The man who invented the Snickers candy bar is Franklin Clarence Mars. Frank C. Mars introduced the Snickers bar as we know it today way back in 1930. Made with a nougat base, topped with peanuts and caramel, and surrounded by milk chocolate, the Snickers candy bar has become the most popular chocolate bar in the world.

Franklin Clarence Mars was born in Minnesota on September 24, 1883. At an early age, he helped his mother make candy in their home kitchen. After high school, Frank began selling candy and later started various businesses. In 1911, Frank and his wife were producing candy out of their Tacoma, Washington kitchen.

Later, in 1920, Frank and his second wife Ethel moved to Minnesota and started the Mar-O-Bar company. By the end of the 1920's, the Mars family was very successful, and they were on their way to becoming a world leader in chocolate snack bars. Snickers was invented in 1930 and was a hit. Frank named his new invention after a horse that had recently died on his Tennessee farm, The Milky Way. It continues to be the best selling chocolate bar in the world.

A few short years later, in 1934, the one who invented the Snickers candy bar (and many others) died at the age of 50. His legacy continues to live on in the MILLIONS of Mars candy bars sold every day!

Many recipes have been invented using the Snickers Bar, including the following:

Snickers Candy Bar Cake

Source: Prima Recipesservings: 10 4 Eggs, separated16 1 1/2oz Snickers Bars, cut up1/4 c Water2 tb Peanut butter, smooth2 c Flour, unsifted3/4 ts Baking soda1/4 ts Salt1 c Butter2 c Sugar3 ts Vanilla1 1/4 c Buttermilk, dividedCombine, in the top of a double boiler, the cut-up Snickers bars, water, and peanut butter; heat and stir until well melted and blended. COOL. Mix together the flour, baking soda and salt. Set aside. In a large bowl, cream butter thoroughly; gradually add sugar and beat until fluffy. Beat in 4 unbeaten egg yolks and add vanilla; beat in the cooled candy bar mix, mixing until smooth and adding 1/4 cup buttermilk. Stir in the flour mix alternately with the remaining 1 cup buttermilk; mix only until blended. Gently fold in 4 stiffly beaten egg whites. Divide batter evenly between 2 greased and floured 9" SQUARE pans and bake in preheated 350~F oven for 45 ~ 55 minutes. Cool in pans on rack for 5 minutes, turn out, and finish cooling on rack. Serve with sweetened whipped cream.

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