6 Ingredient Snickers Bars
Indulge in these mouthwatering Snickers bars that are not only guilt-free but also packed with flavor! Made with just six simple ingredients, including creamy almond butter and rich, dairy-free chocolate, these bars deliver a satisfying crunch and a sweet caramel-like surprise. Perfect for a quick snack or a delightful dessert, they're a treat you can enjoy without the worry!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🫙Pantry Staples(4)
- dark or semi-sweet chocolate (I use dairy free and refined sugar free) (240 ml)
- almond flour (125 g)
- raw honey or pure maple syrup (120 ml)maple syrup can be used instead of honey
- peanut butter (114 g)
🧂Spices & Seasonings(1)
- salt
📦Other(1)
- peanuts (120 ml)
👨🍳 Instructions
- 1
First, make the nougat with almond flour, honey or maple syrup, and salt. Add that to the bottom of a lined pan.
- 2
Then make the caramel with peanut butter, honey or maple syrup, and salt. Spread that over the nougat.
- 3
Top with peanuts and place in the freezer.
- 4
Once frozen, slice into bars, then coat the bars in melted chocolate, and place in the fridge.
- 5
Enjoy your Snickers bars!
💡 Pro Tips
- ✓Heat your honey or maple syrup to 240-245°F (soft ball stage) when making the caramel layer to ensure proper binding and prevent separation from the peanut butter.technique240-245°F
- ✓Freeze the assembled bars for at least 2 hours before chocolate coating because the 32°F temperature differential prevents the chocolate from melting the caramel layer during dipping.timing2 hours minimum
- ✓Temper your chocolate coating to 88-90°F for dark chocolate to achieve proper crystallization and prevent white bloom on the finished bars.technique88-90°F
- ✓Press peanuts into the caramel layer while it's still warm (above 100°F) so they embed properly and won't fall off during chocolate coating.timingabove 100°F
- ✓Use natural peanut butter with 85-90% peanuts for the caramel layer because lower oil content prevents separation and creates better binding with the sweetener.ingredient85-90% peanuts
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
6 Ingredient Snickers Bars
Indulge in these mouthwatering Snickers bars that are not only guilt-free but also packed with flavor! Made with just six simple ingredients, including creamy almond butter and rich, dairy-free chocolate, these bars deliver a satisfying crunch and a sweet caramel-like surprise. Perfect for a quick snack or a delightful dessert, they're a treat you can enjoy without the worry!
📝 Ingredients
Serves 4🫙Pantry Staples(4)
- dark or semi-sweet chocolate (I use dairy free and refined sugar free) (240 ml)
- almond flour (125 g)
- raw honey or pure maple syrup (120 ml)maple syrup can be used instead of honey
- peanut butter (114 g)
🧂Spices & Seasonings(1)
- salt
📦Other(1)
- peanuts (120 ml)
👨🍳 Instructions
- 1
First, make the nougat with almond flour, honey or maple syrup, and salt. Add that to the bottom of a lined pan.
- 2
Then make the caramel with peanut butter, honey or maple syrup, and salt. Spread that over the nougat.
- 3
Top with peanuts and place in the freezer.
- 4
Once frozen, slice into bars, then coat the bars in melted chocolate, and place in the fridge.
- 5
Enjoy your Snickers bars!
💡 Pro Tips
- ✓Heat your honey or maple syrup to 240-245°F (soft ball stage) when making the caramel layer to ensure proper binding and prevent separation from the peanut butter.technique240-245°F
- ✓Freeze the assembled bars for at least 2 hours before chocolate coating because the 32°F temperature differential prevents the chocolate from melting the caramel layer during dipping.timing2 hours minimum
- ✓Temper your chocolate coating to 88-90°F for dark chocolate to achieve proper crystallization and prevent white bloom on the finished bars.technique88-90°F
- ✓Press peanuts into the caramel layer while it's still warm (above 100°F) so they embed properly and won't fall off during chocolate coating.timingabove 100°F
- ✓Use natural peanut butter with 85-90% peanuts for the caramel layer because lower oil content prevents separation and creates better binding with the sweetener.ingredient85-90% peanuts