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Snickers Nougat

Updated: Feb 14

  • Simple delicious snickers, a phenomenal treat that is very easy to make! Homemade variant of phenomenal chocolate and peanut and flavor of vanilla, crunchy composition and a mixture of salty and sweet. A treat that everyone loves. Follow recipe.

Ingredients: simple, total time: 45 min. standing overnight

Snickers Nougat:

  • 150 g granulated sugar

  • 80 g light corn syrup

  • 2 Tablespoons honey

  • 60 ml of water

  • 1 large egg white

  • 125 g creamy peanut butter


  • 200 g granulated sugar

  • 165 g light corn syrup

  • 60 ml water

  • 170 ml heavy cream

  • 4 Tablespoons butter

  • 2 teaspoons pure vanilla extract

  • 65 g roasted peanuts unsalted

  • 1/2 teaspoon sea salt, for sprinkling

For Dipping:

  1. 380 g chocolate chips

  2. 380 g white chocolate chips

  3. 4 Tablespoons butter/divided



  1. Grease a 22 × 35 cm pan with butter and place baking paper and cover the edges. Grease the baking paper with a little butter.

  2. In a medium saucepan, gently mix 75 g of sugar, corn syrup, honey and water, making sure that the sugar does not stick to the edges. Cover the pan and cook on medium heat for about 5 minutes. Watch the temperature reach up to 135 °C.

  3. During this time, beat 1 egg white and 75 g of sugar until stiff.

  4. Pour the finished syrup into the solid snow slowly and mix at the same time, from low to high speed. Mix for about 5–7 minutes.

  5. Then add the mixture to the peanut butter and combine all the ingredients with a mixer.

  6. Pour the nougat evenly into the prepared pan. Leave it to cool at room temperature, and in the meantime prepare the caramel.


  1. In a large saucepan, gently mix sugar, corn syrup and water, making sure that the sugar does not stick to the edges. Cook for 5 minutes like the first time. Gently turn the pan if part of the caramel gets colored before the rest.

  2. When the caramel reaches 150 °C, add the cream and butter, and continue cooking until the caramel reaches 120 °C. After that, remove from the heat and add the vanilla. Pour the caramel over the nougat.

  3. Flatten the mixture and sprinkle with salt. Let it cool at room temperature for about 30 minutes, and then put it in the fridge to stand overnight.

For Dipping:

  1. For dipping, you have two different variants, and you will divide the pieces of nougat in half.

  2. The next day, take out the pan with the nougat and caramel and cut it into bite-size pieces.

  3. Melt half of the chocolate chips in a saucepan

  4. Melt 1/2 the chocolate chips in a small saucepan with a 1 Tbsp of butter. When it started to melt, pour the rest of the chocolate chips and a spoonful of butter and stir until everything is well combined. Dip the caramel nougat with a fork and cover all sides. Put the nougats on a large tray lined with baking paper and let them harden.

  5. Repeat this with the rest of the pieces. The process is the same for white chocolate chips.

  6. When all the nougat chocolate bars are ready, put them all in the fridge to harden completely. You can store the nougat dessert in an airtight container in the refrigerator for up to 3 weeks, or in the freezer for up to 3 months. Take it out of the freezer 40 minutes before eating. Enjoy in your bites!



Snickers Gluten Free
  • Gluten-free and vegan Snickers bars, delicious and better than store-bought. Instead of cashew nuts, you can use almond butter, both are neutral. You can also substitute milk or white chocolate instead of dark chocolate. Although I prefer black, it is healthier. Try to make them, they are very tasty and healthy. Follow recipe.

Ingredients: simple, total time: 30 min.


  • 255 g nut butter

  • 340 g maple syrup


  • 320 g homemade caramel

  • 50 g almond flour

  • 1 tsp vanilla aroma

  • 225 g peanuts


  • 280 g dairy free dark chocolate

  • 1 tsp coconut oil

  1. In a small saucepan over medium-low heat, combine nut butter and maple syrup. Bring to a low boil, stirring constantly. Boil for 2–3 minutes, remove from heat and let cool 5 minutes.

  2. Add caramel to a mixing bowl. Whisk caramel for 2–3 minutes until it gets thicker and lighter. Add almond flour, vanilla, and mix with rubber spatula until a dough forms.

  3. Add nougat to a parchment lined loaf pan and press into an even layer. Mix 150 g of the peanuts with the remaining caramel and pour over the nougat layer. Spread caramel into an even layer with a rubber spatula. Top caramel with remaining 75 g peanuts, pressing peanuts gently into caramel. Freeze candy for at least 3 hours, or overnight.

  4. On a slightly moderate heat, mix the dark chocolate and coconut oil and stir until the chocolate melts.

  5. Take candy out of the freezer and cut into bars. With two forks dunk candy bars into chocolate, coat all sides, allow excess chocolate to drip off, then place on a parchment lined baking sheet or large plate. Place bars in freezer to harden chocolate. Enjoy in bars! Buon appetito!

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