The Ultimate Guide to the Snickers Cocktail: A Decadent Treat in a Glass

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I’m your host, KAD, and I’ve been slinging drinks and navigating the world of hospitality for over two decades.
The past 15 years, I’ve perfected my bartending skills, experimented with countless flavor combinations, and learning a thing or two about how to keep the party going behind the bar.

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Snickers Cocktail (Candy-Bar Luxury in a Glass)

Creamy nougat vibes, salty peanuts, oozy caramel, lush chocolate—this dessert cocktail captures the whole Snickers experience without turning into a milkshake bomb. It’s silky, balanced, and dangerously sippable.

Why it works

Chocolate liqueur = the bar’s coating and cocoa depth.
Caramel liqueur/syrup = gooey sweetness + colour.
Peanut (butter or peanut liqueur) = nutty backbone + light salinity.
Cream = nougat-like body and texture.
Optional base spirit = structure (vodka = clean; bourbon = toasty vanilla).

Recipe Card

Glass: Small rocks or coupe (chilled)
Method: Hard shake
Standard drinks (approx.): 1.1–1.6 (RSA: enjoy responsibly)

Ingredients (per serve)

45 ml chocolate liqueur (Godiva/Mozart/white or dark crème de cacao)
30 ml caramel liqueur (or 20 ml caramel syrup if going lighter)
1 heaped tsp smooth peanut butter or 15 ml peanut liqueur (e.g., Screwball/Sheelin PB)
45–60 ml thickened cream or half-and-half
15–30 ml vodka or bourbon (optional, for extra kick)
Pinch of fine sea salt (brings the bar to life)
Ice

Garnish

Whipped cream (optional), drizzle of choc + caramel, crushed roasted peanuts

Method

Dress the glass (optional): Drizzle chocolate and caramel inside a chilled rocks glass.
Shake: Add all liquids + peanut butter + a pinch of salt to a shaker with plenty of ice. Shake hard 15–20 seconds until glossy and cold.
Strain: Fine-strain into the dressed glass (over fresh ice for longer sipping, or straight-up in a coupe).
Finish: Top with a small dollop of whipped cream, zigzag of sauces, and a sprinkle of crushed peanuts.

Pro tip: If using peanut butter, add it to the shaker first with a splash of cream and “paste” it with your bar spoon before ice—this helps it emulsify.

Bartender Notes (dial it in)

Less sweet, more grown-up: Use dark crème de cacao; drop caramel to 15–20 ml; keep the pinch of salt.
Thicker “nougat” body: Up cream by 10–15 ml and shake longer.
Peanut lift without heaviness: Swap PB for 10–15 ml peanut liqueur.
Bourbon route: 20–30 ml bourbon adds toasted nut + vanilla; cut caramel by 5–10 ml to balance.

Variations

1) Frozen Snickers
Blend base recipe with 1 heaped cup of ice. Pour into a chilled goblet, mound high, top with choc drizzle and peanuts.

2) Snickers Espresso
Add 25–30 ml hot fresh espresso; reduce caramel by 5–10 ml. Coffee bitterness reins in sweetness—perfect dessert finisher.

3) Salted Caramel Snickers
Use salted caramel liqueur/syrup; keep the pinch of salt; garnish with flaky sea salt on the cream.

4) Nutty Hazelnut
Add 10–15 ml Frangelico; reduce caramel slightly. Hazelnut plays beautifully with chocolate and PB.

5) Spiced Winter Snickers
Add a dash of chocolate or aromatic bitters + a whisper of cinnamon. Warmer, deeper, fireside energy.

Zero-Proof “Snickers” (Mocktail)

Ingredients

45 ml chocolate syrup (quality, not watery)
20 ml caramel syrup
15 ml peanut butter syrup (equal parts PB + hot water + sugar whisked smooth)
60–75 ml full-cream milk or half-and-half
Pinch of sea salt

Method Shake hard with ice; fine-strain into a rocks glass with fresh ice; garnish as per the cocktail. Add a short espresso for a “Mocha Snickers” mocktail.

Batch for a Crowd (8 serves)

360 ml chocolate liqueur
240 ml caramel liqueur (or 160 ml caramel syrup)
120 ml peanut liqueur or 8 tsp smooth PB (blend in)
360–420 ml thickened cream/half-and-half
120–180 ml vodka or bourbon (optional)
2 good pinches fine sea salt

Whisk cold until homogenous (blend if using PB), cover, refrigerate 4–24 hours. To serve: shake each portion with ice and strain. (Don’t free-pour: shaking aerates and polishes the texture.)

Pairing Ideas

Desserts: Peanut butter cookies, choc tart, brownie bites, banoffee pie, vanilla bean ice-cream.
Savoury contrast: Bacon-wrapped dates, salty crisps, mini grilled cheese soldiers (sweet vs salty = chef’s kiss).
Cheese board: Brie/Camembert, roasted nuts, dark choc shards, dates.

Troubleshooting

Too sweet: Reduce caramel by 5–10 ml; add a dash of bitters or a 10 ml espresso shot; keep the salt.
Too thin: Increase cream 10–15 ml and/or shake longer; use dark crème de cacao.
PB won’t emulsify: “Paste” PB with a splash of cream before ice, or switch to peanut liqueur.
Flavours muted: Tiny pinch more salt; garnish with roasted (not raw) peanuts for aromatic lift.

When to Serve

Dessert cocktail after dinner (replace the cake or ride alongside).
Holiday tables and birthdays (dress the rim, go a bit extra).
Girls’ night / date night / movie marathon (cosy, indulgent, fun).

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Liquor & Gaming NSW: This website provides information on liquor licensing, responsible service of alcohol (RSA) training, and regulations for serving alcohol in NSW. It’s essential for anyone working in the hospitality industry in NSW. You can find it here: https://www.liquorandgaming.nsw.gov.au/

The Ultimate Snickers Cocktail Recipe