Homemade Snickers Cups

5 from 1 vote

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!

Course: Dessert

Cuisine: American

Keyword: Candy, caramel, chocolate, holiday, peanuts

Servings: cups

Calories: 488kcal

Author: MaryAnn Dwyer

Ingredients

Chocolate Layers

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

Caramel Layer

14 oz. caramels, I use Werther's Original Chewy Caramels
1/4 cup heavy whipping cream

Instructions

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.

Notes

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.

Nutrition