I love homemade candy, giving and receiving it! I made this recipe a long long time ago. I swear that I ate the entire batch it was that good. Since then, I had searched and searched my mother’s Taste of Home magazines trying to find it. I searched the site, I could not find anything. Then this year I happened to pull out a recipe book for the Holiday and wouldn’t you know, I’ve had the recipe for several years and never knew it. So I had to make it, obvs. This time I had significantly more self control. It helped that I was making these for teacher gifts, but I definitely tested a few pieces. To me this is a magnified snickers bar. It’s got all the snickers elements with peanut butter. Have you fallen in love yet? To say this candy is amazing is an understatement. It’s a little time consuming because you do need to let the layers set before you move onto the next. I just popped the baking dish in the fridge between layers and it was just fine. So there you have it, my day 3 easy to make holiday gifts!
Better Than Snickers Candy
For the base layer
For the filling
- 1/4 cup butter,
- 1 cup white granulated sugar
- 1/4 cup evaporated milk
- 1 1/2 cup marshmallow creme
- 1/4 cup creamy peanut butter
- 1 tsp vanilla extract
- 1 1/2 cups salted peanuts, chopped to do this, I just put the peanuts in a sealable plastic bag and hit a few times with a meat mallet.
For the caramel layer
For the top layer
- Line a 13x9 inch baking dish with foil. Spray lightly with cooking spray and set aside.
- In a small saucepan, combine the chocolate chips, butterscotch chips, and peanut butter. Melt over low heat until the mixture is smooth. Spread into the prepared baking dish and refrigerate until set.
- For the filling, melt the butter over medium heat, in a large saucepan. Add in the sugar and milk. Bring to a gentle boil. Reduce the heat to medium-low, cook and stir for 5 minutes. Remove from the heat and stir in the marshmallow creme, peanut, and vanilla. Mix until smooth. Fold in the chopped peanuts. Spread over the base later. Refrigerate until set.
- To make the caramel layer, add the unwrapped caramels and cream to a small saucepan. Melt over low heat, stirring to make sure you do not burn the mixture. Heat until the mixture is melted and smooth. Cook and stir 4 minutes longer, taking care not to burn the caramel. Spread over the filling and refrigerate until set.
- For the top layer, combine the chocolate chips, butterscotch chips and peanut butter in a small saucepan. Heat over low heat until the mixture is smooth. Spread over the caramel layer and let the candy set for at least 4 hours but best if overnight.
- Once set, I would advise letting the candy sit at room temperature for at least an hour before cutting. If you don't the layers can split (a few of mine did!). Cut into small squares and store in an airtight container.
Recipe from Taste of Home.