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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Hello, would this recipie still work if i halved it please ?
*Recipe
Hi Megan, Yes it would.
Made this recipe, and it was incredible! I was trying almost everything for the first time, from making nougat to tempering chocolate. I made it for a friend’s birthday; he ate most of it within a week!
Great work Issac! I am concerned about your friend though… he is going to have to exercise a lot!
Hello, I am just wondering what a scaled down recipe of this would be please or how can I scale it down? Just for a treat for a couple of people? Thanks
Hi Kiara, this recipe is designed to be a giant version.
Ok thank you 😉
Excellent recipe….mine 27,000 caloríes…
Yum!
that look so good what kind on pan did you use
Hi Angie, The container was a fridge organisation/storage one from bigw. Measurements are given on the page, choose something that can handle the heat and is roughly the right shape.
Does anyone know how long one of these keeps for? Could I keep it in the freezer for 2 weeks leading up to a birthday?
Hi Chelsea. This should store well in an airtight container in a cool place away from direct sunlight for 1-2 weeks. You could store it in the fridge for a little extra longevity but I think it would be better to avoid the freezer.
Can you make a Reeses peanut butter cup please?
I made the Snickers and it was AMAZING!!
It looks so good Kathryn. Well done!
Do I have to let the caramel cool completely before adding the nougat?
Hi Kately, It is best to have the caramel pretty cool and set before adding the nougat. Any heat in it will cause the nougat to be slower to set.
Hi , I am just wondering what a scaled down recipe of this would be please or how can I scale it down? Just for a treat for a couple of people? Thanks.
Hi , I am just wondering if anyone can help me with my question please?
Hi Ann,
I’ve made this recipe a few times and I’ve always had the same problem, as soon as I add the peanut butter the nougat mix goes all crumbly and hard, I’ve tried doing it different ways by hearing the peanut butter and whipping the eggs less, but t still gives me the same crumbly result. Could you please tell me what I’m doing wrong?
Do u have any ideas to decorate this snickers bar
This recipe is amazing! I made it for a friend’s birthday, and it was perfect! First time making almost everything, from the caramel to the nougat to tempered chocolate, and it turned out exactly like I hoped it would 🙂
Hi ann I really love all your videos,
Thank you for sharing
I did the snickers bar it tastes very good
Hi Khawla, Great work. Your chocolate coating looks awesome. Glad it tasted fab too.
Hi How to cook that team,
I have made this recipe and it turned out wonderfully. Thank-you for sharing it.
I just had one issue. The snickers caramel didn’t hold it’s shape once removed from the container. It started to ooze down over the nougat. I had left the caramel to set overnight before turning it out. I have thought that one possible cause is that I did not let the caramel go far enough. I was a little scared of it setting hard so maybe I took it off the heat too early. It was the right colour and taste just a little too soft. Can you provide any possible hints about why this may have happened? I plan to make another one next week.
Many thanks
Caryn
Hi Caryn, It sounds like you are correct and just need to let it go a little further. If the caramel doesn’t reach the right temperature then it just won’t be firm enough. Did you check the temperature with a candy thermometer? If you are worried about burning it, you can reduce the temperature slightly and let it heat a little more slowly. You definitely don’t won’t the caramel too hard!
Hello! I love your recipes and videos. Incredibly creative. I think I may be missing it but, is there an easy way to print the recipes? I don’t see a “print” icon anywhere.
Hi Louise, the blog doesn’t currently provide an easy print option.
I am having trouble viewing the video for the snickers bar, the video on this page is the chocolate scrabble one? The page and recipe is all for the snickers bar, but the video is for the chocolate scrabble. Thanks!
Thanks Lucy for the info. This glitch has now been fixed.
Where did you buy your container??
Hi Evelyn, Ann used a container designed to sit in your refrigerator. You could find something similar from a homewares store.
I’m making this for my son who is 25 today. Almost time to do the chocolate coating. When I made the caramel it took me back to when I was a kid. My Mam used to make toffee for us on bonfire night, we didn’t like black treacle so she made it like this.Sometimes it came out really chewy and it was amazing! I think she used to drop a bit into cold water and if it floated it was done. Thank god I have a candy thermometer so I don’t need to mess about like that lol.
Hi Dawn, Hope your son loves it!!
He loves it! The nougat turned out a little crumbly but it tastes just like a snickers bar. I will definitely be making it again.
I like the way you make the snickers’ bar
Hi Ann. Thanks for all your great tutorials. I have made the iphone cake and many others for my grandchildren. You are so talented. Maybe you can help me with the nougat or other fillings. I have searched everywhere. I can’t find the whipped filling you find in many Easter eggs. I think it is nougat, but I don’t know. Some Russell Stover eggs have a delicious, marshmellow-like filling that just melts in your mouth. Can you guide me to narrow down what this filling is? Also, there use to be a nougat egg with nuts, cherries, and pineapple (way back in the 60s). I didn’t know if this was candied fruit, dried fruit or jelly fruit. What kind of fruit do you put in your nougat? I appreciate any help, especially on the subject of a filling that can be whipped to a creamy consistency. Thanks so much for sharing all your knowledge.
Hi Carol, Here is a nougat recipe but this one is firm and chewy: https://www.howtocookthat.net/public_html/nougat-recipe/ . You could make it softer similar to this one: https://www.howtocookthat.net/public_html/giant-snickers-bar-recipe/ . With adding fruit it really depends on your taste. Candied fruit are always great though not always the kids favourite.
do you have snapchat. then i can see a picture of you bakes on it.