Healthy Homemade Snickers Bars

Name: Healthy Homemade Snickers Bars
Prep time: 2 h
Cook time: 12 min
Total time: 2 h 12 min
Ingredients: Cookie Crust:; 1/2 cup refined coconut oil; 1/4 cup agave nectar (honey, coconut nectar, or maple syrup works too); 1 teaspoon vanilla extract; 2 1/2 cups blanched almond flour; couple pinches of sea salt; Caramel:; 1 can (15 oz) unsweetened coconut cream; 1/2 cup coconut sugar; 1 teaspoon vanilla extract; couple pinches of sea salt; 1 cup salted peanuts; Chocolate topping:; 1 cup of dairy free dark chocolate, melted; flaked sea salt for sprinkling on top

October 23, 2019 (last updated March 27, 2020) // 6 Comments » //★★★★★ 5 from 2 reviews

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These vegan and gluten free Healthy Homemade Snickers Bars are so indulgent & made with ingredients you can feel good about & will satisfy any sweet tooth!

With Halloween right around the corner, I started thinking about all my favorite candy bars. I for one love me some Reese’s cups. They’re the type of candy that I could sit and eat the entire bag without batting an eye about it.

And so, I tend to stay away from store-bought Reese’s because HELLO zero self control haha! I made my own homemade peanut butter cups which tend to be way more filling and satisfying and less sugary.

But want to know the bar I buy the most? The bar that stares me down in the checkout line of my grocery store? The only candy bar I think is worthwhile to snag when my kids share their halloween candy with me. And that, my friends, is a Snickers. Instead of buying Snickers this year, I thought it would be fun to make my own stash – a healthier homemade snickers stash that I could keep around for a reduced sugar option.

This recipe is based off my homemade twix bars but I added in some peanut crunch and did a little drizzle action instead of a full chocolate layer. My favorite part? The sprinkle of flaked sea salt on top that really hits a home run with whole sweet and salty vibe. So let’s gey into the recipe and make these Healthy Homemade Snickers Bars!

Line an 8×8” square pan with parchment paper so you can easily remove the bars when they’re done setting.

In a bowl whisk together the coconut oil, agave nectar, vanilla, almond flour, and sea salt. I found it easiest to use a rubber spatula to fold everything until completely combined.

Transfer the batter to the pan lined with parchment paper. Press the dough into the bottom of your pan to create an even base and bake for 12 minutes until golden brown. While the base is baking, make your caramel.

In a saucepan, bring the coconut cream, coconut sugar, vanilla, and sea salt to a boil over medium-high heat. Whisk frequently for about 10-15 minutes until it thickens up and the color darkens. Remove from the heat.

When the cookie base is done baking, allow to sit for 10 minutes. Give the caramel one more whisk and pour over the cookie base. Sprinkle the peanuts on top of the caramel and freeze for 1 hour.

Remove the base from the freezer and cut into 12 bars. Place the bars on a cooling rack with a piece of parchment paper laying underneath to catch any drips.

Melt the chocolate and drizzle it over the top of your set caramel layer. Sprinkle with flaked sea salt and place it back into the fridge for 15 minutes for the chocolate to harden.