Snickers salad is the Midwest potluck classic, made with crisp apples and chopped candy bars folded into a sweet, creamy no bake base. It only takes 20 minutes to put together and an hour in the fridge!
Why this recipe works
Crisp apples and chopped candy bars go into a creamy no bake base built on instant vanilla pudding, cream cheese, and whipped topping. The cream cheese holds this Snickers salad together, keeping the base thick instead of it turning watery as the apples sit. We’ll toss the apples with lemon juice and pat them dry before incorporating and chill the candy so it cuts cleanly. All of these small adjustments keep the salad firm and structured so it isn’t a soupy mess when it’s time to serve.
Snickers Salad is a classic Midwest dessert, popular during the holidays and a fixture on potluck tables. I’ll admit it, until recently I had never tried it. So when I finally made it, I went all in and tested it properly, including leaving a bowl in the fridge for two days to see what actually happens to it. It is absolutely divine. And thanks to my extra testing, I can confidently tell you how far ahead you can make it. If you like this style of creamy no bake dessert salad, you’ll definitely want to check out my strawberry fluff salad too!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SNICKERS BARS – I use 6 full size bars. Chill them in the refrigerator for at least 30 minutes before you chop, doing so helps them cut into clean slices. The freezer works too, but frozen bars build condensation the second they come out and that water ends up in your salad, so pat them dry with a paper towel first if you go that route. Fun size bars work fine, you’ll want about 10 ounces total.
APPLES – I use two Granny Smith and two Honeycrisp, chopped into half inch pieces with the skin left on. The Granny Smith adds tartness and the Honeycrisp adds sweetness. Both varieties hold up well in this salad. Using both gives a nice contrast of flavor and color. Softer apples like Red Delicious go mealy as the salad sits. Don’t peel them, the skin is what keeps the pieces from breaking down.
CREAM CHEESE – Soften your cream cheese fully at room temperature before beginning so you don’t end up with lumps. Cut it into cubes and let it rest on the counter. This is the ingredient that keeps the base thick and stops it from weeping. It also gives the salad a mild cheesecake flavor, though it’s nowhere near as tangy as a true cheesecake.
INSTANT VANILLA PUDDING – You’ll need one 3.4 ounce box of instant vanilla pudding mix. Do not use cook and serve.
WHOLE MILK – You’ll notice we only call for 3/4 cup, which is less than what the box of pudding calls for. We do this so that it has a firmer set, which is what helps the salad stay firm. Don’t add extra milk unless you want your salad to be thin and loose!
FROZEN WHIPPED TOPPING – Thaw it in the refrigerator before beginning.
CARAMEL SAUCE – I love using my homemade caramel sauce here, but a jar of store bought works great. Choose a thick caramel, like an ice cream topping, rather than a thin coffee syrup so it sits on top. If you’re making it ahead of time, leave the caramel off and add it just before serving.
How to Make Snickers Salad
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Place the unwrapped Snickers bars in the refrigerator for at least 30 minutes. Cold bars cut into clean cubes instead of smearing. The refrigerator works better than the freezer here, because frozen bars build condensation the moment they come out and that water goes into the salad. If you do freeze them, pat them dry with a paper towel before cutting.
- Core and chop the apples into 1/2-inch pieces, leaving the skin on. Toss with the lemon juice, then spread on paper towels and pat dry.
- Beat the cream cheese in a large bowl with a hand mixer until completely smooth with no lumps.
- In a separate medium bowl, whisk the pudding mix with the milk and let stand 2 minutes. This uses less milk than the box calls for, so it will set firmer than normal pudding.
- Whisk the pudding into the cream cheese. Fold in the whipped topping with a rubber spatula until almost no streaks remain, then finish with an electric mixer on low until smooth.
- Chop the chilled Snickers into ½-inch pieces. Set aside about a quarter of the candy and a handful of the apple for garnish. Cover the apple garnish with plastic wrap pressed directly onto the surface, cover the candy garnish separately, and refrigerate both until serving.
- Fold the remaining apples and candy into the base. Cover and refrigerate at least 1 hour.
- Just before serving, top with the reserved apple and candy and drizzle with caramel sauce. Add the caramel at serving rather than ahead, because drizzled portions release more liquid as they sit.
Frequently Asked Questions & Expert Tips
Snickers salad is a no bake dessert salad from the Upper Midwest, built from chopped apples and chopped Snickers bars folded into a sweet pudding and whipped topping dressing. It’s found on potluck tables, at church suppers, and on holiday spreads all through the Midwest, usually served as a side dish and eaten like dessert. You’ve probably also heard it referred to as Snicker salad, Snickers apple salad, or candy bar apple salad.
You can if you really want to, but I would recommend leaving the apple skins on. The skins not only add a pop of color to the salad, but also help the apples keep their shape.
Firm, crisp varieties are best for Snickers salad. I use a mix of Granny Smith for tartness and Honeycrisp for sweetness, both of which hold their crunch beautifully. Gala, Braeburn, and Pink Lady all work too. I would stay away from Red Delicious and other soft varieties, they tend to turn mealy after sitting in a sweet dressing.
