Working on a myriad of projects over the early Sping has pulled me away from sharing here for too long! Exciting, worthwhile efforts though, and more on those shortly. For now I’m glad to be back, and can’t think of a better point of re-entry than these homemade Snickers bars. In thinking over what to write about them am compelled to loosely quote the late, great Price, who often said he’d prefer to talk less and simply let his music speak for him. Not that these bars can speak for me (esp b/c they are not my original recipe), but the less I blather on here the sooner the time will come to get a batch of these bars going in your own kitchen. I suspect you’ll agree that this special treat needs little introduction.
The recipe is originally from the blog Livia’s Kitchen, and is by Livia’s Kitchen founder Olivia Wallenberg. I first tried them when my sister-in-law brought a batch during a visit this winter. The first bite was a stop what you’re doing and get this recipe into the repertoire type of transcendent moment. Within the day of polishing off the gifted batch, I found Wallenberg’s recipe and duplicated it, using a kitchen scale since Livia’s Kitchen lists several ingredients in the recipe by weight vs volume. We went through that batch at record speed as well.
With my next batch, I did my best to work out the weight to volume equivalents in this London-based blogger’s recipe. And since these bars are not baked, I believe there is more room for interpretation in the measurements. Hopefully the photos, plus a bit of common sense about bar consistency in general, are a helpful guide in terms of texture and consistency.
These bars have no refined sugar, but, let’s face facts are still rather indulgent. They will delight you and your friends & family, whether you follow a vegan diet or otherwise. The bars will last up to two weeks in an airtight container in the fridge.
Hands-On Time: 20 minutes
Special Equipment: Food Processor, 8×8″ Sq Baking Tin
- Heaping Cup Rolled (Not Instant) Oats
- 1/2 Cup Almond Butter
- 4 Tbsp Maple Syrup
- 2 Tbsp Coconut Oil, Melted
- 1&1/2 Tsp Vanilla Extract
- 2 Cups Medjool Dates, pitted
- 1/4 Tsp Salt
- 1/3 Cup Peanut Butter
- 1/2 Tsp Vanilla Extract
- 1Tbsp Coconut Oil, melted
- 1/4 Cup Whole Peanuts, toasted
- Scant Tbsp Water
- 3/4 Cup Coconut Oil
- 3/4 Cup Cocoa Powder
- 2 Tsp Vanilla
- Pinch of Salt
- 4 Tbsp Maple Syrup
Line the baking pan with plastic wrap, so that two opposing ends of the wrap have space to hang over the edge, and set aside.
Make the Nougat Base:
- Place the oats in the food processor and blend until throughly cut down, close to a flour-like consistency.
- Add the remaining nougat ingredients and blend until throughly incorporated. Mixture will be like wet sand.
- Spread the base mixture into the prepared baking pan, using the spatula to press and smooth out an even layer.
- Set pan in freezer.
Make the Peanut Caramel:
- Add all ingredients *except the peanuts* to the food processor.
- Pulse several times to bring together.
- Add the peanuts and plus again to incorporate. You’ll have a dense ball once combined.
- Add the peanut caramel to the base the same way, using the spatula to press and smooth out the layer.
- Return pan to freezer.
Make the Chocolate Topping:
- Melt the coconut oil over low heat.
- Add the remaining ingredients to the melted oil and whisk to throughly incorporate.
- Remove from heat and allow to cool slightly.
- Pour the chocolate mixture over the peanut caramel layer, again smoothing out the layer/creating swirls as desired with the spatula.
Place in freezer two-three hours.
To cut, removed from freezer and let the batch sit for 15-20 minutes to avoid cracking the chocolate when cutting.
Use the plastic wrap liner as ‘handles’ to remove the entire block. Set on a cutting board and use a heavy-duty, sharp knife to cut individual bars.