Yes — deep fried Snickers bars are exactly as decadent as they sound: gooey caramel, melty nougat, and chocolate hugged by a crunchy, golden batter. This is my state-fair-level version, with a crispy coating, a little sea salt, and a drizzle of salted caramel to make them sing.
I love how ridiculous these are. They’re quick to make, absurdly fun to eat, and perfect for sharing at a backyard party or a nostalgic fair-themed night. Read the recipe, then get a bowl, a thermometer, and someone willing to stand lookout—hot oil is delicious but not to be toyed with.
Ingredients
- 8 fun-size Snickers bars (or 4 full-size cut in half)
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1 cup whole milk (or use buttermilk for tang)
- 1 teaspoon vanilla extract
- 1 1/2 cups panko crumbs or crushed cornflakes (for extra crunch)
- Vegetable or peanut oil for frying (enough for 2″ deep in a heavy skillet)
- Powdered sugar, for dusting
- Optional: caramel sauce and flaky sea salt for finishing
Instructions
- Prep the candy: Keep the Snickers cold until ready—this helps them hold together while frying. If using full-size, cut each bar in half and freeze on a tray for 20–30 minutes.
- Make the batter: Whisk flour, sugar, baking powder, and salt in a bowl. In another bowl, whisk the egg, milk, and vanilla. Pour wet into dry and whisk until smooth—thick pancake-batter consistency. Add a splash more milk if it seems too stiff.
- Set up dredging station: Place panko (or crushed cornflakes) on a plate. Have the chilled Snickers, the batter in a deep bowl, and a fork or skewer ready.
- Heat the oil: Pour oil into a heavy skillet or Dutch oven to a depth of about 2 inches. Heat to 350°F (175°C). If you don’t have a thermometer, test with a bit of batter—if it sizzles and browns in 30–40 seconds, it’s ready.
- Coat the bars: Skewer or hold a chilled Snickers with tongs and dip into the batter, letting excess drip off. Press into the panko, coating all sides. For an extra-thick shell, repeat: dip again in batter and roll in panko a second time.
- Fry in small batches: Gently lower battered bars into the hot oil. Don’t overcrowd—fry 2–3 at a time. Fry 1 1/2–2 minutes per side until golden and crispy.
- Drain and cool briefly: Remove with a slotted spoon to a wire rack set over paper towels. Let sit 1–2 minutes—the inside will be molten hot. If you’re impatient (guilty), let them rest a little longer.
- Finish: Dust with powdered sugar, drizzle with caramel, and sprinkle a few flakes of sea salt to cut the sweetness. Serve on skewers or in a paper tray for full fair vibes.
- Safety note: Use a candy thermometer and never leave hot oil unattended. Keep a lid nearby to smother flames and never pour water on an oil fire.
Tips & Notes
- Make-ahead: Freeze battered, panko-coated bars on a tray, then transfer to a zip-top bag. Fry straight from frozen—they’ll hold up better and reduce filling leakage.
- Crunch options: Crushed cornflakes or crushed pretzels give a playful salty crunch.
- Flavor swaps: Try Milky Way or Reese’s for peanut-buttery riffs. For adults, brush with a little dark-rum-infused caramel.
- Oil choice: Peanut oil has a higher smoke point and a classic fair-food history, but vegetable oil works great.
- Serving: These are best eaten hot. Serve with napkins and a glass of something fizzy to cut through the sugar.
Weird fact: Fair cooks adapted this trick—batter-plus-deep-frying—to turn almost anything portable into a festival treat. In the U.S., deep-fried candy has been a state fair staple since the late 20th century when vendors started battering everything from Oreos to Twinkies.
Related reading: If you need a short floral distraction while the oil heats, check out 10 Amazing Facts About Zinnias. And if you find yourself philosophizing mid-fry (don’t worry, it happens), I wrote about that impulse in Why Are We Here?.
There you go—simple, ridiculous, and utterly satisfying. Treat them like a party trick: announce them with fanfare, hand one to a friend, and watch the nostalgia commence.