These bars are the reason I keep an extra roll of foil in the pantry. Dense chocolate brownies, a layer of gooey marshmallow-chocolate nougat, a warm ribbon of caramel, crunchy peanuts, satin peanut butter, and a glossy chocolate top—every bite tastes like the candy bar turned up to eleven. They travel well and disappear faster than I can cut them.

I developed this copycat by layering straightforward components rather than chasing tricks. The base is a simple, oil-based brownie that stays soft even after refrigeration. Once the slab is cool, you add the nougat, caramel, peanuts, peanut butter and finish with a chocolate glaze. No tempering. No complicated sauces. Just reliable steps that produce a show-off bar.

If you want to make a comforting, shareable dessert for a bake sale, potluck, or a generous weeknight treat, these are it. Below you’ll find the exact ingredient list the recipe expects, the step-by-step method, troubleshooting notes, and sensible swaps so you can tailor the bars without losing their signature layers.

What You’ll Gather

This section covers the essentials: the ingredients, the small tools you’ll reach for, and a short note on prep. Read it once before you start so nothing surprises you mid-layer. The recipe moves from baked brownie base to multiple chilled layers, so timing and cooling space matter.

Ingredients

½ cup (118 ml) vegetable oil — provides moistness and a tender crumb without melting like butter does.
1 cup (200 g) granulated sugar — sweetens and helps with structure; standard white sugar is called for.
⅔ cup (54 g) unsweetened cocoa powder — the main chocolate flavor for the brownie base; sift if clumpy.
2 large eggs — bind the batter and add richness; room temperature mixes more evenly.
1 teaspoon vanilla extract — brightens and rounds chocolate flavors.
1 tablespoon (15 ml) water — thins the batter slightly for an even spread.
¼ teaspoon salt — balances sweetness and enhances chocolate notes.
½ cup (62 g) all-purpose flour — just enough to hold the base together without making it cakey.
7 ounces marshmallow fluff — combined with chocolate chips to make the nougat-like layer.
3 cups chocolate chips, divided — split for the nougat and the final glaze; use semi-sweet or milk based on preference.
10 ounces caramels, unwrapped (see note) — becomes the caramel layer when melted with a bit of milk; individually wrapped caramels work fine.
3 (45 ml) tablespoons milk, divided (see note) — used thin the nougat and caramel; keep on hand for texture adjustments.
¾ cup (200 g) creamy peanut butter — spreadable, it forms a smooth peanut layer; use creamy for even coverage.
½ cup chopped peanuts — adds crunch and that classic Snickers contrast.
1 tablespoon vegetable oil — mixed into chocolate chips for a glossy, pourable finish.

Cook Snickers Brownies Like This

Preheat oven to 350°F. Line a 9×13-inch pan with foil and spray the foil with nonstick cooking spray (or line with parchment if you prefer). Set pan aside.
In a large bowl, stir together ½ cup (118 ml) vegetable oil, 1 cup (200 g) granulated sugar, ⅔ cup (54 g) unsweetened cocoa powder, and 2 large eggs until smooth.
Add 1 teaspoon vanilla extract, 1 tablespoon (15 ml) water, ¼ teaspoon salt, and ½ cup (62 g) all-purpose flour to the bowl. Stir until the batter is smooth and uniform. Pour the batter into the prepared pan and spread evenly.
Bake for 15–20 minutes, or until the brownies are set and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). Remove from oven and cool completely in the pan on a wire rack before adding the layers.
Nougat layer: Place 1½ cups chocolate chips in a microwave-safe bowl. Heat for 1 minute, stir, then continue heating in 30-second increments, stirring between, until melted and smooth. Add 7 ounces marshmallow fluff and 1 tablespoon (15 ml) of the milk and stir until combined (mixture will be thick). Spread a thin, even layer of this mixture over the cooled brownies. Chill until firm.
Caramel layer: Place 10 ounces unwrapped caramels and the remaining 2 tablespoons (30 ml) milk in a microwave-safe bowl. Heat for 1 minute, stir, then continue heating in 30-second increments, stirring between, until melted and smooth. Spread the melted caramel evenly over the nougat layer. Chill until the caramel is set.
Peanut layer: Evenly sprinkle ½ cup chopped peanuts over the set caramel. Place ¾ cup (200 g) creamy peanut butter in a microwave-safe bowl and heat for 30–45 seconds, until smooth and spreadable. Spread the peanut butter over the peanuts to cover. Chill briefly while preparing the topping.
Topping: Place the remaining 1½ cups chocolate chips and 1 tablespoon vegetable oil in a microwave-safe bowl. Heat for 1 minute, stir, then continue heating in 30-second increments, stirring between, until melted and smooth. Spread the melted chocolate evenly over the peanut butter layer. Chill until the top is firm.
When the top is set, lift the foil or parchment to remove the brownie slab from the pan and cut into bars or squares. Store the bars in the refrigerator. Bars can be frozen for up to 2 months.

