Description
These Homemade Snickers Bites satisfy a sweet tooth with creamy peanut butter, crunchy peanuts and a rich chocolate coating one bite-sized treat at a time.
Ingredients
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 3/4 cup marshmallow fluff
- 1/2 cup roasted salted peanuts, halved or lightly chopped
- 30 caramel squares
- 2 cups semi-sweet chocolate chips
Instructions
- To make the bottom layer of nougat, in the bowl of an electric mixer fitted with the paddle attachment, beat together the peanut butter and powdered sugar until well combined. Add the marshmallow fluff and beat until thick and smooth.
- Shape 1 teaspoon portions of the nougat mixture into 1.5x.5-inch flat rectangles and place them on a small parchment-lined sheet pan that will fit in your freezer.
- Press 10-12 peanut halves into the top of each rectangle of nougat.
- Preheat the oven to 250°F. Unwrap and place the caramels a few inches apart on another parchment-lined baking sheet. Place the baking sheet on the middle rack of the preheated oven for 5 minutes to soften the caramels. They should not melt. They should just soften so that you can reshape them.
- Remove the caramels from the oven and while they’re still warm slightly flatten each caramel into a rectangle shape that will fit the size of the nougat. Place the flattened caramel over the chopped peanuts on each nougat.
- Place the sheet pan of bites in the freezer for 15 minutes to flash freeze them.
- When you’re ready to coat the bites in chocolate, place 1 cup of the chocolate chips in a microwave-safe bowl and microwave in 30 seconds intervals until melted and smooth, stirring between each interval.
- Remove half of the flash frozen bites from the freezer. Using a fork, dip and coat each bite completely in the melted chocolate, letting any excess chocolate drip back into the bowl before transferring the coated bite to a parchment-lined sheet pan.
- Repeat with the remaining 1 cup of chocolate chips and remaining bites that are in the freezer.
- Let the bites set at room temperature until the chocolate is completely set. Store in an airtight container at room temperature for up to 2 weeks.