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copycat snickers brownies

Chocolate Caramel Peanut Brownies "Snickers Brownies"

Fudgy brownie filled with crunchy peanuts, topped with homemade salted caramel and wrapped in snappy dark chocolate.
Prep Time 45 minutes
Cook Time 30 minutes
Servings 10


  • metal square pan


Peanut Brownie

  • ¾ cups or 170g butter cold
  • 1 ½ cups or 300g granulated sugar
  • ¾ cups or 75g dutch process cocoa
  • 3 eggs
  • ½ teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • ¼ cup or 32g all purpose flour
  • ¾ cups roasted peanuts or slivered almonds toasted, not raw

Caramel Topping

  • 1 cup 200g sugar
  • 2 tablespoons heavy cream
  • ½ cup or 113 butter can use salted here, reduce fine sea salt to 1/4 tsp
  • 1/2 teaspoons flaked sea salt
  • 1 teaspoon pure vanilla extract

Chocolate Coating

  • 300 g dark chocolate finely chopped (70%)


Make the brownies

  • Preheat the oven to 350 F. Line an 8×8” baking pan with two sheets of parchment paper crosswise so you have overhang on all four sides.
  • Set the butter in a heatproof bowl and melt it for 1 minute in the microwave (if it starts sputtering, take it out immediately).
  • Add the sugar and whisk it in, then return the bowl to the microwave for another minute.
  • Whisk in the cocoa and return the mix to the microwave for another 30 seconds. The mixture should be hot to touch.
  • Add the salt & vanilla, whisk well. Add the eggs and quickly whisk for at least a full minute, until you have a smooth, shiny batter.
  • Fold in the flour and the peanuts then pour batter into the pan. Bake for 30 -35 minutes, until the center is puffy. It will fall as it cools.

Make the caramel

  • Have the butter, heavy cream, salt and vanilla ready as well as a heat proof jar or bowl.
  • Add the sugar to a 2 quart pot and turn the heat to medium. You can add a squeeze of lemon and stir it in, it helps prevent crystallization. Let it first melt, then as you see it begin to caramelize, stir with a wooden spoon until all of the sugar is melted and fully caramelized.
  • Turn the heat down and add the heavy cream slowly while stirring (take care as it will boil up). Add all of the butter and stir until smooth. Turn off the heat and add the salt and vanilla.
  • Pour the caramel into the heatproof jar or bowl and let it cool just for a few minutes, so it’s not too hot going onto the brownie.
  • Spread the caramel over the brownies in an even layer and let chill until the caramel is mostly firm (about an hour).
  • Lay out a cookie sheet lined with parchment paper and slice the brownies. If the caramel is at room temperature and not too firm it will slide onto the sides of the brownie to give more of a coating.

Temper the chocolate & coat the brownies

  • Set a pot filled ⅓ of the way with water over medium heat. Once it begins to simmer, set a glass bowl over it (one that doesn’t touch the bottom) and place ⅔ of the chocolate in it. Once it begins to melt, stir it until it’s almost fully melted then remove from heat and add the rest of the chocolate.
  • Alternatively, heat most of the chocolate in the microwave until it's almost but not fully melted then add the rest. Stir until smooth.
  • Dip the brownies caramel facing into the melted chocolate.
  • Place the brownies on the parchment paper and let the chocolate set until firm. If it has been tempered properly, it will firm up in just a few minutes.
  • Store in the fridge or at room temperature in an airtight container.