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COPYCAT SNICKERS BARS

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Nicole Modic
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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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