Why Cooks Rave About It

These bars hit multiple textures and temperature contrasts—soft brownie, pillowy nougat, slow-pouring caramel, crunchy nuts, and firm chocolate. That contrast keeps every bite interesting. The method relies on melting and chilling rather than emulsifications or precise sugar stages, so it’s forgiving.

The components are familiar, too. You’re not buying specialty ingredients; just marshmallow fluff, caramels, chocolate chips, peanut butter, and a few pantry staples. Because of that simplicity, home cooks see success fast and feel confident to tweak the flavor or scale the recipe up.

Flavor-Forward Alternatives

Want to tweak the bars without losing the concept? Here are reliable swaps that preserve texture and balance.

Chocolate choice: Use dark chocolate chips for a less sweet bar, or milk chocolate for a sweeter, creamier top.
Peanut swap: Toasted peanuts deepen the flavor. For a different nut profile, use chopped roasted almonds or pecans.
Salt: Finish with a light sprinkle of flaky salt on the chocolate top for contrast.
Nut butter: If you prefer a more pronounced peanut taste, use natural peanut butter—stir well before heating to ensure spreadability.
Caramel alternative: Make your own thick dulce de leche (from sweetened condensed milk) if you want a less processed note.

Equipment Breakdown

You don’t need a lot. These are the tools that speed the job and prevent mistakes.

9×13-inch baking pan — the recipe is sized for this pan; changing it alters layer thickness.
Foil or parchment plus nonstick spray — makes lifting bars out easy and prevents sticking.
Microwave-safe bowls — used repeatedly for melting chocolate, caramel, and peanut butter.
Wire rack — for cooling the baked base evenly before layering.
Offset spatula or rubber spatula — helps spread thin, even layers without tearing the nougat.
Sharp knife and bench scraper — for clean cuts after chilling.

Mistakes Even Pros Make

Skipping full cooling

Adding the nougat or caramel to warm brownies will make the layers sink and mix. Cool the base completely in the pan on a rack. Patience matters.

Overheating chocolate

Chocolate scorches quickly in the microwave. Heat in 30-second intervals after the first minute and stir well. If a little graininess appears, give it a stir—residual heat often smooths it.

Using thin caramel

If your caramel is runny, the peanuts and peanut butter will sink. Use the exact heating method called for and chill until the caramel firms before adding peanuts.

Fit It to Your Goals

Looking to adapt the bars for portion control, gifting, or make-ahead plans? Here are practical adjustments.

Smaller portions: Cut into bitesize squares and serve chilled; the cold top keeps crumbs minimal and portion sizes feel satisfying.
Make-ahead: You can assemble everything 1–2 days in advance and keep the slab refrigerated. For events, remove 30 minutes before serving to soften slightly.
Freezing: Wrap individual bars and freeze up to 2 months. Thaw in the fridge overnight to retain texture.

Behind-the-Scenes Notes

Here are a few practical touches I use when making these in batch:

Warm the caramel just enough to stir. If it’s overrun with milk, set it aside to firm a bit before spreading.
Work on a cool countertop. Heat from a warm surface can make spreads runnier and harder to control.
For cleaner slices, chill the bars until the top is firm and then use a hot, dry knife—wipe between cuts.

Keep It Fresh: Storage Guide

These bars keep best chilled. The caramel, nougat and peanut butter layers are stable but they will soften at room temperature.

Refrigerator: Store in an airtight container for up to 5 days. Place parchment between layers to prevent sticking.
Freezer: Wrap individually in plastic and place in a freezer-safe container. Freeze up to 2 months. Thaw in the fridge overnight.
Serving suggestion: Remove from the fridge 20–30 minutes before serving for the best chew without being too soft.

FAQ

Can I use butter instead of vegetable oil?

This recipe is formulated for oil. Butter will change texture and may make the brownies slightly more cake-like. If you must substitute, use melted, cooled butter 1:1 and expect a small difference.

Why did my caramel sink into the nougat?

Most likely the nougat wasn’t fully chilled or the caramel was too hot when spread. Chill the nougat until firm and allow the caramel to cool slightly so it’s thick but still spreadable.

Can I make the nougat without a microwave?

Yes. Gently melt the chocolate chips in a double boiler, remove from heat and stir in the marshmallow fluff and milk until combined.

My top chocolate looks streaky—how do I get a glossy finish?

Stir in the tablespoon of oil as directed. Make sure the melted chocolate is smooth and free of lumps before pouring. Pouring while slightly warm and letting it set undisturbed yields the glossiest finish.

