Why you’ll love Caramel & Snickers Brownies
- Caramel & Snickers brownies combine rich, fudgy brownie layers with gooey caramel, crunchy peanuts, and a luscious chocolate topping, delivering the ultimate indulgence.
- The combination of soft brownies, chewy caramel, and crunchy peanuts provides a perfect mix of textures in every bite.
- They taste like your favourite chocolate bar but in brownie form, making them a unique and delightful dessert.
- These brownies are visually stunning and always impress guests, making them ideal for parties, potlucks, or special occasions.
- You can customise Snickers brownies by adding extra layers of caramel, using dark chocolate for a less sweet version, or even incorporating a peanut butter swirl for added flavour.
How to make Caramel & Snickers Brownies
Ingredients you’ll need:
- 150 g Butter melted
- 100 g Milk Chocolate melted
- 3 Eggs
- 250 g Sugar
- ½ tsp Salt
- 30 g Cocoa Powder
- 100 g Plain Flour
- 8 Snickers Bars 4 – Filling, 4 – Topping
- 100 g Chocolate melted for topping
- Crushed peanuts – to garnish
- Caramel sauce – to garnish
Instructions:
- Pre-heat the oven at 170°C and melt the butter and 100g chocolate together in the microwave or pan, set aside.
- In a bowl, whisk together the sugar and eggs until light and fluffy. Then add in the melted butter and chocolate and whisk until combined.
- Add in the salt and salted caramel extract and whisk.
- Sift in the cocoa powder and plain flour and fold until combined.
- In a lined 8×8 square baking pan, pour in half of the brownie batter mixture.
- Drizzle on some salted caramel sauce and place on four sliced Snickers bars. Pour on the remaining brownie batter and place into the oven at 170°C for 30 mins.
- Once the brownie has baked and cooled , pour on 100g melted chocolate and place on four sliced Snickers bars.
- Refrigerate for at least 1 hour (overnight is preferable) and then slice into squares.
Storage tips for these
- At Room Temperature (Short-Term Storage)
- Duration: 2-3 days.
- Place the brownies in an airtight container, separating layers with parchment or wax paper to prevent sticking.
- Store them in a cool, dry place, away from direct sunlight or heat.
2. In the Refrigerator (For Longer Storage)
- Duration: Up to 1 week.
- Keep the brownies in an airtight container or tightly wrapped in plastic wrap to prevent them from drying out.
- Refrigeration is especially useful if the caramel topping is soft or if you’re in a warm climate.
- Serving Tip: Let refrigerated brownies come to room temperature for 15-20 minutes before serving for the best texture and flavour.
3. In the Freezer (For Extended Storage)
- Duration: Up to 3 months.
- Wrap individual brownie pieces tightly in plastic wrap or aluminium foil.
- Place the wrapped brownies in a freezer-safe airtight container or zip-lock bag to prevent freezer burn.
- Thawing Instructions: Transfer the brownies to the fridge overnight or leave them at room temperature for about an hour before enjoying.
Pro Tips:
- Avoid Moisture: Always ensure the brownies are fully cooled before storing to prevent condensation and sogginess.
- Preserve Caramel and Chocolate: If the caramel or chocolate layers are sticky, parchment paper between brownies will help.
Caramel & Snickers Brownies
Fudgy, crunchy and caramel-y brownies with a delicious Snickers twist
Ingredients
- 150 g Butter melted
- 100 g Milk Chocolate melted
- 3 Eggs
- 250 g Sugar
- ½ tsp Salt
- 1 tsp Vanilla extract
- 30 g Cocoa Powder
- 100 g Plain Flour
- 8 Snickers Bars 4 – Filling 4 – Topping
- 100 g Chocolate melted for topping
- Crushed Peanuts to garnish
- Salted Caramel Sauce to garnish
Instructions
- Pre-heat the oven at 170°C and melt the butter and 100g chocolate together in the microwave or pan, set aside.
- In a bowl, whisk together the sugar and eggs until light and fluffy. Then add in the melted butter and chocolate and whisk until combined.
- Add in the salt and salted caramel extract and whisk.
- Sift in the cocoa powder and plain flour and fold until combined.
- In a lined 8×8 square baking pan, pour in half of the brownie batter mixture.
- Drizzle on some salted caramel sauce and place on four sliced Snickers bars. Pour on the remaining brownie batter and place into the oven at 170°C for 30 mins.
- Once the brownie has baked and cooled , pour on 100g melted chocolate and place on four sliced Snickers bars.
- Refrigerate for at least 1 hour (overnight is preferable) and then slice into squares.
