Homemade Snickers

Homemade Snickers

24 ounces chocolate candy coating (I used Guittard milk chocolate melting chocolate)
4 T butter
1 C sugar
1/4 C evaporated milk
1 (7 oz) jar of marshmallow fluff
1 t vanilla
1/3 C chunky peanut butter
14 oz caramels, unwrapped
2 T cream
1 1/2 C roasted, salted peanuts

Line a 9x13 pan with foil.  Melt 1/2 C of chocolate (in Pyrex in microwave, stirring every 20 seconds until melted) and spread on bottom of pan, on foil.

In a medium saucepan, combine butter, sugar and evaporated milk.  Place pan over medium heat, stirring frequently.  Bring mixture to a boil, and boil for 4 minutes, stirring constantly. Immediately remove from heat and add peanut butter, marshmallow fluff and vanilla all at once and stir in.  Pour nougat onto the top of the chocolate layer in pan. Refrigerate. 

Place caramels in microwave safe bowl with 2 T cream (more or less depending on how hard your caramels are), microwave, stirring every 30 seconds until liquid and smooth. Add the salted peanuts, stirring until completely coated. Spread caramel and peanuts over cooled nougat layer, trying to be as even as you can.  Refrigerate for about 45 minutes. 

Once set, remove from pan by lifting out with foil.  Use a large knife to cut into small bars. (Approximately 1 inch by 4 inches.)  Melt the remainder of the chocolate in the microwave, stirring every 20 seconds.  Use forks or dipping tools to dip each candy bar in the chocolate until completely covered, then tap the fork against the lip of the bowl so excess chocolate drips off. Set the dipped bars on a sheet of parchment to cool and harden completely. Once cooled, use a sharp knife to cut off excess chocolate around bottom edge.

**Adapted from Oh Nuts.com