No Bake Snickers Bars

Ingredients:

Crispy Chocolate Top and Bottom Layer

  • 12 ounces semi-sweet chocolate chips divided
  • 11 ounces butterscotch chips divided
  • 1 cup creamy peanut butter divided
  • 3 cups Cocoa Pebbles divided

Nougat Layer

  • ¼ cup unsalted butter
  • 1 cup granulated sugar
  • ¼ cup evaporated milk
  • 7 ounces marshmallow creme
  • ¼ cup creamy peanut butter
  • 1 ½ cups roasted lightly salted peanuts, coarsely chopped
  • 1 teaspoon vanilla extract

Caramel Layer

Directions:

Crispy Chocolate Bottom Layer

  • Spray a 9×13 baking dish with cooking spray and line with parchment paper. Set aside.
  • Combine half of the chocolate chips, butterscotch chips, and peanut butter in a large microwave safe container. Microwave on high heat in 30 second intervals, stirring in between, until the chips are fully melted and the mixture in smooth.12 ounces semi-sweet chocolate chips, 11 ounces butterscotch chips, 1 cup creamy peanut butter
  • Stir in Cocoa Pebbles until fully coated. Pour mixture into prepared baking dish.3 cups Cocoa Pebbles
  • Refrigerate until firm, about 15 minutes.

Nougat Layer

  • In a small saucepan, combine butter, sugar, and evaporated milk over medium heat, stirring until butter is completely melted and the sugar is dissolved.¼ cup unsalted butter, 1 cup granulated sugar, ¼ cup evaporated milk
  • Bring mixture to a boil and cook for an additional 5 minutes, stirring frequently. Remove from heat.
  • Stir in marshmallow creme until completely combined. Stir in peanut butter and vanilla extract until combined. Fold in peanuts.7 ounces marshmallow creme, ¼ cup creamy peanut butter, 1 teaspoon vanilla extract, 1 ½ cups roasted
  • Pour the nougat layer over the chilled chocolate bottom layer. Refrigerate until firm, about 15 minutes.

Caramel Layer

  • Combine unwrapped caramels and evaporated milk in a microwave-safe container and heat on high for 1 minute. Stir and heat on high in 30 second intervals until caramel is completely melted.11 ounces bag KRAFT caramels or caramel bits, ¼ cup evaporated milk
  • Spread caramel over the top of the chilled nougat layer. Refrigerate until firm, about 15 minutes.

Crispy Chocolate Top Layer

  • Repeat the bottom layer. Combine remaining half of the chocolate chips, butterscotch chips, and peanut butter in a large microwave safe container. Microwave on high heat in 30 second intervals, stirring in between, until the chips are fully melted and the mixture is. smooth.12 ounces semi-sweet chocolate chips, 11 ounces butterscotch chips, 1 cup creamy peanut butter
  • Stir in Cocoa Pebbles until fully coated. Pour mixture on top of the chilled caramel layer.3 cups Cocoa Pebbles
  • Refrigerate until firm, about 30 minutes.
  • Bars should be refrigerated until ready to eat. Cut and serve.

Original recipe can be found here: Mom on Timeout