My caramel-infused, 7 layered version of a Snickers Bar!
Let’s put the healthier eating on hold for a sec.
Quick, what’s your favorite candy bar? Mine are Snicker’s. I like to keep little bite sized snickers bars around for a small little treat every now and then—I like them frozen. Am I the only one who likes frozen Snicker’s bars? Besides you, Mom!
Anyway, I went a little crazy recently and added anything and everything “snickers-y” into a layered dessert bar. Making a 7 layer bar (aka magic bar) is SO easy. Throw a bunch of stuff into a pan and cover it with sweetened condensed milk—just make sure you have a sturdy crust. The options are endless! And today, the option is Snickers. I hope you’re ready for this.
Let’s dissect these layer by layer. I wanted to shoot photos of each layer for you but I made these bars early one dark morning, wearing my glasses, and well… I can’t really use a camera wearing my glasses. And I’m dangerously blind without my glasses.
Start with a graham cracker crust. That is the first layer. I used low-fat honey graham crackers and pulverized them with my food processor. You may buy graham cracker crumbs or crush up full graham cracker sheets—I’ll leave that up to you. Mix the crumbs with melted butter and press into an 8×8-inch pan.
I love that this recipe is a smaller batch recipe. Typical 7 Layer Bar recipes make a large 9×13-inch batch. Trust me, I do not need this many tempting caramel-laden, snickers-gooey, buttery little bars around the house. This small-batch recipe is perfect.
Moving along to all the fun layers! I thought about all of the things packed inside my beloved Snickers bars and dug through my pantry to find the appropriate goodies. First, top the crust with milk chocolate chips (2nd layer). Add a layer of peanut butter chips (3rd layer). Yes, I realize that regular Snickers do not have peanut butter in them, but in my world, peanut butter is ALWAYS welcome.
Next, add chopped Snickers bars (4th layer), soft caramel candies (5th layer), and chopped dry-roasted peanuts (6th layer).
The soft caramel candies and the caramel from the Snickers melt all over, making these bars SO gooey. Gooey and sticky and sweet. Tip: make sure you have napkins handy when you eat them.
Pour the 7th and final layer on top of everything. Sweetened condensed milk is the most crucial ingredient involved, binding all of these glorious layers together. You’ll want to completely drench the layers with a nice pour.
As the bars bake, the sweetened condensed milk bubbles around the top and edges of the pan, sinking down into every last layer. The baked sweetened condensed milk makes the bars unbelievably chewy and it reminds me of a Snicker’s bar nougat filling.
Every last bite of these is packed with everything you love about a Snickers bar. And they have chopped Snickers bars on top too. It’s a double Snickers experience. 😉
There are so many tastes and textures going on in these! A buttery crust, soft milk chocolate, crunchy peanuts, lots of peanut butter chips, gooey caramel, SNICKER’S BARS, and sticky sweetened condensed milk. Each bite has something completely different—a texture lover’s dream come true.
And a Snickers lover’s dream come true.
If you love the texture variety from these bars, try my red velvet seven layer bars next!
Print
Caramel Snickers 7 Layer Bars
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour, 30 minutes
- Yield: 16 bars
- Category: Bars
- Method: Baking
- Cuisine: American
Description
My caramel-infused, 7 layered version of a Snickers bar!
Ingredients
- 1 cup graham cracker crumbs (about 6 full graham crackers ground up)
- 1/4 cup (4 Tbsp; 56g) salted or unsalted butter, melted
- 1/2 cup (90g) milk chocolate chips
- 1 cup (180g) peanut butter chips
- 2 full size (58g each) Snickers bars, chopped
- 10 unwrapped Kraft caramels, chopped (or use 1/2 cup Kraft Caramel Bits)
- 3/4 cup (95g) dry-roasted peanuts
- 8 oz sweetened condensed milk (a little more than half of a standard 14 oz can)
Instructions
- Preheat oven to 350°F (177°C). Line an 8-inch or 9-inch square baking pan with parchment paper or aluminum foil. Spray generously with non-stick spray. Set aside.
- Stir together graham cracker crumbs and melted butter. Mixture will be relatively crumbly. Press onto the bottom of the prepared dish and slightly up the sides.
- Layer chocolate chips and next 4 ingredients, in the order listed, into prepared baking pan. Drizzle with sweetened condensed milk.
- Bake for 35-38 minutes or until center is set. Allow to cool completely and lift the bars out of the pan using the edges of the parchment paper. Cut into bars.
Notes
- Make Ahead & Freezing Instructions: These bars stay fresh covered at room temperature for up to 5 days and in the refrigerator up to 10. Bars freeze well, up to 3 months. Thaw overnight in the refrigerator before serving.
- Special Tools (affiliate links): 8-Inch or 9-Inch Square Baking Pan | Parchment Paper | Glass Mixing Bowls
- Double Batch: Recipe can be doubled in a 9×13 baking pan. Double each ingredient, except for sweetened condensed milk. A standard 14 oz can of sweetened condensed milk may be used.
So good and we always double the recipe because they’re gobbled up so quickly!!
I made these for my husbands football boys. They really liked them
One question – I made a double batch in a Wilton 9×13 pan and the graham cracker crust was barley enough to fill the bottom and was very thin. Is this layer typically fairly thin? Or maybe I didn’t use enough grahams? I didn’t actually measure after crushing them – I went off the number of sheets to crush. Going to make them again this week since they really liked them. Will definitely measure to see if that was the problem.
Thanks for any suggestions you have!!
Hi Tracy, the graham cracker crust is a relatively thin layer, but definitely make sure to measure after crushing to ensure it’s enough. So glad they were a hit!
I was wonder should I chop the nuts as well? Chopped nuts to me are so much better.
I’m not sure if anyone has already mentioned this, but the nougat in Snickers is PB flavored. That’s what makes it so delicious and so much better than the nougat in other candy bars, so PB chips are right on!
These sounds amazing! Unfortunately it’s hard to find Kraft caramels where I live, could I use Werther’s originals in the of place of them?
Werther’s soft caramels (not the hard candies) work, yes!
Hi hun. I’m looking at making these this week, but here in the UK I don’t think we have caramel candies, what do you recommend use as a substitute? Can’t wait to make these, words cannot express my love for Snickers 😀
Maybe a little drizzle of my homemade caramel sauce: https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/
Hi! I’m excited to try this recipe out. Did you use salted or unsalted dry roasted peanuts? Was thinking the salted would be a nice cut against all the sweet but not sure if that would be TOO much salt. Thoughts?
Hi Bree! I used salted peanuts. It really didn’t make a huge difference. I liked the slight saltiness with the Snickers and caramel.
I have made these bars twice now, and made at least a double batch each time! Now let me tell you how freaking awesome these are. If you are thinking about making these and can’t make up your mind, STOP, go to the store, buy the ingredients, assemble and bake as fast as you can so you can eat these ASAP!
The second time I made these I cut the caramels up in quarters and it helped the chewing process. I also lightly salted the top right before putting it in the oven, kind of helps cut all of the sweetness. Other than that all I can recommend is to not share these puppies, they will be gone before you know it!