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These healthier Snickers Bars are an easy and delicious way to satisfy your candy bar cravings without heading to the store. All you need is a few simple ingredients!
These homemade Snickers bars are naturally gluten-free, dairy-free, and egg-free, so they are a great option for those who can’t have the traditional version. With layers of nougat, caramel, crunchy peanuts, and a chocolate coating, they are just as satisfying as your favorite candy bar.
Plus, there’s no baking required! These set in the freezer, so the most challenging part is simply waiting for them to firm up.
Healthy Snickers Bars Recipe
1. Make the nougat layer.
In a large bowl, combine:
- 1 1/4 cups blanched almond flour
- 2 tablespoons maple syrup (room temperature)
- 2 tablespoons melted coconut oil
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
Stir the mixture together, until it is thick and slightly sticky.
Prepare a 9-by-5-inch loaf pan by spraying it with oil. Then, press a piece of parchment paper into the bottom of the pan. (The oil will hold the parchment in place.)
Transfer the dough to the prepared pan, and press it evenly into the bottom. Then place the pan on a flat shelf in your freezer to firm up.
2. Make the caramel layer.
Rinse out the mixing bowl and dry it with a towel so you can use it again.
To the bowl, add:
- 1/3 cup peanut butter
- 3 tablepsoons maple syrup
Stir until they are evenly mixed. Depending on the texture of your peanut butter (use the all-natural version with just peanuts and salt) the consistency might thicken up, or it might be a little more runny. Either option is totally fine!
Remove the pan from the freezer and spread the caramel layer on top of the nougat. Then, sprinkle 1/3 cup of roasted peanuts over that, and use your hands to gently press them into the caramel.
Return the pan to the freezer so the caramel can start to firm up.
3. Make the chocolate layer.
Rinse and dry the same mixing bowl. Then, add in:
- 1/4 cup cacao powder (or cocoa powder)
- 1/4 cup maple syrup (room temperature)
- 1/4 cup coconut oil
Use a small whisk to stir the ingredients together, until a smooth & runny chocolate sauce is created. (If your kitchen or tools are cold, this may thicken up, and that’s okay, too.)
Remove the pan from the freezer, then spread the chocolate over the top. Sprinkle flaky salt over the top, if you like. Return the pan to the freezer so the Snickers bars can set, for at least 1 hour.
Detoxinista Tip
This recipe is made easier by only adding chocolate to the top. If you would prefer to have totally-covered chocolate bars, you can triple this chocolate sauce, and coat the bars on a wire cooling rack after freezing and slicing them. This will be messier, but it’s up to you! You can also use melted dark chocolate as a coating, if you prefer.
4. Enjoy!
Once the vegan Snickers bars are firm, use the parchment paper to help remove them from the pan. Slice them into 14 to 16 “fun size” bars, or you can cut them into even smaller squares for a bite-sized treat.
Store the homemade Snickers bars in an airtight container in the fridge or freezer. They will keep well in the refrigerator for up to 2 weeks (with a softer texture) or in the freezer for up to 3 months (with a harder texture).
Looking for more vegan candy recipes? Try Homemade Crunch Bars, Almond Butter Cups or Chocolate Peanut Butter Hearts for more ideas.
Ingredients
Nougat Layer:
- 1 ¼ cup blanched almond flour
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil , melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
Vegan Caramel:
- ¼ cup all-natural creamy peanut butter
- 3 tablespoons maple syrup
Peanuts:
- ⅓ cup roasted & salted peanut halves
Chocolate Coating:
- ¼ cup cacao powder
- ¼ cup melted coconut oil
- ¼ cup maple syrup , at room temperature
Instructions
- Lighty spray a 9×5-inch pan with oil, then line it with parchment paper. (The oil helps the paper stay in place while you work, but it won't touch the bars.)
- To prepare the nougat layer, add the almond flour, maple syrup, coconut oil, vanilla, and salt to a large bowl. Mix well, then transfer the mixture to the prepared pan and press it evenly into the bottom. Place the pan in the freezer to chill while you make the next layer.
- To make the caramel layer, stir together the peanut butter and maple syrup, until very smooth. Pour the caramel over the nougat layer, and use a spatula to spread it out.
- Sprinkle the peanut halves over the top of the caramel, making sure they are distributed evenly throughout the pan. Use your hands to lightly press them into the caramel. Set the pan in the freezer while you make the final layer.
- To prepare the chocolate coating, mix together the cacao powder, coconut oil, and maple syrup. This works best if the maple syrup isn't cold from the fridge, so the mixture will stay pourable. Remove the pan from the freezer and pour the chocolate topping over the top. Use a spatula to spread the chocolate evenly over the entire top of the peanut layer, and sprinkle the top with flaky salt, if you like.
- Place the pan in the freezer to set until the bars are totally firm, at least 1 hour. Slice into 8 rows, then cut each bar in half to create 16 "fun size" candy bars. For a smaller, bite-size treat, cut the 16 pieces in half again to make 32 small squares. These bars are very rich, so you don't need much!
- Homemade Snickers Bars need to be stored in the fridge or freezer to remain solid. They will soften at room temperature and, as a result, will be messier to eat. Keep in mind that the caramel layer will not totally firm up, so it might spill out the sides as you bite into these bars. You can store these in an airtight container for up to 3 months in the freezer, if you don't eat them all before then.
Notes
Nutrition
If you try these Vegan Snickers Bars, please leave a comment and star rating below letting me know how you like them.
I have a tree nut allergy..can I use wheat flour? Same proportions?
Really delicious!
Can I substitute honey for the maple syrup?
Been wanting to make these for a long time. They are SO good! I didn’t use blanched almonds and substituted a little bit of oat flour, both which I ground and roasted but it resulted in a not so pleasant texture so blanched is best!
Just the worst bar I have ever made. Uncooked almond flour base. Yuck. Horrible.
Lorna your absolutely wrong. You probably can’t follow a recipe, are a dumb trumper, are a carnivore or all of these. This recipe is fantastic. Made a huge batch for a fund raiser and sold 1×1″ squares for $1 each and they sold out in minutes!
This looks delicious. Is there anything I could use for the nougat layer instead of almond flour? I can have peanuts but not almonds. Thanks!