Ann Reardon

Worlds Biggest Snickers Bar Recipe

giant snickers recipe reardon how to

What’s even better than a delicious Snickers bar?  The world’s BIGGEST Snickers bar of course!

The Guinness Book of World Records lists the largest Snickers ever made at 1LB, which everyone would agree is pretty big.  However, today’s Snickers bar recipe will help you create a candy bar that’s 5-times bigger again, with more than 5LB of peanuts, gooey caramel, nutty nougat and delicious chocolate!

And at 33 times the size of a normal Snickers candy bar, this is most definitely a FRIENDSHIP FOOD … don’t even think about eating it on your own or making it for a romantic dessert. This impressive candy bar is made to be shared.


I had lots of fun experimenting with the nougat and caramel flavour and texture to get it just right. And, as you can see at the end of today’s video, a group of our lovely friends had the best time devouring it (well, some of it anyway).  Have fun with this one.

To make giant snickers recipe you will need:

A container, mine was 34cm (13.39 inches) x 9cm (3.54 inches)
non-stick baking paper
candy thermometer
saucepans, spoons, measuring cups or scales

Snickers Caramel Recipe:
1 cup or 352g (12.42 ounces) glucose or corn syrup
1 cup or 240g (8.47 ounces) cream
1/2 cup or 125g (4.41 ounces) milk (4%fat)
1 1/2 cups or 325g (11.46 ounces) superfine (castor) sugar
350g (12.35 ounces) or 2 1/3 cups peanuts, roasted (the ones I used were salted)
Roast your peanuts for 5 minutes at 180C (356 degrees Fahrenheit). Remove them from the oven and allow them to cool.
Place the glucose, cream, milk, sugar into a saucepan and heat to 240F (115.56 degrees Celsius). Remove from heat and immediately stir in the peanuts, pour into your container, level and rapidly cool.

Snickers Nougat Recipe

2 Tbsp or 40g (1.41 ounces) glucose syrup or corn syrup
2 cups or 430g (15.17 ounces) superfine (caster) sugar
1/2 cup or 125g (4.41 ounces) water
70g (2.47 ounces) or 2 egg whites
1/4 cup or 65g (2.29 ounces) smooth peanut butter (I used Kraft, a couple of people have had problems when adding the peanut butter when using a different brand)
1/2 tsp of salt

reardon snickers recipe how to cook that

Measure out all of your ingredients.
Heat the glucose, sugar and water in a saucepan stirring until the sugar is dissolved then wash down the side of the pan. Beat your egg whites to soft peaks. Once the sugar syrup reaches 250F (121.11 degrees Celsius) pour half of it into the whites with the mixers running.  Add the salt.

Return the syrup to the heat and bring up to 300F (148.89 degrees Celsius) then pour into the whites with the beaters running. Beat until it becomes thickened and then fold through the peanut butter and immediately put on top of the caramel.

Milk Chocolate Coatingsnickers recipe chocolate coating 700g (24.69 ounces) milk chocolate. Check your ingredients if it contains cocoa butter you must temper it or it will not set at room temperature. If it contains vegetable oil it is not real chocolate and does not require tempering.
Make sure the bar is completely cooled then coat in chocolate as shown in the video.

Slice and enjoy, we found the thinner the slice the better because you can get the nougat and caramel in your mouth at the same time.  The saltiness of the nougat balances out the sweetness of the caramel and chocolate. Besides the whole bar comes in at a whopping 11,000 calories (0 kilojoules), that’s enough for the average lady for 5 days.

snickers recipe ann reardon how to cook that

by Ann Reardon How To Cook That


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All recipe quantities in the book are in grams, ounces and cups.

256 Comments View Comments

  1. 1circuits

  2. Rating: 5

    Looks Delicious!
    Please send me the recipe of the giant snicker bar.

    Thank. You so much for sharing

  3. Rating: 5

    If I don’t have castor sugar, can I use plain sugar?

  4. Rating: 5

    I want to try this for my son birthday. What kind of cream to use?

  5. Rating: 4.5

    Is there any way to use milk instead of cream?

  6. Rating: 3

    Hey, we followed the caramel recipe step by step and its sooo hard. i dont want to bite into it as im worried about my teeth. Any suggestions?

    • Hi Starlord, Caramel hardness is dependant entirely on the temperature that you heated it the caramel up to. The hotter you heat it the harder it will set. If you have not yet covered it in chocolate you could place it in a slow oven to remelt the caramel and stir in more cream – that is essentially adding more water which will make it runnier once cooled. Or smash it into pieces like a peanut brittle.

  7. Rating: 4.5

    hi ann, the recipe turned out great but is it possible to lessen the sweetness? would the caramel turned okay if i lessen the sugar? thank you for the great recipe.

  8. Rating: 5

    I have waited about two hours and my caramel is still not close to being hard what should I do?

    • Hi Olive, the hardness of the caramel is determined by the temperature it was heated up to. If it is completely cold – that is the thickness it will be. The only way to make it thicker is to reheat it and use a candy thermometer to make sure it is hot enough. Note if you don’t have a candy thermometer you can drop some into a glass of cold water to get and idea of how it will be when it is cooled.

  9. Rating: 5

    What an Amazingly yummy recipe Ann!! I cannot wait to give this ago. In case it has not been said and for those of you who are not aware, Kraft peanut butter is now Bega peanut butter here in Australia. Same great recipe just another company has taken over Kraft. Love your creativeness Ann !!

    • Thanks Bronny ?

  10. Rating: 5

    Awesome recipe thank you, my dad loved it.

  11. Where can i buy the pan from i cant find it

    • Hi Linda, I used a refrigerator storage container, You can choose a container that has proportions that you are happy with and can handle the heat from the recipe.

  12. How do you store this if I make it the day before the event?

    • Hi Michelle, It will be fine on the kitchen bench or pantry away from heat and sealed in it’s packaging.

  13. Sorry it’s not “before” but after. After putting the chocolate on top of the caramel, the caramel begun to slip and fall.

  14. Hi Ann, I made this Snickers bar once and I become a huge fan of this recipe. And I made it again this week, the problem was the caramel. I followed the recipe every single step, and was careful with the temperature of the thermometer too, but my caramel became too gooey, or too soft to hold its shape after putting the chocolate. I tempered the chocolate too but, after putting it over the caramel, a few minutes before the caramel became to slip and fall with the chocolate before the chocolate sets. What did I did wrong? Ican’t figure it out, can you help me please?

    • Hi Claudia, The caramel softness is related to what temperature you heat it to. Check your thermometer and make sure it is reading accurately (by placing in boiling water) and then double test your caramel, when it’s hot you can drop some in water to see if it is firm.

  15. Rating: 4.5

    I would just like to make a pound is that possible, if so what are the measurements for it?
    Thank you!!!!

  16. Is there any way you could make a giant M&M? I want to make one for my sister’s bday, thanks!

  17. Tried again – same result.
    You don’t mention that after adding the second amount of syrup to the whites, you need to beat it AND THEN LET IT COOL A BIT before adding the peanut butter. The mass is nearly 70°C hot at this point. Adding the peanut butter will cause the peanut butter to separate, ruining the nougat.

    • Hi Henrik, glad that you found a good way to reduce the problem. I didn’t have that issue, as mentioned in the video I added while it was still hot. Maybe the type of peanut butter caused the issue.

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