Your Snickers bars will keep for quite a while if frozen - just layer them between waxed paper in a sealed plastic container. Beware storing them at room temperature too long, especially during the summer, as the chocolate has a rather low melting temperature.



But don't worry, these won't last long! The hard part is not eating the whole pan yourself.



Serve frozen:

Served fresh out of the freezer, they taste awesome! Since they lack the stabilizers and waxes used to keep commercial candy bars shelf-stable, they're a bit soft at room temperature. This means the texture is fantastic when they're frozen - the chocolate is crunchy but not rock-hard, and the caramel and nougat are nicely chewy. It's half-way between a regular Snickers bar and Snickers ice cream bars. Everyone in the Instructables office preferred this serving style!



Serve at room temp:

This is a great option if you want nice gooey caramel, or are serving these Snickers as party buffet finger food. Since the chocolate will get a bit tacky, I recommend serving squares of candy bar in individual muffin cup liners - it's a great way to keep portions separated and fingers clean.



Keep an eye on the room temperature - if it's too hot, the chocolate may become too melty to handle! If this seems likely, you can place your muffin cup liners on a metal baking sheet set atop a bed of ice. The bit of additional chill should keep your chcoolate in good shape. If this is for a summertime barbecue, plan to swap in new ice as needed, and keep the bars in the shade. If you're really concerned, consider melting an ounce or two of food-grade wax (paraffin, sold near canning supplies) into each batch of chocolate mixture to raise the melting point and give it more solidity.



