Snickers candy bars add a layer of surprise

March 25, 2011
  • Snickers Bars adds nuts, caramel and chocolate to these Snickers Bar cookies made from whole wheat four.
By Scott Anderson

I was in the mood to create a new variation of cookies.

 So I went through the cupboards to see what I could come up with on the fly — and without having to run to the store.

What follows is a brief glimpse into the kitchen zone: A place where time, flavor and creativity are one — and anything goes.  

I will say the secret to these cookies is baking them on greased AirBake pans to allow even cooking and to brown without burning or sticking to the trays.

Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.

Snickers Bar cookie

2-1/2 cups whole wheat flour

1 teaspoon baking soda

1 teaspoon salt

1 cup vegetable shortening

1 cup firmly packed light brown sugar

1/2 cup granulated sugar

1/4 cup peanut butter

1 tablespoon molasses

2 large eggs

2 teaspoon vanilla extract

1-1/2 cups cut up Mini Snickers Bars

Preheat oven to 375 degrees.

In medium bowl combine flour, baking soda and salt, mixing well; set aside.

In a large mixing bowl, cream shortening, sugars, peanut butter and molasses together with electric mixer; add eggs and vanilla and beat at medium speed until light and fluffy. Stir in flour mixture until just combined. Do not over-mix. Add in cut up Snickers Bars and fold together until combined.

Drop by rounded tablespoonfuls onto ungreased baking sheets, about 2-inches apart.

Bake for 10 to 12 minutes or until edges just begin to turn golden brown. Do not over-bake. Transfer cookies to a wire rack to cool.

Makes about 3 dozen cookies.

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