Vegan Snickers Bars

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These Vegan Snickers Bars are an easy way to satisfy your candy bar cravings. They’re naturally sweet, and you only need a handful of pantry ingredients to get started!

homemade snickers bars stacked on a pan

Are Snickers Vegan?

Store-bought Snickers candy bars are not vegan because they contain dairy. This homemade version is made with a fast 3-ingredient chocolate sauce, that’s totally dairy-free instead!

Here’s what you’ll need to make this homemade version:

  • Dates
  • Almond Flour (here’s how to make almond flour)
  • Vanilla
  • Peanut Butter
  • Maple Syrup
  • Cacao Powder
  • Coconut Oil
  • Salt

You might already have these simple ingredients on hand, and the assembly comes together fast. If you don’t want to use a food processor to make a date-based crust, try the crust recipe in my Vegan Peanut Butter Bars, as an alternative. (You can make it with or without the cacao powder.)

date crust pressed into pan

How to Make Vegan Caramel Sauce

The vegan caramel layer is made with just two ingredients: peanut butter & maple syrup! Stir them together, and you’ll have a smooth and creamy caramel that adds extra peanut-flavor to the final candy bar.

Make sure you use all-natural peanut butter (you can use homemade peanut butter, if you’d like to) that is drippy in consistency, with no added ingredients. Just peanuts and salt should be on the label.

vegan caramel sauce spread into pan

Note: If you prefer to avoid peanuts, you can use almond butter or cashew butter to make the caramel layer instead. You can use any other nut you like to sprinkle over this layer, too!

Dairy-Free Chocolate Topping

To make the hard chocolate topping, I like to use a combination of melted coconut oil (which hardens when chilled), cacao powder, and maple syrup.

vegan chocolate sauce poured into pan

Note: Be sure the maple syrup is at room temperature. If it’s cold from the fridge, the chocolate will thicken up, and could be more difficult to spread on the bars.

Making It As Easy As Possible

I decided to coat only the top layer of these bars in chocolate, because I didn’t want to make these bars any messier to eat.

If you want them to be fully covered in chocolate, you can double the chocolate recipe and add more, as desired. The chocolate will harden quickly in the freezer.

Because this is a no-bake recipe, made with healthier ingredients, be sure to always store these homemade snickers bars in the fridge or freezer. They will get soft when left at room temperature for long.

snickers recipe cut into 8 bars

I like to eat them from the fridge for a soft caramel, or from the freezer for a more chewy caramel texture. This recipe will make 8 full-size bars, but I find them easier to eat when you cut those bars in half, to create 16 “fun size” bars.

These Vegan Snickers Bars are:

  • Chewy
  • Sweet and salty
  • Naturally sweetened
  • Gluten-free
  • Dairy-Free
  • And very easy to make!

I hope you’ll enjoy them the next time you want to satisfy your sweet tooth fast.

bars cut into 8 and 16 pieces

homemade snickers bars stacked on a pan
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4.96 from 21 votes

Vegan Snickers Bars

These Vegan Snickers Bars taste like your favorite candy bar, but they're naturally sweet and easy to make at home.
Course Dessert
Cuisine vegan
Keyword vegan snickers
Prep Time 25 minutes
Total Time 25 minutes
Servings 16
Calories 161kcal

Ingredients

Nougat Layer:

Vegan Caramel:

  • 1/4 cup all-natural creamy peanut butter (71 grams)
  • 1/4 cup maple syrup (78 grams)

Peanuts:

  • 1/3 cup roasted & salted peanut halves (50 grams)

Chocolate Coating:

  • 1/4 cup cacao powder (23 grams)
  • 1/4 cup melted coconut oil (50 grams)
  • 1/4 cup maple syrup , at room temperature (80 grams)

Instructions

  • Lighty spray a 9x5-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, briefly pulse the dates in a large food processor fitted with an S blade, until they look crumbly. Add in the almond flour, salt, and vanilla, and process again until the mixture looks uniform. It's okay if the mixture looks dry and crumbly, as long as it sticks together when pressed between your fingers.
  • Pour the nougat layer into the bottom of the lined pan, then press firmly to pack the nougat layer evenly into the bottom of the pan. Set aside.
  • To make the caramel, 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. 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.
  • 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 information is for 1 of 16 small bars. This information is automatically calculated, and is just an estimate, not a guarantee. For a lower-calorie treat, cut the 16 bars in half to create 32 bite-size squares.
If you would rather make this recipe with almonds and almond butter, feel free! It should be just as delicious, but I would add an extra pinch of salt to the caramel layer, since most store-bought almond butter is unsalted.
You can melt 1/2 cup of mini vegan chocolate chips (about 3.5 ounces) instead of the chocolate coating layer, if you'd rather use that as the topping.

Nutrition

Calories: 161kcal | Carbohydrates: 16g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Sodium: 60mg | Potassium: 138mg | Fiber: 2g | Sugar: 11g | Vitamin A: 10IU | Calcium: 35mg | Iron: 1mg

 

If you try this homemade Snickers Bar recipe, please leave a comment below letting me know how you like it! And if you make any modifications, I’d love to hear about those, too. We can all benefit from your experience.

