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. Is there ANY way I can make this without a candy thermometer? I don’t have one and I can’t get one. How would I know If the Carmel or nougat has reached the temp.?

    • Hi Jenn2007, We recommend getting a candy thermometer. These are available via online stores and often in supermarkets too.

  2. Hi! I made this last week but my caramel went solid even though I put it straight into cold water? How could Instop this from happening when I made it today? I even added ice to the water so it was very cool 🙂

    • Hi Ella, check the accuracy of your candy thermometer by placing it in boiling water. It should read 100C If it is inaccurate you will need to drop the temperature that you bring the caramel up to by that amount.

      • Actually I believe what temperature water boils at depends on altitude. For every additional 500 feet above sea level, water boils at about 1 degree Fahrenheit less. So, for example, if you were near an altitude of 5000 feet above sea level, your water should only be expected to boil somewhere around 202 Fahrenheit (94.5 Celsius ).

  3. Could I use the Mars Bar nougat method for the snickers recipe? As the mars bar results look better. Thanks 🙂

    • You could but of course it wouldn’t taste or look like a Snickers.

  4. Hi, I was wondering if I halved the recipe, (to get a smaller bar) would I cook it for the same amount of time and to the same temperature? Thanks!

    • Hi Tenika, The individual elements would take a similar amount of time. The nuts would take the same time to roast. The caramel still needs to be heated to the same temperature, though it may take a shorter time to get there with reduced quantities. The nougat needs to reach the same temperature as well.

  5. Hi, how could i find a smaller recipe of this it would be really nice to have a little bit smaller

  6. Hello ! Thank you for this recipe !
    I did it twice for my co-workers and they liked it. But I have a problem with the nougat : everytime I try to make it, it is not as strong (solid) as the one in the video. It’s still a bit “creamy”. It’s better when it’s cold, but I don’t understand what could have been wrong ?
    I never stopped to beat the mix when adding the hot sugar mixture and the peanut butter.
    I don’t know if this helps, but I live in France.

    Thank you !

    • Hi Sindy, it sounds like your nougat texture is just right. It shouldn’t be hard.

  7. Hi! How much chocolate would I use for the initial chocolate base, before I coat it all? Should I just split the 700g, to like 150g for base/550g for coating, for example? Thankyou. Cannot wait to make it as my boyfriends birthday “cake”! 🙂 x

    • Hi Tanya, Ann suggests allowing 200g for the base.

  8. Hy ann . I have the same problem like asma … i don`t know what full or whole cream . iis the same with whipped cream????

    • Hi Raluca, Ann gives a fat percentage for cream as the terms or names for different types vary from country to country. She also provides a llink in the recipe to help you work out what is an equivalent in your area. The best thing is to look at the packaging. If it describes the cream as having 35% percent fat or close to it it should be suitable for the recipe. For milk – whole milk or full cream milk it will have around 4% fat.

  9. Hi Ann, in my country we don’t have full or whole cream but we have something called “crème fraiche” can I use it instead ?

    • Hi Asma, You will need to use cream with about a 30% fat content. You can detemine the fat content by looking at the ingredients list on the side of the packet or container. Creme fraiche is a different product and can’t replace cream in this recipe.

  10. Hi! I am making this right now and I just realized that at the top of the caramel it is started to harden up I have it in cool water but is it supposed to hard up on the top and it be gooey in the middle? Thanks 🙂

    • Hi Brooke, the caramel will firm up, but it usually takes a couple of hours for it to cool and firm all the way through. If the caramel has gone hard, it has been overcooked. It should be easy to chew.

  11. Rating: 5

    wow that was great thanks so much….

  12. Hi, in the process of making this awesome snickers bar and noticed the peanut butter component is 1/4 cup or 120ml?. Just wondering which it is because 1/4 cup is 60ml and 120ml is just short of 1/2 cup., or am I missing something.

    • Hi Jason, Thanks for this pick up. We have checked the quantities and you need 1/2 cup of peanut butter. I have updated the recipe to reflect this.

  13. I goinv to make this candy bar for my dad for his birthday instead of getting a cake wbat would be the cost f making th I s candy bar

  14. I love snickers. What is the first ingredient in this film by Snickers nougat recipe. Since I can not find it. It was not
    glucose syrup, superfine sugar, water, egg whites, peanut butter, salt.
    Please help me.

    • What is it in the measuring jug that comes first in the saucepan.? look the picture.

    • Hi Rose, Ann added sugar, milk, cream and glucose syrup to the pan.

  15. How long will the bar keep?
    How many servings are in the bar?

    • Hi Jenna, Ann recommends using it within a week. The number of servings depends on how generous you want to make your serves! You should easily get 15-20 serves.

  16. Hi there!
    I love your chanel and I’m impressed with all your recipes, but I can’t see this video and I would love to see it cause I’m not very good at reading recipes I have to see how the thing are made, I don’t know why I can’t see it but I have tried a lot of times to reproduce the video and nothing happens 🙁 thanks and keep doing your job, uoççyou’re awesome 😉

    • Hi Lilia, It must be something to do with the local settings on your computer or internet provider. Here is the direct link to the video on youtube. See if that helps!

  17. Great tutorial, I am planning to make it for my brothers birthday. How long will I need to make it in advance? Is it okay to make it on the same day when I’m serving it on midnight? Thank you so much!

    • Hi Caro Bo, It would be best to make it the day before so everything is firm and you can troubleshoot if needed.

  18. We couldn’t find a candy thermometer. What could we do to know if its at the right temprature?

    • Hi Elen, A candy thermometer is the best way to check the right temp has been reached and be confident in your results. You can buy them at cake decorating stores or online. It is a very worthwhile purchase.

  19. Hi do we have to use corn syrup or glucose if we dont, what will happen?

    • Hi Elen, this is essential for this recipe. If you don’t use it you won’t make caramel

  20. Im sorry i meant does the cream have to be 30-35 percent fat?

    • Hi Elen, Ann recommends cream with 35% fat content for best results. It wont be a problem if the fat content is a little higher. To see what would be best to use, follow the link on the post or look here:

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