Snicker Cookie Bars

Are there any Snicker fans out there?

Confession: I have always had a tooth specifically for Snicker candy bars, but when I was pregnant, I could eat a whole bag of mini candy bars in one sitting! I’m not kidding. I couldn’t get enough of them:). I had to tell my husband to hide them from me. Even though I stumbled upon his hiding place, I felt too guilty to eat them, so I guess it worked.

These cookie bars are even better than the chocolate bars. I know that may be hard to fathom, but I am convinced. I especially like that the cookie bars aren’t overwhelmingly sweet and are so delicate and tender, and just melt in your mouth.

The shortbread base is perfectly crumbly, dainty and is topped with a crunchy meringue. A dulce de leche filling, toasted peanuts and melted chocolate complete the cookie bars. You can even add more Snickeriness by sprinkling chopped Snickers on top of the cookie. Now that’s an idea!

For the cookie/meringue layers:

Preheat the oven to 350 degrees. Line a rimmed baking sheet with aluminum foil. Spray with baking spray or grease with oil.

Divide the eggs, putting the yolks in one bowl and whites in another. Whip the egg whites using a whisk attachment on a standing mixer or using a hand mixer until they are foamy. Gradually add 1 cup sugar.  Continue mixing until stiff peaks form. Whisk the egg yolks and the remaining 1/2 cup of sugar until pale yellow and foamy. Add the softened butter and continue mixing until combined.

Dissolve the baking soda in the vinegar. Add to the batter. Add the flour and mix until combined, being careful not to over mix. Divide the batter in half. Spread the batter out evenly on the prepared baking sheets. I use my hands to spread out the batter, but you can use a rolling pin or the back of a measuring cup. Divide the egg white mixture in half also and spread it evenly on the raw batter. Place into the preheated oven and bake for approximately 20 minutes. Cool. 

Making the filling/Assembling the bars:

In a standing mixer with a paddle attachment, or using a hand mixer, cream the butter and dulce de leche until evenly combined.

Spread half of the filling on top of one of the cookie layers.

Place the other cookie layer on top of the filling, cookie side down. Spread the other half of the filling on top of the second cookie layer. Sprinkle the toasted, chopped peanuts on top.

Melt the chocolate over a double boiler.

Drizzle on top of the cookie bars. You can cut the bars into pieces first and then drizzle the melted chocolate on top or drizzle the chocolate first and then cut into bars. 

Snicker Cookie Bars
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sweets
Serves: 40-45 cookies
Ingredients
  • 6 eggs, divided
  • 1½ cups sugar, divided
  • 2 ½ sticks butter, softened
  • 1 tsp baking soda, dissolved in 1½ teaspoons vinegar
  • 3 cups flour
Filling and topping:
  • 1 can dulce de leche
  • 2 sticks of butter, softened
  • ½ cup peanuts, toasted and coarsely chopped
  • 4-6 oz melted chocolate, to drizzle on top of bars
Instructions
Cookie/Meringue Layers:
  1. Preheat the oven to 350 degrees. Line a rimmed baking sheet with aluminum foil. Spray with baking spray or grease with oil.
  2. Divide the eggs, the yolks in one bowl and whites in another. Whip the egg whites using a whisk attachment on a standing mixer or using a hand mixer until they are foamy.
  3. Gradually add 1 cup sugar. Continue mixing until stiff peaks form.
  4. Whisk the egg yolks and the remaining ½ cup of sugar until pale yellow and foamy.
  5. Add the softened butter and continue mixing until combined.
  6. Dissolve the baking soda in the vinegar. Add to the batter.
  7. Add the flour and mix until combined, being careful not to over mix.
  8. Divide the batter in half. Spread the batter out evenly on the prepared baking sheets.
  9. Divide the egg white mixture in half also and spread it evenly on the raw batter.
  10. Place into the preheated oven and bake for approximately 20 minutes. Cool.
Making the Filling/Assembling the Bars:
  1. Cream the butter and dulce de leche until evenly combined.
  2. Spread half of the filling on top of one of the cookie layers.
  3. Place the other cookie layer on top of the filling, cookie side down.
  4. Spread the other half of the filling on top of the second cookie layer. Sprinkle the toasted, chopped peanuts on top.
  5. Melt the chocolate over a double boiler.
  6. Drizzle on top of the cookie bars. You can cut the bars into pieces first and then drizzle the melted chocolate on top or drizzle the chocolate first and then cut into bars.

 

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Comments

  1. Alla says

    I make a German cake exactly like that, with the dough, then egg whites on top etc…. except i put cooked berry mixture in the middle of the layers:) But this seems like a great variation :)Cant wait to try it :)

  2. Lilia says

    I caught myself starting to drool at the corners ;-) I can’t wait to make these. The combination of the layers sound so yummy. Thank you for sharing.

  3. inna says

    Hi Olga,
    I made these and my mom loved them. She kept saying that they reminded her of a good russian cake.
    When I baked then the meringue never got crispy. I broiled it for a few minutes to dry it out a little so it wasn’t so chewy. Is it supposed to be that way?

    • says

      Hi Inna,
      The meringue is not very crispy in this dessert. When you bake meringue, it’s usually at a low temperature for a few hours. Since the meringue is baked with the cookie layer, it doesn’t need much time. This is why the bars are really tender and the meringue is just semi crispy.

  4. Kristy says

    Looks so yummy! Planning on making them Tommorow. I’s it better to refrigerate them or store in a air tight container?

    • says

      Kristy,
      I’ve stored them both ways and didn’t notice a difference. As long as you don’t let them stand around for a week, the quality should be just fine. Enjoy!

  5. Olga says

    Hi Olga,

    Would it be alright to make the cookies one day in advance? Would they still turn out alright if I baked them today and finished them tomorrow?

    Thank you! I love your site :D

  6. Anna says

    I made these and they were delicious! When I drizzled chocolate though it turned out so thick and not at all like yours. I used a ziplock bag instead of parchment paper. Does it make a difference? And how do you make it so it will be drizzled in thin layers instead of thick?

    • says

      Hi Anna,
      To make the chocolate come out in very thin drizzles, cut out a tiny, tiny hole. The smaller the hole, the thinner the chocolate.Using a ziptop bags works great too. I use it myself all the time.
      What kind of chocolate did you use and how did you melt it? If you melted it in the microwave or if you used chocolate chips, you may want to add about a teaspoon of shortening or butter to make it thinner.
      However, if you use good-quality chocolate and melt it over a double boiler, if should be a very thin consistency. Hope that helps:).

  7. Marina Degler says

    Hello Olga ,
    Sorry for the silly question. How are you moving the baked dough from one pan to another? You just flipping ,so the merengue from the second pan end up being in the middle?

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