What Are the Ingredients of a Snickers Bar?

Updated July 20, 2017

Snickers candy bars are produced by Mars, Incorporated, a worldwide maker of chocolate, foods, beverages and gum. Snickers, a tasty concoction of milk chocolate, caramel, nougat and peanuts, was introduced in 1930 and is considered the most popular chocolate bar in the world. Other Snickers chocolate bar products contain peanut butter, almonds and dark chocolate.


Bite into a Snickers chocolate bar, and you'll immediately taste the milk chocolate, nougat, caramel and peanuts, a familiar combination for those who enjoy Snickers. Other ingredients help give the candy its distinctive taste. According to Mars, the ingredients are: milk chocolate (sugar, cocoa butter, chocolate, lactose, skimmed milk, milk fat, soy, lecithin, artificial flavour), peanuts, corn syrup, sugar, skimmed milk, butter, milk fat, partially hydrogenated soybean oil, lactose, salt, egg whites and artificial flavour.


Mars works to educate consumers about the ingredients in Snickers that may cause allergic reactions in some people. According to Mars, these are peanuts, tree nuts (such as walnuts, almonds and pecans), milk, egg, soy, wheat, fish and crustacean shellfish. Even if the allergen source is from spices, flavours, colours and other minor ingredients, it is listed on the label. If an allergen is unintentionally transferred from one product or ingredient to another, the package includes a statement indicating the allergen may be present.


According to Mars, the company has made its own chocolate for nearly a century and adheres to the U.S. government's standards and regulations for the identity of chocolate. This includes making chocolate that contains 100 per cent cocoa butter, which can be the only source of fat, with the exception of milk fat. Additionally, the chocolate must contain a specified amount of chocolate liquor, flavourings and sugar substitutes.


Cocoa contains natural nutrients called flavonols that have been shown to reduce high blood pressure, to increase blood flow and to reduce the possibility of blood clots. Although flavonols can be destroyed during the chocolate making process, Mars has developed a procedure to prevent the loss of the natural compounds. In 2007, Mars established Mars Botanical to research and study the health benefits of flavonols.

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About the Author

Karan Robinson began writing since1997 for "The Charlotte Observer." She writes a bi-weekly column for her community newspaper, the "Enquirer-Herald." Robinson holds a Bachelor of Arts in mass communication and a Master of Liberal Arts from Winthrop University.