Easy No-Bake Snickers Cookies

These Easy No-Bake Snickers Cookies are the lazy sweet tooth’s dream: zero oven drama, just a quick stovetop swirl, a tumble of oats and peanut butter, and a handful of chopped Snickers that turn melty-chewy in the best way. Think classic chocolate no-bakes, but with extra peanuts, caramel pockets, and little nougat surprises. They set up fast, taste like a bake sale miracle, and I swear they disappear faster than I can line the tray. Makes about 22–24 cookies, in roughly 30 minutes including a quick chill.

My husband calls these “the good chaos cookies” because every bite is different. The caramel strands, the peanut crunch, that little salt hit—yeah, it’s a vibe. We made a batch on a rainy Tuesday “for lunches,” and by Wednesday noon there were… two left. The six-year-old has started requesting them for “special Fridays,” which is adorable and also how I end up chopping candy bars at 9 p.m. like a raccoon in a pantry. Worth it.

Why You’ll Love This Easy No-Bake Snickers Cookies

– No oven. No fussy dough. It’s you, a saucepan, and a spoon.
– Feels fancy but actually a candy-bar hack your grandma would approve.
– Sets in 20-ish minutes, so you can have dessert before the dishes are dry.
– Texture galore: fudgy-chocolate base, chewy oats, crunchy peanuts, gooey caramel.
– Forgiving as heck—if it’s sticky, chill longer; if it’s crumbly, add a spoon of peanut butter. You’ve got this.

How to Make It

Grab a medium pot and melt butter with sugar, brown sugar, milk, and cocoa. Bring it to a full, bossy boil—the kind that doesn’t stop when you stir—then count to 60. Not 45. Not “around a minute.” A real, honest 60. That’s how these set up fudgy and not gloopy.

Kill the heat and stir in peanut butter, vanilla, and a pinch of salt until glossy and smooth. Dump in the oats and fold until everything’s coated and chocolatey. If it looks a little slick, give it 1 minute to sit, then stir again—it thickens as the oats drink it up.

Now for the fun: fold in chopped Snickers (I throw mine in the freezer for 10 minutes first so they don’t vanish into chocolate oblivion). Scoop big tablespoon mounds onto a parchment-lined sheet, press gently so they look like cookies and not little haystacks. If you’re extra, dot a few extra candy bits on top and drizzle with melted chocolate or warm caramel. Chill 20–30 minutes until set. Try not to eat four while “testing.”

Ingredient Notes

This module dynamically pulls in recipe-specific ingredients. Follow this exact bullet styling (HTML bold labels only).
– Unsalted butter: Makes the base silky and helps it set. Salted works too—just skip the extra pinch of salt.
– Granulated sugar: Classic no-bake structure. If you cut it too much, the cookies can stay tacky.
– Light brown sugar: A little molasses depth. If you’re out, just use more white sugar—still good.
– Milk: Whole is my fave, but 2% or oat milk works. Avoid super thin almond milk; it can make them soft.
– Unsweetened cocoa powder: Dutch-process or natural—use what’s in the pantry. Adds the fudge vibe.
– Creamy peanut butter: The glue. The heart. Go with regular creamy; “natural” can be oily unless well-stirred.
– Vanilla extract: Rounds the chocolate. Don’t skip unless you absolutely have to.
– Quick-cooking oats: They absorb faster and set better. If using old-fashioned, pulse them a few times.
– Snickers bars, chopped: Freeze 10 minutes before chopping so the caramel behaves. About 1½ cups (4 regular bars).
– Salt: Just a pinch wakes everything up—especially with all that sweet going on.
– Roasted salted peanuts (optional): Extra crunch, extra joy. I love a handful in the mix or on top.
– Chocolate chips/caramel for drizzle (optional): Not required but dangerously good. Melt gently so it doesn’t seize.

