(VEGAN, GRAIN FREE, GLUTEN FREE, DAIRY FREE, PALEO)

One of my favorite candy bars growing up was Snickers.  There was something about the smooth chocolate and crunchy peanuts that got me every time.  These Snickers bars are every bit as indulgent and rich as your childhood favorite – but they’re made with ingredients you can feel good about!  They’re a favorite around Halloween but I make these year round.  Keep them in the freezer for a fun little dessert any month of the year!

HOW TO MAKE PALEO VEGAN SNICKERS BARS

First, line an 8 inch by 8 inch baking pan with parchment paper.  Then, make the shortbread layer.  Simply combine the ingredients until a dough forms.  Press this dough into an even layer in the bottom of the baking pan.  Set this in the freezer while you make the homemade caramel.  To make the caramel, add the maple syrup, almond butter, coconut oil and vanilla to a microwavable bowl.  Microwave for 30 seconds.  Use a spoon to stir until mixture is melted and creamy.  Stir in the slightly crushed cashews.  Remove shortbread layer from the freezer.  Pour the caramel mixture with cashews over the shortbread layer.  Smooth into an even layer if necessary.  Return pan to the freezer for at least 30 to 45  minutes or until completely frozen.  Once frozen, remove from freezer.  Using the parchment paper, remove the bars from the pan.  Use a sharp knife to carefully slice the bars into 8 equal bars.

CHOCOLATE COATING

Next, melt the dark chocolate and coconut oil in a microwave safe bowl until melted.  Using your hands or a fork, dip each bar into the melted chocolate and place on a parchment lined baking sheet.  Continue until all bars are coated in chocolate.  Once they’re all coated, garnish with additional chopped cashews if desired.  Then, place baking sheet in the freezer for another 30 to 45 minutes or until frozen.  When ready to serve, remove from freezer and enjoy!

This version of Snickers is gooey, rich, and delicious.  I hope you make these easy no bake treats!  Store them in the freezer for best results.  My other favorite Halloween treat?  These Paleo Vegan Reese’s Cups!

 

Prep Time: 1 hour, 20 minutes
Cook Time: 0 minutes
Total Time: 1 hour, 20 minutes
Course: Dessert, Snack
Servings: 8 large bars

 

Ingredients:

SHORTBREAD LAYER:
1 1/4 cups almond flour
1/2 cup coconut flour
1/4 cup coconut oil, melted
1/4 cup maple syrup

CARAMEL LAYER:
1/3 cup maple syrup
1/2 cup almond butter
3 TBL coconut oil, melted
1 tsp vanilla
1/4 cup cashews, slightly crushed

CHOCOLATE COATING:
1 cup dark chocolate chips
1/4 cup coconut oil, softened

Directions:

First, line an 8 inch by 8 inch pan with parchment paper.  Make shortbread layer by combining all ingredients.  Press into an even layer in the bottom of pan.  Place pan in freezer.

Next, make the caramel layer.  Add all ingredients (except cashews) to a microwavable bowl.  Microwave 30-45 seconds or until melted.  Stir to combine.

Then, add chopped cashews into caramel mixture.  Pour caramel and cashews over shortbread layer.  Freeze for 30 minutes or until frozen.

Once bars have frozen, remove pan from freezer and take bars out of the pan.  Then, slice into 8 bars.  Next, melt chocolate and coconut oil in 30 second increments in the microwave until smooth and creamy.

Dip each bar into chocolate mixture and place on parchment lined baking sheet.

Garnish with chopped cashews if desired.

Lastly, freeze for another 30 minutes or until frozen.  Enjoy!