You’ll never need to buy Snickers again 🤯 One of my favorite chocolate bars of all time is Snickers! The other day I was craving one, and thought to myself, I wonder if I can recreate it at home? ... And I think this is pretty dang close! There are two shortcuts I used for two of the ingredients: - Biscoff Spread instead of nougat - Hershey’s Caramel Syrup instead of actual caramel The Biscoff Spread worked perfectly, however, for the caramel, I’d recommend taking the extra time to melt real caramel because it will solidify in the freezer much better than the syrup. Hershey’s syrups are actually designed to remain a liquid even in freezing temps so they can be used on ice cream. Would you try them?? Let me know in the comments what you think if you do! 🙌 INGREDIENTS 10 oz Ghirardelli Milk Chocolate Melting Wafers (1 package) 6 tbsp Biscoff Spread Peanuts (to taste) 6-12 tsp Hershey’s Caramel Syrup (or melted caramel bits) NOTE: You can use Hershey’s Caramel Syrup, but it’s not going to harden completely, so it’ll drip out pretty quickly at room temp. You basically have to eat them soon after you take them out of the freezer. INSTRUCTIONS 1️⃣ Put the Biscoff spread in a microwave-safe bowl and microwave it for 10 seconds to soften it. Set aside. 2️⃣ Put the chocolate into a microwave-safe bowl and microwave for 30 seconds. Stir the chocolate a bit and put it back in for another 30 seconds. Take it out and stir until it’s completely melted. If needed, put it back in for 10 second intervals, stirring in between until melted. 3️⃣ Place the silicone cupcake liners on a freezer-safe dish. In each one, spoon in a little chocolate. Then add a dollop of Biscoff spread. Then, sprinkle a layer of peanuts. Next, add the caramel syrup or melted caramel. And finally, spoon on another layer of chocolate. Tap the pan or dish on the table to smooth out the top layer of chocolate. 4️⃣ Put them in the freezer for an hour if using caramel syrup, or 10-15 minutes if using melted caramel bits. 5️⃣ Enjoy! LTKParties LTKFamily LTKHome