Homemade snickers squares

Audrey Egbert

subheading: Layer 1:

1 cup semisweet chocolate chips

3 tablespoons creamy peanut butter

subheading: Layer 2:

7 ounces marshmallow fluff

¼ cup creamy peanut butter

1 ½ powdered sugar

1 cup unsalted peanuts

subheading: Layer 3:

11 oz caramels

¼ cup heavy cream

subheading: Layer 4:

1 semisweet chocolate chips

3 tablespoons creamy peanut butter

subheading: Directions:

Use parchment paper to line an 11x7 inch baking pan.

In a microwave safe bowl, put 1 cup of chocolate chips and 3 tbsp of peanut butter. Microwave for 60 seconds. Stir until fully mixed. If your chocolate chips aren't fully melted yet you can pop the bowl back into the microwave for another few seconds.

Pour your peanut butter-chocolate into the bottom of your lined pan and make sure the chocolate is spread evenly across the bottom. Freeze for 4 minutes to help the chocolate set.

In another bowl, put the 7oz of Marshmallow fluff and then add the ¼ cup of peanut butter and the 1 ¼ cups of powdered sugar. Mix together until it creates a doughy texture.

Press the soft dough on top of the chocolate layer in your pan, spreading it out as evenly as possible. Spread the peanuts over the entire pan and press them into the dough.

Add your heavy cream into a saucepan with your caramels, stirring until it becomes a smooth liquid.

Pour the sauce over your peanut layer, spreading it over all the edges.

Repeat your first step by mixing another 1 cup of chocolate chips with 3 tablespoons of butter in bowl and melting for 60 seconds in a microwave, stirring it until smooth.

Pour the chocolate over the caramel layer, spreading it to the edges of the pan.

Refrigerate the pan for 10 minutes or until all the chocolate is set. Cut into scares and serve to the lucky people who get to share your treat

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