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Copycat Snickers Peanut Brownie Bars

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Copycat Snickers Peanut Brownie Bars: A Healthier Indulgence! Make the store-bought Snickers Peanut Brownie Bars but using all gluten-free and vegan ingredients.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 1 hour

Yield: 8 large bars or 16 mini 1x

Ingredients

Scale

For the Brownie Layer:

  • 1 1/2 cups almond flour
  • 1/3 cup cacao powder
  • 3 tablespoons coconut oil (melted and cooled)
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon vanilla extract

For the Caramel Layer:

  • 1/2 cup creamy peanut butter
  • 2 tablespoons liquid coconut oil (melted and cooled
  • 1/3 cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1/2 cup roasted peanuts, halved (for topping!)

For the Dark Chocolate Layer:

Instructions

  1. Preheat and Prepare: Preheat your oven to 350 degrees F. Grease a silicone loaf pan with coconut oil or line a loaf pan with parchment paper for easy removal of the bars later on.
  2. Make the Brownie Layer: In a large bowl, combine the almond flour, cacao powder, melted coconut oil, maple syrup or honey, and vanilla extract. Stir until the mixture is smooth and well combined. Press the batter firmly into the prepared loaf pan, ensuring an even layer across the bottom. Bake the brownie layer in the preheated oven for about 20 minutes, then set it aside to cool completely.
  3. Prepare the Caramel Layer: While the brownie layer cools, prepare the caramel layer. In a medium-sized bowl, mix together the creamy peanut butter, melted coconut oil, maple syrup or honey, and vanilla extract until the mixture is smooth and creamy. Once the brownie layer is cool, spread the caramel mixture evenly over it.
  4. Add the Peanuts: Gently press the halved roasted peanuts into the caramel layer, distributing them evenly across the top.
  5. Chill in the Freezer: Place the pan in the freezer for about 30 minutes to allow the caramel layer to firm up. This will make it easier to add the chocolate layer on top.
  6. Melt the Chocolate: Melt the dark chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring between each interval until fully melted. Alternatively, you can melt the chocolate on the stovetop using a double boiler.
  7. Add the Chocolate Layer: Remove the pan from the freezer and pour the melted chocolate over the caramel and peanut layer. Spread the chocolate evenly to cover the entire surface. For an extra touch, you can sprinkle a few more chopped peanuts on top of the chocolate before it sets.
  8. Final Chill and Serve: Return the pan to the freezer for about 1 hour, or until the chocolate layer is fully set. Once set, lift the bars out of the pan using the parchment paper, and cut them into even pieces.

Notes

*Store in fridge for 5 days or freezer for 2 months

  • Author: Rachel

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https://rachlmansfield.com/copycat-snickers-peanut-brownie-bars-gluten-free/