The cream cheese binds the liquid that apples naturally release, which is what keeps the base thick instead of watery. It also cuts the sweetness a bit. It’s only 4 ounces so it adds a mild cheesecake flavor without being overpowering.
Chill them first. Thirty minutes in the refrigerator firms up the caramel and nougat enough that a sharp knife cuts them into clean cubes. Room temperature bars drag and smear which can make the pieces look mashed instead of cut.
Storage and Freezing Information
- Snickers salad is best the day you make it, within an hour or two of mixing. If you need to get ahead, I wouldn’t make it more than 12 hours in advance. Past that, the appearance starts to lose its luster, even though the texture is still good.
- It will keep in an airtight container in the refrigerator for up to 2 days. The apples stay crisp and the base stays creamy without turning watery. It does lose a little volume, so it isn’t as fluffy on day two as it was the hour you mixed it. The chopped candy bars slowly bleed brown into the white base, so by day two it tastes great but it’s no longer pretty. Make it the day you plan to serve it when presentation matters!
- I don’t recommend freezing this one.
Serving Suggestions
Serve Snickers salad cold or pull it out about 10-15 minutes before you set it down if you can, since the candy pieces soften up a little and are easier to chew once they lose the chill. Add the reserved apple and candy and the caramel drizzle right before it goes to the table.
This is potluck food through and through, which means it earns its place on a holiday buffet next to the ham, at Thanksgiving alongside the other make ahead sides, and on any Christmas dessert table. Spoon it into small individual bowls or cups for a party if you want!
More Easy Potluck Dessert Recipes
No bake potluck salads are popular for a reason. Cherry fluff is a five ingredient version that comes together in one bowl, whereas pineapple dream dessert is the one to make when you want something sliceable to carry in a pan.
For more apple and caramel in the same spirit, a slow cooker of crockpot caramel apple cider is great for sipping on!
Here are a few more ideas
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Snickers Salad
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate It Text ItIngredients
- 6 full size Snickers bars
- 2 Granny Smith apples cored and chopped into 1/2-inch pieces, skin on
- 2 Honeycrisp apples cored and chopped into 1/2-inch pieces, skin on
- 1 Tablespoon lemon juice
- 4 ounces cream cheese softened
- 3.4 ounces instant vanilla pudding mix one box
- ¾ cup whole milk cold
- 8 ounces frozen whipped topping thawed
- ¼ cup caramel sauce for serving
Things You’ll Need
Before You Begin
- Use firm, crisp apples such as Granny Smith, Honeycrisp, Gala, Braeburn, or Pink Lady. Avoid Red Delicious and other soft varieties, they turn mealy once they sit in the dressing.
- You can peel the apples if you prefer, but I leave the skin on. It holds the pieces together and adds color.
- Toss the chopped apples with lemon juice, then spread them on paper towels and pat dry. Wet apples are the main reason this salad goes watery.
- Soften the cream cheese completely to room temperature so it beats smooth with no lumps.
- Fun size Snickers work in place of full size bars. Use about 10 ounces total.
Instructions
- Place the unwrapped Snickers bars in the refrigerator for at least 30 minutes. Cold bars cut into clean cubes instead of smearing. The refrigerator works better than the freezer because frozen bars build condensation the moment they come out and that water goes into the salad. If you do freeze them, pat them dry with a paper towel before cutting.6 full size Snickers bars
- Core and chop the apples into 1/2-inch pieces, leaving the skin on. Toss with the lemon juice, then spread on paper towels and pat dry.2 Granny Smith apples, 2 Honeycrisp apples, 1 Tablespoon lemon juice
- Beat the cream cheese in a large bowl until completely smooth with no lumps.4 ounces cream cheese
- In a separate medium bowl, whisk the pudding mix with the milk and let stand 2 minutes. This uses less milk than the box calls for, so it will set firmer than normal pudding.3.4 ounces instant vanilla pudding mix, 3/4 cup whole milk
- Whisk the pudding into the cream cheese. Fold in the whipped topping with a rubber spatula until almost no streaks remain, then finish with an electric mixer on low until smooth.8 ounces frozen whipped topping
- Chop the chilled Snickers into ½-inch pieces. Set aside about a quarter of the candy and a handful of the apple for garnish. Cover the apple garnish with plastic wrap pressed directly onto the surface, cover the candy garnish separately, and refrigerate both until serving.
- Fold the remaining apples and candy into the base. Cover and refrigerate at least 1 hour.
- Just before serving, top with the reserved apple and candy and drizzle with caramel sauce. Add the caramel at serving rather than ahead, because drizzled portions release more liquid as they sit.1/4 cup caramel sauce
Expert Tips & FAQs
- Let the bowl sit out 10-15 minutes before serving if you can. Cold candy pieces are firm to chew and soften as they warm slightly.
- This is best served the day it’s made. If you need to make it ahead, do it no more than 12 hours in advance.
- Store in an airtight container kept in the refrigerator up to 2 days. The texture holds and the apples stay crisp, but it loses a little volume and the candy will bleed brown into the base by day two.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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