Copycat Snickers Bars

August 8, 2019

COPYCAT SNICKERS BARS - INGREDIENTSFOR THE BASE:1 1/4 cups rolled oats 2 tb coconut flour 1/4 cup coconut oil, melted1/2 tsp sea salt1 tsp vanilla extract2 tb maple syrupFOR THE CARAMEL LAYER:1 cup packed medjool dates (it’s about 12-14), pitted1/4 cup maple syrup 1/2 cup creamy peanut butter3 tb coconut oil, meltedFOR THE CHOCOLATE LAYER1/2 cup dairy free dark chocolate 1/2 cup peanuts, chopped (you can use salted or unsalted, I used unsalted)

Trying to come up with new recipes all the time is actually hard work—everything has already been done in one form or another, so no, I’m not very original but the recipe is and that’s all that matters. In this case,Ii was attempting to make healthier Baby Ruth bars and I ended up with SNICKERS. So Snickers. Here are the most incredible Faux Snickers you’ve ever tasted. I used a small 4×5 baking dish because I wanted super thick bars, but feel free to use what ever dish you have (8×8 would be perfect), I’m sure it will still work perfectly, don’t worry.

COPYCAT SNICKERS BARS

Author: Nicole Modic of @KALEJUNKIE

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Ingredients

FOR THE BASE:

  • 1 1/4 cups rolled oats
  • 2 tbsp coconut flour
  • 1/4 cup coconut oil, melted
  • 1/2 tsp sea salt
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup

FOR THE CARAMEL LAYER:

  • 1 cup packed medjool dates (it’s about 12-14), pitted
  • 1/4 cup maple syrup
  • 1/2 cup creamy peanut butter
  • 3 tbsp coconut oil, melted

FOR THE CHOCOLATE LAYER:

  • 1/2 cup dairy free dark chocolate
  • 1/2 cup peanuts, chopped (you can use salted or unsalted, I used unsalted)

Instructions

  • Preheat oven to 350.
  • Place base layer ingredients in a food processor and pulse for about 1 minute, until a sticky paste is formed. Press into parchment lined baking dish.
  • Bake for 11-13 minutes and remove from the oven.
  • Next, add all the caramel ingredients to the same food processor and pulse for a few minutes until the caramel is nice and creamy. It becomes like a paste.
  • Use a spatula to pour over the base layer and even out.
  • Next, melt the chocolate (I do it in the microwave in 30 second increments) and pour over the top.
  • Add crushed peanuts on top.
  • Refrigerate overnight or freeze for two hours so it hardens. slice into squares and enjoy!
  • Store in the fridge or freezer.
    Hope you love!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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Photography by The Sweet and Simple Kitchen

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    • I’m not sure because I don’t count calories! But you can plug the recipe in a counter and find out! 🙂