Snickers Brownies
Fudgy brownies topped with layers of creamy nougat, gooey caramel, crunchy peanuts, and rich milk chocolate!
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.
Notes
*For cleaner cuts, heat the knife with hot water, wipe off with a paper towel, then cut into the brownies. You might have to do this between cuts depending on how sticky they are.