Description
These No Bake Crispy Snickers Bars are a delicious, easy-to-make dessert featuring layers of chocolate, butterscotch, peanut butter, Cocoa Pebbles cereal, marshmallow creme, caramel, and roasted peanuts. Ready in just 30 minutes without any baking required, they’re perfect for a quick treat or party dessert that satisfies with crunchy, sweet, and salty flavors.
Ingredients
Scale
Chocolate and Base Layer
- 6 ounces semi-sweet chocolate chips
- 6 ounces butterscotch chips
- 1/2 cup creamy peanut butter
- 1 cup Cocoa Pebbles
Nougat Layer
- 1 cup granulated sugar
- 1/4 cup evaporated milk
- 1/4 cup unsalted butter
- 7 ounces marshmallow creme
- 1/2 cup creamy peanut butter
- 2 cups Cocoa Pebbles
Carmel Peanut Layer
- 11 ounces KRAFT caramels or caramel bits
- 1/4 cup evaporated milk
- 1 1/2 cups roasted lightly salted peanuts, coarsely chopped
Top Chocolate Layer
- 6 ounces semi-sweet chocolate chips
- 6 ounces butterscotch chips
Additional
- 1 teaspoon vanilla extract
Instructions
- Prepare Baking Dish: Grease a 9×13 inch baking dish or line it with parchment paper to prevent the bars from sticking.
- Make Base Layer: In a microwave-safe bowl, melt half the semi-sweet chocolate chips and butterscotch chips together with 1/2 cup of peanut butter. Stir in 1 cup of Cocoa Pebbles until coated, then press the mixture evenly into the prepared baking dish to form the bottom layer.
- Prepare Nougat Layer: In a saucepan over medium heat, combine granulated sugar, 1/4 cup evaporated milk, and unsalted butter. Stir occasionally until melted and smooth. Remove from heat, then stir in marshmallow creme and the remaining 1/2 cup peanut butter until well combined. Fold in the remaining 2 cups of Cocoa Pebbles and spread this nougat mixture evenly over the base layer in the baking dish.
- Add Caramel Peanut Layer: Melt the caramels with 1/4 cup evaporated milk in a microwave-safe bowl or over low heat until smooth. Stir in the coarsely chopped roasted peanuts, then pour this caramel-peanut topping evenly over the nougat layer.
- Top Chocolate Layer: Melt the remaining semi-sweet chocolate chips and butterscotch chips together. Spread this melted chocolate mixture over the cooled caramel peanut layer to form the top layer.
- Chill and Set: Refrigerate the layered dish for at least one hour to allow it to set firmly. Once chilled, cut into 24 squares and serve.
Notes
- Make sure each melted chocolate and caramel mixture is smooth before layering for even texture.
- You can substitute roasted salted peanuts with unsalted if you prefer a less salty bar.
- Press the base layer firmly into the pan to ensure it holds together well when cut.
- Store leftovers in an airtight container in the refrigerator for up to one week.
- For easier cutting, warm the knife slightly before slicing to prevent cracking.
