Holy moly freaking amazingness.
This recipe is fabulous.
Awesome.
Freaking ridiculous.
Frickity frackety good.
It's better than the real deal Snickers bar.
Yeah, that's right Mars Bar Inc. ... You heard me.
It's better than the original Snickers.
I'm confident.
Super confident.
I'm freaking pumped now!!
If you don't try this recipe, don't even bother reading my blog again!!
Yeahhhhhhhh.
Yeah, that's right.
Oh my gosh, I'm totally kidding. I'm so sorry. I love you all.

Homemade Snickers Bars

Ingredients
(Bottom Layer 1)
1 1/2 cups Guittard milk chocolate chips
1/4 cup peanut butter

(Layer 2 - "the nougat")
1/4 cup unsalted butter
1 cup granulated white sugar
1/4 cup peanut butter
1 7oz jar marshmallow fluff
1 tsp vanilla extract
1/4 cup evaporated milk
1 cup salted peanuts (roughly chopped)

(Layer 3)
1 14oz bag of caramels
1/4 cup whipping cream

(Layer 4)
1 1/4 cup Guittard milk chocolate chips
1/4 cup peanut butter

Directions
1. Line a 9x13 pan with foil or parchment paper and spray with non-stick cooking spray. Make sure everything is covered.

2. In a small bowl, melt chocolate chips and peanut butter (layer 1) in the microwave at 30 second intervals, stirring in between until melted.

3. Pour chocolate and peanut butter mixture into the prepared pan and spread out evenly with a spatula. Place in the refrigerator for 20 minutes until hard.

4. For Layer 2, "the nougat" melt butter in a medium sized pan over medium heat. Add in granulated sugar and evaporated milk, stirring until the sugar dissolves. Bring to a boil and let cook for 5 minutes, stirring occasionally. 

5. Add in marshmallow fluff, peanut butter and vanilla and continue to stir until smooth. Remove pan from heat and fold in peanuts.

6.  Spread the nougat filling on top of the bottom chocolate layer. Allow to cool completely.

7. In a small saucepan make layer 3. Cook caramel and whipped cream over low heat for about 10-15 minutes (or until smooth), stirring occasionally. Pour this caramel topping over nougat layer and allow to cool completely.

8. For the last layer, melt chocolate chips and peanut butter again in a microwavable bowl and 30 second intervals until completely melted and then pour chocolate over the top of the caramel and refrigerate everything for 2 hours. Once hard, remove the foil and cut into bars. Wrap in wax paper and store in the refrigerator to store.