Vegan Snickerz Bars

A fan favourite and one of the most popular recipes from the blog and my book No-Bake Vegan Desserts. With a delicious peanut nougat, date caramel and dairy free chocolate coating, these bars are so easy to make and taste amazing!

Easy recipeEasy Gluten free Wheat free Freezable recipe Kid recipe
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Preparation time

25 min

Cook time

4 hr

Total time

265 minutes

Meal

  • vegan-desserts

Servings

18

Ingredients

Base

  • 290g/2 cups unsalted peanuts
  • 10 medjool dates (pitted)
  • ¼ tsp Himalayan pink salt/sea salt

Caramel

  • 10 medjool dates (pitted)
  • 125ml/½ cup rice milk
  • 130g/1 cup crunchy peanut butter, divided into two
  • 1 tsp vanilla extract
  • ½ tsp Himalayan pink salt/sea salt
  • 145g/1 cup roasted peanuts
  • 255g/9 oz vegan chocolate, for coating
  • 1 tsp coconut oil (solid), for coating

Instructions

Base

  1. To make the base, blend the peanuts in your food processor until they form a light crumb.
  2. Add in the salt and medjool dates and blend further until completely combined.
  3. Line a 12 x 3½” or 8 x 8″ with parchment paper and press the mixture evenly into the base of
    the dish using a spatula.

Caramel

  1. For the caramel, put the dates, rice milk, half cup of peanut butter, salt and vanilla extract in a
    high-speed blender and blitz until completely smooth. Transfer the caramel to a bowl and add
    the remaining half cup peanut butter, then stir well to combine.

Assembly

  1. Spread the caramel on top of the base using your spatula.
  2. Add the roasted peanuts on top of the caramel and press them down into the surface of the
    caramel using your spatula.
  3. Place in the freezer for at least 2 hours (overnight if possible).
  4. Remove the snickers slab from the baking tray and cut into 18 miniature bars or 12 large bars.
  5. Place the bars back in the freezer whilst you prepare the chocolate coating.
  6. Melt the chocolate and coconut oil over a double boiler.
  7. Dip the bars into the chocolate and sit them on top of a cooling rack to set.
  8. You can dip them a second time for a thicker layer of chocolate.
  9. Store the bars in an airtight container in the fridge.

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