Decadent Homemade Chocolate Candy Bars

Oh my goodness, the Easter Bunny and I have been busy whipping up batches of these sinfully delicious and decadent candy bars for Easter baskets. Taste these and you'll throw that store bought stuff away. I cut them and wrap individually; leaving in refrigerator until we're ready to make deliveries. Happy Twirls and Hoppy Easter! Please remember why we celebrate Easter - blessings.

Homemade Snickers Bars

Bottom Chocolate Layer

1-1/4 cups milk chocolate chips

1/4 cup peanut butter, smooth

Thoroughly grease a 9 x 13 baking pan. Melt ingredients together in a saucepan or microwave, then pour into the baking dish and spread until even. Let cool and harden completely.

Nougat Layer

1/4 cup unsalted butter

1 cup sugar

1/4 cup evaporated milk

1-1/2 cups marshmallow fluff

1/4 cup peanut butter, smooth

1-1/2 cup salted peanuts, roasted and roughly chopped

1 teaspoon vanilla

Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes; stirring occasionally. Add in fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely.

Caramel Layer

1 (14-ounce) bag of caramels

1/4 cup whipping cream

Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth – this took about 10 minutes for me. Pour over nougat layer and let cool completely.

Top Chocolate Layer

1-1/4 cups milk chocolate chips

1/4 cup peanut butter, smooth

Melt ingredients together in a saucepan or microwave, then pour over caramel and spread until even. Let cool and harden completely. Refrigerate for at least one hour; cut as desired; serve. These can stay at room temperature, but they do get gooey. I like them refrigerated best!

Tip: Use a disposable half-sheet aluminum cake pan you can find at your local grocery store. That way, you can pop the entire square out and then cut into serving sizes.