One Time I Made Snickers And They Tasted Like Golden Wind and Feather Boas.

In the best way possible, I promise.

Seriously, they were delicious. I couldn't even control myself, I ate like twenty of them. And the more I thought about it the more I realized all the awesome variations that I could make. And I just got progressively more excited about it until I had to excuse myself.

Also, Snickers is probably copyrighted, isn't it? Let's call them Chuckles.

One Time I Made Chuckles And They Tasted Like Golden Wind and Feather Boas.
(Nom nom nom.)

Also the caramel recipe was Stupid Easy. You should probably just make a batch of them to eat plain in addition to the ones you're going to put in your Fancy Chuckle Bars. It's below for your enjoyment, though of course you can just buy caramels which is also Very Easy. Less satisfying, though, I would imagine.

I made these for my boyfriend, because of how the quickest way to a man's heart is supposed to be through food. Well, the quickest way to my heart seems to be the same general route because I ended up eating most of them myself and was quite impressed with my own candy-making skill.

Fancy Chuckle Bar Recipe

INGREDIENTS

• Caramels
• A Holy Shit Ton of chocolate chips/chunks
• Nuts or other nice crunchy things (seeds, crasins, whatever)
• Graham crackers or other good solid bases (cookies, pretzels, etc.)
• Peanut butter or some other pasty goop (marshmallow fluff or extra melted chocolate are good here)
• Sprinkles! If you like pretty things.

INSTRUCTIONS

• Stack the graham crackers and the caramels, one on top of the other. Glue them together with peanut butter. 
• Add another layer of peanut butter on top and sprinkle nuts over it. Or press them in neatly, like puzzle pieces, whatever floats your boat. When finished, lay the bars well spaced on a sheet of parchment paper.
• Melt the chocolate over medium heat in a double boiler (which is relatively easy to improvise with two different sized pans) and mix constantly until smooth.
• Using tongs, gently pick up the candy bars and dip them in the melted chocolate. Make sure not to leave them in long or the caramel will start to melt. If this step makes you nervous, you can always use a spatula to dribble the chocolate over the bars.
• Sprinkle the sprinkles over the chocolate before it hardens. Once the chocolate is hard enough that it will not get on everything, cover lightly with another sheet of parchment paper and put the bars in the refrigerator or another cool place until they are fully hardened. 
• Nom on that shit. Go go go go.