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. Jessica, my first batch of caramel got really hard also. It was because my thermometer wasn’t showing the proper temperature. I switched thermometers & did the caramel all over again, cooking it to 240 F degrees. It came out nice and chewy the second time.

    Did you use a digital thermometer? If so, you might want to verify that the thermometer is showing the correct temperature (place it in a pot of water till it boils, for example, and check the reading). Make sure that you have it set correctly to either Fahrenheit (240 degrees) or Celsius.

    If using a non-digital thermometer, you have to watch it like a hawk to make sure it doesn’t go over 240 F.

  2. Rating: 5

    Ok, here is my picture of the Giant Snickers Bar I made for my daughter’s birthday. I went a little crazy with the chocolate, and I added more than the recipe called for. 😀

    Thanks for the recipe, Ann!

  3. Hi Ann, where do you get the candy thermometer

    • Shanya, try a hobby shop, like Michael’s.

      • hi how much does the candy thermeter cost is it very high…….hope not and that you for the advise i want to make it for my mom for mothers day and i need a little help getting these things cause i am only 13 years old and i want to try really hard to make her happy……I wish Miss Ann was her to help me suprise my mom with this big huge snickers bar.

        • Depends on where you go I live in San Antonio and I got one from H.E.B for around $10

  4. Hi Ann I am 13 years old an want to learn this.what do I do if I do not have a candy thermeter. And what cream is it like milk or something that u for all your help.and that is one big bar:-) 🙂 🙂 🙂 🙂 🙂 🙂

    • Hi Shayna, you will need a candy thermometer for this recipe as temperatures need to be precise, they effect if it sets hard or remains runny. Cream is the fat from milk, you need one that is around 35% fat.

      • Thank u so much for helping me understand I wish u were here to help me.

  5. Hi Ann I am making this for my birthday and my friend can’t have peanuts so will it taste bad if we use nutella instead of penult butter and don’t put peanuts in the caramel?

    • Moksha, on Ann’s youtube video, she advised someone to sub Nutella for the peanut butter, and hazelnuts for the peanuts.

  6. Hey Ann i was wondering what size pan you can use if you don’t have The required Pan thanks

    • Hi Smantha, you can work out the volume of this pan height x length x width and then do the same for your pan and that will let you know if yours is bigger or smaller than the one I used.

      • Thank you so much that really helps

      • You only have two measurements listed for the size of the container. Can you please tell me again??

        • Hi Makeedah, Ann’s container was 34cm long and 9cm wide. It was also about 9.5cm deep. You can use something that is a similar shape but the measurements don’t have to be identical.

  7. When i put the caramel in the water it was hard as a rock. What did i do wrong.

    • It become hard and i couldn’t cut trough it i was so upset with me cause i didn’t know what i did wrong

  8. hi, i have a question what kind of chocolate do you use or you required and is it okay if i use Hershey’s chocolate for the snickers bar?

  9. For how many hours should the caramel cool down, and the nougat?

  10. Hello, I’m trying to buy all the ingredients but I’m not sure of what cream to buy. Can u please tell me what cream is better recommended for the dessert.

    • Hi Hilda any cream that is around 35% fat or more is good

  11. Hi Anne,
    I am in the middle of making this genious treat, and I have done the carmel part but I am having real trouble with the nugget.
    I have done it twice and when I pour half of the sugar solution into the egg whites it gets very hard and doesnt blend with the egg whites.
    And when I put the rest back on heat it burns before it gets back to even 250f
    Any advice would be greatly appreciated

    • Hi Taylor, check your candy thermometer by placing it in some boiling water. It sounds like everything is too hot, if you add sugar syrup too hot to the egg whites it will clump into bits of hard sugar in egg whites instead of mixing with it, is that what is happening? If so the thermometer is your problem.

  12. omg that looks divine 🙂 Have to try making it one weekend !

  13. Hi,
    I was wondering if you stored it at room temperature or if I need to keep it in the fridge and just take it out a few hours before serving!

  14. Hi Ann

    Could you buy caramels and melt them instead of making it? and about how much would a candy thermometer in US currency cost?

    Thanks 🙂

  15. Det skal jeg så meget prøve, tak for opskriften <3 <3 <3

  16. Hi Anne

    I did my caramel part and it still hasn’t set after like 8 hours and its still very very liquidy.

  17. I want to make half this recipe. Can I just cut all the ingredients in half?

  18. Can you subsitute caster with brown or regular granulated sugar?

    • Hi elokin, caster sugar or superfine sugar is best, you could try with regular granulated but it is going to take longer to dissolve.

  19. Also could you maybe do a giant Moro bar! Please

    • 😀

      • Can you do also a giant milkyway bar it is my favorite:) please

  20. Hi Ann

    What nut would you suggest to substitute if you are allergic to peanuts


    • Hi William, you could use hazelnuts and then nutella to replace the peanut butter.

      • Thank you this sounds great, Love your blog and channel!!

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