Deep-fried Snickers is one of those foods that feels like it was invented as a dare: “What if we took a perfectly good candy bar and… introduced it to hot oil?”
And yet, when it’s done right, it’s not chaosit’s carnival-level bliss: a crisp golden shell that cracks open into warm chocolate, gooey caramel,
and peanut-studded nougat. It’s basically a state fair hug, but crunchier.
The best part? You don’t need a funnel-cake trailer or a ticket wristband. You can make fair-style deep-fried Snickers at home with a pot, a thermometer,
a simple batter, and one crucial trick: freeze the bars.
Quick Takeaways (Because Hot Oil Waits for No One)
- Freeze the Snickers (at least 1–2 hours) so the inside doesn’t melt and escape like chocolate lava.
- Keep oil at 350–375°F for crisp batter without greasy sadness.
- Use a batter that clings: thick enough to coat, not so thick it becomes a winter coat.
- Fry fast (about 1.5–3 minutes depending on size), drain well, and serve immediately.
- Safety first: don’t crowd the pot, keep kids/pets away, and never use water on a grease fire.
What You’re Making (And Why It Works)
Deep frying isn’t “cooking with oil,” it’s “cooking with heat transfer.” The oil is the messenger delivering high heat quickly to the batter.
That fast heat makes water in the batter and surface ingredients turn to steam, and the steam pushes outward, creating bubbles and crispness.
Your goal is a shell that browns before the candy inside fully liquefies.
That’s why freezing matters: it buys you time. The batter can brown and set while the candy bar warms to that perfect melty middle instead of instantly turning
into a caramel geyser.
Equipment You’ll Want (Minimal, But Non-Negotiable)
- Heavy pot or Dutch oven (deep sides reduce splatter).
- Deep-fry or candy thermometer (guessing oil temp is how legends become cautionary tales).
- Tongs or a spider strainer for safe lifting.
- Wire rack over a sheet pan (or paper towels in a pinch).
- Skewers or craft sticks (optional, but great for controland for the full fair vibe).
Ingredients
The Candy
- 8 fun-size Snickers bars (or 4 full-size bars cut in half)
The Oil
-
Neutral, high-heat oil such as peanut, canola, or vegetable oil.
(Note: peanut oil is great for frying, but skip it if anyone has a peanut allergy.)
The Batter (Choose One)
Option A: Classic “Fair-Style” Batter (Pancake-ish, sturdy)
- 1 cup all-purpose flour
- 1 tablespoon sugar (optional, for gentle browning)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup milk (plus a splash more if needed)
- 1 tablespoon melted butter or oil (optional)
Option B: Light & Crisp Seltzer Batter (snappier shell)
- 1 cup flour (cake flour if you have it; all-purpose works too)
- 2 teaspoons baking soda
- 3/4 cup cold seltzer (add slowly)
Bonus: “It Actually Sticks” move keep 1/2 cup flour (or cornstarch) in a shallow bowl for a quick dredge before battering.
That dry layer helps the wet batter grab on instead of sliding off like a sad raincoat.
Step-by-Step: How to Deep Fry Snickers (Without Regrets)
Step 1: Freeze the Bars
- Unwrap the Snickers bars.
- Place them on a parchment-lined plate or tray.
- Freeze for at least 1–2 hours (fun-size bars can work in about 1 hour; full-size often needs longer).
Step 2: Set Up Your Frying Station
- Place a wire rack over a sheet pan (or line a plate with paper towels).
- Keep tongs/spider nearby, plus a lid that fits your pot (good safety habit).
- Clip your thermometer to the pot so the tip sits in oil but doesn’t touch the bottom.
Step 3: Heat the Oil to 350–375°F
Pour oil into your pot to a depth of about 2–3 inches (or enough to submerge the bars).
Heat over medium to medium-high until it reaches 350–375°F.
If your oil is cooler than 350°F, the batter soaks oil and turns greasy.
If it’s much hotter than 375°F, the outside browns too fast and the inside may still be partly frozen.
Step 4: Mix Your Batter
For either batter option, whisk dry ingredients first. Then whisk in wet ingredients until mostly smooth.
You’re aiming for a texture like pancake batter: it should coat the bar and cling, not drip off instantly.
If it’s too thin, add a spoonful of flour. If it’s too thick, add a splash of milk or seltzer.
Step 5: Dredge, Dip, and Fry (Work in Small Batches)
- Remove a few frozen Snickers bars from the freezer (keep the rest frozen until needed).
- Optional but helpful: roll each bar lightly in flour/cornstarch and shake off the excess.
- Dip into batter, turning to coat completely.
-
Carefully lower into the hot oil. Fry about 1.5–3 minutes total for fun-size bars, turning as needed,
until deep golden brown and crisp. - Lift out, let excess oil drip, and place on your rack/paper towels.
- Let cool for 1–2 minutes (the inside will be molten-hot), then serve.
Step 6: Finish Like You’re at the Fair
- Powdered sugar (classic)
- Chocolate sauce (lean into the chaos)
- Caramel drizzle (because caramel deserves friends)
- Vanilla ice cream (hot-cold contrast = instant applause)
- Crushed peanuts (extra crunch, extra “Snickers-ness”)
Oil Temperature: The Make-or-Break Detail
If you remember only one number, make it this: 350–375°F.
That range is your sweet spot for frying battered desserts.
