Snickers Cheesecake Bars combine creamy cheesecake, chocolate, caramel, and peanuts for a no-bake dessert inspired by the classic candy bar!
These Snickers Cheesecake Bars stack up chocolate-peanut butter, fluffy nougat-style cheesecake, peanuts, and caramel for layers of amazing flavors! Prep only takes about 20 minutes, and the bars will be ready in just over 1 hour. I’ve made this dessert multiple times, and briefly chilling each layer is key to clean layers and easy slicing. You’ll have a hard time sharing these bars after one bite, but they’re too incredible not to share with your favorite people!
Table of contents
Snickers Obsession
We seriously can not keep fun-size Snickers bars in my house- I will eat them all in one sitting or use them in every dessert and feel no remorse. When it comes to desserts, I believe more is better, so the only way to make Snickers even better is to combine it with cheesecake. Each layer of this mouthwatering Snickers cheesecake bar recipe is so easy to make and requires simple techniques like stirring, melting, or blending, so nothing is complicated or time-consuming. I will warn you, though, that these bars are deliciously messy, which is part of the fun of this recipe!
Cheesecake is the perfect partner to all sweet treats, like marshmallow-tastic No-Bake S’Mores Cheesecake Bars or coconutty Almond Joy Cheesecake Bars!
What Readers Say
⭐⭐⭐⭐⭐
These were incredible! They were a big hit with my family and I’ll definitely be making them again.
Ingredients by Layer
Since this recipe comes together in distinct layers, it’s helpful to break down the ingredients one layer at a time.
Chocolate
Chocolate and creamy peanut butter, not chunky, are melted together to make the top and bottom of the candy bar.
Cheesecake
Instead of classic nougat, we’re going to swap in no-bake cheesecake filling. Use a block of regular cream cheese completely softened at room temperature for the best cheesecake texture. You can substitute low-fat cream or Neufchatel cheese, but not fat-free cream cheese.
Peanuts
Love a salty-sweet contrast? Use salted peanuts instead of unsalted.
Caramel
Use soft caramels, like Kraft caramels, not hard candies. Be sure to unwrap each piece – kids are great helpers here. Melted soft caramels hold the peanuts in place and create that signature Snickers caramel pull.
How to Make Snickers Cheesecake Bars
Start by lining a 7×11-inch baking dish with parchment paper. If you only have a 9×13-inch dish, it’s okay to use it.
Be sure to put this in the freezer between each layer for 5-10 minutes. This ensures that each layer is hardened enough to remain separate when you add the next layer.
Recommended Tools
- Double boiler for melting chocolate and caramel
- Parchment paper with an overhang to help lift the bars from the pan
- Rubber spatula to stir everything
- Offset spatula to spread out each layer
- A sharp knife to cut the bars apart
What if I don’t have a double boiler?
Fill a pot with a couple of inches of water and set a heat-safe bowl on top. The bowl should not touch the water in the pot and should cover the pot well enough to trap steam. Start the water simmering and use this setup just like you would with a regular double boiler. When you’re ready to pour, remember the bowl will be hot, so be sure to use potholders to protect your hands.
STEP ONE: Melt half of the chocolate and peanut butter in a double boiler. Then spread that over the parchment paper in the baking dish and pop it in the freezer. Make sure it reaches the edges and corners so it holds the other layers inside.
STEP TWO: Prepare each of the other filling layers. You’ll spread the cheesecake over the cold chocolate, then top it with peanuts, caramel, and the final chocolate layer. I don’t like to have a bunch of dishes to wash at the end of this recipe, so I wash the double boiler between uses and keep reusing the same one.
STEP THREE: The easiest way to cut these into bars is to freeze them for 5-10 minutes after pouring the last layer of chocolate, then score them with a sharp knife. Pop the bars back into the freezer to set up before cutting them apart.
Tips for Success
- Be sure that each layer has had enough time to chill, about 5-10 minutes, so that each layer sits on top of the other, rather than mixing together.
- Once the caramel is melted, let it cool off the heat for 3-5 minutes before pouring so it doesn’t melt the nougat-cheesecake layer.
- Dipping a sharp knife into a glass of hot water will help it get through the hard chocolate layers more easily. I like to clean my knife in hot water, then wipe it with a paper towel between cuts.
*This post originally posted on 11/08/2014.
Ingredients
Bottom Chocolate Layer
- 1 ½ cups semi-sweet chocolate chips
- ¼ cup creamy peanut butter
Nougat-Cheesecake Layer
- 7.5 ounces marshmallow fluff
- ¼ cup creamy peanut butter
- 1 ½ cups powdered sugar
- 8 ounces cream cheese
- 1 cup dry roasted unsalted peanuts
Caramel Layer
- 11 ounces caramels
- ¼ cup heavy cream
Top Chocolate Layer
- 1 ½ cups semi-sweet chocolate chips
- ¼ cup creamy peanut butter
Instructions
- Line a 7-inch x 11-inch baking dish with parchment paper. Set aside.
