Homemade No Bake Snickers Bars (Copycat Recipe)

Published : September 14, 2025

Updated : September 14, 2025

When the kitchen is quiet and the house smells faintly of chocolate, I love pressing a glossy slab of No Bake Snickers Bars into a pan, still warm from the caramel. The first slice always lifts with that soft, stretchy pull, nougat melting into peanuts, chocolate catching the light. This is my cozy, weeknight dessert: layered, nostalgic, and ready without turning on the oven.

The night I stopped preheating

I grew up watching my aunt make candy bars on the stovetop, no thermometer, just instinct. One rainy evening, I tried to recreate that feeling with pantry staples: chocolate chips, peanut butter, marshmallow creme, and caramels. The moment the caramel ribboned over the nougat, I knew the oven could rest.

Now I make these bars when friends drop by. They chill fast, slice even faster, and always disappear. If peanuts are a concern, I offer a simple swap below. For storage, I keep them airtight in the fridge, in line with USDA food storage guidance on perishable sweets. And for texture-lovers like me, the snap-and-chew contrast is pure joy.

Why this treat hits every craving

Three small choices make a big, tasty difference, learned the messy, delicious way in my own kitchen.

Balanced layers = clean bites

I keep the chocolate base and top thin so the center gets to shine. A touch of peanut butter in the chocolate helps it slice without shattering, while a rice-cereal crunch (or crushed salted pretzels) adds structure. That balance means tidy squares you can stack on a platter without smearing the edges.

Soft nougat, quick method

Classic nougat can be fussy; mine uses marshmallow creme whisked with warm peanut butter and a splash of evaporated milk for silkiness. It sets gently in the fridge, staying sliceable, not gummy, so every bite feels plush and candy-bar authentic with way less effort.

Shortcut caramel that stays chewy

Melt soft caramels with evaporated milk and a teaspoon of butter, then fold in roasted peanuts. The milk prevents that “tooth-sticking” caramel; the butter adds gloss. Pressed over the nougat, it firms enough to hold shape but still gives that cozy pull. For peanut allergies, swap sunflower butter and toasted seeds (see Variations). Competitor versions lean crispy and tall; I keep mine a touch thinner for neater squares and faster chill time, while preserving that Snickers-style stack.

Step-by-step (no oven, all comfort)

Quick peek: line a 9×9-inch pan, build base → nougat → caramel-peanut → chocolate top, then chill.

Ingredients (pantry-friendly)

3 cups semi-sweet chocolate chips, divided
¾ cup creamy peanut butter, divided
1 cup crisp rice cereal
2 tbsp unsalted butter
¼ cup granulated sugar
⅔ cup evaporated milk, divided
7 oz marshmallow creme
11 oz soft caramels
1 cup roasted salted peanuts
1 tsp vanilla extract
Flaky sea salt, to finish

Layer	What to Do	Time	Pan Notes
Base	Melt 1½ cups chocolate + ½ cup PB; stir in 1 cup cereal; press thinly.	5 min	9×9 for tall; 9×13 for thinner bars.
Nougat	Simmer ¼ cup milk + ¼ cup sugar + 2 Tbsp butter; whisk into 7 oz marshmallow creme + ¼ cup PB; spread.	8–10 min	Work warm for easy spreading.
Caramel	Melt 11 oz caramels + ⅓ cup milk + 1 tsp butter; fold in 1 cup peanuts; spread.	6–8 min	If too firm, warm 10 sec and stir.
Top	Melt 1½ cups chocolate + 2 Tbsp PB; pour, smooth; sprinkle flaky salt.	5 min	Chill 60–90 min before slicing.

Tips from my counter

Line the pan with a parchment sling for clean lifts. Score the top at 30 minutes of chilling, then finish chilling, this gives sharp edges. For more cozy desserts, I point readers to our S’mores Cookie Bars, Brookies, or browse all our desserts.

Make-ahead & storage

These candy-bar squares keep 5–6 days refrigerated, layered with parchment, and up to 2 months in the freezer. Slice straight from the fridge for tidy edges; let sit 10 minutes for a softer bite.

Variations & cozy serving ideas

Here’s how I riff when friends have different tastes or needs.

Allergy-friendly swaps

Use sunflower seed butter instead of peanut butter, and toasted pumpkin seeds for crunch. For dairy-free, choose dairy-free chocolate and coconut-based caramels; the texture stays lush, especially if you keep the nougat layer slightly thinner. If chocolate is already on the menu, pair these bars with something fruity like our Strawberry Lotus Dessert.

Vibe	Swap	What Changes
Salted Crunch	Replace cereal with crushed pretzels.	Extra snap + salty finish.
Coffee Lover	Add ½ tsp espresso powder to chocolate layers.	Deeper cocoa notes.
Nut-Free	Sunflower butter + toasted seeds.	Same chew, no peanuts.

Serve with balance

I like a small square with espresso after dinner, or a bigger piece with vanilla yogurt for a playful brunch dessert board. For more no-bake candy vibes, try our No Bake Ferrero Rocher-copycat Desserts, or make a “three-layer plate” with Tiramisu Brownies.

The slice that always says “welcome”

There’s a kind of comfort that only comes from a candy-bar square, the glossy top, the chewy center, the little peanut crunch. These Homemade Snickers-style bars are my open-door dessert: pull together a pan, chill while you set the table, then watch that first slice loosen everyone up.

If you prefer extra crunch, hold back a spoonful of peanuts for the top. If you love neat squares, warm your knife and wipe between cuts. And when you crave a different cozy mood, I rotate these with our S’mores Cookie Bars or Brookies, same spirit, new flavor. However you slice them, I hope they bring the same easy joy to your kitchen that they bring to mine.

FAQ

Can I microwave a Snickers bar for melting?

For homemade No Bake Snickers Bars, I melt the chocolate and caramels separately so the layers stay clean. If you microwave an actual Snickers, the nougat and caramel can overheat unevenly, turning grainy. Instead, use chocolate chips + peanut butter in short bursts, then make a quick caramel with soft caramels and evaporated milk.

When did the frozen Snickers come out?

Frozen Snickers bars launched in the 1980s–90s era of novelty ice-cream treats. For this treat, I borrow that idea by chilling to a firm bite, then letting pieces sit a few minutes before serving so the caramel relaxes and the flavor blooms.

Is Snickers ice cream just a frozen Snickers?

Not exactly, Snickers Ice Cream Bars are built with ice-cream components and a chocolate-peanut coating, while a regular Snickers is nougat + caramel + peanuts + chocolate. My candy-bar squares echo the build without ice cream, which keeps slices tidy and weeknight-friendly. Pair with a scoop if you want that frozen-bar feel.

What’s the number one selling candy bar in the world?

Rankings shift by region and source, but Snickers consistently lands near the top globally. I keep that spirit in these bars, crowd-pleasing, familiar, and endlessly giftable. If you’d like a fruit-forward detour, our Strawberry Lotus Dessert is a great companion on dessert platters.

Why is my caramel too hard or too soft?

If the caramel layer turns hard, it may have overheated, next time, add a splash more milk while melting. If it’s too soft and sticky, refrigerate longer or increase the peanut ratio slightly for structure. These small tweaks keep the chewy layer just right.

Disclaimer: This recipe is a homemade copycat version inspired by the flavors of Snickers®. It is not affiliated with, sponsored by, or endorsed by Mars, Incorporated, the owner of the Snickers® trademark.

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