Indulge in these homemade Snickers bars featuring a delectable shortbread base, creamy peanut butter, crunchy peanuts, and a luxurious chocolate finish. With just a hint of salt, these treats offer a healthier twist that might tempt you to say goodbye to the store-bought versions.
Chocolate Peanut Butter Bars (Homemade Snickers)
Ingredients
FOR THE SHORTBREAD BASE:
- 1 1/2 cups finely ground blanched almond flour We recommend 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
- Preheat your oven to 350 degrees Fahrenheit. Line an 8×8 inch square baking pan with parchment paper for best results.
- In a medium-sized bowl, mix together the almond flour, cooled coconut oil, maple syrup, vanilla extract, and a pinch of salt until they form a thick, crumbly texture.
- Transfer the mixture into the prepared pan and use your fingertips to press it down evenly, forming a solid base. Bake for 8-10 minutes, then allow it to cool for about 10 minutes.
- While the crust is cooling, sprinkle the chopped roasted peanuts evenly over it.
- In a medium saucepan over medium-low heat, combine the peanut butter, maple syrup, coconut oil, vanilla extract, and a dash of sea salt. Heat for about 2 minutes until it starts to gently bubble, stirring frequently. Remove from heat and pour it evenly over the layer of peanuts and the slightly cooled crust.
- Place the pan in the refrigerator for 30-60 minutes to allow the peanut butter layer to firm up, or speed up the process by placing it in the freezer for 15-20 minutes.
- After chilling, melt the chocolate chips and coconut oil together in the microwave or on the stovetop until smooth. Pour the melted chocolate evenly over the peanut butter layer.
- Return the pan to the refrigerator for at least 1 hour to allow the chocolate to solidify and the bars to cool completely.
- Once set, remove the bars from the pan and cut them into 16 bars. Slice the slab in half, then cut each half into 8 bars measuring about 1 inch in width.
- Enjoy your homemade bars! Store them covered in the refrigerator until you’re ready to indulge.