Recipe Steps

1. Line two sheet pans with parchment and freeze chopped Snickers for 10 minutes.
2. Melt butter, granulated sugar, brown sugar, milk, and cocoa in a medium pot over medium heat.
3. Bring to a full rolling boil and boil 60 seconds, stirring occasionally.
4. Turn off heat; stir in peanut butter, vanilla, and salt until smooth.
5. Fold in oats until thick; gently fold in chopped Snickers (and peanuts if using).
6. Scoop onto parchment, press lightly, drizzle if you want, and chill 20–30 minutes until set.

What to Serve It With

– Cold milk or cold brew (the crunch vs. chill situation is perfect).
– A scoop of vanilla ice cream—two cookies + ice cream = instant sandwich.
– Salty things on a snack board: pretzels, kettle chips, sharp cheddar. Sweet needs a salty friend.

Tips & Mistakes

– Boil time matters: under 60 seconds = sticky; over 90 = dry and crumbly.
– Freeze the candy briefly so it stays chunky and doesn’t ghost into the chocolate.
– Quick oats set best. If using old-fashioned, pulse them or expect chewier cookies.
– Humidity can be rude—if they’re soft, chill longer or add 2–3 tablespoons extra oats.
– If the mixture looks oily, wait 1–2 minutes, then stir again before scooping. It thickens as it sits.

Storage Tips

Room temp: airtight container up to 3 days (they stay fudgy). Fridge: up to 1 week—firmer bite, caramel gets chewy-snappy and I love that for midnight snacks. Freezer: 2 months; thaw a few minutes or eat one straight-up cold for breakfast. No shame, no regrets.

Variations and Substitutions

– Nut-free: Use sunflower seed butter and swap Snickers for chopped nut-free chocolate caramel bars.
– Different candy: Twix, Milky Way, or peanut butter cups all party nicely here.
– Gluten-free: Use certified GF oats; most candies are GF but always peek at labels.
– Dairy-free: Vegan butter + oat milk works; use dairy-free chocolate/candy.
– Less sweet: Drop the granulated sugar to 3/4 cup and keep the brown sugar—still sets, just a softer bite.
– Add-ins: Crushed pretzels for salty crunch, or a handful of mini chocolate chips for extra chocolate confetti.

Frequently Asked Questions

Easy No-Bake Snickers Cookies

Chewy, peanut-buttery no-bake cookies loaded with chopped Snickers, oats, and a silky chocolate drizzle. Ready in minutes—no oven required.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 20 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 0.25 cup Unsalted butter
• ▢ 0.5 cup Creamy peanut butter
• ▢ 0.25 cup Granulated sugar
• ▢ 0.25 cup Light corn syrup
• ▢ 1 tsp Vanilla extract
• ▢ 0.25 tsp Fine sea salt
• ▢ 2 cup Quick-cooking oats
• ▢ 2 cup Crispy rice cereal like Rice Krispies
• ▢ 8 oz Snickers bars, chopped chopped into 0.5-inch pieces
• ▢ 1 cup Semi-sweet chocolate chips for drizzle
• ▢ 0.25 cup Heavy cream for drizzle

Instructions

Preparation Steps

• Line 2 baking sheets with parchment paper.
• In a medium saucepan over medium heat, melt the butter with the sugar, corn syrup, and peanut butter, stirring until smooth and just starting to bubble. Remove from heat and stir in vanilla and salt.
• In a large bowl, combine the oats and crispy rice cereal.
• Pour the warm peanut butter mixture over the dry ingredients and stir until evenly coated. Fold in most of the chopped Snickers, reserving a small handful for topping.
• Scoop rounded tablespoon portions onto the prepared sheets and gently flatten into cookie shapes.
• Microwave the chocolate chips and cream in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth. Drizzle over the cookies and sprinkle with the reserved Snickers.
• Chill for 20 minutes or until set. Serve and enjoy.

Notes

For chewier cookies use old-fashioned oats; for softer texture use quick-cooking oats. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.