My Snickers Brownie recipe starts with a rich, chocolate brownie packed with candy bites. The candy bar brownies are loaded with peanuts and ooey gooey caramel sauce, then topped with a fluffy nougat frosting, more candy bites, and milk chocolate ganache. This peanut butter brownie recipe is truly a Snickers lover’s dream come true!
Snickers are one of my favorite candy bars! I love all the peanuts, the caramel, and the chocolate — the nougat is just a bonus, if you ask me.
And what better way to enjoy all of those flavors than by doubling them into a Snickers brownie recipe!
It is so much fun using your favorite candies as inspiration to create the most spectacular desserts.
Prefer something a little less intense? Try my creamy, crunchy Snickers Apple Salad instead.
Ingredient Notes and Substitutions
- Brownie Batter – We’re using a homemade batter for our Snickers brownie bars, but you can save time with your favorite boxed mix.
Just be sure it’s enough for a 9×13 pan and follow the baking directions on the box.
The only difference is that you’ll still need to press the candy bites into the batter before baking.
- Instant Coffee – Don’t worry, you won’t taste the coffee at all!
This ingredient simply enhances and deepens the rich, chocolate flavor in these Snickers brownies.
- Candies – You know those individually wrapped bites popular for holidays or in an office candy bowl? That’s what we’re using for our Snickers brownie dessert!
If you can’t get your hands on a bag of mini Snickers bites, you can simply chop up full size candy bars instead. You’ll need a bag of caramels too!
- Peanut Butter – I love the extra texture from crunchy peanut butter, but creamy works too — especially since there are peanuts in the caramel sauce too!
No stir varieties are the best option.
Peanut Butter Brownie Recipe Tips and Tricks
- Bring everything to room temperature.
Eggs, cream, cream cheese — you’ll get better results in every step of this Snickers brownie dessert if the ingredients are all the same temperature.
In a rush? Soften cream cheese quickly by microwaving the unwrapped block for 45 seconds at 30% power.
Place cold eggs in a bowl of warm (not hot!) water for 10-15 minutes. Milk is the one ingredient that you can get away with cold.
- Chill after each step.
This is crucial to make sure your dessert doesn’t end up a melted, goopy mess.
Freeze after baking the Snickers brownie layer, then again after adding the caramel. You can add the toppings right onto the frosting, but then it’s back in the freezer to set!
Storing Leftover Candy Bar Brownies
Because the frosting contains cream cheese, Snickers brownies need to be kept in the refrigerator.
Cover the pan tightly with plastic wrap or transfer sliced candy bar brownies to an airtight container.
Enjoy straight from the fridge or let them warm on the counter for a bit first. They are best eaten within 3 days.
Snickers Brownie Recipe FAQ
Make sure to line your pan with foil or parchment paper, leaving some extra hanging over the longer sides of the pan.
Once cooled, you can lift the entire block right out of the pan and onto a cutting board!
It’s best to cut regular brownies with a plastic knife, but you’ll need a different method for this peanut butter brownie recipe — there’s a lot of toppings!
Grab a large, sharp knife (think chef’s knife) and press straight down into the block to create rows. Then, repeat the same action to divide Snickers brownies into squares.
Absolutely! Simply reduce all of the ingredients by half and prepare in an 8×8 pan instead.
With love, from our simple kitchen to yours.
Other Delicious Brownie Recipes
Outrageously Peanutty Snickers Brownie
- 1 cup unsalted butter
- 1 teaspoon instant coffee granules
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 3 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 22.55 ounce package mini Snickers bites, unwrapped (divided)
- 22 ounces caramels, 2 11 ounce packages, unwrapped
- 1/2 cup heavy cream
- 2 cups roasted peanuts, chopped
- 8 ounce package cream cheese
- 13 ounce jar marshmallow fluff
- 15 ounce jar chunky peanut butter
- 6 ounces milk chocolate chips
- 1 teaspoon coconut oil, canola or vegetable work too
- Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper, set aside.
Prepare the brownie
- Place butter in a large microwave safe mixing bowl, melt completely. Add sugar, cocoa, vanilla and eggs. Whisk to combine well. Add remaining ingredients. Whisk until completely combined, but do not over mix.
- Pour into prepared baking dish. Sprinkle about 24 mini Snickers over batter, press into batter with a spatula. Bake for 20-25 minutes or until a tooth pick comes out clean. Place in the freezer to cool, about 15 minutes.
Prepare the caramel sauce
- Meanwhile combine caramels and heavy cream in a microwave safe bowl and heat (30 seconds at a time) until melted. Stir to combine.
- Reserve 1/2 cup peanuts, sprinkle remaining peanuts over cooled brownie and pour caramel sauce over top, reserving about 2 tablespoons for garnish (if desired). Place in freezer to cool.
Prepare nougat frosting
- Meanwhile, combine cream cheese, marshmallow and peanut butter in the bowl of a stand mixer (or in a large bowl with an electric mixer) fitted with a whisk attachment. Beat on medium speed until light and fluffy, about 3-5 minutes. Spread frosting over top of cooled brownie.
Decorate the brownie
- Sprinkle remaining Snickers bites over the top of the frosting. Drizzle melted chocolate. Sprinkle with reserved peanuts. Drizzle with reserved caramel. Place in freezer for 20 minutes to set frosting and drizzle or serve immediately.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published May 2014, updated and republished September 2023
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