Finally, the chocolate dip. I chop my chocolate bar finely and melt it with the coconut oil (this just makes it a bit thinner for easier coating) using a double boiler, stirring until silky smooth. Working with one bar at a time, I use a fork to dip it completely into the chocolate, let the excess drip off, and then place it on a parchment-lined tray. I use a second fork to help slide it off neatly. If I want that classic Snickers top pattern, I drizzle a little extra melted chocolate over the top with a fork. I let them set at room temperature until the chocolate is firm and snappy.
Pro Tips for Best Results
The nougat layer must be pressed down very firmly into the pan. I tested a gentle press versus a serious, compacting press, and the difference is night and day. A firm press creates a dense, sliceable base that holds up to the weight of the caramel and peanuts and won’t crumble when you cut and dip. Don’t be shy—really lean into it to create an even, compact layer.
When melting the caramels, low and slow is the mantra. I’ve tried rushing it on high power, and it leads to scorched, lumpy caramel that’s impossible to smooth. The 30-second bursts with thorough stirring in between are crucial for a perfectly fluid, lump-free caramel that will spread evenly over the peanuts. Also, make sure your nougat base is cold from the freezer when you pour the hot caramel over it; this helps the caramel set quickly against the base, preventing seepage.
For the cleanest cuts and the best dip, the assembled bars must be completely cold and firm before you even think about chocolate. I made the mistake of trying to cut and dip after only an hour in the fridge, and the caramel was still tacky, making a huge mess. A long chill, or even a freeze for 30 minutes before cutting, ensures every layer is distinct and the bars are sturdy enough to handle the dipping process without squishing.
Common Mistakes to Avoid
My first big mistake was using natural peanut butter for the nougat layer. The extra oil made the layer greasy, soft, and impossible to get firm, even after hours in the freezer. It also made the chocolate coating refuse to stick properly. Trust me, this is the one time to use the classic, stabilized creamy peanut butter from a big brand. It provides the perfect texture and stability.(See the next page below to continue…)