Are these safe to freeze with the peanut butter layer?

Yes. Freeze in single layers or wrapped bars. The texture holds up well and thaws without becoming watery.

The Takeaway

Snickers Brownies are a layered, crowd-pleasing bar that combines ease with big flavor. The recipe uses pantry-friendly ingredients and microwave melting steps to keep it approachable. Follow the order—bake, cool, layer, chill—and you’ll get clean layers and the right balance of chew, crunch, and shine.

Make them for parties, gift boxes, or a rewarding weekend bake. Keep the tools simple, control the heat when melting, and give each layer time to set. That’s the practical path to a stunning bar every time.

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Snickers Brownies (ChocoSmash Bar Copycat)

Fudgy brownies layered with marshmallow nougat, melted caramel, chopped peanuts and creamy peanut butter, topped with a chocolate glaze—a homemade ChocoSmash/ Snickers-style bar.

Prep Time2

Cook Time15

Total Time2 15

Servings: 32 servings

Ingredients

1/2 cup 118 ml vegetable oil
1 cup 200 g granulated sugar
2/3 cup 54 g unsweetened cocoa powder
2 large eggs
1 teaspoonvanilla extract
1 tablespoon15 ml water
1/4 teaspoonsalt
1/2 cup 62 g all-purpose flour
7 ouncesmarshmallow fluff
3 cupschocolate chipsdivided
10 ouncescaramelsunwrapped see note
3 45 ml tablespoons milk, divided (see note)
3/4 cup200 g creamy peanut butter
1/2 cupchopped peanuts
1 tablespoonvegetable oil

Instructions

Preheat oven to 350°F. Line a 9×13-inch pan with foil and spray the foil with nonstick cooking spray (or line with parchment if you prefer). Set pan aside.
In a large bowl, stir together ½ cup (118 ml) vegetable oil, 1 cup (200 g) granulated sugar, ⅔ cup (54 g) unsweetened cocoa powder, and 2 large eggs until smooth.
Add 1 teaspoon vanilla extract, 1 tablespoon (15 ml) water, ¼ teaspoon salt, and ½ cup (62 g) all-purpose flour to the bowl. Stir until the batter is smooth and uniform. Pour the batter into the prepared pan and spread evenly.
Bake for 15–20 minutes, or until the brownies are set and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). Remove from oven and cool completely in the pan on a wire rack before adding the layers.
Nougat layer: Place 1½ cups chocolate chips in a microwave-safe bowl. Heat for 1 minute, stir, then continue heating in 30-second increments, stirring between, until melted and smooth. Add 7 ounces marshmallow fluff and 1 tablespoon (15 ml) of the milk and stir until combined (mixture will be thick). Spread a thin, even layer of this mixture over the cooled brownies. Chill until firm.
Caramel layer: Place 10 ounces unwrapped caramels and the remaining 2 tablespoons (30 ml) milk in a microwave-safe bowl. Heat for 1 minute, stir, then continue heating in 30-second increments, stirring between, until melted and smooth. Spread the melted caramel evenly over the nougat layer. Chill until the caramel is set.
Peanut layer: Evenly sprinkle ½ cup chopped peanuts over the set caramel. Place ¾ cup (200 g) creamy peanut butter in a microwave-safe bowl and heat for 30–45 seconds, until smooth and spreadable. Spread the peanut butter over the peanuts to cover. Chill briefly while preparing the topping.
Topping: Place the remaining 1½ cups chocolate chips and 1 tablespoon vegetable oil in a microwave-safe bowl. Heat for 1 minute, stir, then continue heating in 30-second increments, stirring between, until melted and smooth. Spread the melted chocolate evenly over the peanut butter layer. Chill until the top is firm.
When the top is set, lift the foil or parchment to remove the brownie slab from the pan and cut into bars or squares. Store the bars in the refrigerator. Bars can be frozen for up to 2 months.

Equipment

9x13-inch pan
aluminum foil or parchment
nonstick cooking spray (optional)
Large Bowl
Wire Rack
Microwave-safe Bowl

Notes

Caramels: Not all caramels melt the same. If using Kraft squares or bits, use 3 tablespoons milk. If using Werthers Chewy Caramels, use 2 tablespoons. Werthers Soft Caramels are not recommended. Regardless, I recommend storing these bars in the refrigerator – after a few hours at room temperature the caramel will ooze.
Be sure toline your panso you can easily remove the whole slab of bars to cut them.
When cutting,make each cut in one slice(instead of see-sawing the knife) to avoid splintering the top.
Only use ano-stir peanut butter, not natural.
Feel free to substitute a box brownie mix.