn away from the edges of the pan. Cool the tarts in the pan on a cord rack.
Make the caramel layer
  1. In a medium microwave-secure bowl, integrate the caramels and evaporated milk. heat on high for two minutes, preventing to stir each 30 seconds until the caramels have completely melted. 
  2. spread frivolously over the pinnacle of the brownie layer. vicinity the pan within the freezer even as you are making the nougat layer.
Make the nougat layer
  1. In a small saucepan, integrate the sugar, evaporated milk, and butter. carry to a boil over medium-high heat, stirring constantly. turn the heat all the way down to medium and hold to boil at a slight price with out stirring for 5 mins. If the aggregate turns darkish in color, you’ve boiled it for too lengthy. It must be light in shade and the consistency of sweetened condensed milk. 
  2. meanwhile, in a medium heatproof bowl, combine the marshmallow fluff and peanut butter. Slowly pour the new nougat combination into the marshmallow fluff and peanut butter. Whisk till nicely mixed. 
  3. spread the nougat layer lightly over the top of the caramel layer. area the pan in returned into the freezer even as you make the chocolate layer.
Make the chocolate layer
  1. In a medium microwave-secure bowl, integrate the chocolate chips and oil. warmth on excessive in increments of 15 seconds, stirring nicely between each one until the chocolate is melted and easy. 
  2. unfold the chocolate lightly over the pinnacle of the nougat layer. cowl the pan loosely with aluminum foil and refrigerate for two hours. carry the brownies out of the pan via the foil overhang and cut them into bars.
Make beforehand tip
  1. muffins will hold for up to at least one week stored in an airtight container within the fridge.
  2. muffins will maintain for up to 3 months saved in an airtight box within the freezer. Thaw within the fridge in a single day.