Worlds Biggest Snickers Bar Recipe
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
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 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.
by Ann Reardon How To Cook That
2014
My Cookbook
Stores that sell my book listed by country:
http://bit.ly/ARcookbook
All recipe quantities in the book are in grams, ounces and cups.
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do u take orders because i would like to have the twix and snickers bar
Hi Sheldranice sorry you’ll have to make your own, I don’t take orders 😀
That looks sooo yum…
i haven’t tasted it yet but it sure does look yyyyuuuummmm….. Lol 🙂
Hi Ann, I make the snickers bar as per your recipe but the caramel is a bit runny bse I didn’t cook long enough? can i place the bar (caramel/nougat) in the fridge overnight? pls help I want to take this to a bday party tks!
Hi yen, yes that may help and you’re right if you don’t get the caramel to the correct temp it will not be as thick
Very nice
Making national Kinder chocolate fingers , plz
Hi nan I don’t have a candy thermometer how do I know when’s it’s ready
Ann*
i want to know what chocolate to use can you tell me
Hi Ann,
I tried making this nougat twice today but failed miserably.. 🙁 but I don’t give up easily. So just want to try this again (3rd time a charm) hopefully!! Just to clarify; you state to return sugar mixture to boil to 305 in the tutorial but here you wrote 300 degrees so was wondering which one it is? Let me know thanks Ann!!
I’d go with 300 degrees
hi Ann
I want to have the termoeter but you all redy comment were you find it and thats a prob to my caus i am mexicanand my dad will has his bdaythis month i dont now wath to do plez help me!!!
pd:my real name is Sara but am just a girl wiyh 11 years old
pd2: pllez help me is like an emergy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Hi Marta, i just bought mine from Amazon. They’re pretty cheap & deliver to your home.
Hey Ann! I wanted to ask were did u get the candy thermometer? the only one I have is a really really small one and im even sure if its even a candy thermometer!? please reply back soon!
i got mine from amazon
My version with hazelnuts, I’m allergic to peanuts
🙂
another pic
awesome William!!
Where did you buy the container. I search on the internet, to see if I could find something similar to the one you have! But there were no results, please help me?…! 😉
i just got it from a local store for a few dollars Rebecca
hi ann
i am planning to make this snickers bar and at my local shop they only sell single double and whipping cream is there any other cream i can use instead of 35% and full cream ??
Hi there ann I was just wondering is the cream heavy whipping cream or a different kind of cream I hope to hear from you beacause I plan to make this delicious snickers bar
Hi Ann!In my country we don’t have glucose or corn siruo.Can I make it without the sirup?
i live in the u.k and you can use golden syrup
hope it helps 🙂
where did you find your container?
I would like to make this for my step sister’s birthday but I don’t think that we have glucose syrup here in Finland.. And we even don’t have corn syrup here.. :/
We are on our 2nd batch and the caramel still comes out runny. Have done everything according to the recipe. Any advice? Thank you.
You really need to get it to 240 f before adding the peanuts. I have just made a batch and it’s perfect
Hello Ann,
How many servings does this incredible bar make?
Hi Meg, It depends how big you make your serves. It should be easy to serve 8-10.
Hello Ann! Well I don’t have a thermometer and I’d like to know whether there is another way to make sure the caramel is ready. Thank you for your time!