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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Hey foes it have to be redused fat
Hi. If i dont gave that kind of container what can i use or make it out of?
Hi Elen, If you can’t find a container that is close in size, you could make a strong box and line it as with this recipe : https://www.howtocookthat.net/public_html/wp-admin/post.php?post=4822&action=edit .
Hi Caroline what do you mean by cream where can I buy it from and what kind?
Hi Elen, If you are often some information on cream, try this link: https://www.howtocookthat.net/public_html/cream-use/
Can I use sugar and water ( a substitute on Google) instead of corn syrup? Thanks. By the way I have made a couple of your cakes and they all have received a lot of love from my family.
Hi Katie, Unfortunately as glucose is comprised of glucose and sugar is sucrose, you can’t replace one of the other. The structure is different for these types of sugar.
Can u cool it in a cooler instead of a sink
Hi Kazao, it will need to be cooled in a water bath rather than in a refridgerated container. You could use an esky/cooler as long as there is water in it as per the sink instructions.Hope that helps.
Thanks that does
Hi! Can I make the caramel sauce without cream?
Hi Mimi, This recipe requires the cream (or milk) to make it work.
Is there an exact chocolate you have to use coz i making for my dad bday and he likes nestle chocolate and is there nestle chocolate soz if confusing.
Thanks:)
Hi Tanea, Chocolate and brands differ from country to country. You can use real chocolate if you temper it first or compound chocolate instead. This link may help: https://www.howtocookthat.net/public_html/temper-chocolate/
ok thankyou:)
I just made this cake! I really liked it!
Hi Ida, That looks amazing!!!
How long can I store this for?
Hi Caroline, Ann thinks you could store it for a week or two.
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It looks great Emi. How did it taste?
It was very yummy thank you for the recipe!
Wrapped it too but she didn’t recognize snickers logo.
I made this for my mom to surprise her for her birthday! Her favorite candy is Snickers. She loved it. I didn’t cook the caramel as long because she complains about caramel being too chewy. I am glad my mom really enjoyed it. I made half the recipe but it is still really big and was hard to hide in my backpack! XD
Well done!!
I can’t find any corn/glucose syrup, is there anything else i could use instead?
Hi Merryflower, glucose or corn syrup is usually available in supermarkets. If you can’t find it there, you can purchase it online. There is no easy replacement option for this recipe.
Hello! I thank you for all these exciting and delicious recipes. Your directions are clear and easy to follow, especially for me a novice. I have a question regarding the snicker bar. Once it cooled the chocolate lost its shine and luster. I became white in spots and looked “old”. What happened to my chocolate? (I used Nestle choc. chips some semi sweet, and some dark.)
Any tips would be great help. I am not giving up and will try again.
Thank you for sharing your gift with us and for encouraging others to do the same.
Hi Grace, It sounds as if your chocolate was not properly tempered. When this happens it ususally the fat coming to the surface. I hope it tasted yummy though!
Hello Ann! Gosh, thanks so much for writing! Yes indeed the bar tastes yummy. It was fun to make the snicker bar, my children are making their friends jealous by bringing huge chunck of this to school for snack. It does taste great! Just because I am who I am, this will be made again. I’ll send a picture when I can get the chocolate done just right. Thank you for all your helpful hints. Have a Blessed Easter! Peace and Blessings, Grace
Hi,
If i can’t find any corn/glucose syrup, is there anything else i could use instead?
BTW – I love your videos and can’t wait to see more of them 🙂
Hi!
I have a few of questions: )
1. How do you store the snickers?in a fridge?
2. How many days is it good for? If for ex. I’m making it at noon and want to eat it the evening next day…is that ok?
Thanks!
Hi Michelle, The Snickers Bar is best kept at room temperature and it should be fine to eat the following day.
i have a friend there are allergic to nuts. så can you put another thing in the Cake, then peanut butter?
Also what if you dont have a candy thermometer
Is it possible if u cut half the recipe or cut it into thirds because my sink isnt that big?
I was wondering that too? I’m going to cut it in half and make it this week…will let you know how I go!
Thanks
Was it good Alexis
Hi Ashley, You could use a different container to cool your nougat. What about a large plastic tub? put water in the bottom and then cool the nougat tin in there?
Ok thanks but what if you dont have an candy thermometer
Hi Ashley, you will need to get one!
Then is it possible to make half the recipe only Ann?
Snickers