When I saw this recipe on Pinterest, I had to give it a try. It’s totally my style, simple yet thoughtful and delicious. My husband had some coworkers over and I made this homemade version of the classic candy bar – they were a big hit!

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In a microwaveable bowl, add the chocolate and peanut butter and microwave until melted. I did it 30 seconds at a time, stirred, and repeated to avoid burning the chocolate.

1/4 cup peanut butter
1 1/4 cup semi sweet chocolate (chips)

Line a 9×13 pan with foil and spray with cooking spray. Pour the chocolate mixture in an even layer and pop it in the fridge so it sets before the next layer is ready. (2 pans pictured because I was doing a double batch that time, recipe is for 1 batch)

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While the first chocolate layer is cooling, we get started on the nougat. Bring the butter, evaporated milk, and sugar to a boil over medium-high heat, stirring.

1/4 cup butter
1/4 cup evaporated milk
1 cup sugar

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Continue stirring and turn down the heat. Add the peanut butter, vanilla, and marshmallow fluff and stir until combined. Turn off the heat once it is completely mixed.

1/4 cup peanut butter
1 1/2 cup marshmallow fluff
2 teaspoons vanilla extract

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Stir in the peanuts. I used the dry roasted peanuts (halved), but whatever you have will work although some chopping may be necessary.

1 1/2 cups peanuts

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Pour the nougat mixture onto the cooled chocolate. Spread to the edges and put it back in the fridge to continue cooling.

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While the first two layers are cooling, we make the caramel sauce. in a sauce pan continually stir the caramels and heavy cream over medium heat.

1/4 cup heavy cream
14 oz individual caramels, unwrapped

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When the caramel sauce is smooth pour it onto the cooled chocolate+nougat layers. Spread it evenly and put the whole pan back into the fridge.

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Repeat the chocolate layer:

In a microwaveable bowl, add the chocolate and peanut butter and microwave until melted. I did it 30 seconds at a time, stirred, and repeated to avoid burning the chocolate.

1/4 cup peanut butter
1 1/4 cup semi sweet chocolate (chips)

And you guessed it; evenly spread the top chocolate layer atop the chilled caramel layer and put the whole thing back in the fridge.

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After 20 minutes flip the entire slab of Snickers goodness onto a cutting board. Twenty minutes is perfect for cutting;  not too solid and not to gooey.

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Using a sharp knife, slice the slab into whatever size you’d like. I did 1” squares and they were easy to eat and a convenient size to put on your plate or eat in a single bite.

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And yes, they taste just like the real thing!

Source: http://www.howsweeteats.com/2012/01/homemade-snickers-bars/

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