Snickery Squares

If you’re a fan of Snickers Bars, then you’ll fall head over heels for these Snickery Squares! A buttery shortbread covered by a thick layer of caramel and candied peanuts is finished off with a decadent chocolate glaze and even more candied peanuts. Make sure you have plenty of napkins on hand when you serve these squares, they are quite messy. But don’t let that stop you from making them, they are so totally worth every gooey, sticky, chocolately bite!  If you can’t find dulce de leche at your local grocery store you can easily make it at home. Just half the recipe and  follow the directions for the caramel filling on my Millionaires Shortbread recipe. 😀

One Year Ago: Cowboy Cookies 

Snickery Squares

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For the Crust:

  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tablespoons confectioners’ sugar
  • 1/4 teaspoon salt
  • 1 stick (8 tablespoons) unsalted butter, cut into small pieces and chilled
  • 1 large egg yolk, lightly beaten

For the Filling:

  • 1/3 cup granulated sugar
  • 3 tablespoons water
  • 1 ½ cups salted peanuts
  • 1 ½ cups dulce de leche

For the Topping:

  • 7 ounces bittersweet chocolate, finely chopped
  • ½ stick (4 tablespoons) unsalted butter, cut into 8 pieces, at room temperature

Directions:

  1. Preheat the oven to 350℉. Butter the bottom and sides of a 8-inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan). Butter the parchment.
  2. To make the crust: In the bowl of a food processor fitted with the metal blade, pulse flour, granulated sugar, confectioners’ sugar and salt to combine. Remove cover of food processor and sprinkle the butter evenly over the dry ingredients. Cover and process with 12 1-second pulses, until the mixture looks like coarse meal. Pour the yolk over the ingredients and pulse until the dough forms clumps and curds – stop before the dough comes together in a ball.
  3. Transfer the dough to the prepared pan and gently press it evenly across the bottom of the pan. Prick the dough all over with a fork. Place baking pan on top of a baking sheet and bake in the center of the oven for 15-20 minutes, until golden brown. Transfer to a wire rack to cool completely.
  4. To make the filling, line a baking sheet with parchment paper; set aside. In a small saucepan over medium-high heat, bring the sugar and water to a boil swirling the pan gently, until the sugar has dissolved. Cook, gently swirling the pan occasionally, until it starts to color. Add the peanuts and immediately start stirring. Keep stirring, to coat the peanuts with the sugar. Within a few minutes, they will be covered with sugar and turn white – keep stirring until the sugar turns back into caramel. When the peanuts are coated with a nice deep amber caramel, remove the pan from the heat and turn the nuts out onto the baking sheet, using the wooden spoon to spread them out as best you can. Cool the nuts to room temperature. When the nuts are cool enough to handle, separate the nuts or break them into small pieces. Divide the nuts in half. Keep half of the nuts whole or in large pieces for the filling, and finely chop the other half for the topping.
  5. Spread the dulce de leche over the cooled shortbread crust. Sprinkle with candied peanuts.
  6. To make the topping, melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water. Remove the chocolate from the heat and gently stir in the butter, stirring until it is fully blended into the chocolate.
  7. Pour the chocolate over the dulce de leche, smoothing it with a long metal icing spatula, then sprinkle the finely chopped candied peanuts on top. Place the pan in the refrigerator to set the topping, about 20 minutes; if you’d like to serve the squares cold, keep them refrigerated for at least 3 hours before cutting.
  8. Cut into 16 bars. Store covered for 2 days at room temperature, or refrigerate for 5 days.

Yield: 16 squares
Prep Time: 45 minutes
Bake Time: 20 minutes

Source: adapted from Brown Eyed Baker, originally adapted from Baking: From My Home to Yours

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18 Responses to Snickery Squares

  1. These are absolutely divine!

  2. sugaredpecan says:

    These look great! Especially when you have to have that peanut-chocolate combo!

  3. eva626 says:

    looks amazing and perfect…i want one so bad now !

  4. The Teenage Taste says:

    I’m a fan of anything with dulce de leche, so obviously I think these look amazing! Bookmarking!

  5. ....RaeDi says:

    I am a fan of the Snickers Bar… these look delicious!

  6. Villy says:

    WoW they look delicious!

  7. Oh, this is the kind of bar I bite into and walk around all day with traces of chocolate on my chin and no one bothers to tell me… 🙂 Love it!

  8. overtimecook says:

    These look absolutely amazing! Definitely must try!

  9. Yum! I’m not much of a snickers fan but Jason is so he’ll be thrilled when I make these for him.

  10. Yum! These look soooo good…I love the addition of the crunchy candied peanut on top!

  11. Yep, I think I could get used to these. 😉

  12. Looks yum. But likely not going to help me fit into my swimsuit. Oh well…

  13. You aren’t kidding around, these look amazing!

  14. Can’t go wrong with these…thanks for sharing

  15. Oh wow – especially that gorgeous dulce de leche filling layer!

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