Homemade Mini Snickers

I have been doing Pilates Plus every week for a couple weeks now and I swear my ass is getting rounder, higher, and firmer. No, seriously. I also think I have some weird upper abs coming in. A whole row of abs that I didn't even know existed. This class is seriously painful. Sometimes I have to pretend I need water just so I can take a 12 second break and not feel like everyone in the class is judging me.

Well yesterday I ate four of these mini Snickers and I'm pretty sure I undid any progress I made whatsoever in the last month. I woke up and my stomach ate my abs. I promised myself I wouldn't eat anymore of these.

But then I LIED to myself!
I'm a LIAR!
I ate two this morning before 10 am.
I couldn't stop.
I kept going into the fridge and taking one bite at a time.
Like a bite doesn't count.
But it does.
Because 14 bites later, two of them were gone.
I'm judging myself.
Please make these so I can judge you too.
These are so addicting it's sick.
Like the best thing ever.
They are better than snickers.
Karen agrees.
Hell, everyone agrees.
These do not disappoint.
Well they might disappoint your abs.


Mini Snickers Bars

(Bottom Layer 1)
1 1/2 cups Guittard milk chocolate chips
1/4 cup peanut butter

(Layer 2 - "the nougat")
1/4 cup unsalted butter
1 cup granulated white sugar
1/4 cup peanut butter
1 7oz jar marshmallow fluff
1 tsp vanilla extract
1/4 cup evaporated milk
1 cup salted peanuts (roughly chopped)

(Layer 3)
1 14oz bag of caramels
1/4 cup whipping cream

(Layer 4)
1 1/4 cup Guittard milk chocolate chips
1/4 cup peanut butter

1. Line two mini muffin pans with mini muffin liners and spray very lightly with non-stick cooking spray.

2. In a small bowl, melt chocolate chips and peanut butter (layer 1) in the microwave at 30 second intervals, stirring in between until melted.

3. Pour chocolate and peanut butter mixture into the prepared mini muffin pan liners and spread out evenly by hitting the pan lightly on the counter top. Place in the refrigerator for 20 minutes until hard.

4. For Layer 2, "the nougat" melt butter in a medium sized pan over medium heat. Add in granulated sugar and evaporated milk, stirring until the sugar dissolves. Bring to a boil and let cook for 5 minutes, stirring occasionally. 

5. Add in marshmallow fluff, peanut butter and vanilla and continue to stir until smooth. Remove pan from heat and fold in peanuts.

6.  Spread the nougat filling on top of the bottom chocolate layer that has already cooled. Allow to cool completely again.

7. In a small saucepan make layer 3. Cook caramel and whipping cream over low heat for about 10-15 minutes (or until smooth), stirring occasionally. Pour this caramel topping over nougat layer and allow to cool completely.

8. For the last layer, melt chocolate chips and peanut butter again in a microwavable bowl and 30 second intervals until completely melted and then pour chocolate over the top of the caramel and refrigerate everything for 2 hours. Once hard, remove and take off the cupcake liners. Store in the refrigerator in tupperware to store.

TIP: If your cupcake liners are difficult to remove you can pop the mini snickers into the freezer for twenty minutes then remove the liners.