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!
What ingredients you need to make healthier copycat Snickers bars:
- Liquid coconut oil
- Almond flour – I haven’t tested a sub here!
- Coconut flour – I haven’t tested a sub here!
- Maple syrup
- Vanilla extract
- Dates, soaked in hot water for at least 10 minutes
- Creamy nut butter – code RACHL for free shipping on my favorite
- Chopped peanuts or your preferred nut
- Dark chocolate chips – code RACHL for free shipping!)
How to make vegan snickers candy bars:
- Preheat oven to 350 degrees F and grease an 8×8 baking dish with oil or line with parchment paper
- In a large bowl, mix together the shortbread cookie ingredients
- Add batter to the baking dish and press down firmly with your hands or spatula to form the large cookie crust
- Bake in oven for 20 minutes then remove and let the crust cool for a few
- 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
- Fold in the crushed nuts then spread caramel layer on top of the shortbread cookie
- Add to freezer for 30 minutes then melt chocolate in microwave or over stovetop
- Pour chocolate on top and evenly spread across the bars
- 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 (grain-free)
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
Shortbread cookie:
- 5 tablespoons liquid coconut oil
- 2 cups almond flour
- 3 tablespoons coconut flour
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
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:
- 1 cup dark chocolate chips (code RACHL for free shipping!)
Instructions
- Preheat oven to 350 degrees F and grease an 8×8 baking dish with oil or line with parchment paper
- In a large bowl, mix together the shortbread cookie ingredients
- Add batter to the baking dish and press down firmly with your hands or spatula to form the large cookie crust
- Bake in oven for 20 minutes then remove and let the crust cool for a few
- 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
- Fold in the crushed nuts then spread caramel layer on top of the shortbread cookie
- Add to freezer for 30 minutes then melt chocolate in microwave or over stovetop
- Pour chocolate on top and evenly spread across the bars
- 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!
Jordan
★★★★★
love these bars!!! I recommend adding some coconut oil to the chocolate topping to prevent fracking when you cut the bars. I also cut the recipe in half… it worked perfectly!
Rachel
yaaayyyy!!! yes definitely depends on the chocolate you use – hu usually doesn’t need coconut oil !
Nicole
★★★★★
Loved these bars!!! They are so good! Snickers are by far my favorito candy but now these copycat Inés might ve my new favorite! That shortbread crust to die for!
Michèle K.
★★★★★
I made these for my husband’s birthday and cut smaller cubes for snacking, they taste heavenly! We loved them and will make them again for sure!
Rachel
so happy to hear!!!
Christie
★★★★★
These were very tasty! I left out the whole peanuts because I’m not supposed to have nuts unless they’re ground, and I used plant butter for additional flavor (I’m not strictly paleo) and was happy with the result. My shortbread was a bit crumbly, so I might use more oil/plant butter next time, but even that wasn’t too bad because the date caramel kind of glued everything together. I gave one to a gluten free friend for her birthday and she asked for the recipe, so I take that as a sign they’ll be widely enjoyed.
Rachel
aw yay!!
Asia
heey! what can I relate maple syrup with? any keto options?X
Rachel
hmm i am not sure on the keto!! only thing i’d say would be honey