Copycat Vegan “Snickers” Candy Bars made with all grain-free, gluten-free and paleo-friendly ingredients. These are the dreamiest and easiest healthier snickers recipe with a cookie base, caramel center with crushed peanuts and covered in chocolate.

Copycat Vegan "Snickers" Candy Bars made with all grain-free, gluten-free and paleo-friendly ingredients. These are the dreamiest and easiest healthier snickers recipe with a cookie base, caramel center with crushed peanuts and covered in chocolate. 

I cannot believe that earlier this year, my very first cookbook came out!

How flipping crazy is that?! It feels surreal to see you guys cook and bake from it everyday. And even crazier when I see the book in stores itself.

I am still so bummed we didn’t get to go on the book tour we planned for you guys – but hopefully one day I can travel to each of your cities and we can eat all of the paleo pop tarts and epic quesadillas and things together.

Today on the blog I am sharing one of my favorite recipes from the book. And one that you guys make over and over again – my vegan caramel candy bars! Aka “Snickers” except I cannot call them that in a book for copyright recipes 😉 These copycat “Snickers” are one of our absolute favorite recipes to make and keep in the freezer. They have a dreamy shortbread cookie crust. And they are topped with homemade caramel and crushed peanuts. Then coated in dreamy dark chocolate.

What can be better?

If you guys enjoy this recipe and all of the other ones from my blog, definitely check out my book if you are looking for 100+ new recipes you cannot find here on the blog. There are so many savory dishes in there too that we make for dinner all the time. It is almost a hidden surprise when you open the book and see how much variety there is with what to whip up!

Copycat Vegan "Snickers" Candy Bars made with all grain-free, gluten-free and paleo-friendly ingredients. These are the dreamiest and easiest healthier snickers recipe with a cookie base, caramel center with crushed peanuts and covered in chocolate. 

What ingredients you need to make healthier copycat Snickers bars:

How to make vegan snickers candy bars:

  1. Preheat oven to 350 degrees F and grease an 8×8 baking dish with oil or line with parchment paper
  2. In a large bowl, mix together the shortbread cookie ingredients
  3. Add batter to the baking dish and press down firmly with your hands or spatula to form the large cookie crust
  4. Bake in oven for 20 minutes then remove and let the crust cool for a few
  5. While shortbread cookie bakes, make the caramel by adding the dates (sans water), nut butter and oil to a food processor and blend until fully combined
  6. Fold in the crushed nuts then spread caramel layer on top of the shortbread cookie
  7. Add to freezer for 30 minutes then melt chocolate in microwave or over stovetop
  8. Pour chocolate on top and evenly spread across the bars
  9. Add to freezer to set for 1 hour then slice and enjoy!

A few of my other favorite copycat candy recipes:

Healthy Homemade Candy Recipes (DIY Candy Ideas!)

Healthier Vegan 100 Grand Bars (gluten-free)

Copycat Peanut Butter Pumpkin Reese’s (vegan)

Copycat Vegan "Snickers" Candy Bars made with all grain-free, gluten-free and paleo-friendly ingredients. These are the dreamiest and easiest healthier snickers recipe with a cookie base, caramel center with crushed peanuts and covered in chocolate. 

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Copycat Vegan “Snickers” Candy Bars (grain-free)

★★★★★

5 from 4 reviews

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Copycat Vegan “Snickers” Candy Bars made with all grain-free, gluten-free and paleo-friendly ingredients. These are the dreamiest and easiest healthier snickers recipe with a cookie base, caramel center with crushed peanuts and covered in chocolate.

Yield: 14-16 bars 1x

Ingredients

Scale

Shortbread cookie:

Caramel layer:

  • 10 pitted dates, soaked in hot water for at least 10 minutes
  • 1 cup creamy nut butter (code RACHL for free shipping on my favorite)
  • 3 tablespoons liquid coconut oil
  • 1 cup chopped peanuts or your preferred nut

Chocolate layer:

Instructions

  1. Preheat oven to 350 degrees F and grease an 8×8 baking dish with oil or line with parchment paper
  2. In a large bowl, mix together the shortbread cookie ingredients
  3. Add batter to the baking dish and press down firmly with your hands or spatula to form the large cookie crust
  4. Bake in oven for 20 minutes then remove and let the crust cool for a few
  5. While shortbread cookie bakes, make the caramel by adding the dates (sans water), nut butter and oil to a food processor and blend until fully combined
  6. Fold in the crushed nuts then spread caramel layer on top of the shortbread cookie
  7. Add to freezer for 30 minutes then melt chocolate in microwave or over stovetop
  8. Pour chocolate on top and evenly spread across the bars
  9. Add to freezer to set for 1 hour then slice and enjoy!

Notes

*Store leftovers in container in freezer for 2 months

**I haven’t tested flour subs

***This recipe is from my cookbook, Just the Good Stuff!

  • Author: Rachel