Snicker Cookie Bars

Name: Snicker Cookie Bars
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 6 eggs (divided); 1 1/2 cups sugar (divided); 2 ½ sticks butter (softened); 1 tsp baking soda (dissolved in 1 1/2 teaspoons vinegar); 3 cups flour; 1 can dulce de leche; 2 sticks of butter (softened); 1/2 cup peanuts (toasted and coarsely chopped); 4-6 oz melted chocolate (to drizzle on top of bars)

Published: Nov 26, 2012 · Modified: Dec 19, 2024 by Olga · This post may contain affiliate links

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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 ½ 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.