When Deliciously Ella posted a recipe for vegan twix bars, they looked too good not to make them but as a serious peanut butter lover I just couldn’t resisit the temptation to alternate the recipe a little bit. And this is how my vegan snickers bars came into being.
No better word to describe it.
Sticky nougat, gooey caramel, crunchy peanuts and crispy chocolate. And all that is healthy and plant-based, so what else can I say? You just have to make them!
They will impress anyone who doubts in the power of plants so you can use them as a show off treat or just keep them for your own indulgence but I need to warn you, they don’t last too long.
For the nougat:
- 3/4 cup smooth peanut butter (I use Meridian)
- 3 tbsp maple/agave/date syrup
- 10 tbsp oat flour
For the caramel:
- 14 Medjool dates
- 1/3 cup water
- 1 tbsp smooth peanut butter
- a pinch of salt
- 1/2 cup salted peanuts
For the chocolate:
- 100g vegan chocolate
- 1 tsp coconut oil
- 1 tsp maple/agave/date syrup
- a pinch of salt
- In a large mixing bowl combine peanut butter, oat flour and syrup until a dough forms. It should be quite sticky but easy to from shapes.
- Line a baking tray with a layer of parchment and press the dough onto the tray. Using your hands try to create a rectangle shape. Then put the tray in the freezer while making the caramel.
- To make the caramel put all the ingredients apart from peanuts in a blender/food processor and blend them until smooth caramel forms. It might take a good few minutes until completely smooth consistency.
- Spread the caramel on the top of the nougat layer and sprinkle the peanuts on the top, then put back in the freezer for a couple of hours until completely set.
- To make the chocolate simply melt the coconut oil, add chocolate, syrup and salt and keep stirring until completely melted and smooth.
- Take the tray out of the freezer and cut the snickers into smaller bars of desired length. Then using a fork or a spoon pour the chocolate on top of each bar and put back in the freezer to set.
- You can eat them straight from the freezer or put them in the fridge an hout before serving to soften them a bit.