Peanutty Carmel Squares or “Snickers Bars”

One of my favorite dessert bars growing up and still is my Grandma Newlin’s “Snickers Bars”. I love this rich chocolate bar with a great flavor. If you could see my recipe card you could tell how well used this recipe is. It is a great bar to make and stick in the freezer until needed.  I hope you enjoy it as much as my family does.

“Snickers bars” or Peanutty Carmel Squares


  • 2/3 c. butter (not softened very much)
  • 1 c. sugar
  • 2 c. flour
  • 1/2 t. salt
  • 1/2 t. baking soda
  • 8 Snickers bars (full size)
  • 4 T. butter
  • 4 T. milk
  • 1 c. shredded or flaked coconut
  • Few drops almond extract


  1. Heat oven to 350 degrees
  2. Butter 9 x 13 pan
  3. Cream butter with sugar.
  4. Sift flour, salt, and baking soda and add to creamed mixture
  5. Mix until crumbly
  6. Reserve 1 c. crumb mixture
  7. Spread crumb mixture on bottom of buttered pan and press down.
  8. Bake for about 8 minutes at 350 degrees
  9. While crumbs are baking, melt Snickers bars, with 2/3 c. butter and milk in a small saucepan, stirring constantly until snickers bars are completely melted.
  10. Stir in coconut and almond extract.
  11. Spread chocolate mixture over baked crumbs
  12. Top with 1 c. reserved crumbs.
  13. Bake at 350 degrees for another 12 – 15 minutes until topping begins to brown.
  14. Cool slightly and cut into bars.

Helpful Hints:

  1. Buttering the pan is very important. If it isn’t buttered, it is hard to get the bars out intact.
  2. Before the bars cool completely, cut them. Once they cool, they are very hard to cut.
  3. They can be stored in the freezer easily.

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