These homemade Snickers-style bars are a real treat! A healthier yet equally indulgent version of the famous chocolate bar no refined sugar, no baking, and packed with protein. A base of oat and almond nougat, creamy peanut butter caramel, crunchy peanuts, and a smooth chocolate coating… The perfect trio for an irresistible and energizing snack.
2 to 4 tablespoons plant-based milk (adjust for texture)
1 tablespoon melted coconut oil (or avocado oil)
A pinch of sea salt
Peanut Butter Caramel
½ cup creamy Pulse peanut butter
3 to 4 tablespoons maple syrup
1 teaspoon vanilla extract
1 tablespoon melted coconut oil
A pinch of salt
⅓ to ½ cup crushed peanuts (adjust for desired crunch)
Chocolate Coating
1 ¼ cups chocolate chips
2 teaspoons coconut oil (optional, to thin the chocolate)
Recipe
Nougat Base
In a large bowl, mix all the nougat base ingredients, starting with the smaller amount of plant milk. Adjust texture by adding more milk if needed; the dough should be smooth—not too dry or sticky.
If using a mini muffin pan, distribute the dough and press lightly into the bottom of each cavity, filling about ⅓ of the height.
If using a loaf pan, line it with parchment paper and press the dough evenly at the bottom.
Peanut Butter Caramel
In a bowl, mix the peanut butter, maple syrup, vanilla, coconut oil, and salt until smooth.
Spread the caramel over the nougat base, filling up to ⅔ of the mold height.
Sprinkle crushed peanuts on top of the caramel.
Chocolate Coating
Melt the chocolate with coconut oil in a double boiler or microwave (in 30-second intervals, stirring each time until smooth).
Pour the melted chocolate over the caramel layer to fully cover each portion.
If using a loaf pan, pour the chocolate over the whole caramel layer and tilt the pan to spread evenly.
Freeze for 3 to 4 hours until firm.
If you used a mini muffin pan, unmold and store the bites in an airtight container in the freezer.
If you used a loaf pan, cut into bars and store the same way.
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