There are lots of charts available for converting from the metric so we could probably give it a try, but this recipe sounds like an awful lot of work. Also, candy making is not always easy and I think if your measurements are not exact and the temperatures are off even a little bit, the whole thing could fail and just be a big mess.
What does it mean to put a frame on the sheet pan?
Another thing, the grocery stores near me don't carry glucose - I think it's some kind of clear sugar syrup. Also, I think I'd have to buy some kind of scale to weigh only 3 grams of gelatin - it's such a tiny bit. I wonder if it's worth it?
Maybe we could just make a batter, dip a real Snickers in it and deep fry it! (Deep-fried Oreos and Twinkies are yummy, too!)