• Charlotte Emily

Vegan Snickers Bars

Updated: 7 days ago

Vegan Snickers Bars

Snickers anyone? These are delicious... they have a chewy base, a rich peanut caramel, topped with peanuts and coated in chocolate. The peanut flavour is strong throughout the bars, but there is a sweetness that isn't overpowering, with the richness of the chocolate. They may take a bit of time, but they are surprisingly easy and definitely worth the time they will take. In fact, the majority of the time is actually used to set the bars, so it's almost a 'make and forget about it for a while' sort of recipe!


With the need for only a few bowls, a pan, food processor, a mould (that isn't crucial, you can use another method), no fancy equipment and a bit of time, you can have homemade snickers bars that can last up to a month... perfect! These are definitely something you'll want to try... you won't be able to have just one bar, that's for sure!


Jump to the Recipe ↓



 

What if the base doesn't come together and hold it's shape?

If the base is crumbly and it's not coming together to form a big ball, then it's just a little too dry. If this happens, just add a little more syrup (just a tsp at a time) until it comes together. If you press it together and it sticks, then it's ready.


Smooth peanut butter or crunchy?

This is up to you, but I have found that smooth peanut butter works best as it's much easier to mix and create a caramel like texture, so I recommend using a smooth peanut butter. You could always take out a little of the smooth peanut butter in the caramel recipe and replace it with crunchy peanut butter, which shouldn't alter the texture too much, but will give you the crunch that you are after.



Do I need any fancy equipment?

As these aren't baked, there is no need for any fancy equipment, as they just use the fridge and freezer. All you need is a food processor, two bowls, a pan, spatula, piping bag with a large nozzle and a chocolate bar mould (you may want to use a baking tray to move the moulds around if they're silicone).


How can I make these bars if I don't have a mould?

If you don't have a chocolate bar mould, it's not a problem! The easiest way is to use a square 8 x 8 inch tin. The process of making the bars will be the same, you will just need to add an extra step towards the end. The assembly is the same as with the mould... after lining the tin with baking parchment, start by placing the oat and date mix on the base a press it down so it holds it's shape and sticks together. Then pour the peanut caramel mix over the base and add the peanuts on top. Once set, remove from the tin and carefully cut into bars (you may not get 24, it will depend on how small you cut it). Then coat the bars in chocolate, just like you would if you're using a mould.



Are these difficult to make?

When looking at them, they may look like there's a lot of steps that will take a while and may be a little difficult, but actually these are really easy... which is great if you're making these as a gift or taking them to a dinner! They may still take a bit of time, as they have to be left to set before you can coat them in chocolate and again as the chocolate sets, but they're easy to make!


How do I store these snickers bars?

Once the chocolate has set, they can be stored in an airtight container in the fridge for up to a week. If you don't think you'll eat them all in a week, you can always pop them back in the freezer once the chocolate has set, again in an airtight container where they can be stored for up to a month. If you're keeping them in the freezer, just make sure you allow them to defrost before eating, so they soften (it will only take about 15 minutes in the fridge or 5 minutes at room temperature).



 

What goes into these snickers bars?

  • Oats - the oats, along with the peanuts, make up the majority go the base for the bar.

  • Peanuts - as well as making up the base they also provide the peanut flavour through the bars, as they are also placed in halves on top if the caramel layer, before before being coated in chocolate.

  • Medjool Dates - these not only provide sweetness and texture, but they also allow the dry ingredients to come together to make up the base.

  • Agave Syrup - this adds sweetness to both the base layer and caramel layer, whilst also adding to the texture of both layers.

  • Vanilla Extract - this boosts the flavours... the main one being peanut.

  • Smooth Peanut Butter - this makes up the majority of the caramel layer, giving it the overriding flavour or peanuts, with the syrup adding to it, to crate the sweetness we associate with caramel.

  • Vegan Butter - this loosens the peanut butter, making it less sticky and more like a caramel sauce.

  • Vegan Chocolate - well we can't have snickers without the chocolate coating!

