Vegan Snickers Bars

Course: Dessert

Cuisine: vegan

Keyword: vegan snickers

Prep Time: 25

Cook Time: 0

Chill Time:: 1

Total Time: 1 25

Servings:

Calories: 161kcal

Author: Megan Gilmore

Vegan Snickers taste better than the store-bought candy bars, and all you need is a few simple ingredients to make them!

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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 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 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 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.

Update Note: This recipe was updated in March 2023 to make the nougat layer easier, in just 1 bowl. If you prefer the original date version, you can find the original recipe here.

Nutrition