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Candy Bar Brownies are homemade brownies with chunks of caramel nut Snickers candy bars and milk chocolate Hershey squares on top. These easy to make brownies really do taste like a candy bar! They are full of chocolate, chewy and soft brownies, and just delicious. 

A pan of brownies with chunks of candy bar inside. A piece of brownie sitting on top of another brownie with a bite taken out if it.


These candy bar brownies start with homemade brownies filled with chunks of Snickers candy bar inside the brownies and Hershey milk chocolate bar squares on top.

These are one of our favorite treats ever! Not only are they stuffed with two kinds of candy bars but the brownies themselves taste like a candy bar with the melted milk chocolate squares and chunks of caramel nut nougat inside. 

If you love brownies as much as we do then also try my monster cookie brownies, classic homemade brownies, and these easy chocolate chip brownies.

An overhead shot of a pan of brownies with Hershey chocolate bars on top. Cut into squares.


Butter – The butter needs to be melted for this recipe. The recipe calls for 12 tablespoons of butter which is equal to 1 stick + 1/2 stick. I use salted butter.

Granulated Sugar

Large Eggs

Vanilla Extract – For best flavor use real vanilla extract.

All-Purpose Flour

Unsweetened Cocoa Powder

Baking Powder & Salt

Snickers Candy Bars

Hershey’s Milk Chocolate Candy Bars

You don’t even need a stand mixer or hand mixer for this recipe. Just two mixing bowls, one small and one large, and then a whisk and a wooden spoon or spatula to mix it all together. Of course if you would rather you can use a stand mixer or handheld mixer. 

These candy bar brownies bake up in a 9×13 baking pan so there is plenty for everyone and even some for leftovers for a late night chocolate treat or the next day in the kids’ lunch boxes. 

How to make this brownie recipe with pictures of the instructions. This picture shows a collage of 6 pictures.

Stacked pile of cut brownies on a white plate.


  • Can I use other candy bars in this recipe?

    • You could if you wanted to but the combination of the chocolate and chunks of snickers bar is really, really good. I recommend sticking to what the recipe calls for. But of course, other candy bars can be used with no problems at all. 
  • How do I store leftovers?

    • Store leftovers at room temperature inside a covered container. I use a Tupperware type container with a lid but you can also stick them on a plate covered in plastic wrap. 
  • Can I freeze these brownies?

    • Yes you can! They freeze perfectly. I like to freeze them inside freezer-safe Ziploc bags. 
    • You can either leave the frozen brownie out at room temperature for a bit or warm it up in the microwave for a few seconds. 
  • Do I use salted butter or unsalted butter in this brownie recipe?

    • I always use salted butter. For everything. I prefer it because it has more flavor and I just like how it makes things taste. If you prefer unsalted butter then feel free to use that, you may have to add additional salt depending on preference. 
  • Be so careful to not over-bake

    • I know this seems like a given but these brownies will taste so much different if they are over baked. 
    • Look for edges to start pulling away from the sides and the tops to look done and dry and puffy. 
    • A toothpick inserted into the middle should come out with moist crumbs. Not super dry crumbs and not wet batter. 
  • Let the brownies cool in the pan for at least 30 minutes

    • This is so important if you want pretty brownies that cut nicely. 
    • Speaking of cutting nicely, be sure to use parchment paper so you can easily lift them out of the pan to cut them. 

A picture of a candy bar brownies with chunks of candy bar showing.


Butterfinger Peanut Butter Cookies – Soft & thick peanut butter cookies with peanut butter chips and chunks of butterfinger candy bars.

Reese’s Peanut Butter Cookie Cups – Peanut butter cookie cups baked in a mini muffin tin and stuffed with a Reese’s miniature cup in the middle. 

Reese’s Stuffed Monster Cookies – Soft monster cookies with oats, peanut butter, and m&m’s and stuffed with a peanut butter cup. 

Hershey Kiss Brownies – Brownies made with milk chocolate Hershey kisses melted right into the batter. 

No Bake Snickers Cheesecake Pie – Easy pie recipe with a no bake cheesecake filling and chunks of Snickers candy bars. 

Stacked pile of cut brownies on a white plate.
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Candy Bar Brownies

Author Jessica - Together as Family
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Servings 24 brownies
Candy Bar Brownies are homemade brownies with chunks of caramel nut nougat Snickers candy and milk chocolate Hershey squares on top. These easy to make brownies really do taste like a candy bar!


  • 12 tablespoons butter melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 3 Snickers candy bars chopped
  • 2 (1.55 oz each) Hersheys milk chocolate bars broken into squares


  • Heat oven to 350°. Prepare a 9x13 baking pan by spraying with cooking spray or lining with parchment paper.
  • In a large bowl add the melted butter, granulated sugar, eggs, and vanilla extract. Mix together using a whisk (or you can use a handheld mixer) until combined and creamy.
  • In a small bowl stir together the flour, cocoa powder, baking powder, and salt with a whisk. Set aside 1/4 cup of the flour mixture and add the remaining into the egg mixture. Mix just until combined and no flour streaks remain.
  • Place the chopped Snickers into a small bowl and add the 1/4 cup flour mixture. Stir to coat in the flour. Dump into the brownie batter and stir to combine.
    * There will be some extra flour. Make sure that you dump everything into the brownie batter.
  • Spread the brownie batter into the prepared pan. Top the brownies with the squares of Hershey milk chocolate pieces.
  • Bake for 25-35 minutes.
    * A toothpick inserted in the middle should come out with moist crumbs. NOT super dry crumbs (overabaked) and not wet batter (needs more time).
    ** The edges of the brownies should slightly pull away from the sides and the top should look slightly puffy, dry, and cracking slightly.
  • Let the brownies cool for at least 30 minutes inside the pan before cutting.


TIP : I use parchment paper when I make these. A trick is to spray the pan first with cooking spray that way the parchment paper sticks and stays in place inside the pan.
MELTED BUTTER : Place the unwrapped butter into a microwave-safe dish. I use a Pyrex glass measuring cup. Microwave for about 45 seconds. When you take it out there will be melted butter + soft butter chunks. Take a fork and mix to combine. Doing it this way gives you melted butter that is not scorching hot for the brownies.
DON'T OVER BAKE : I know this seems like a given but these brownies will taste so much different if they are over baked. Look for edges to start pulling away from the sides. The tops to look done and dry and puffy. A toothpick inserted into the middle should come out with moist crumbs. Not super dry crumbs and not wet batter. 
COOK TIME : All ovens are so different so just watch them closely. Mine are done at 25 minutes but yours may need closer to 30 minutes or more. 


Calories: 247kcal | Carbohydrates: 36g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 115mg | Potassium: 87mg | Fiber: 1g | Sugar: 28g | Vitamin A: 238IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

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A piece of candy bar brownies on a white plate.



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5 from 2 votes (1 rating without comment)

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  1. 5 stars
    Incredible! I dug through the remaining Halloween candy, and almost had enough small Snickers bars, so I added the five remaining Reese’s pb cups. So, so Good! thanks, lsg