Snickers are just too amazing, I have this real love for them, not only me my whole family do as well…they have everything nuts, caramel, nougat and chocolate so what’s not to love? when I see any recipes relating to snickers I get so excited I want to try them all!!! but I know they are quite fatty so I have made a pact with myself that I will only make them as a treat. 

I had seen this recipe a while ago and was drooling at my screen and decided it’s time to use that treat card especially as it was for my birthday weekend. 

According to the recipe I thought these bars would be the same as having a snickers bar and I imagined that the base of the bars would be a chewy cake texture a bit like nougat, but they were more cake like then the chewy cake texture so I wouldn’t say they are what I imagined and wasn’t as nice as I expected but they were nice but in a different way. I also made the caramel quite dark(I looked at the shade of caramel from the recipe) when I should have left it slightly more caramel colour as the caramel did taste a bit burnt also this caramel did take a very long time to make. I would recommend using the caramel sauce from this recipe, it doesn’t take as long and it’s just as good or even better. These bars taste better a day or two after it’s been made I think the flavour sinks in a lot more.

These are nice but they are no comparison to an actual snickers bar. I would try then if you want to try more of a cakey bar, they are not hard to make and would be great to give as a gift.

snickers-cake-barssnickers-cake-bars2 snickers-cake-bars3snickers-cake-bars4 snickers-cake-bars5 snickers-cake-bars6 snickers-cake-bars7

Snickers style cake bars
For the cake layer
  1. 4 - eggs (I used medium)
  2. 225 g - sugar
  3. 1 - vanilla bean (I used 11/2 tsp vanilla extract)
  4. 290 g - plain flour
  5. 1 tsp - baking powder
Caramel sauce
  1. 225 g - sugar
  2. 65 ml - water
  3. 85 ml - double cream
  4. 1 tsp - vanilla extract
  5. 70 g - unsalted butter
  6. 3 1/2 – 5 oz - salted peanuts
Chocolate topping
  1. 250g - good quality chocolate/cooking chocolate
For the cake layer
  1. 1. In bowl that will fit over a pan of water of simmering water add the sugar, eggs and vanilla. Whisk gently until the sugar has dissolved.
  2. 2. Transfer the mixture to a mixing bowl and beat until fluffy.
  3. 3. In a separate bowl mix together the flour and baking powder.
  4. 4. Once the mixture is thick and has a ribbon like texture then fold the flour mixture in.
  5. 5. Preheat the oven at 190°C. Grease and line a 8 x 12" tin or 8" with a high base.
  6. 6. Bake for 10 -15 mins.
  7. 7. Leave to cool.
Caramel sauce
  1. 1. Put the sugar and water in a high based saucepan and place on a medium heat. Stir gently until the sugar has dissolved. This took a long time so be patient.
  2. 2. Increase the heat to high and bring to the boil without stirring. Allow to bubble away until the mixture turns to a rich amber colored caramel, then take the pan off the heat. (Be CAREFUL and watchful as the colour turns really quickly so keep an eye on it). I looked at the blog as a reference to the colour but I prefer a more caramel colour then darker caramel I did. Once you have desired colour switch the gas off.
  3. 3. Add the cream be careful as it will rise up. Then add the butter and vanilla and stir until everything is combined.
  4. 4. Leave the sauce to cool for 15 mins. Then add the peanuts and stir.
Finishing off
  1. 1. Spread the caramel layer over the cooled cake layer.
  2. 2. Chill in the fridge for 5 hours or overnight (I did mine overnight)
  3. 3. Melt the chocolate over a bain marie or in the micro with 30 sec intervals.
  4. 4. Cut the bars into the desired size.
  5. 5. Coat each bar with chocolate and I placed them on a tray lined with parchment paper.
  6. 6. Leave the chocolate to cool.
  7. 7. Enjoy 🙂
  1. For the bottom base use a high based tin as mine did rise quite a lot.
Adapted from Passion for baking