Vegan Snickers Bars
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This recipe for Vegan Snickers Bars will take you down memory lane! These dairy free Snickers Bars have a soft “nougat” filling topped with roasted, salted peanuts, homemade caramel, and are covered in dark chocolate with a sprinkle of flaky sea salt!
If you love making homemade candy as much as I do, be sure to check out some of my other favorite recipes like my Homemade Twix Bars, Easy Mini Peanut Butter Cups, or Healthy Almond Joy Bars.
Table of Contents
Why You'll Love This Recipe
Nostalgic: These Vegan Snickers Bars are so nostalgic! I think these taste just like the real thing, but without all the crap!
Chewy Caramel: The caramel is incredibly chewy! The best part is I don’t use any corn syrup or cornstarch, just 4 ingredients: cane sugar, coconut cream, vanilla, and sea salt!
Dark Chocolate: These are covered in dark chocolate, which trumps milk chocolate for me! So, even though the classic snickers is made with milk chocolate, I make these Vegan Snickers with dark chocolate.
Sweet & Salty: I add flaky sea salt on top of these Vegan Snickers Bars for a sweet and salty candy. You know I can’t get enough of that sweet and salty combo! This is totally optional, but just one more reason why I love these more than the original!
Ingredients
Costco Kirkland Organic Coconut Oil
Food to Live Organic Coconut Flour
Roasted & Salted Peanuts (with or without skins, I used with skins)
Simply Organic Vanilla Extract
Nuts.com Organic Mini Chocolate Chips
Tools Needed
Stand Mixer, Hand Mixer, or just a bowl with a spoon!
Parchment Paper (use code MIMIBAKES for 10% off Kana, my favorite non toxic parchment paper!)
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Heat Proof Bowl
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Step by Step Instructions
Step 1
Like an 8 x 8-inch pan with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the coconut oil, cashew butter, maple syrup, coconut flour, and peanut flour. Mix on low until combined.
Transfer the mixture into the prepared baking pan evenly, smooth out with a spatula as needed.
Add the peanuts on top and press into the mixture with your hands or a spatula. Place the pan in the fridge to chill.
Step 3
In a small pot, add the cane sugar. Heat on low/medium heat and allow sugar to melt. When sugar starts to melt and turn into a liquid, stir to prevent from burning. Continue to cook until all the sugar has melted into a liquid and there’s no clumps.
Slowly add the coconut cream while stirring the mixture. Continue until all the cream is added. Remove the caramel from the heat and let it rest for at least 5 minutes.
Add the vanilla extract and sea salt into the caramel and stir to combine completely.
Step 4
Remove the pan from the fridge and pour the caramel over the top and spread evenly. Place the pan in the freezer and allow the bars to harden completely, this will allow you to cut and cover them easier. This will take at least a few hours, or you can also leave in the freezer overnight.
Step 5
Melt the chocolate using a double boiler. Or, alternatively, microwave in a heat proof bowl for 30 second intervals, stirring between each one so you do not burn the chocolate.
Step 6
Like a baking sheet with parchment paper.
Step 7
Remove the bars from the freezer and cut into 16 bars. Cut in half and then cut each side into 8 bars. (You can also cut some of those bars in half again for minis!)
Dip each bar into the melted chocolate and place back on the parchment paper. Cover all the bars. Use the extra chocolate and drizzle it on top of the bars and sprinkle with flaky sea salt.
Baker's Tips
- I use an 8×8-inch pan for these. My favorite is my USA Pan as it has straight sides. If you use a rounded edge pan, your bars will not be perfectly straight. Either one is fine, but if you want them to look a certain way, just keep that in mind!
- Line your pan with parchment paper as the bottom nougat layer can be fragile, which is why it’s so soft and chewy! So, parchment paper is key for removing bars from the pan. My favorite nontoxic parchment paper is from Kana, use code MIMIBAKES for 10% off your order.
- Make sure to put your bars in the freezer and let them freeze for at least 6 hours or overnight. This helps so much before covering them in chocolate as the caramel is very chewy! If it’s not frozen it will be very messy – still good, but just more messy! I didn’t want to change the caramel recipe just for ease of covering, as I really liked it uber soft and chewy!
- I cut these into 16 bars. The finished size is about the size of a classic Snickers. But, if you want mini bars, you can cut them all in half again!
- I top these Vegan Snickers Bars with flaky sea salt for a sweet and salty candy. This step is totally optional and if you aren’t as big of a sweet and salty fan as I am, then you can totally skip it! You can also use regular fine sea salt if you don’t have the big flaky sea salt as well, they will still taste amazing!
FAQ's
Yes, if you are not vegan, you can use milk chocolate in place of dark chocolate. You can also use a dark chocolate bar instead of mini chocolate chips. I love using mini chocolate chips for melting when I know the candy will be stored in the fridge (and I'm not tempering), because then I don't have to chop the chocolate, haha, because I am lazy. If you're using a chocolate bar, be sure to chop the chocolate so the pieces are all uniform so they melt easily.
Yes, if you want to use peanut butter in place of cashew butter you can do that. This would also be delicious. But, I love the neutral flavor that cashew butter provides in this recipe.
If you don't have peanut flour you can food processor peanuts into a fine flour. Be careful because you can start making peanut butter if you process for too long!
Craving More?
Vegan Snickers Bars
Ingredients
- 75 grams coconut oil (melted)
- 113 grams cashew butter
- 44 grams maple syrup
- 85 grams coconut flour
- 28 grams peanut flour
- 113 grams roasted and salted peanuts
- 226 grams cane sugar
- 153 grams coconut cream
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- 425 grams mini dark chocolate chips
- Flaky sea salt
Instructions
- Like an 8 x 8-inch pan with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the coconut oil, cashew butter, maple syrup, coconut flour, and peanut flour. Mix on low until combined.
- Transfer the mixture into the prepared baking pan evenly, smooth out with a spatula as needed.
- Add the peanuts on top and press into the mixture with your hands or a spatula. Place the pan in the fridge to chill.
- In a small pot, add the cane sugar. Heat on low/medium heat and allow sugar to melt. When sugar starts to melt and turn into a liquid, stir to prevent from burning. Continue to cook until all the sugar has melted into a liquid and there’s no clumps.
- Slowly add the coconut cream while stirring the mixture. Continue until all the cream is added. Remove the caramel from the heat and let it rest for at least 5 minutes.
- Add the vanilla extract and sea salt into the caramel and stir to combine completely.
- Remove the pan from the fridge and pour the caramel over the top and spread evenly. Place the pan in the freezer and allow the bars to harden completely, this will allow you to cut and cover them easier. This will take at least a few hours, or you can also leave in the freezer overnight.
- Melt the chocolate using a double boiler. Or, alternatively, microwave in a heat proof bowl for 30 second intervals, stirring between each one so you do not burn the chocolate.
- Like a baking sheet with parchment paper.
- Remove the bars from the freezer and cut into 16 bars. Cut in half and then cut each side into 8 bars. (You can also cut some of those bars in half again for minis!)
- Dip each bar into the melted chocolate and place back on the parchment paper. Cover all the bars. Use the extra chocolate and drizzle it on top of the bars and sprinkle with flaky sea salt.
- Store candy in the fridge for up to 7 days or in the freezer for up to 1 month.
Notes
Nutrition
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