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Comments

Saga from Sweden

Hi Megan! I really like your blog and this recipe was totally AMAZING!! Everyone in the house loves it. I want to share this recipe with everyone so they also can have a part of this wonderful taste haha, and I was wondering if I maybe could write a post on my blog about this recipe, borrow some Pictures that you’ve taken and then link to your website??

Hugs and kisses, Saga!

    Megan Gilmore

    Yes, you’re welcome to share a photo on your site with a link back to the full recipe.

Toni

Dear Megan,
thanks a lot for so many great recipes! Do you think you could make an alternative to Bounty as well? 🙂
Thanks
Toni

Yu Ri Im

Perfect recipe. Everyone loved it – except for one person who doesn’t like coconut and could taste the very, very subtle flavour of coconut oil. You can avoid that by replacing coconut oil with other oil and coconut flour with (best roasted) ground almonds. But even me, a very picky and critical taster, loved it and couldn’t taste dates, coconut, whatever.

My nut butter was mostly almond butter but with 2 tbsp peanut butter, and the nuts I used were obviously roasted peanuts!

Aretha

My nougat was kind of runny, it wasn’t dough consistency. It was the same consistency as the almond butter out of the jar. which was a little bit runny but very thick

    Megan Gilmore

    Did you use coconut flour? It’s super-absorbent and should create the dough consistency when thoroughly stirred in, but you can always add a little more if you need it to be thicker!

Vesna Mirkovich

Hello, I just wanted to tell you that this recipe simply rocks. I have made it multiple times, and it is definitely make-at-home-treat staple in my house. I double the recipe and keep a stash in the fridge. So easy, so delicious! Thank you!

fanceeist

I made these today, with some adjustments, and they are super yummy. Thank you so much for this recipe. I can’t wait to let my son taste it tomorrow after school!

Lindsey T.

Hi! 🙂

Thank you so much for this great recipe (healthy snickers, like forreal…..) and all the steps that you wrote out for us with pictures!!

I made them yesterday for my birthday party today… THEY TASTE WAY TO GOOD, omygosch!! 😀

Have a wonderfull day.

Love
Lindsey

Melissa

Mine tasted like PB Snickers because I used PB instead of almond butter. They are amazing! Thank you for a great recipe.

Damien

I made these with your recipe about 2 years ago. I didn’t have a blender (just an immersion blender) and they were such a hassle to make. BUT THEY TASTED AMAZING. Seriously, an amazing treat. Well, my husband and I just got a blender and one of the first things I did was scour the web for the recipe. I absolutely can’t wait to give these a shot again with the right equipment.

Ruth

I really want to save this to my Pinterest! Do you have a Pinterest button?

Diana

hy:) Can I use peanut butter instead of almond butter?

martina

fairly excited totry out this recipe!! I’ve a non vegan friend over for dinner tomorrow and these bars will be the glamorous end of my vegan gourmet dinner for him 🙂 thanks for sharing!

Melissa

I’ve made these several times and love them. To keep costs down, I use peanut butter and peanuts in place of almond butter and pecans. I also layer the nougat, caramel, and nuts in silicone baking cups and freeze them. I then pop them out and coat with chocolate. Thanks for the flexible and very tasty recipe.

Leonie

Oh my God I just made this and I may never eat a Snickers again??? My nougat had the perfect consistency but I think I could have spread it a little thicker. anyway 10/10

Sofia

Hi! 519kcal for serving?

ANnie

So good!! Just made them and can’t believe how amazing they taste! Thanks so much!!

Leigh Adler

Made these tonight. They were AMAZING!! In my opinion, they tasted more like a dark chocolate peanut butter cup with nuts, but in any case were totally addicting!!

It mentions there are 253cals per serving. Is that for 1 full bar or for 1 fun size bar?

Thank you! 🙂

Michelle Lynn

WOW!! These REALLY taste like Snickers! YUM!! I made them last night exactly as your recipe and they were much easier than I thought. I used melted Lily’s Chocolate Chips for the topping and they came out perfect!! Thank you for another amazing recipe. I still make your almond meal chocolate chip cookies almost every day!!!

Renae

I’m going to make these for my birthday!! I’m finishing up a Whole37 the day before I turn 37 haha. Thank you for the great recipes. I love seeing your blog posts show up in my inbox!

Mari

Tastes really good!!! I used cashew nuts instead of peanuts, I roasted them and used a little salt. My caramel got a bit runny but since the taste is so good, I don’t mind!

Heather

Hi Megan!
Is this a little different than the snicker recipe you did a few years ago? I have a recollection of the nougat having coconut flour in it. If this one is different, do you have the original stashed somewhere that you could share (I used that nougat for another cookie that my family likes but never wrote it down) Thanks!!

    Megan Gilmore

    Yes, this one is different! Here’s the original nougat layer:

    1/2 cup creamy almond butter
    2 Tablespoons maple syrup
    1 Tablespoon coconut flour

      Heather

      Thank you!!

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