Snickers Bars (No-bake, GF)

 

Snickers Bars (No-bake, GF)

Ingredients

Base

2 cups unsalted peanuts *see recipe notes

10 medjool dates pitted

¼ teaspoons Himalayan pink salt or sea salt

Caramel

10 medjool dates pitted

½ cup non-dairy milk

1 cup crunchy peanut butter divided

1 teaspoons vanilla extract

½ teaspoons Himalayan pink salt or sea salt

1 cup roasted peanuts

 Coating

9 oz vegan chocolate for coating

1 teaspoon coconut oil solid, for coating

Maldon Salt to sprinkle

 

 Instructions

Base

Blend the peanuts in your food processor until they form a light crumb. Add in the salt and medjool dates and blend further until completely combined.

Line the  bake  & roast pan with parchment paper, Press the mixture evenly into the base of the dish using a spatula.

Caramel

Add the dates, milk, half cup of peanut butter, salt, and vanilla extract to a high-speed blender or food processor and blitz until completely smooth. Transfer the caramel to a bowl and add the remaining half cup of peanut butter, then stir well to combine.

Using your spatula, spread the caramel on top of the base. Add the roasted peanuts on top of the caramel and press them down into the surface of the caramel using your spatula. Place in the freezer for at 30 min.

Coating

Melt the chocolate and coconut oil in 2 qt on low heat. Spread on top of peanuts and place in fridge.

Sprinkle with Maldon salt

Serving and Storage

Store in an airtight container in the fridge for one week or freeze for up to 2 months. Notes

If your nougat base is crumbly, add one tablespoon of water or non-dairy milk and process until you have a mixture that holds together when pressed between your fingers.

Roasting the peanuts takes the flavor of these bars to the next level. Place the nuts on a baking tray and roast at 180°C (356°F) for 15-25 minutes, depending on your oven and how toasted you want them to be.