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Small Batch Snickers-Inspired Peanut Caramel Bars

These small batch bars combine layers of moist chocolate cake, soft nougat, and rich peanut caramel, topped with a glossy chocolate layer - a perfect mix of chocolate, peanut butter, and caramel flavors in a cozy format.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Dessert, Snacks
Cuisine: American
Keyword: Chocolate Cake, No-Bake, Peanut Caramel, small batch, Snickers Bars
Servings: 12 bars
Calories: 250kcal

Ingredients

For the Chocolate Cake Base

  • 1 cup All-purpose flour
  • 1/2 cup Cocoa powder Use unsweetened for the best flavor
  • 1/2 cup Sugar
  • 1 large Egg Room temperature
  • 1/4 cup Neutral oil
  • 1/4 cup Sour cream Can substitute with Greek yogurt
  • 1 tbsp Hot coffee or hot water For bringing out chocolate flavor
  • 1 tsp Vanilla extract
  • 1 tsp Baking soda
  • 1/4 tsp Salt

For the Peanut Caramel Filling

  • 1 cup Granulated sugar
  • 1/4 cup Water A little for making caramel
  • 1/2 cup Heavy cream Warm for easier mixing
  • 2 tbsp Butter Unsalted
  • 1 tsp Vanilla extract
  • 1/4 tsp Salt
  • 1/2 cup Roasted salted peanuts Chopped

For the Nougat Filling

  • 1 cup Marshmallow creme
  • 1/2 cup Creamy peanut butter
  • 1/4 cup Melted milk or semisweet chocolate
  • 1/4 cup Powdered sugar Add more if needed to thicken
  • 1 tsp Vanilla extract
  • 1/8 tsp Salt

For the Chocolate Top

  • 1 cup Semisweet chocolate chips or chopped chocolate
  • 1 tsp Neutral oil For shine

Instructions

Preparation of the Chocolate Cake Base

  • Preheat the oven to 325-350°F (160-180°C). Grease an 8x8 inch baking pan and line it with parchment paper.
  • In a bowl, mix together the flour, cocoa powder, sugar, egg, neutral oil, sour cream, hot coffee or water, vanilla, baking soda, and salt until just combined.
  • Pour the batter into the prepared pan and bake for 14-18 minutes or until a toothpick comes out with moist crumbs.
  • Let it cool completely in the pan.

Making the Fillings

  • For the peanut caramel, combine sugar and water in a small saucepan. Cook over medium heat without stirring until it turns deep amber. Remove from heat and carefully whisk in warm heavy cream, then stir in butter, vanilla, and salt. Cool until thick but still pourable, then fold in roasted peanuts.
  • For the nougat, mix marshmallow creme, peanut butter, melted chocolate, vanilla, and salt in a bowl. Gradually add powdered sugar until it becomes thick and spreadable.
  • For the chocolate top, melt chocolate with a teaspoon of neutral oil in short bursts in the microwave, stirring until smooth and shiny.

Assembling the Bars

  • Spread the nougat evenly over the cooled chocolate cake layer. Chill for 10 minutes.
  • Pour the peanut caramel over the nougat layer and smooth to the edges. Chill until firm, about 20-25 minutes.
  • Pour the melted chocolate over the chilled caramel and chill until set, 30-45 minutes.
  • Once set, lift out the slab and cut into 12-16 bars. For clean cuts, warm a sharp knife with hot water and slice.

Notes

For decoration, add chopped peanuts, a pinch of flaky salt, or drizzle with melted peanut butter on the chocolate top. Store in the fridge for up to 5 days or freeze for up to a month.