Vegan Snickers Bars are an easy & delicious way to satisfy your candy bar cravings, without heading to the store. All you need is a few simple ingredients!
Why You’ll Love Them
They taste amazing. With layers of nougat, caramel, crunchy peanuts, and a chocolate coating, these homemade Snickers bars are just as satisfying as your favorite candy bar.
They are easy to prepare. Just stir a few ingredients together to make each layer, and press them into a loaf pan. No baking required! They set in the freezer, so the hardest part is simply waiting for them to firm up.
They are great for special diets. These 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.
They are easy to customize. If you prefer a peanut-free option, you can easily make this recipe with almonds or cashews, instead. You can also skip the process of making your own chocolate coating, and use melted chocolate chips, if you prefer.
Ingredients You’ll Need
For the best results, make sure your maple syrup isn’t cold from the fridge, otherwise it might cause the chocolate layer to thicken up. I like to measure that out early, so it can come to room temperature while I measure & mix everything else. The chocolate layer will be last to mix, anyway!
(If the chocolate layer does thicken, it’s still fine, but it will be slightly thicker to spread on the top.)
Update Note: This recipe was recently updated in 2023 to be easier, with less dishes to clean up. If you prefer using Medjool dates in the nougat layer, check out the original recipe, which requires a food processor for the first step.
How to Make Vegan Snickers Bars
1. Make the nougat layer.
In a large bowl, combine the almond flour, maple syrup, coconut oil, vanilla extract, and 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. Add in the peanut butter and maple syrup, and 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 the 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 & dry the same mixing bowl, then add in the cacao powder, maple syrup, and 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.
Note: This recipe is made much 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 vegans 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).
Frequently Asked Questions
No, the store-bought Snickers are not vegan because they contain dairy and egg.
Yes, of course! Check out my date caramel recipe if you’d prefer a fruit-sweetened option, but keep in mind that recipe makes a larger batch to make sure the dates will break down in a blender. You might have leftover caramel to enjoy in that case! Save the excess to serve with sliced apples or pretzels, or drizzle it over ice cream.
Yes, if you don’t want to use roasted & salted peanuts, you can use pecans, cashews, almonds, or any other option you keep on hand.
The nut butter adds creaminess to the vegan caramel sauce, while keeping the recipe simple, but you can use almond butter or cashew butter, instead. Whichever option you choose will change the flavor slightly, so make sure you enjoy what you pick!
Looking for more vegan candy recipes? Try Homemade Crunch Bars, Almond Butter Cups or Chocolate Peanut Butter Hearts for more ideas.
Vegan Snickers Bars
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.
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!
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!!
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
Thank you!!
Made these so I had a treat for Halloween and they were so good! ❤️❤️ Will make them again!
Love these! I might just do melted dark chocolate for the top next time. It set up hard on top, but was kind of greasy/liquidy underneath (even in the freezer).
I really appreciate the weight measurements, and I love using the “caramel” for a quick apple dip with my kids!
Thanks for all you do!
looks so yummy, curious about it’s taste.
This were insanely satisfying. I didn’t have creamy pb, but I had made a almond/peanut combo butter earlier, so I used that for making the caramel layer. I was pleasantly surprised how not “date-y” the date-filled nougat was. It just tastes rich, chewy and almost caramelly.
The chocolate layer is the BOMB diggity. I used Barry Cacao Extra Brute and it solidified like a champ after chilling.
Thank you for sharing this recipe, I am enjoying it immensely! I will most certainly be trying out a lot of ones here that also look divine.
My 4-yr old absolutely loved these!! Great recipe as a healthy treat alternative.
These are really amazing thank you! Left out the whole nuts this time but may try them with them next time. As I was making (and sampling!) each layer i could have just devoured it all immediately, so tasty! X
Megan saves Halloween!!!! I made these as a treat for myself….my kids wanted them instead of their candy. I think we’ll just skip trick-or-treat and make these!!!
Just made these last night and they are phenomenal. These taste even better the next day (stored overnight in fridge). It’s amazing how much the middle layer has the exact consistency of real caramel filling. Like the filling in a Caramilk bar but with a peanut butter flavour. We aren’t actually vegan so I just used regular melted dark chocolate for the topping layer and it turned out perfect. I did use a hot knife to slice the bars since the cold chocolate tends to crack when slicing. Another winner Megan – thank you!!💕
These are amazing! I replaced the peanut butter and peanuts with almond and almond butter. They are beyond delicious and will completely satisfy your sweet tooth. Thank Joi for another great recipe!!
These have quickly become a favourite in our home! This recipe is one we use when cravings sweet, healthy treat!
This is the best vegan slice I’ve ever made. I used Sugar Free Maple Syrup. (That’s all I had ) Sweet but not too sweet. Thank you for an amazing recipe . This one is a keeper
I don’t have almond flour at home. Is there a substitute I could use?
Just made this and this recipe is definitely a keeper. So easy and too good! She makes great recipes!
The recipe is gorgeous. My tin was smaller but the were very thin. The picture shows more depth so I will double the base and the caramel layer
Super easy/ great freezer snack. I added espresso salt on top.
These are absolutely delicious. They are easy to make and my family loves them. I like that I can control the sweetness and still have a delicious dessert. Definitely worth trying this recipe. You won’t be disappointed!
Absolutely amazing!!!!!!!
Was so easy to make and so so delicious. We sprinkled crushed activated almonds on second layer instead of peanuts and its was almost like a snickers and Almond joy in one. Definitely one of my faves.
This recipe was so darn great, that I even ate it. I stay away from sweets, but my poor husband did not get his share!
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!
Just the worst bar I have ever made. Uncooked almond flour base. Yuck. Horrible.
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!