1-Getting started with Snickers Macarons: Begin by preparing your workspace, measuring all ingredients precisely, and preheating your oven to 300°F (150°C) as outlined in the recipe. This step ensures everything runs smoothly and helps avoid common baking pitfalls.

2-First, focus on the macaron shells: Whip the egg whites until soft peaks form, gradually adding the white sugar until stiff peaks develop, which creates that glossy mixture we all love. Next, sift the almond flour, powdered sugar, and cocoa powder together to get a smooth base, then gently fold it into the egg whites using a J-shaped motion.

3-Once the batter reaches a flowing consistency: pipe it onto lined baking sheets in uniform circles and tap the trays to release air bubbles. Let the shells rest for 20-40 minutes until dry to the touch, then bake one tray at a time for 15-20 minutes, rotating halfway for even results. For the salted caramel sauce, heat the sugar in a saucepan until melted, carefully add the cream and butter, and stir in the salt and vanilla once it’s off the heat.

4-Assembling the Macarons: Whip the butter for the salted caramel buttercream until creamy, blend in the caramel sauce and powdered sugar, then add vanilla for flavor. Mix the marshmallow fluff and peanut butter for the nougat filling until smooth. To assemble, dip half the cooled shells in melted chocolate and refrigerate to set, then drizzle with caramel and top with chopped candy bars and peanuts.

5-Pipe a ring of buttercream on the bottom shells: add the nougat filling inside, and sandwich them together. Refrigerate for 24 hours to let the flavors meld. You can find more tips on baking chocolate treats in our guide to chocolate lava cakes recipe, which pairs well with this dessert idea.