Copycat Snickers Bars
HB-11401 · Hand-built original · American
Layered oat bars with a baked base, a date and peanut butter caramel, and a dark chocolate topping scattered with chopped peanuts.
AmericanDessertServes 12355 kcalVegetarianEgg-freeLow-SodiumRenal
Main ingredient: oats
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Servings:12quantities adjust to match
Ingredients
- 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
- 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
- 1/2 cup dairy free dark chocolate
- 1/2 cup peanuts, chopped (you can use salted or unsalted, I used unsalted)
Method
- Heat the oven to 350°F. Pulse the rolled oats, coconut flour, melted coconut oil, sea salt, vanilla extract and maple syrup in a food processor for about 1 minute, until a sticky paste forms, and press it into a parchment-lined baking dish.
- Bake the base for 11-13 minutes and take it out of the oven.
- Pulse the pitted dates, maple syrup, peanut butter and melted coconut oil in the food processor for a few minutes, until creamy, then spread the caramel over the base.
- Melt the dairy free dark chocolate and pour it over the caramel, then scatter the chopped peanuts across the top.
- Refrigerate overnight or freeze for two hours until hard, then slice the slab into bars.
Nutrition (per serving, where published)
355 kcalCalories
6.6 gProtein
37.3 gCarbs
21.2 gFat
10.4 gSaturates
4 gFibre
21.5 gSugars
125 mgSodium
0 mgCholesterol
397 mgPotassium
43 mgCalcium
2.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data