Snickers candy bar chocolate cobbler couldn’t be easier to make! Snickers candy is melted with cream and semi-sweet chocolate, then served with a warm, flaky crust.
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A couple weeks ago, I attended an event to kick off Jackson Restaurant Week. Several local restaurant were there serving up delicious food. As I strolled around the room perusing all the different dishes, a sign stopped me dead in my tracks.
Snickers cobbler?!? You mean, this exists? Yes, in the South we love us some cobbler and will find any excuse to make one. But a cobbler out of Snickers bars? That’s genius.
Not surprisingly, Snickers cobbler was the star of the event that night. So I was determined to recreate it myself. Unfortunately, Snickers cobbler isn’t really a thing. At least, not according to the holy grail of Google. Or Pinterest. I couldn’t find a single recipe. Not one.
That’s when I started brainstorming my own recipe. How do I get melted Snickers into a cobbler? Because what happens to melted candy bars once they cool? They turn rock solid. My goal wasn’t to create a dessert that broke teeth and ruined fillings.
I thought about deconstructing a Snickers bar, and I found a few recipes on how to make your own homemade Snickers bars. But that seemed like too much work. A plain chocolate cobbler with Snickers pieces didn’t seem to jive with what I wanted either. That’s when I discovered this recipe for Snicker’s Ice Cream Sauce and the lightbulb went off. I could take my traditional peach cobbler recipe and rework it using the sauce.
How to Make Snickers Candy Bar Chocolate Cobbler
Start by cutting 15 snack-sized Snickers bars in half. Pile them into a medium sauce pan with 2/3 cup of heavy whipping cream and 1/2 cup semi-sweet chocolate chips. I prefer to use a double boiler for this part just to ensure my sauce doesn’t scorch. You can purchase a double boiler or make your own by filling a small saucepan with a couple inches of water, covering it with a mixing bowl just slightly larger that the saucepan, and bringing the water to a boil. The steam from the water heats the bottom of the bowl and melts the chocolate without direct heat. Stir the pot until the candy, chocolate and cream are combined and creamy. Remove the pan from the heat.
Preheat the oven to 350 degrees. Place one stick of butter in an 8 x 8 baking dish or a 10-inch cast iron skillet. Place the dish or skillet in the oven and let the butter melt. This should take about five minutes. While the butter is melting, whisk together some sugar, flour, baking powder, milk, and salt. Pour mixture over the melted butter, but DO NOT STIR! There is some magic that happens while this cobbler bakes in the oven. The crust rises to the top and becomes crisp and golden. Stirring the pan breaks the spell. Pour the warm Snickers sauce over the flour, but once again DO NOT STIR.
Bake the cobbler for one hour until the crust is crisp and golden. I can’t say this is the exact recipe served that night, but it’s pretty damn close. It really tastes like a warm fudgy Snickers bar. Don’t forget the vanilla ice cream and some more chopped Snickers bars!
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Snickers Candy Bar Chocolate Cobbler
- 15 snack size Snickers Bars cut in half
- ⅔ cup heavy whipping cream
- ½ cup semi-sweet chocolate chips
- 1 stick unsalted butter
- 1 cup sugar
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 3/4 cup milk
- 1/8 teaspoon of salt
- In a medium saucepan over low heat, combine the Snickers bars, cream and semi-sweet chocolate chips (I like to use a double boiler just to make sure my sauce doesn’t burn or scorch).
- Simmer the sauce slowly until the chocolate and candy bars are melted and the sauce is smooth.
- In the meantime, preheat oven to 350 degrees.
- Place butter in an 8 x 8 baking dish. Place butter in the oven and allow to melt, about 5-7 minutes.
- In a separate bowl, blend remaining sugar, flour, baking powder, milk, and salt. Pour mixture over the melted butter. DO NOT STIR!
- Pour Snickers sauce over the flour. Again, DO NOT STIR!
- Bake for 1 hour or until crust has risen to the top and is golden brown.