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Homemade Snickers Brownies (ChocoSmash Bar Copycat) photo
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Snickers Brownies (ChocoSmash Bar Copycat)

These Snickers Brownies are a decadent delight! Enjoy layers of fudgy brownie, gooey fluff, and crunchy peanuts all in one amazing dessert.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Servings: 12 servings

Ingredients

  • ½ cup vegetable oil for a moist and fudgy texture
  • 1 cup granulated sugar sweetens the brownies perfectly
  • ½ cup unsweetened cocoa powder adds rich chocolate flavor
  • 2 large eggs binds the ingredients together
  • 1 teaspoon vanilla extract enhances the overall flavor
  • 1 tablespoon water helps to moisten the batter
  • ½ teaspoon salt balances the sweetness
  • ½ cup all-purpose flour gives structure to the brownies
  • 7 ounces marshmallow fluff provides that fluffy, gooey layer
  • 3 cups chocolate chips divided, for melting into the brownie and topping
  • 10 ounces caramels unwrapped, for a sweet caramel layer
  • 3 tablespoons milk divided, for melting the caramels
  • 1 cup creamy peanut butter adds that signature peanut flavor
  • 1 cup chopped peanuts for a crunchy topping
  • 1 tablespoon vegetable oil for greasing the pan

Instructions

  • Preheat your oven to 350°F (175°C). This ensures that your brownies will bake evenly.
  • Grease a 9x13 inch baking pan with 1 tablespoon of vegetable oil or line it with parchment paper for easy removal later.
  • In a large mixing bowl, whisk together the vegetable oil, granulated sugar, and cocoa powder until well combined. Add the eggs, vanilla extract, and water, mixing until smooth. Stir in the salt and flour until just combined; be careful not to overmix.
  • Pour the brownie batter into the prepared baking pan and spread it evenly. Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from the oven and let it cool slightly.
  • Once the brownies have cooled slightly, spread the marshmallow fluff evenly over the top while the brownies are still warm.
  • In a microwave-safe bowl, combine the unwrapped caramels and 3 tablespoons of milk. Microwave in 30-second intervals, stirring in between, until the mixture is smooth and creamy. Pour the caramel over the marshmallow layer, spreading it evenly.
  • In another microwave-safe bowl, combine the creamy peanut butter and 1 cup of chocolate chips. Microwave in 30-second increments until smooth, stirring after each interval. Drizzle this mixture over the caramel layer.
  • Sprinkle the remaining chocolate chips and chopped peanuts over the top of the peanut butter layer, pressing them in slightly to ensure they stick.
  • Return the brownies to the oven for an additional 10-15 minutes, just until everything is warm and melty. Keep an eye on them to prevent burning.
  • Once baked, allow the brownies to cool completely in the pan on a wire rack. Once cooled, lift them out using the parchment paper (if used) and slice them into squares.

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • 9x13 inch Baking Pan
  • Parchment Paper
  • Microwave-safe Bowl

Notes

  • For a more intense chocolate flavor, use dark chocolate cocoa powder.
  • For a nut-free version, simply omit the chopped peanuts.
  • Allow the brownies to cool completely before slicing for cleaner edges.
  • Store brownies in an airtight container for up to a week.