Recipes and Cooking Snickerooni Bars 3.7 (6) 1 Reviews These delicious bar cookies are perfect for the holidays. This easy bar cookie recipe has a luscious chocolate topping, making it an extra-sweet treat. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 7, 2016 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Bake Time: 12 mins Freeze Time: 30 mins Chill Time: 2 hrs Total Time: 3 hrs 12 mins Servings: 60 Yield: 60 bars Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 14.3 ounce pkg. chocolate sandwich cookies with white filling (36 cookies) ⅓ cup butter, melted 1 ¼ cup sugar ⅓ cup butter 1 5 ounce can (2/3 cup) evaporated milk 1 7 ounce jar marshmallow creme ¼ cup creamy peanut butter 1 ¾ cup cocktail peanuts or salted cashews, chopped 1 14 ounce bag vanilla caramels (about 50), unwrapped 1 ½ cup milk chocolate pieces (8 oz.) Directions Preheat oven to 350°F. Line a 13x9-inch baking pan with foil, extending the foil over the edges of the pan. Lightly coat the foil with cooking spray. Place cookies in a food processor. Cover and process until very finely chopped. In a medium bowl combine cookie crumbs and 1/3 cup melted butter. Firmly press crumb mixture into the prepared pan. Bake 12 minutes or until set. Cool in pan on a wire rack. For the nougat, in a medium saucepan combine sugar, 1/3 cup butter, and 1/2 cup of the evaporated milk. Bring to boiling over medium-high heat, stirring to dissolve sugar. Reduce heat to medium. Simmer, uncovered, 10 minutes. Remove saucepan from heat. Stir in marshmallow creme and peanut butter. Stir in the chopped peanuts. Pour nougat over crust in the baking pan. Carefully spread evenly to edges. Place pan in freezer for 20 minutes while preparing caramel layer. For caramel layer, place caramels and the remaining evaporated milk (about 2 Tbsp.) in a medium bowl. Microwave 1 1/2 to 2 minutes or until caramels are melted, stirring every 30 seconds. Pour caramel mixture evenly over nougat layer in pan, carefully spreading to edges. Return pan to freezer for 10 to 15 minutes while preparing last layer. In a small bowl microwave chocolate pieces 1 minute or until melted and smooth, stirring every 30 seconds. Pour chocolate mixture over caramel layer. Spread evenly to edges. Cover and chill 2 hours or until firm. Use edges of foil to lift uncut bars out of pan. Transfer to a cutting board. Cut into bars. To Store: Layer bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 5 days or freeze for up to 3 months. Print Nutrition Facts (per serving) 154 Calories 8g Fat 20g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 60 Calories 154 % Daily Value * Total Fat 8g 10% Saturated Fat 3g 15% Cholesterol 7mg 2% Sodium 86mg 4% Total Carbohydrate 20g 7% Total Sugars 14g Protein 2g Calcium 42mg 3% Iron 0.4mg 2% Potassium 62mg 1% Folate, total 1.6mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.