Sticky Fingers Bars

3 minutes
August 2, 2021
Carole Jones
If you are dieting right now to fit into that favorite summer outfit, or look better in your swimsuit, you need to leave this post immediately! There is nothing healthy, or good for you in these bars. Just oh so good….

Sticky Finger BarsBy far, Snickers are my favorite candy bar, so when I first saw this recipe, I knew I had to make them. Me oh my…..
Sticky Fingers BarsThey are rich, gooey, salty and 100% completely indulgent. Sounds like the perfect snack for me before I head to the gym 🙂
Sticky Finger BarsDon’t you just want to dive right into that pool of chocolate, peanut butter and peanuts?

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Sticky Fingers Bars

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  • Yield: 24 bars 1x




  • 1 C butter, at room temperature
  • 1 C sugar
  • 1 Tb vanilla
  • 2 C flour
  • 1/2 C salted peanuts, chopped coarsely
  • 4 (2.07 oz) Snickers bars, sliced into 1/4″ slices


  • 3 large eggs
  • 1 1/4 C sugar
  • 1/4 C light corn syrup
  • 2 Tb butter, melted
  • 1 Tb vanilla
  • pinch of salt


  • 3/4 C smooth peanut butter
  • 1 C salted peanuts, coarsely chopped
  • 1/2 C chocolate chips



  1. Preheat the oven to 375 degrees and lightly spray a 9×13 pan. In your electric mixer with a paddle attachment, beat the butter, sugar and vanilla for 1 minute until creamy. Add the flour and peanuts and mix just until incorporated. Press the dough evenly into the prepared pan and bake for 20 minutes until the crust in golden brown. Allow to cool for 10 minutes.
  2. To make the filling, whisk in a medium bowl the eggs, sugar, corn syrup, butter, vanilla and salt until combined. Cover the top of the baked crust with an even layer of Snickers slices, leaving about 1/4″ between slices. Pour the filling mixture over the crust and bake for 35 – 40 minutes, or until set. The filling should not wiggle when you shake the pan. Cool for 30 minutes.
  3. Spread the peanut butter in an even layer on top of the filling. Sprinkle on the chopped peanuts in an even layer. Melt the chocolate chips in the microwave for 30 seconds. Stir then microwave for another 30 seconds. Drizzle the top with chocolate and refrigerate until completely cold, about 2 hours.
  • Author: Carole Jones


  • Serving Size: 1 bar
  • Calories: 351
  • Sugar: 23g
  • Sodium: 51mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 48mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

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