These Homemade Snickers Cups are absolutely decadent! They’ve got layers of chocolate, nougat loaded with peanuts and caramel and they’re out of this world! Bet you can’t eat just one!
FINALLY, something chocolate!
It’s time to break out those stretchy pants folks, because these Homemade Snickers Cups are over-the-top DELISH! These homemade cups are not light in calories, but they are totally worth each and every one!
Y’all know every year I share four new cookie recipes and one new candy recipe for the holiday season. Last week I shared the cookie recipes, so today it’s all about candy. And an absolutely delicious, decadent and addictive candy at that!
I’ve been keeping these homemade Snickers Cups under my hat since summer. I made these numerous times over the summer for family and friends and everyone LOVED them. I knew they’d need to be my Christmas 2023 candy.
Why You’ll Love this Recipe
They’re just like store-bought Snickers bars, but homemade! And who doesn’t LOVE a Snickers bar??
These cups have layers of chocolate, a peanutty nougat and caramel. They’re not difficult to make and they’re perfect for gifting this holiday season!
Ingredients You’ll Need
- milk chocolate chips
- creamy peanut butter
- granulated sugar
- evaporated milk
- marshmallow creme (I use Fluff)
- vanilla extract
- salted peanuts
- caramel candies (I use Werther’s Original)
- heavy whipping cream
I tested several different caramel candies for these cups and decided that I really loved Werther’s Original Chewy Caramels for this recipe. I found them in 5 ounce bags, so I used almost three whole bags because the recipe calls for 14 ounces of caramels. If you can find the 14-ounce bag of Kraft caramels, you could opt for that instead.
I also decided to use my silicone standard size muffin cups for this recipe, but you can also use paper baking cups. I found my silicone cups at my local HomeGoods in a box of 24. You’ll need 12 cups for the recipe.
The recipe is completed in steps. In between each step, you’ll refrigerate the cups for 15 minutes before adding the next layer.
The first step is to melt your milk chocolate chips with your peanut butter for the bottom layer of your cups. If you’re using paper baking cups, spray lightly with nonstick baking spray and place in muffin tin or on baking sheet. You’ll evenly distribute the melted chocolate among the 12 muffin liners and refrigerate for about 15 minutes or until set.
Next up will be to make your peanut nougat filling. You’ll melt you butter and then add your sugar and milk and then bring to a boil before lowering the heat and continuing to cook for five minutes.
You will remove the pot from the heat and then stir in your marshmallow creme, I use Fluff, your peanut butter and your vanilla extract, followed by your chopped peanuts. You’ll evenly distribute the nougat mixture among the cups spreading evenly over the chocolate layer and then refrigerate for about 15 minutes or until set.
For the caramel layer, you’ll combine the caramels and the heavy cream in a small heavy saucepan and cook over low heat until smooth and melted. Once melted you’ll continue to cook on low for 4 minutes while constantly stirring. Remove from the heat and spread the caramel evenly over the nougat filling in a each of the cups, then refrigerate until set.
The last layer will be another layer of the melted milk chocolate chips and peanut butter which you’ll spread evenly over the top of each cup and then refrigerate for a few hours or overnight. I like to sprinkle the top warm chocolate layer with additional chopped peanuts. Makes them look pretty!
These cups make perfect gifts, that is if you have the willpower to not gobble them all up yourself! Tom and I like to cut each cup in quarters and share so we don’t overindulge.
They’re a decadent little treat for over the holidays and such a fun activity to make with the kids too. You can store any extra in an airtight container in your fridge.
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Homemade Snickers Cups
As I mentioned above, I love using Werther’s Original Chewy Caramels for this recipe, but you can also substitute Kraft Caramels.
I love using my silicone standard muffin cups for these snickers cups because they pop out so easily, but you can use paper standard muffin liners sprayed lightly with nonstick baking spray.
More Delicious Candy Recipes to Enjoy
- 2 1/2 cups milk chocolate chips, divided
- 1/2 cup creamy peanut butter, divided
Peanut Nougat Layer
- 2 Tbsp. butter
- 1/2 cup granulated sugar
- 2 Tbsp. evaporated milk
- 3/4 cup marshmallow creme, I use Fluff
- 2 Tbsp. creamy peanut butter
- 1/2 tsp. vanilla extract
- 3/4 cup chopped salted peanuts, plus some extra for sprinkling on top of each cup
- 14 oz. caramels, I use Werther's Original Chewy Caramels
- 1/4 cup heavy whipping cream
- Line standard muffin pan with silicone muffin cups or paper liners. Set aside.
- Place 1 1/4 cups chocolate chips and 1/4 cup peanut butter in a microwave-safe bowl and microwave at 50 percent power in 30 second intervals until melted, mixing after each 30 seconds until smooth. If you're using paper baking cups, spray lightly with nonstick baking spray then evenly distribute the melted chocolate mixture among the 12 muffin liners and refrigerate for about 15 minutes or until set.
- In a small, heavy saucepan, melt butter over medium heat. Add sugar and evaporated milk and bring to a low boil. Reduce the heat to medium-low and continue to cook for 5 minutes, stirring often. Remove from heat and stir in the Fluff, two tablespoons of peanut butter and vanilla until well combined and smooth. Stir in peanuts and then evenly distribute among the 12 cups on top of the chocolate layers. Refrigerate for 15 minutes or until set.
- In a small saucepan, combine the caramels and heavy cream and cook over low heat, stirring often until melted and smooth. Continue to cook for 4 minutes. Evenly distribute the caramel mixture over the nougat filling. Refrigerate for 15 minutes or until set.
- For the final chocolate topping layer, place 1 1/4 cups chocolate chips and 1/4 cup peanut butter in a microwave-safe bowl and microwave at 50 percent power in 30 second intervals until melted, mixing after each 30 seconds until smooth. Evenly distribute the melted chocolate mixture on top of each cup and refrigerate for at least 4 hours to overnight. Sprinkle the warm chocolate topping with additional chopped peanuts. Store in airtight container in refrigerator.
Recipe adapted from Taste of Home