Worlds Biggest Snickers Bar Recipe - HowToCookThat : Cakes... (2024)

What’s even better than a delicious Snickers bar? The world’s BIGGEST Snickers bar of course!

The Guinness Book of World Records lists the largest Snickers ever made at 1LB, which everyone would agree is pretty big. However, today’s Snickers bar recipe will help you create a candy bar that’s 5-times bigger again, with more than 5LB of peanuts, gooey caramel, nutty nougat and delicious chocolate!

And at 33 times the size of a normal Snickers candy bar, this is most definitely a FRIENDSHIP FOOD … don’t even think about eating it on your own or making it for a romantic dessert. This impressive candy bar is made to be shared.

I had lots of fun experimenting with the nougat and caramel flavour and texture to get it just right. And, as you can see at the end of today’s video, a group of our lovely friends had the best time devouring it (well, some of it anyway). Have fun with this one.

To make giant snickers recipe you will need:

A container, mine was 34cm (13.39 inches) x 9cm (3.54 inches)
non-stick baking paper
candy thermometer
saucepans, spoons, measuring cups or scales

Snickers Caramel Recipe:
1 cup or 352g (12.42 ounces) glucose or corn syrup
1 cup or 240g (8.47 ounces) cream
1/2 cup or 125g (4.41 ounces) milk (4%fat)
1 1/2 cups or 325g (11.46 ounces) superfine (castor) sugar
350g (12.35 ounces) or 2 1/3 cups peanuts, roasted (the ones I used were salted)
Roast your peanuts for 5 minutes at 180C (356 degrees Fahrenheit). Remove them from the oven and allow them to cool.
Place the glucose, cream, milk, sugar into a saucepan and heat to 240F (115.56 degrees Celsius). Remove from heat and immediately stir in the peanuts, pour into your container, level and rapidly cool.

Snickers Nougat Recipe

2 Tbsp or 40g (1.41 ounces) glucose syrup or corn syrup
2 cups or 430g (15.17 ounces) superfine (caster) sugar
1/2 cup or 125g (4.41 ounces) water
70g (2.47 ounces) or 2 egg whites
1/4 cup or 65g (2.29 ounces) smooth peanut butter (I used Kraft, a couple of people have had problems when adding the peanut butter when using a different brand)
1/2 tsp of salt

Measure out all of your ingredients.
Heat the glucose, sugar and water in a saucepan stirring until the sugar is dissolved then wash down the side of the pan. Beat your egg whites to soft peaks. Once the sugar syrup reaches 250F (121.11 degrees Celsius) pour half of it into the whites with the mixers running. Add the salt.

Return the syrup to the heat and bring up to 300F (148.89 degrees Celsius) then pour into the whites with the beaters running. Beat until it becomes thickened and then fold through the peanut butter and immediately put on top of the caramel.

Milk Chocolate Coating 700g (24.69 ounces) milk chocolate. Check your ingredients if it contains cocoa butter you must temper it or it will not set at room temperature. If it contains vegetable oil it is not real chocolate and does not require tempering.
Make sure the bar is completely cooled then coat in chocolate as shown in the video.

Slice and enjoy, we found the thinner the slice the better because you can get the nougat and caramel in your mouth at the same time. The saltiness of the nougat balances out the sweetness of the caramel and chocolate. Besides the whole bar comes in at a whopping 11,000 calories (0 kilojoules), that’s enough for the average lady for 5 days.

by Ann Reardon How To Cook That

2014