Since we're talking about Snickers....

Since we were just talking about Snickers, I got a little bit of a taste for them. Sorry, Cassandra, but now I've really got the taste for them! So, I recently found this recipe for homemade Snickers bars on a website called Lynn's Kitchen Adventures and it looks quite delectable. Although a bit time consuming (each of the layers needs to refrigerate for a bit), this is a completely easy recipe that is anyone and everyone will enjoy....unless that person happens to be allergic to peanuts, in which case you should probably make something else.

And don't worry about the calories. First off, you deserve it for having to wait for the layers to set. That takes a lot of patience. Secondly, you can use that time while you are waiting to do some jumping jacks or jog in place. It will all balance itself out.

Homemade Snickers Bars

1 teaspoons butter

1 cup milk chocolate chips

1/4 cup butterscotch chips

1/4 cup creamy peanut butter

Filling

1/4 cup butter

1 cup sugar

1/4 cup evaporated milk

1 1/2 cups marshmallow creme

1/4 cup creamy peanut butter

1 teaspoon vanilla extract

1 1/2 cups chopped salted peanuts

Caramel Layer

1 package (14 ounces) caramels

1/4 cup heavy whipping cream

Icing

1 cup (6 ounces) milk chocolate chips

1/4 cup butterscotch chip

1/4 cup creamy peanut butter

Line a 13-in. x 9-in. pan with foil; butter the foil with 2 teaspoons butter and set aside. In a small saucepan, combine the milk chocolate chips, butterscotch chips, and peanut butter; stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set.

For filling, in a small heavy saucepan, melt butter over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; boil and stir for five minutes. Remove from the heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.

For caramel layer, in a small heavy saucepan, combine the caramels and cream; stir over low heat until melted and smooth. Cook and stir 4 minutes longer. Spread over the filling. Refrigerate until set.

For icing, in another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 4 hours or overnight. Remove from the refrigerator 20 minutes before cutting. Remove from pan and cut into 1-in squares. Store in an airtight container. Yield: about 8 dozen.

These can be made in advance. They hold up in the refrigerator for about a week and a half.