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Homemade Carob Snickers + Birthday Thoughts

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Homemade Carob Snickers

I wrote awhile ago about the things from my youth I’d like back.  But lately, seeing as it’s January, the time of new beginnings, and today in particular, since it’s my 24th birthday, I also realize I am fully prepared and excited to move forward.  Last year on my birthday, I had hopes for a great year full of awesome things.  I’m sad to report I feel in mostly the same place as last year.  No successful writing career, no best friend, no first date.  Just me and my dreams.

But the truth is, maybe I wasn’t ready, really ready, for all those things last year.  Not mentally, emotionally, or even physically prepared to have all my hopes and dreams suddenly turn into reality being thrust at me.

Homemade Carob Snickers

This year, though, I know I am ready.  I am open to great things heading my way.  I know for certain I actually do want to move away from the place that’s been my home for my entire life to a new, warmer place where the possibilities are endless.  I want to meet new people, visit new places, create a new home.  I just have to figure out how to do it . . . but I will.

I know the writing projects I’m working on are the best of my life.  I needed to write and read and make mistakes to learn and become a better writer.  It is only a matter of time now until someone in a position of far more power than me takes notice.  It is going to happen.  Dreams are about to come true!

Homemade Carob Snickers

If I needed proof other than my own feelings, my horoscope provided it.  I pretty much never read my horoscope, always afraid it will say something bad.  But in the latest issue of Elle, it was calling my name.  So I read it, and I am thrilled I did.  It said all kinds of love, career, and social opportunities are headed my way.  Neiman Marcus shared a similar one on their blog that said I’d have a “magical year.”  Oh, yeah!  Bring it on, because I am ready!!!

You know what else I’m ready for more of?  These Homemade Carob Snickers.  I crave candy bars all the time, but since I’m allergic to chocolate, I can’t eat them.  So for my birthday, I treated myself to homemade candy.  I’m not gonna lie to you, these are kind of complicated and time consuming to make.  But Ashley from Not Without Salt’s recipe is amazing.  It’s easy to follow and the results are better than I ever imagined.  This caramel is by far the best I’ve ever made.  Plus, if you want to spend a few hours in the kitchen, having fun, these are a great thing to make and worth every single second they take. 

Homemade Carob Snickers

If you aren’t allergic to chocolate, you can, of course, use milk or dark chocolate to coat them.  I covered half in carob and half in white chocolate.  I can’t pick which I like better.  With the soft peanut butter nougat, gooey caramel, crunchy peanuts, and crispy coating, these are pure heaven!  So here’s to hoping my 24th year is as great as these Snickers!

Homemade Carob Snickers

 
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Homemade Carob Snickers + Birthday Thoughts

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  • Total Time: 2 hours
  • Yield: About 40 candy bars 1x
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Ingredients

Scale

Peanut Butter Nougat

  • ¾ cup granulated sugar
  • ¼ cup light corn syrup
  • 2 tablespoons honey
  • ¼ cup water
  • 1 large egg white
  • ½ cup creamy peanut butter (I used Skippy Natural)

Caramel

  • 1 cup granulated sugar
  • ½ cup light corn syrup
  • ¼ cup water
  • ¾ cup heavy cream
  • 4 tablespoons unsalted butter
  • 2 teaspoons pure vanilla extract
  • 2 cups roasted peanuts (salted or unsalted depending on your preference – I used unsalted)
  • ½ teaspoon Maldon sea salt, for sprinkling

For assembly

  • 2–3 cups carob chips (I used Chatfield’s)
  • 2–3 cups white chocolate chips
  • 3–4 tablespoons vegetable shortening divided

