Outrageous Snickers Brownie Bars are the kind of dessert that makes people stop mid-bite, look at you, and say, “Wait… what IS this?” They’re rich, fudgy, chocolatey, and layered with everything we love about a Snickers bar—gooey caramel, a fluffy peanut-studded nougat-style layer, and a glossy chocolate topping that seals it all in. Every square is thick, indulgent, and packed with textures: chewy brownie, creamy filling, crunchy peanuts, and that unmistakable caramel pull.
What makes these bars so special is the way they balance bold flavors without feeling messy or overwhelming. The brownie layer provides a deep chocolate base—dense and moist, not cakey. The caramel layer adds buttery sweetness, while the peanut element brings a savory contrast that keeps each bite from feeling too sugary. Then the final chocolate layer ties everything together, giving the bars that “candy bar turned bakery dessert” vibe.
These are perfect for parties, potlucks, bake sales, holidays, or anytime you want a dessert that feels ultra-impressive without requiring complicated pastry skills. They slice beautifully, travel well, and store like a dream. Even better, they’re the type of treat you can make ahead—so when you need something show-stopping, you’re not scrambling at the last minute.
Once you try them, they quickly become a “signature dessert.” People remember them. They request them. And the best part? You can customize them—more peanuts, extra caramel, darker chocolate, or even a salted finish for that gourmet edge.
Core Ingredients for Making the Recipe
To prepare these Outrageous Snickers Brownie Bars, you’ll make them in layers. The ingredients are simple, but the results taste like something straight from a fancy dessert shop.
For the Brownie Base
- 1 cup (226 g) unsalted butter, melted
- 1 ¾ cups (350 g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup (125 g) all-purpose flour
- 1 cup (85–90 g) unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup (170 g) chocolate chips (semi-sweet or dark)
For the “Nougat-Style” Peanut Filling
- ½ cup (113 g) unsalted butter, softened
- 1 cup (250 g) creamy peanut butter
- 1 ½ cups (180 g) powdered sugar
- 2–3 tablespoons heavy cream (or milk), as needed
- 1 ½ cups (150 g) salted peanuts, roughly chopped
For the Caramel Layer
- 11 oz (about 1 bag) soft caramel candies (or caramel bits)
- ¼ cup (60 ml) heavy cream
- Pinch of salt (optional but recommended)
For the Chocolate Topping
- 1 ½ cups (255 g) chocolate chips (semi-sweet or milk chocolate)
- 2 tablespoons peanut butter (optional, makes it silky)
- 1 tablespoon coconut oil or butter (optional, helps shine)
Optional Finish
- Flaky sea salt (for a salted-caramel vibe)
Step-by-Step
1) Prep your pan and oven
- Preheat your oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides (this makes lifting and slicing easy).
- Lightly grease the parchment.
2) Make the brownie batter
In a large bowl:
- Whisk together the melted butter and granulated sugar until glossy.
- Add the eggs one at a time, whisking well after each addition.
- Mix in vanilla extract.
- Sift in the flour, cocoa powder, and salt. Stir just until combined (don’t overmix).
- Fold in chocolate chips.
3) Bake the brownie layer
- Pour the batter into your prepared pan and spread evenly.
- Bake for 22–28 minutes, until the edges are set and a toothpick inserted near the center comes out with moist crumbs (not wet batter).
- Let the brownies cool completely. (This matters—warm brownies will melt your layers.)
4) Make the nougat-style peanut filling
In a mixing bowl:
- Beat softened butter and peanut butter until smooth and creamy.
- Add powdered sugar gradually and mix until thick.
- Add heavy cream (or milk) 1 tablespoon at a time until the mixture is spreadable (thick but smooth).
- Fold in the chopped peanuts.
5) Spread the peanut filling
- Once brownies are fully cool, spread the peanut filling evenly over the brownie base.
Tip: If it’s sticky, lightly grease your spatula or use a sheet of parchment to press it flat.
6) Melt and add the caramel layer
In a microwave-safe bowl:
- Combine caramels and heavy cream.
- Microwave in 20–30 second bursts, stirring each time, until smooth.
- Stir in a pinch of salt if you want that “Snickers-style” contrast.
- Pour the warm caramel over the peanut layer and spread quickly (caramel sets fast).
- Chill for 15–20 minutes to firm up before topping with chocolate.
7) Add the chocolate topping
In a microwave-safe bowl:
- Melt chocolate chips with peanut butter (optional) and coconut oil/butter (optional), stirring until smooth.
- Pour over the caramel layer and spread evenly.
- If you want, sprinkle flaky sea salt over the top while chocolate is still wet.
8) Chill and slice cleanly
- Refrigerate for at least 2 hours (or until fully set).
- Lift out using parchment overhang.
- Slice into bars with a sharp knife.
Best slicing trick: run the knife under hot water, wipe dry, slice—repeat.
Conclusion
Outrageous Snickers Brownie Bars are the ultimate “wow” dessert—fudgy brownies turned into a layered masterpiece with peanut nougat-style filling, silky caramel, and a rich chocolate top. They’re indulgent, crowd-pleasing, and perfect for make-ahead baking. The flavors hit all the right notes: deep chocolate, buttery caramel, salty peanuts, and that candy-bar nostalgia you can’t resist.
If you want a dessert that looks impressive, travels well, and gets requested again and again—this is the one. Make them once, and they’ll earn a permanent spot in your “best dessert recipes” list.
FAQ
Can I use boxed brownie mix instead of homemade brownies?
Yes! Use a 9×13 brownie mix and bake as directed. Let it cool completely before layering.
How do I stop the caramel from getting too hard?
Use heavy cream when melting the caramels, and don’t overcook it. A small pinch of salt also helps the flavor feel smoother.
Can I make these bars ahead of time?
Absolutely. These bars taste even better after chilling overnight. Make them 1–2 days ahead and keep them refrigerated.
How should I store Snickers brownie bars?
Store in an airtight container:
- Fridge: up to 5 days (best texture)
- Room temp: 1–2 days if your kitchen is cool (caramel may soften)
Can I freeze them?
Yes. Slice, wrap each bar tightly, and freeze up to 2–3 months. Thaw in the fridge for best texture.
What chocolate works best for the topping?
Semi-sweet is the most balanced. Milk chocolate tastes more candy-bar-like. Dark chocolate makes the bars less sweet and more “grown-up.”