  • Coconut Oil - a little coconut oil melted into the chocolate will give it a lovely shine and thin the chocolate slightly, making it easier to coat the bars.


With the need for only a few bowls, a pan, food processor, a mould (that isn't crucial, you can use another method), no fancy equipment and a bit of time, you can have homemade snickers bars that can last up to a month... perfect! These are definitely something you'll want to try... you won't be able to have just one bar, that's for sure!


These homemade snickers bars are delicious... they have a chewy base, a rich peanut caramel, topped with peanuts and coated in chocolate. The peanut flavour is strong throughout the bars, but there is a sweetness that isn't overpowering, with the richness of the chocolate. They may take a bit of time, but they are surprisingly easy and definitely worth the time they will take. In fact, the majority of the time is actually used to set the bars, so it's almost a 'make and forget about it for a while' sort of recipe!


 


Vegan Snickers Bars


Total Time : 3 hours 10 minutes

Total Preparation Time : 40 minutes

Total Setting Time : 2 hours 30 minutes

Makes : 24 bars


Ingredients

– For the Base –

  • 150g Oats

  • 150g Peanuts

  • 240g Medjool Dates, pitted

  • 2 tbsp Agave Syrup

  • 1 tsp Vanilla Extract

– For the Caramel –

  • 250g Smooth Peanut Butter

  • 100g Agave Syrup

  • 70g Diary-Free Butter

  • 1 tsp Vanilla Extract

  • 50g Peanuts

– For the Coating –

  • 500g Dairy-Free Chocolate

  • 2 tsp Coconut Oil


Method

– For the Base –

  1. Place the oats, peanuts, dates, syrup and vanilla in your food processor and pulse until it's all broken up and the dates, syrup and vanilla bring the mixture together. If it's a little crumbly, try adding a little more syrup, a tsp at a time until the mixture forms a ball.

  2. When it has come together and holds its shape, divide the mixture roughly into 24 and press it into the mould... press it down so that it's 'compacted' together and the top is as flat as possible (if you're not using a mould, place it in your lined tin and press it all down the same way).

– For the Caramel –

  1. In a pan over a low heat, melt the butter.

  2. Whilst the butter is melting add the peanut butter, syrup and vanilla to a bowl.

  3. Once the butter has melted, add it to the bowl with the other ingredients. Mix until it's all smooth and combined... it should look like a thick caramel!

  4. When it's ready, place it in a piping bag with a large nozzle and pipe it on top of the oat base (this just makes it easier and a lot less messy than if we were to faff with spoons). Using a spatula, make sure that all of the base is covered for each bar and the top of the caramel is as flat as possible.

  5. Press the peanuts into the top of the caramel whilst it's soft. It doesn't matter if they're fully in the caramel or pressed gently into the top, it's up to what you'd prefer.

  6. Once you're happy with the peanuts, place the mould (or tin) into the freezer for two hours, to allow everything to set. This will mean that you can easily take the bars out of the mould add dip them in the hot chocolate coating without them melting and going soft.

– For the Coating –

  1. Once the base and caramel has set in the freezer, it's time to prepare the chocolate coating!

  2. In a bowl, combine the chocolate and coconut oil. Place the bowl over a pan of boiling water to melt both the chocolate and oil. Leave it untouched for around 5 minutes, then test if the chocolate has softened enough (it may still have a rough chocolate piece shape, but if you press a spoon into it, it should melt and lose its shape). If it isn’t ready, leave it on the heat for another few minutes.

  3. Once melted, carefully remove the bowl from the the pan (make sure to use a towel or gloves as it will be hot) and place it to one side.

  4. Gently remove the bars from the mould (or if you've used a tin, cut it into bars) and place them on a rack. Using a couple of forks, lift one bar at a time into the chocolate and turn it around to ensure that it's fully coated. When coated, place the bars onto a rack to set, for around half an hour. If you'd like the chocolate to set solid straight away (if you're taking them somewhere for example), leave them in the fridge or place in the freezer for 15 minutes.

  5. Once set, store in an airtight container in the fridge for up to a week, or in the freezer for up to a month and enjoy!



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• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes

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