Homemade Snickers

As a part of a Seinfeld themed cooking club, my friends and I recently tried making homemade Snickers bars. We worked off an American recipe, so it needed to be tweaked slightly so we could tackle it in Oz. Here is the Aussie’d version.


  • 600g of milk chocolate for coating
  • 50g butter
  • 1/2 cup condensed milk (¼for marshmallow layer, ¼ for caramel layer)
  • 200g bag of white marshmallows
  • 4 bags of Pascal Columbines (200g bags)
  • 1/3 cup peanut butter
  • 500g of whole unroasted and unsalted peanuts
  • 200g milk chocolate for first layer
  • Water


  • Take a shallow baking tray (around 25cm x 40cm x 4cm deep) and cover it in foil. Make sure there is some excess hanging over the edges so that later on you can use this to lift the layers out of the tray.
  • Fill a saucepan with water, just over the half way mark, bring to the boil. Place a glass or metal bowl on top of the saucepan to create a water bath.
  • Place chocolate into the bowl and melt and then pour into the foiled tray and spread evenly.
  • Place into the fridge, while you prepare the next layer.


  • Again, using a water bath,  place the marshmallows into the bowl and keep stirring them until they have melted into a lovely even fluffy and silky consistency.


  • Add the butter in with the marshmallow mixture and stir until the butter has completely melted. When it has, then add the ¼ cup of condensed melt and simmer the mixture for a few minutes.


  • Remove the bowl from the pot and stir in the peanut butter thoroughly.


  • Take the tray out of the fridge and pour on the marshmallow layer. I found that this layer wasn’t particularly high, so we increased the caramel layer, but if you’d prefer a marshmallow layer with more height then I would probably use a smaller baking tray.
  • Place tray back in the fridge to cool.
  • Caramel time! Unwrap all those Columbines and pop into saucepan. Add a few tablespoons of water and the other ¼ cup of condensed milk. Over a low heat, warm the caramels until they have melted. Keep stirring until nice and smooth.



  • Remove the pot from the heat and add in the peanuts. Thoroughly mix together and then add this layer on top of the marshmallow and spread evenly on top.


  • Pop the tray in the fridge for several hours, or if you are on the clock, pop in the freezer. You really want this to have firmed before you tackle slicing it into rectangles.
  • When it has firmed, pop the rest of the milk chocolate in a bowl and over the water bath to melt.
  • Using the excess foil hanging over the edges, lift the layers onto a cutting board and cut into Snicker sized rectangles.
  • Dip each of the rectangle pieces into the chocolate to completely coat them and then pop onto a rack to drain.
  • Pop back into the fridge to firm up the chocolate and they are then ready for serving.


  • They are a very weighty chocolate bar, so perhaps in Seinfeld style are best eaten with a knife and fork.
  • These will keep well in the fridge for a week or so in a sealed container, or make your work colleagues day and take any leftovers in to share with them. Spread the sugar love around.


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