The moment you add food, the oil temperature dropsso frying too many bars at once is the fastest way to turn “crispy” into “oily sponge.”
Practical tip: wait for the oil to climb back into range between batches. Your patience will be rewarded with crunch.
Your impatience will be rewarded with napkins and self-reflection.
Common Problems (And How to Fix Them Fast)
1) The Snickers Leaks Out
- Cause: not frozen long enough, thin batter, or oil temp too low (longer fry time = more melting).
- Fix: freeze longer; dredge in flour before battering; keep oil at 350–375°F; fry fewer at once.
2) Batter Slides Off in the Oil
- Cause: candy bar surface is slick/wet, or batter is too thin.
- Fix: make sure bars are dry and very cold; do a quick flour/cornstarch dredge; thicken batter slightly.
3) It’s Greasy
- Cause: oil too cool or overcrowding (temperature crash).
- Fix: heat oil back up; fry in smaller batches; drain on a rack (airflow beats soggy paper towels).
4) Outside Browns Too Fast
- Cause: oil too hot.
- Fix: lower heat; let oil settle back into range; consider slightly thinner bars (cut full-size in half).
Deep Frying Safety (Please Read This Part)
Deep-frying is simple, but it’s also the one cooking method that can go from “fun dessert” to “call someone” if you get careless.
A few rules keep it easy and safe:
- Never leave hot oil unattended.
- Lower food in gently to prevent splashes (water + oil = drama).
- Keep a lid nearby to smother small grease flare-ups.
- Never use water on a grease fire. Turn off heat and cover the pot; use the right fire extinguisher if needed.
- Keep kids and pets out of the zone. This is not the time for surprise zoomies.
Fun Variations (Same Technique, Different Flex)
- Deep-fried mini candy sampler: do Snickers, Milky Way, and Twix in one batch lineup.
- “Biscuit wrap” shortcut: wrap candy bars in thin dough, seal well, and fry until golden (more like a donut shell).
- Beer batter: swap some liquid for beer for extra crispness and a faint malty note.
- Cut-and-dip bites: chop bars into chunks, freeze, skewer with toothpicks, and fry for party snacks.
How to Serve (Timing Matters)
Deep-fried Snickers has a peak moment: right after frying, when the shell is crisp and the center is warm and stretchy.
Serve within 5–10 minutes for best texture. If you need to hold them briefly, keep them on a rack in a warm oven
(around 200°F) so they stay crispjust don’t expect them to be as perfect as “fresh out of the oil.”
My (Very Scientific) Deep-Fried Snickers Experience Notes
The first time I tried to deep fry Snickers at home, I learned something important: confidence is not a substitute for a thermometer.
I had the whole mental movie playinggolden batter, angel choir, applause from imaginary fair judges. What I actually got was a pot of oil
that was “hot-ish,” a batter that looked “fine-ish,” and a candy bar that tried to become one with the universe.
Here’s the play-by-play: I dipped a bar, lowered it in, and waited for that satisfying crisp. The oil wasn’t hot enough, so the batter didn’t set fast.
Instead, it slowly absorbed oil like a sponge with a sweet tooth. When I pulled it out, it was pale, heavy, and suspiciously shiny.
I took a bite anyway (brave, foolish, and snack-motivated). The center was warm, but the shell was… let’s call it “tender in a way no one asked for.”
Attempt two was where things turned. I froze the bars longer and actually watched the thermometer like it owed me money.
Once the oil hit the sweet spot, the difference was instant: the bar hit the oil and started bubbling immediately, like it had somewhere important to be.
The batter puffed, browned, and turned crisp instead of greasy. That moment taught me the real secret of fair food:
it’s not magic. It’s temperature control and a little patience.
I also discovered that the batter’s personality matters. A thin batter sounds logicallight coating, right?
Wrong. Thin batter slips and tears, and Snickers filling will absolutely exploit that weakness.
A thicker, sturdier batter (pancake-ish, not cake-frosting thick) behaves like a protective jacket. Add a quick flour or cornstarch dredge,
and suddenly the batter clings like it’s emotionally invested in your success.
The most hilarious lesson was batch size. I got cocky after a good fry and tried to do “just a few more” at once.
Oil temperature dropped, bubbles slowed, and the bars started taking too long. The result was a sad return of Greasy Shell Season.
Now I fry like a responsible adult: one or two bars at a time, then I let the oil recover.
It’s less exciting in the moment, but far more exciting when you bite into actual crunch.
Serving is its own mini-adventure. If you dust with powdered sugar immediately, it melts into a sweet little glaze.
If you wait a minute, it sits on top like snow. Both are goodpick your vibe.
The true “state fair” move is to add chocolate sauce, caramel drizzle, and a scoop of vanilla ice cream,
then pretend you’re sharing. (You can share. I believe in you. I just also believe in leftovers.)
And finally: deep-fried Snickers is a treat, not a Tuesday personality.
Make it for game day, birthdays, or whenever your group chat needs a reason to gather.
Do it safely, do it hot, and do it with a napkin stack that communicates preparedness.
Conclusion
If you freeze the bars, keep your oil in the 350–375°F range, and use a batter that actually sticks, you can make deep-fried Snickers that tastes
like it came from a fair booth with a line wrapped around the corner. Crisp outside, molten inside, and just chaotic enough to feel special.
Serve them warm, top them shamelessly, and enjoy the fact that you just made carnival food without leaving your kitchen.