Chocolate Peanut Butter Bars (Homemade Snickers)
Skip store-bought options, make chocolate peanut butter bars instead for healthy homemade snickers bars that taste like the real deal!
Servings: 16 servings
Equipment
- 1 Saucepan
Ingredients
For the Shortbread Base:
- 1 1/2 cups of finely ground blanched almond flour We prefer Bob’s Red Mill
- 3 Tablespoons melted and cooled coconut oil
- 3 Tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- A pinch of salt
For the Peanut Butter Layer:
- 3/4 cup roasted salted peanuts roughly chopped
- 3/4 cup creamy peanut butter
- 1/3 cup pure maple syrup
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- A dash of sea salt
For the Chocolate Layer:
- 3/4 cup dairy-free/vegan chocolate chips
- 1 Tablespoon coconut oil
Instructions
- Begin by preheating the oven to 350 degrees Fahrenheit. Line an 8x8 inch square baking pan with parchment paper. Make sure to use this specific pan size for best results.
- In a medium-sized bowl, combine the almond flour, cooled coconut oil, maple syrup, vanilla extract, and a touch of salt. Stir the ingredients together until they form a satisfyingly thick, crumbly texture.1 1/2 cups of finely ground blanched almond flour, 3 Tablespoons melted and cooled coconut oil, 3 Tablespoons pure maple syrup, 1 teaspoon vanilla extract, A pinch of salt
- Transfer this mixture into the prepared pan, then use fingertips to evenly press it down, forming a solid base. Place it in the oven, and bake for 8-10 minutes. Allow the crust to cool for about 10 minutes before moving on to the next step.
- As the crust is cooling, evenly sprinkle the chopped roasted salted peanuts over it.3/4 cup roasted salted peanuts
- While the crust is in the oven, let's create the delectable peanut butter caramel layer. In a medium saucepan over medium-low heat, combine the peanut butter, maple syrup, coconut oil, vanilla extract, and a touch of sea salt. Heat the mixture for approximately 2 minutes, just until it begins to gently bubble, stirring frequently. Remove it from the heat, and pour it evenly over the layer of peanuts and the slightly cooled crust.3/4 cup creamy peanut butter, 1/3 cup pure maple syrup, 1/4 cup coconut oil, 1 teaspoon vanilla extract, A dash of sea salt
- Place the pan in the refrigerator for 30-60 minutes to allow the peanut butter layer to firm up. Or, expedite the process by popping it into the freezer for 15-20 minutes.
- After the chilling period, it's time to craft the luxurious chocolate layer. In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second increments, stirring in between until the chocolate is completely melted. Alternatively, use a small saucepan over low heat to melt the chocolate and coconut oil.3/4 cup dairy-free/vegan chocolate chips, 1 Tablespoon coconut oil
- Pour the luscious melted chocolate evenly over the caramel layer. Tilt the pan from side to side to ensure the chocolate spreads out evenly.
- Return the pan to the refrigerator for at least 1 hour to allow the chocolate to solidify and the bars to cool completely.
- Once everything is set, remove the bars from the pan, and cut them into 16 bars. To do this, slice the entire bar slab in half, then cut each half into 8 bars measuring about 1 inch in width (not squares!). This will yield a total of 16 bars.
- Enjoy the homemade bars! Keep them covered in the refrigerator until ready to savor them.
Notes
*This recipe was inspired by and adapted from Ambitious Kitchen's Vegan Chocolate Peanut Butter Caramel Bars.
Nutrition
Serving: 1serving | Calories: 301kcal | Carbohydrates: 18g | Protein: 7g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 83mg | Potassium: 146mg | Fiber: 3g | Sugar: 12g | Calcium: 57mg | Iron: 1mg