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Vegan Snickers Snack Bars Recipe

This vegan snickers recipe is THE BOMB - rich and decadent with a creamy layer of homemade date caramel, nutty base, and crunchy peanuts! These healthy snack bars taste just like the ‘real thing’! They’re also super easy and fun to make. Gluten-free option included. No added refined sugar and no added oil.

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 12
Calories: 198 kcal
Course: Dessert , Breakfast , Snacks
Cuisine: American

Ingredients

Cookie Layer
  • 1/2 cup smooth peanut butter Or use almond butter or cashew butter for peanutfree
  • 1/3 cup maple syrup
  • 2 tbsp non-dairy milk such as almond soy, oat or coconut milk
  • 3/4 cup of flour ,I use all-purpose. Use gf flour blend of choice or oat flour
  • 1/2 tsp baking soda
  • 1/3 tsp salt adjust based on peanut butter is already salted or not
Caramel Layer:
  • 1 heaping cup of soft dates
  • 2 tbsp of peanut butter or almond butter
  • 1/8 tsp salt
  • 1/3 cup nondairy milk
  • 1 tbsp of shredded coconut optional
Topping
  • 3 to 4 tbsp roasted peanuts
  • 1/4 to 1/3 cup vegan chocolate chips

Instructions

    Cup of Yum
  1. Preheat the oven to 350F (176C) and line a 9x9 inch pan with parchment.
  2. In a bowl add the peanut butter, maple syrup, and non-dairy milk and warm in a microwave for half a minute. Whisk well to combine. Add the rest of the dry ingredients and mix well
  3. Press this cookie layer mixture into the parchment-lined pan and even it out. Soak the dates in hot water for 15 minutes. Drain the dates and blend them with the rest of the ingredients under caramel until smooth, you can use a blender or a food processor.
  4. Press the peanuts into the cookie layer then top it with the blended caramel mixture and bake for 30 minutes. Top with the chocolate chips and bake for another 5 minutes, then spread out the melted chocolate chips with a spatula to cover the caramel evenly. Alternatively, use the double boiler to melt the chocolate , mix in 1 teaspoon coconut oil , and drizzle all over instead.
  5. Cool completely and freeze for 1-2 hours and slice and then store refrigerated for up to a week or freeze for up to a month.

Notes

  • If you are allergic to peanuts, you can use other nut butters such as almond butter, sun butter, cashew butter, or mixed nut/seed butters as well.  Same goes for the whole peanuts in the bars. Obviously the final result will taste different, but still, it will be delicious!
  • These bars are actually fine at room temperature and will not melt or anything. For long-term storage, I would recommend placing them in the fridge or freezer so they last longer. If you store them in the freezer, let them defrost for a few minutes before serving.
  • Note that not all peanut butter is created equal. Plenty of brands you’ll find on grocery store shelves are loaded with unnecessary oils and sugars, driving up the calorie count of these babies unnecessarily. Check the ingredient list.

Nutrition Information

Calories 198kcal (10%) Carbohydrates 29g (10%) Protein 6g (12%) Fat 8g (12%) Saturated Fat 2g (10%) Sodium 198mg (8%) Potassium 227mg (6%) Fiber 2g (8%) Sugar 17g (34%) Vitamin A 26IU (1%) Vitamin C 1mg (1%) Calcium 40mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 198

% Daily Value*

Calories 198kcal 10%
Carbohydrates 29g 10%
Protein 6g 12%
Fat 8g 12%
Saturated Fat 2g 10%
Sodium 198mg 8%
Potassium 227mg 5%
Fiber 2g 8%
Sugar 17g 34%
Vitamin A 26IU 1%
Vitamin C 1mg 1%
Calcium 40mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.