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Line the oven dish with parchment paper and create a bain-marie by adding a small layer of water to the pan. Add chocolate in pieces to the bowl and place on top of the pan.
Turn the heat to low and let the chocolate melt slowly. Stir in 2 tablespoons of peanut butter and make sure the mixture is smooth. Divide the chocolate evenly over the bottom of the oven dish and refrigerate until completely set.
To cool it down faster you can place the oven dish into the freezer for about 15 minutes.
Melt the butter along with the sugar in a medium-sized pan. As soon as the butter has melted you can add the heavy cream along with the marshmallows.
Stir until the marshmallows have melted and the mixture is smooth and then stir in a tablespoon of peanut butter. Divide the nougat layer evenly over the chocolate layer and refrigerate again.
Heat heavy cream for the last layer and add the caramel fudge until it has melted completely. Stir in the salted peanuts and divide over the nougat layer, and refrigerate until completely set.
Use a warm and wet chef's knife to divide into snicker bars. You can choose to coat the bars completely with some more melted chocolate if you like.
Keep the snickers in the fridge, otherwise they will be too soft and sticky. Enjoy!