Homemade Peanut Butter Snickers Bars Recipe

Introduction

These homemade Peanut Butter Bars taste like Snickers but are made with wholesome ingredients. They feature a crunchy almond flour crust, a rich peanut butter caramel layer, and a smooth chocolate topping. Perfect for a satisfying treat any time of day.

Ingredients

• 1 1/2 cups finely ground blanched almond flour
• 3 tablespoons melted and cooled coconut oil
• 3 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• A pinch of salt
• 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
• 3/4 cup dairy-free/vegan chocolate chips
• 1 tablespoon coconut oil

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line an 8×8 inch square baking pan with parchment paper. Using this pan size ensures perfect bar thickness.
2. Step 2: In a medium bowl, combine the almond flour, cooled coconut oil, maple syrup, vanilla extract, and a pinch of salt. Stir until the mixture forms a thick, crumbly texture.
3. Step 3: Transfer the mixture into the prepared pan and press down evenly with your fingertips to form a solid base.
4. Step 4: Bake the crust for 8-10 minutes, then let it cool for about 10 minutes before adding the next layers.
5. Step 5: While the crust cools, sprinkle the chopped roasted salted peanuts evenly over it.
6. Step 6: In a medium saucepan over medium-low heat, combine the peanut butter, maple syrup, coconut oil, vanilla extract, and sea salt. Heat gently for about 2 minutes, stirring frequently, until it just starts to bubble.
7. Step 7: Remove the saucepan from heat and pour the peanut butter mixture evenly over the peanuts and cooled crust.
8. Step 8: Chill the pan in the refrigerator for 30-60 minutes to firm the peanut butter layer. For faster setting, place it in the freezer for 15-20 minutes.
9. Step 9: Melt the chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Alternatively, melt them over low heat on the stove.
10. Step 10: Pour the melted chocolate evenly over the peanut butter layer. Tilt the pan gently from side to side to spread the chocolate smoothly.
11. Step 11: Return the pan to the refrigerator for at least 1 hour to allow the chocolate to set completely.
12. Step 12: Once firm, lift the bars out using the parchment paper and cut into 16 bars. Slice the slab in half, then cut each half into 8 bars about 1 inch wide.
13. Step 13: Store the bars covered in the refrigerator until ready to enjoy.

Tips & Variations

• Use roasted salted peanuts for the best flavor contrast, but unsalted nuts work if you prefer less salt.
• Try almond butter or cashew butter instead of peanut butter for a different nutty twist.
• For an extra crunchy texture, add a handful of chopped nuts or seeds to the crust mixture.
• If vegan chocolate chips aren’t available, use dark chocolate chips or chop a dark chocolate bar finely.

Storage

Keep the bars covered and refrigerated for up to one week. They can also be frozen for up to one month—thaw in the refrigerator before serving. To enjoy straight from the fridge, let them sit at room temperature for a few minutes to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour for the crust?

Almond flour provides a great texture and flavor, but finely ground oat flour can be used as a substitute. Keep in mind the crust texture may be slightly different.

Are these bars gluten-free and vegan?

Yes, this recipe is gluten-free and vegan as long as you use vegan chocolate chips and pure maple syrup as the sweetener.

Homemade Peanut Butter Snickers Bars Recipe

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★★★★★

4.8 from 56 reviews

• Author: Charlotte
• Total Time: 2 hours
• Yield: 16 bars 1x
• Diet: Vegan

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Description

These Homemade Peanut Butter Bars are a delightful treat inspired by Snickers, featuring a crunchy almond flour base, a rich peanut butter caramel layer, and a luscious chocolate topping. Perfectly balanced in sweet and salty flavors, they are dairy-free, vegan, and gluten-free, making them a delicious and healthier alternative to traditional candy bars.

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Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups finely ground blanched almond flour
• 3 tablespoons melted and cooled coconut oil
• 3 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• A pinch of salt

Peanut 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

Chocolate Topping

• 3/4 cup dairy-free/vegan chocolate chips
• 1 tablespoon coconut oil

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Instructions

1. Preheat: Preheat your oven to 350 degrees Fahrenheit. Line an 8×8 inch square baking pan with parchment paper to ensure easy removal of the bars after baking.
2. Combine Crust Ingredients: In a medium bowl, mix the almond flour, melted and cooled coconut oil, maple syrup, vanilla extract, and a pinch of salt until the mixture forms a thick, crumbly texture suitable for pressing.
3. Bake Crust: Transfer the crust mixture into the prepared pan and evenly press it down using your fingertips to form a solid base. Bake in the oven for 8 to 10 minutes. Allow it to cool for about 10 minutes after baking before proceeding.
4. Sprinkle Peanuts: While the crust cools, evenly sprinkle the roughly chopped roasted salted peanuts over the baked base.
5. Prepare Peanut Butter Caramel: In a medium saucepan over medium-low heat, combine the creamy peanut butter, maple syrup, coconut oil, vanilla extract, and sea salt. Heat gently, stirring frequently, until the mixture just starts to bubble, about 2 minutes. Remove from heat.
6. Assemble Peanut Layer: Pour the warm peanut butter caramel mixture evenly over the peanut layer and the slightly cooled crust, spreading it gently.
7. Chill Peanut Layer: Refrigerate the pan for 30 to 60 minutes to let the peanut butter layer firm up. Alternatively, freeze for 15 to 20 minutes for faster setting.
8. Melt Chocolate: In a microwave-safe bowl, combine the dairy-free chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. Alternatively, melt together over low heat on the stovetop.
9. Add Chocolate Layer: Pour the melted chocolate evenly over the firm peanut butter layer. Tilt the pan gently to spread the chocolate evenly across the surface.
10. Chill Chocolate Layer: Place the pan back into the refrigerator for at least 1 hour to allow the chocolate to solidify completely and the bars to cool through.
11. Slice Bars: Once fully set, lift the bars out of the pan using the parchment paper. Cut the slab in half, then cut each half into 8 bars approximately 1 inch wide each, resulting in a total of 16 bars.
12. Store and Serve: Store the bars covered in the refrigerator until ready to enjoy to maintain their texture and flavor.

Notes

• Use an 8×8 inch pan as specified for best thickness and baking results.
• Allow crust to cool before adding peanut layer to prevent melting.
• For quicker chilling, use the freezer but monitor carefully to avoid freezing solid.
• Ensure peanut butter is creamy for smooth caramel texture.
• Use parchment paper in the pan to easily lift out the bars after chilling.
• These bars are dairy-free, vegan, and gluten-free.
• Store bars refrigerated to keep the layers firm and fresh.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Peanut Butter Bars, Vegan Snickers Bars, Almond Flour Bars, Dairy-Free Chocolate Bars, Homemade Candy Bars, Gluten-Free Dessert