When I think of Snickers bars I think of my mother. I have never really asked her, but I assume they are her favorite type of candy bar. She seems to go the nuts and chocolate route because I also associate her with Rocky Road and Almond Joy. Growing up we had nuts in everything, like chocolate chip cookies, brownies, banana bread, etc. Nuts seem so taboo now with all the allergies people have I rarely bake with anymore. It’s kind of sad because I really like nuts.
I didn’t really mean to start talking about nuts here, oh well. My family in Michigan sees all the goodies I bake here on the blog or over on Facebook and they get a little bit jealous of every one in New York. When I can, I try to send treats now and again, but not everything ships well. I try to do some baking whenever I’m in Michigan but I guess it’s not enough.
Since Mother’s Day is Sunday, and I want to show up my brother in the gift giving department, I decided to send my mom a sweet treat that reminded me of her! And I just sent my dad a really cool candy card, so I had to make sure my mom got her share of the goods!
My mom is pretty awesome. She’s really mellow and though we live 500 miles apart she still wants to apart of my life. Growing up she always used to let me help her bake and as I gained more skills, she let me do the baking and would often clean up after me. I’m kind of messy too! One December when I was home from college, I was assigned a different cookie to make each day for the Christmas cookie tray. Whatever, I was on break, no school, no work, I liked to bake! However, I think she took the credit for baking all those cookies! I wish we could share these together!
Anyways, lets talk about these bars! They are very chewy and very sweet! The dulce de leche and all the butter and all the sugar make for a very rich dessert. I cut these bars small, and I highly recommend having several little bites. The bits of chocolate and nuts really come through and I was surprised by how much they tasted like a giant, fresh Snickers bar! I added a 1/2 cup of chocolate chips into the dough and next time I would wait until they came out of the oven and melt chocolate on top to make more of a chocolate topping or frosting. Would that be too decadent? Definitely make these the night before you want to eat them and refrigerate! I always struggle with cutting bars, but cutting these cold was a breeze. I hope my mom enjoys them as much as Ruth and I enjoyed munching on the scraps!
Caramel Snickers Bars
Adapted from Cookies and Cups
Yield – 21 (1 1/2″ x 2″) squares + all the trimmings
2 cups flour
1/2 cup old fashioned oats
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups packed brown sugar
1 cup (2 sticks) unsalted butter, room temperature
1 whole egg + 1 yolk
1 1/2 teaspoons vanilla
4 regular sized Snickers bars, chopped
1/2 of a 14-ounce can of Dulce de Leche
1/2 cup semisweet chocolate chips
- Preheat the oven to 325 F.
- Line a 8 x 12” pan with aluminum foil and spray the inside with cooking spray.
- Whisk together the flour, oats, powder, soda, and salt in a small bowl. Set aside.
- Beat together the brown sugar and butter until light and fluffy in the bowl of a stand mixer with a paddle attachment. Beat in the egg and the yolk, and the vanilla. Beat on high speed until the mixture is a pale brown color.
- Add in the flour mixture and mix on slow speed until just combined.
- Stir in the chopped Snickers bars by hand.
- Spread into the prepared pan and dollop about half the can of Dulce de Leche on top. Swirl with a butter knife.
- Sprinkle the chocolate chips on top and smooth everything down.
- Bake for 35-40 minutes. The top should be golden and the middle will still be a little wiggly.
- Let cool on a wire rack and then place in the fridge overnight before cutting.