@snickers

Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Makes: 20 cookies Ingredients: 1/4 cup butter, softened 3/4 cup granulated sugar, divided 6 tbsp dark brown sugar 1 egg, at room temperature 2 tsp red food coloring 1 tsp vanilla extract 1 cup all-purpose flour 2 1/2 tbsp cocoa powder 2 1/2 tsp baking powder Pinch salt 3 (1.8 oz) Halloween Fun Size Snickers, chopped 1/2 cup icing sugar Instructions: Preheat oven to 350°F. In bowl, beat butter, 1/4 cup granulated sugar and dark brown sugar until light and fluffy. Beat in egg; beat in food coloring and vanilla. Whisk together flour, cocoa, baking powder and salt; stir into butter mixture until incorporated. Fold in chopped Snickers. Divide batter into 20 portions; roll into balls. Roll each ball in remaining granulated sugar, then in icing sugar. Place on parchment paper lined–baking sheet, at least 2 inches apart. Bake for 10 to 12 minutes or until puffed and cracked but still slightly gooey in center. Let cool completely on baking sheet. Tip: Decorate cookies with candy eyes if desired. Nutrition Facts Per 1 cookie Calories 120 Fat 3.5g Saturated Fat 2g Cholesterol 15mg Sodium 85mg Carbohydrate 20g Fiber 0g Sugars 14g Protein 1g

It’s science.

We see you in 28D, please stop or better yet eat a SNICKERS.

SNICKERS, it means satisfying for the rest of your days.

A new way to trick or treat this year! Explore, play, give & collect REAL candy with family & friends all month long with ‪‬ Halloween. Download now and join in! Link in bio.• • • •

Like cake? Try this SNICKERS Crepe Cake. Time: See YouTube. Serves 14   Ingredients:   Crepes: 1 cup 2% milk, at room temperature   3/4 cup all-purpose flour, sifted 2 tbsp butter, melted 2 eggs, at room temperature 1/4 tsp salt   1 tbsp canola oil Crepe Cake: 4 oz brick-style plain cream cheese, at room temperature and divided 2 tbsp smooth peanut butter 2 tbsp icing sugar 1 tsp vanilla extract 1/2 cup 35% heavy cream 1/2 cup chopped toasted peanuts 1/2 cup dulce de leche 2 regular (1.86 oz each) Snickers Original, chopped Instructions:   Crepes: In blender, mix together milk, flour, butter, eggs and salt; mix until smooth. Strain through fine-mesh sieve; let stand for at least 30 minutes (batter should be the consistency of thick cream; thin with a little water if needed). Heat 8-inch nonstick skillet set over medium heat; brush with some of the oil. Pour 3 tbsp batter into pan, swirling to coat bottom of pan. Cook for 60 to 90 seconds or until crepe begins to curl around edges. Flip over; cook for about 30 seconds or until set. Repeat with remaining batter, brushing pan with oil as needed. Transfer to parchment paper–lined baking sheet (you should have 12 crepes). Let cool completely. Crepe Cake: Using electric mixer, beat together 2 oz cream cheese and peanut butter until smooth; set aside.   In separate bowl, beat remaining cream cheese, icing sugar and vanilla until smooth. In separate bowl, beat cream until stiff peaks form; beat into cream cheese and icing sugar mixture until light and fluffy. Set aside.   Place one crepe on serving plate. Spread with 1/4 cup whipped cream mixture. Top with another crepe; layer with 1 tbsp peanut butter mixture. Sprinkle with 4 tsp peanuts. Top with another crepe; drizzle with 4 tsp dulce de leche and sprinkle with 1/4 cup chopped Snickers. Repeat layers 4 times. Refrigerate for 20 to 30 minutes or until set.   Garnish with remaining whipped cream mixture, chopped Snickers and peanuts. Drizzle with remaining dulce de leche. Cut into 14 slices to serve. Nutrition per 1/14 of cake: Calories 240 Fat 15g Saturated Fat 6g Cholesterol 55mg Sodium 150mg Carbohydrate 20g Fiber 1g Sugars 12g Protein 6g

Spooky creamer for your coffee? We got you. Try SNICKERS Coffee Mate creamer, available now! • • •

Sometimes you need a SNICKERS that much. • • •

100% SNICKERS, 0% PSL. • • •

Which gaming name matches your SNICKERS style?? • • •

Prep Time: 15 minutes Total Time: 15 minutes (+ 1 1/2 hours standing time) Makes: 16 Ingredients:   1 cup graham wafer crumbs 1/4 cup finely chopped peanuts, divided 2 tbsp brown sugar 1/4 cup melted butter 2 regular (1.86 oz each) Snickers Original, divided 6 oz brick-style plain cream cheese 3/4 cup smooth peanut butter 1/4 cup icing sugar 1 tsp vanilla extract 1/2 cup 35% heavy cream 2 tbsp caramel sauce Instructions:   Line 16 mini muffin cups with paper liners. In bowl, stir together graham crumbs, 2 tbsp chopped peanuts and brown sugar until combined; add melted butter, tossing well. Divide evenly into cups, pressing down and up side of cups to form crusts. Freeze for 30 to 40 minutes or until firm.   Chop one Snickers bar and slice remaining bar into 16 pieces. Using electric mixer, beat together cream cheese, peanut butter, icing sugar and vanilla until light, fluffy and smooth; set aside.   In separate bowl, whip cream until stiff peaks start to form; fold into cream cheese mixture. Stir in chopped Snickers. Divide filling evenly among crusts. Top each with piece of Snickers. Refrigerate for 1 to 2 hours or until firm. Just before serving, drizzle with caramel sauce and sprinkle with remaining peanuts. Tip: For a chocolate crust, substitute chocolate wafer crumbs for graham wafer crumbs. Nutrition Facts   Per 1 mini pie   Calories 250 Fat 18g Saturated Fat 8g Cholesterol 30mg Sodium 180mg Carbohydrate 18g Fiber 1g Sugars 11g Protein 5g

What’s your SNICKERS path of choice?! • • •