Instructions

  1. Make the nougat. Butter a 9 by 13 inch pan and line it with parchment, leaving overhang for easy removal later. Lightly butter the parchment.
  2. In a small to medium saucepan, gently stir together sugar, corn syrup, honey, and water, being careful not to get sugar on the sides of the pan. Cover the pan with a lid and cook over medium-high heat for 5 minutes. Remove the lid, insert a candy thermometer, and continue cooking until the temperature reaches 275 degrees F.
  3. While the syrup cooks, whip the egg white to stiff peaks. Because it is only 1 egg white it is difficult to do in the stand mixer, but it can be done. I did it in a large bowl with the hand mixer, which worked well. Take caution when adding the syrup and then beating the finished mixture. It becomes very stiff, so it is difficult to control the mixer. My egg white never quite got to stiff peaks and the recipe still worked.
  4. When the egg white is whipped and the syrup has reached temperature, immediately remove the syrup from the heat and slowly pour the syrup into the egg white with the mixer running on low. Try to avoid hitting the beater. Increase the speed and beat until the nougat cools slightly and has turned stiff and glossy, about 1 minute.
  5. Stir in the peanut butter until fully combined. Spread the nougat into an even layer in the prepared pan. Allow to cool while you make the caramel.
  6. Make the caramel. In a large saucepan, gently stir together the sugar, corn syrup, and water, being careful not to get sugar on the sides of the pan. Cover the pan with a lid and cook over medium-high heat for 5 minutes. Remove the lid and insert a candy thermometer. Continue cooking caramel until it reaches 300 degrees F. You may gently swirl the pan if some of the caramel turns color before the rest.
  7. Once the caramel reaches 300 degrees F, add the cream and butter, then continue cooking until the caramel reaches 248 degrees F. Remove from the heat and stir in the peanuts and vanilla. Pour the caramel over the nougat. Smooth into an even layer and sprinkle with Maldon salt. Cool at room temperature for 40 minutes. Then cool completely in the refrigerator for at least an hour and up to overnight.
  8. Assemble the candy bars. Remove the pan of nougat and caramel from the refrigerator. Cut into bite sized pieces. Melt ½ the carob chips in a microwave safe bowl with about 1 tablespoon of shortening in 30 second increments, stirring in between to promote melting and prevent burning. When the carob is fully melted, using a fork, dip 1 piece of the nougat/caramel into it and cover completely. Place on a parchment lined baking sheet to set. Repeat with remaining carob. The process is the same for the white chocolate chips as well.
  9. Once all the candy bars have been coated, place in the refrigerator to set completely. Bars may be stored in an airtight container in the refrigerator for up to 3 weeks or in the freezer, individually wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about 30 minutes.

Notes

Recipe adapted from Not Without Salt

Additional cooling time may be required.

  • Prep Time: 1 hour
  • Cook Time: 1 hour

Comments

  2. I will be calling to sing Happy Birthday as usual but I will also say it here! I can’t believe you will be 24….and I really do feel like this is your year! Make it happen. You have so much going for you. You’re beautiful, smart, funny, so you have a great foundation. Now build on that!

    And the candy bars look fabulous…..

    Reply

  8. Happy happy birthday!! I hope that you have a wonderful year filled with lots of awesome things : ) These homemade candies sound delicious – I really need to experiment more with making candy at home!

    Reply

  9. Happy birthday! Here’s to an awesome year! 🙂 BTW I wish I had about a dozen of these little bars right now! Yum! 🙂

    Reply

  10. Happy Birthday Laura! Wishing you much happiness and success in your new year. Continue the quest for writing, and also the delicious recipes which we all enjoy!

    Reply

  12. Sorry I missed it.. Happy Birthday for yesterday!!!
    This recipe looks really yummy and I agree maybe it´s a change for a new scene, when you young and dont have too many responsibilities, is when you can do these things.. the older you get the harder it gets and the more set in your ways you become.. Have a happy weekend! Xx

    Reply

  13. These bars look SO delicious!
    I’m not one for change…I find it scary. But change can be good. It’s partly how we grow, right? Plus, most decisions aren’t forever. Meaning, you can always move back home if that’s what you desire. 🙂 I wish you much luck and happiness on these new journeys!

    Reply

    • Change is very scary, but then sometimes you realize it’s what is totally necessary for life to be awesome. Thanks, Tina!

      Reply

  14. Happy birthday!
    I am loving these snickers bars, now I don’t need to go out and buy them! Thanks for sharing!

    Reply

  16. Happy happy belated birthday!! I hope this year is full of all the changes you want!! It’s scary to make big changes but they are always worth it. These snickers bars are just amazing!!! Perfect way to celebrate the new year.

    Reply

    • Changes are definitely scary, but I agree that they can be amazing and worth it. You never know until you try! Thanks, Zainab!

      Reply

  18. Happy belated Birthday, Laura! May this year be full of many positive changes! 🙂
    I love that you made your own snickers with carob…I love snickers!

    Reply

    • I am definitely trying to believe in myself, but that is sometimes easier said than done. Thanks for the pep talk, Jennie 🙂

      Reply

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