Bottom Chocolate Layer
- Use a double boiler to melt 1 1/2 cups semi-sweet chocolate chips and 1/4 cup creamy peanut butter. Stir occasionally until smooth. Pour into the baking dish. Pop this in the freezer for about 5 to 10 minutes to harden.
Nougat-Cheesecake Layer
- Combine 7.5 ounces marshmallow fluff, 1/4 cup creamy peanut butter, and 1 1/2 cups powdered sugar in a mixing bowl, stir until combined.
- Pop the 8 ounces cream cheese in a stand mixer and whisk on medium speed until smooth and fluffy. Add the ingredients from the other bowl into the mixer and whisk until combined. Pour over the chocolate layer you placed in the freezer earlier. Sprinkle 1 cup dry roasted unsalted peanuts over the mixture and press down slightly. Pop back in the freezer for about 5 to 10 minutes.
Caramel Layer
- Use a double boiler to melt 11 ounces caramels with 1/4 cup heavy cream. Simmer over hot water until the caramel is smooth.* Pop the baking dish back in the freezer for about 5 to 10 minutes.
Top Chocolate Layer
- Use a double boiler to melt 1 1/2 cups semi-sweet chocolate chips and 1/4 cup creamy peanut butter. Stir occasionally until smooth. Pour into the baking dish. Pop this in the freezer for about 5 to 10 minutes to harden.
- Cut into 12 squares with a sharp knife.** This recipe is a bit messy. Just roll with it. It's totally worth it.
Notes
Nutrition
Other Recipes to Serve with Snickers Cheesecake Bars
Snickers Parfait is loaded with creamy chocolate pudding and rich peanut butter mousse, and topped with plenty of chopped Snickers bars!
Make a crowd-pleasing Snickers Poke Cake to satisfy everyone’s intense Snickers cravings!
FAQ
Absolutely. I recommend storing the bars in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Yes! Either line the muffin tin cups with paper cupcake liners (they may stick to the chocolate, though) or use silicone cupcake liners for the easiest removal. Divide the layers evenly among the 12 muffin tin cups, and be sure to freeze between layers as directed.
I actually prefer semi-sweet chocolate in this recipe. Even though Snickers bars are made with milk chocolate, the sweet nougat-cheesecake filling pairs better with a slightly more bitter chocolate.
You can. Readers say, “I always use a microwave to melt chocolate. Do it in 30-second bursts, stirring after each burst. Usually takes about 3 bursts for a total of 1.5 minutes.” To melt the caramels, follow the same process. Heat the caramels alone in a microwave-safe bowl the first time and then pour in the cream. Keep heating and stirring until they’re completely melted and smooth.
Yes, you can. The layer won’t be quite as thick as shown once they’re done, but they will still taste great.
Judy says
I am assuming they have to be stored in the refrigerator?
Julie K says
Yes.
Lindsey Michelle says
I just made these! I can’t wait to try these out!
Keith says
I can’t wait to make these bad boys!!!
Kim Sturre says
I had to google about the double broiler. It worked using a heat safe bowl over a sauce pan. 🙂
Janet Wolf says
I do not have a double broiler can I use the microwave to do the melting?
Julie E says
You can create a double boiler set up by placing a couple inches of water in a medium sauce pan, bring it to a simmer, and then place a metal or glass bowl over the top of the pan.
Chelsea says
You could use a saucepan with boiling water and put a glass bowl on top.
I’m going to make this for christmas.
Kim Beaulieu says
Hope you love it Chelsea.
felicia says
U can take a pot fill the bottom with water, let the water come to a boil, find a bowl that can sit in the pot but not touch the bottom add your chocolate and peanut butter. Keep stirring until melted remove bowl.
Kath says
I always use a microwave to melt chocolate. Do it in 30 second bursts, stirring after each burst.Usually takes about 3 bursts – 1.5 minutes.
Amanda says
Yes, I do it all the time… just do it in increments of 20 to 30 seconds and stir often
Kim Beaulieu says
Hey Janet, you can melt chocolate in the microwave. Just add a little butter or shortening to keep it smooth. It’s just a personal thing, I hate the way microwaves get hot spots. They can scorch chocolate pretty quick. But if you’re used to melting it in the microwave it’s a-okay.
I don’t have a double boiler either. I use the bowl method. I place a saucepan with a few inches of water on the stove, bring to boil, reduce to a low boil or simmer, place a heat-proof bowl over top, then pop the chocolate in there to melt. I find it just melts it perfectly every time.