Hello Snickers!

No SMS for me this week. This weeks recipe, Sweet Almond Cake, is presented by the talented and creative Katiecakes.

Instead I am sharing a recipe I found on my blogging friend Gnee's site, Singing With Birds. If you haven't been to her site, check it out. She takes amazing photos and shares the best recipes.

What’s your favorite candy bar? Mine is Twix. My husband’s is Snicker’s. He loves to keep the mini ones in the freezer for a cool summer treat. These cookies had Tim's name written all over it.

This recipe is so fun and easy to put together. My only challenge was unwrapping all of the caramels, which took much longer than I anticipated. Tim said his mom used to put them in the freezer. They would unwrap easier when frozen. A concept I plan to try next time. I had a little trouble getting my caramels to melt smoothly. In turn, I had a few spots in the bars with a piece of hard caramel.

These are delicious! Almost too delicious, I had to put the last piece together like a puzzle in order to have a picture to post!!

Hello Snickers!
Recipe courtesy of Singing With Birds

1 stick butter
1 cup chocolate wafers, crushed
1 cup caramel, melted
1 cup roasted peanuts, chopped
1 cups chocolate chips
1 cup sweetened condensed milk

Melt 1 stick of butter in a square 8x8 pan. Layer over this chocolate wafer crumbs, caramel, peanuts, chocolate chips and sweetened condensed milk. Bake at 325 degrees for 25 minutes, (350 for a glass pan). Cool and cut into 16 squares.