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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Hi Ann.i live in bangladesh.i really want to cook this giant snickers bar, but in bangladesh there is no cream available.
Hello Ann! I had an idea where if you make a French fries cake recipe to go along with your hamburger cake recipe? Thanks for your time so that we could cook!
Thanks Sarah, For french fries I would use my Churros recipe and pipe the mix to look like fries!.
Hi Ann, I was wondering where you got your container from? I have been looking for containers and pans with similar sizes and I haven’t had any luck!I live in Australia as well, so if you could please tell me which store you bought it, I would be very grateful 🙂 Thankyou in advance 🙂
This is an amazing recipe and could you make a giant Reese’s next please
Hi Jasmine, I used a fridge storage container that I got at Big W.
I found the exact container at Bed, Bath and Beyond.
where did you find it, what section was it in, I am looking for the same container myself and i have a bed bath and beyond on my block
I found it, i posted a link for those who are looking like i was.., if the link doesnt show search for InterDesign® Fridge Binz™ 4-Inch x 15-Inch Stackable Clear Plastic Bin
http://www.bedbathandbeyond.com/store/product/interdesign-reg-fridge-binz-4-inch-x-15-inch-stackable-clear-plastic-bin/1017445146?poc=202048
Hi, I really want to make this snickers cake but, in the recipe there stands cream and, I’m a bit confused because I don’t know what kind of cream, and I want to know it, thanks. 🙂
Hi Marie, The cream I use is 35% fat or higher and is readily available in the supermarket. Just check the label for the fat content. In the USA this is called Heavy Cream.
Hi Ann! I love your channel and your crazy, sweet creations are just wonderful! I would love to have you on my channel someday! I love your giant snickers bar recipe! I made it at the bakery, Jason and I loved the taste and creamy texture of the caramel and the chewiness of the nougat! Maybe we could do a collaboration sometime!
if you cant have peanut related things with the naougat whats a substitte for the penut butter
Hi Venus! maybe chocolate, such as chocolate that contains cocoa butter, it’ll stay soft enough so that your nougat is still chewy, but don’t temper the chocolate!
Hi Venus!
Have you ever tried Hershey’s plain chocolate spread? It has no nuts! It’s kind of like chocolate except sweeter and spreadable.
If you leave it out of a long time will the chocolate melt.
Hi Alicia!, If your in a cool climate, then no it won’t, If you live in a hot area, just put it in the refridge
Hey Ann! Sorry about my sister last night! She’s really very anxious all the time and has ADHD. She is a big fan, as soon as I saw her comment, I had to post this. She meant no harm, she just wanted to let you know how good the recipie was and let you know that she is a really big fan of yours. Sophia also is developing, well, slowly, if you know what I mean. Once again sorry! Love your videos!
hi ann, just wondering, is this very indulgent??? I just wanna kno, idk why, but i found myself consuming it all!!!!!!!!!!!!! myself!!!!
snickers are great! i did a challengeand consumed th whole bar!!!! i knowits not healthy, but oh well!!!!!!!!!!!!!!!!
Thanks for this tutorial, Ann. Snickers is my favorite candy bar and I gave it myself for my birthday yesterday. My guests were “shocked” when they saw it but everybody loved it. It was a little tricky to find the right temperatures with the themometer I have, but, I got it! :-)
hi ann,
i don’t have a candy thermometer what should you suggest i do ?
I just finished this for my husband to take into his armory tomorrow. I’m sure there will be a lot of happy and full US Soldiers 🙂 thanks for another amazing recipe!
This is fabulous!
Looks sooo good Allison!
hi ann im having trouble with tempering chocolate once I was done and the chocolate was melted I put it the freezer to set and it was set but when I took it out the chocolate melted on to my fingers did I do something wrong help me I would love to make a snickers bar for Christmas 🙂
Hi dasia, this means it wasn’t tempered properly.
Hi Ann.
If I don’t have a candy thermometer can I use a regular one?
Hi Sofia, yes if it goes to a high enough temperature.
omg!!!!!!!!!!! hi!!!!!!! I LOVE YOUUUUUUUUUUUUUUUUUUUUUUU!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! omg need u in meh life!!!!!!!!!!!!!!!!!
hii Ann,
can I use this recipe also for a giant mars candybar??
hii Ann,
Can I use this recipe also for a giant candybar?
Hi Ann, Please tell me the secret of when you make the nougat…how do you keep the hot sugar from turning brown as it rises to 300 degrees?
Really appreciate a reply…as I love this stuff…but can’t get it right.
thanks
I just made it. Worked perfect, although i made a big mass in the kitchen 😉 This is probably the most unhealthy thing i ever made, it is so dense, you can almost use it as nuclear fuel. But, who cares? It looks and tastes delicious! Thanks for figuring out the recipe !
is it good I bet it is I will make it
hi