🍫🥜 No-Bake Crispy Snickers Bars
Ingredients:
Bottom layer (crispy base):
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3 cups Rice Krispies cereal
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1 cup peanut butter (creamy or crunchy)
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1/2 cup light corn syrup or honey
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1/2 cup granulated sugar
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1 tsp vanilla extract
Middle layer (nougat + caramel):
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1 cup marshmallow fluff or mini marshmallows
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1/4 cup peanut butter
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1/2 cup salted peanuts (chopped)
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1 (11 oz) bag soft caramels, unwrapped
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2 tbsp heavy cream or milk
Top layer (chocolate):
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1 1/2 cups milk chocolate chips (or semi-sweet)
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1 tbsp peanut butter (optional, for smoother melt)
Instructions:
1. Make the crispy base:
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In a saucepan over medium heat, combine peanut butter, corn syrup (or honey), and sugar. Stir until melted and smooth. Do not let it boil.
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Remove from heat and stir in vanilla.
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Quickly mix in the Rice Krispies until fully coated.
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Press firmly into a greased or parchment-lined 9×9″ pan. Set aside.
2. Make the nougat-caramel layer:
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In a microwave-safe bowl, combine caramels and cream. Microwave in 30-second bursts, stirring until smooth.
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In a separate bowl, melt together marshmallow fluff and peanut butter (about 20–30 seconds), stir to combine.
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Spread marshmallow-peanut butter mixture over the crispy base.
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Immediately sprinkle chopped peanuts over nougat layer, then gently press them in.
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Pour melted caramel on top of peanuts and spread evenly. Let cool slightly.
3. Top with chocolate:
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Melt chocolate chips and 1 tbsp peanut butter in the microwave in 30-second intervals, stirring until smooth.
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Spread evenly over the caramel layer.
4. Chill and slice:
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Refrigerate for at least 1 hour to set.
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Cut into bars using a sharp knife (wipe between cuts for clean edges).
✅ Storage Tips:
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Store in the fridge for firmer bars or at room temp for a chewier texture.
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Keeps for up to 1 week in an airtight container.
Want a gluten-free, nut-free, or vegan variation? I can help you customize it!
