Fudgy brownies topped with layers of creamy nougat, gooey caramel, crunchy peanuts, and rich milk chocolate!
When it comes to candy bars, everyone has their favorite. For me, it was ALWAYS the Snickers bar. With soft and chewy nougat, rich caramel, and peanuts all covered in chocolate, it truly has it all. And despite all of the new candy bars that have come along over the years, the Snickers bar still remains my fave.
So with that being said, this week I decided it was time to combine my love of Snickers with a fudgilicious brownie!
Because if Snickers weren’t decadent enough on their own, why not add a thick and fudgy brownie underneath?
Guys. These Snickers Brownies are seriously out of this FREAKING world. They literally taste just like a Snickers bar on top of a brownie–so flippin’ tasty!
Although there are quite a bit of layers involved, these brownies are actually pretty simple to make. That’s because I took a few little shortcuts. First off, I used a box of brownie mix instead of making the brownies from scratch. You’re more than welcome to use your own homemade brownie recipe, if you prefer. I just figured this would shave off some time. Plus, the next layer of business will definitely require some extra effort!
Now let’s talk nougat! This was actually my very first time making it, and I have to say that it really wasn’t that bad. Just make sure you have a good candy thermometer (or in my case, meat thermometer), a strong arm, and some good cooking spray!
You’ll start by heating up some granulated sugar, honey, and a little bit of water in a saucepan. Once melted together, the mixture needs to reach 300ºF. As it’s heating up, whip one egg white in a stand mixer fitted with a whisk attachment until stiff peaks form. You want this ready BEFORE your sugar syrup is at the right temperature.
Once it reaches 300ºF, turn your stand mixer on to medium-high speed, and pour the sugar syrup in a thin stream into the bowl of the mixer. You want to slowly incorporate the syrup into the egg white, so try your best to keep the stream as thin and constant as possible. This is where that arm of steel comes in!
After all of the syrup has been added, keep whipping until your mixture is nice, white, and voluminous! This should take about 5-10 minutes. You’ll then stir in a little powdered sugar, mixing until completely combined. Finally, pour the nougat on top of your cooled brownies and spread it out evenly. Warning: it will be SUPER sticky. The best way to spread the nougat is to spray your fingers with nonstick cooking spray, and sort of push the nougat all the way out to the edges.
Now that the hard part is over, let’s move on to the caramel! As with the brownie layer, I decided to keep things simple by going with another shortcut. All you have to do is unwrap a bunch of caramels (Kraft or something similar), place them into a saucepan along with some heavy cream, and melt everything together until smooth. Stir in some peanuts, then pour it right on top of your nougat layer. Use a butter knife or offset spatula to carefully spread it into an even layer. This needs to chill in the refrigerator for at least 2 hours to set everything up.
Instead of simply melting some chocolate and spreading it on top of the brownies, I melted it with some coconut oil. The coconut oil basically softens the chocolate a little, so that when you take a big honking bite of this brownie, your teeth aren’t struggling to break through a rock-hard layer of chocolate. After you spread the melted chocolate on top of the brownies, the whole thing needs to chill in the refrigerator for about 20 minutes.
When it comes to cutting into these bad boys, I suggest heating up a sharp knife by running it under hot water and then wiping it off with a paper towel. This will make the cuts much cleaner, and you’re much less likely to smush your beautiful brownies.
Oh, and if you refrigerate these brownies, make sure to take them out about 30-40 minutes before serving them so that they have time to soften! Trust me, it makes ALL the difference…

Snickers Brownies
Ingredients
Brownie Layer:
- 1 Box Brownie Mix plus ingredients needed to make it
Nougat Layer:
- ½ cup granulated sugar
- ⅓ cup honey
- ½ Tablespoon water
- ½ teaspoon vanilla
- 1 large egg white
- Pinch of salt
- 3 Tabelspoons powdered sugar
Caramel Layer:
- 11 ounce bar caramels unwrapped
- ¼ cup heavy cream
- 1 cup roasted peanuts
Chocolate Layer:
- 2 cups milk chocolate chips
- 2 Tablespoons coconut oil
Instructions
Make the Brownies:
- Line a 9-inch square baking dish with parchment paper, leaving overhang on the sides for easy removal; spray with nonstick cooking spray. Preheat the oven to 350ºF.
- Prepare brownie batter according to the instructions on the back of the box. Bake the brownies for 30-35 minutes, or until a toothpick inserted in the center comes out with few crumbs attached. Cool completely.
Make the Nougat Layer:
- In a medium saucepan, cook the sugar, honey, water, and vanilla over medium heat. Stir constantly until the sugar dissolves and a candy thermometer reaches 300ºF.
- While the sugar syrup is cooking, beat the egg white and salt together in the bowl of a stand mixer fitted with a whisk attachment (or in a bowl with a beater) until stiff peaks form.
- Once the sugar syrup is hot enough, slowly drizzle it into the egg white while beating at medium-high speed. It needs to be a thin, but continuous stream.
- Continue beating the mixture for 5-10 minutes until fluffy and almost white in color.
- Add the powdered sugar and continue mixing until fully incorporated. The mixture will be very thick and sticky.
- Using a rubber spatula, dump the mixture on top of the brownies. Since the mixture will be very sticky, spray your fingers some nonstick cooking spray and spread it out as evenly as you can.
Make the Caramel Layer:
- In a medium saucepan over medium heat, stir the caramels and cream together until smooth and completely melted.
- Stir in the peanuts, then pour evenly over the nougat layer. Chill in the refrigerator to allow all of the layers to set up, about 2 hours.
Make the Chocolate Layer:
- In a medium microwave-safe bowl, add the chocolate and coconut oil. Heat in the microwave for 1 minute, remove and stir until smooth. If you still see unmelted chocolate pieces, heat for another 15 seconds. Stir until smooth.
- Spread chocolate evenly on top of caramel layer. Chill in the refrigerator for another 20 minutes until completely set.
- Run a knife along the edges of the brownie. Using the parchment paper overhang, gently lift the brownies from the pan and onto a cutting board. Cut into squares*, serve, and enjoy!
- Store brownies covered or in an airtight container in the refrigerator for up to 1 week. Brownies are best when allowed to sit out at room temperature for at least 30 minutes.