Go Back
Outrageous Snickers Brownies Recipe
Ben Carraoli

Outrageous Snickers Brownies Recipe

I still remember the first time I made these outrageous Snickers brownies—it was pure indulgence from the first bite to the last. The fudgy brownie base, creamy nougat, gooey caramel, crunchy peanuts, and rich chocolate layer on top made me feel like I was in dessert heaven.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 1 box brownie mix baked in a 9×9 pan and completely cooled – I prefer Ghirardelli for rich, fudgy brownies.
  • 7 ounces marshmallow fluff – creates that soft chewy center that contrasts the dense brownies.
  • 1/2 cup creamy peanut butter – smooth peanut butter blends perfectly into the nougat for extra richness.
  • 1 cup caramel bits or unwrapped caramels – melts easily for a sticky gooey layer.
  • 2-3 tablespoons milk or heavy cream – thins the caramel for smooth pouring.
  • 1 cup dry roasted peanuts – adds a salty crunch that balances the sweetness.
  • 1 cup milk chocolate chips – for a creamy melt-in-your-mouth topping.
  • 1/2 cup dark chocolate chips – adds depth to the chocolate flavor.
  • 2 tablespoons peanut butter or almond butter – keeps the chocolate layer soft and glossy.

Method
 

  1. Start by following the instructions on your boxed brownie mix to bake the base. I usually bake mine in a 9×9-inch pan and let it cool completely. This prevents the other layers from sliding off and keeps the brownies firm yet fudgy.
  2. Combine marshmallow fluff and peanut butter in a medium bowl until smooth. I sometimes microwave the mixture for 10-15 seconds to make spreading easier. Spread evenly over the cooled brownie base.
  3. Melt caramel bits with milk in the microwave for 1 minute, stirring every 30 seconds. Pour over the nougat layer and spread gently. Make sure it’s even to hold the peanuts and chocolate layer.
  4. Immediately scatter roasted peanuts over the caramel. Press them lightly so they stick without sinking. This layer adds that irresistible salty crunch with each bite.
  5. Melt milk and dark chocolate chips with peanut butter in the microwave, stirring frequently until smooth. Pour over the peanut layer and spread evenly. Allow it to set before slicing into squares for the perfect presentation.

Notes

  • I always let brownies cool completely before layering to prevent mess.
  • I use a spatula to spread each layer gently so the layers remain distinct.
  • Microwaving caramel and nougat slightly makes them easier to work with.
  • I sometimes top the chocolate layer with a light sprinkle of chopped peanuts or sea salt for extra texture.
  • Cutting brownies with a warm knife gives me cleaner slices without cracking the chocolate top.