Print 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. Author: Yield: 14- 16 bars 1x Scale 1x 2x 3x Ingredients 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: 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!