These vegan Snickers bars taste just like the classic with a quick and easy chewy caramel, crunch peanuts, and fluffy peanut butter nougat all coated in dairy free chocolate. The best part- no need for any dates!

sliced vegan snickers bars

If ever there was a candy bar that I wish they would make vegan, it would be snickers.

The soft peanut butter nougat, crunchy peanuts, and chewy caramel all wrapped up in a chocolate coating is just an absolute delight.

But of course, me being me, I don’t just sit around, waiting for someone else to reinvent my favorite candy bar. I make it myself (just like my vegan Twix bars and vegan candy corn– absolutely absurdly good!).

And so I proudly present to you my latest confection: the most perfect vegan snickers bar recipe.

sliced vegan snicekrs bar

These vegan homemade snickers bars are undetectably dairy free, yet deliciously sweet. In fact, one of my taste testers, who is a candy connoisseur I might add, said that if I told him I had purchased these, he wouldn’t have second guessed me.

Yep, they’re that good. And you don’t need any dates to make them. No shade to dates, but we don’t have time for soaking- lets make some homemade vegan Halloween candy!

Ingredients for vegan snickers bars

  • Vegan marshmallows: I like Dandies vegan marshmallows, or Trader Joe’s has their own version as well. This is for our peanut butter nougat later!
  • Coconut milk or vegan evaporated milk: Evaporated coconut milk or coconut cream will do just fine here. If you’re super sensitive to coconut flavor, you can use vegan heavy cream.
  • Peanut butter: Creamy peanut butter is best here. I don’t mind using salted peanut butter here, as everything else is so sweet.
  • Powdered sugar
  • Vegan butter
  • Cashew butter: This for our vegan cashew caramel- a combination of vegan butter, cashew butter, and maple syrup. It somehow yields a caramel that is SO easy to make (not to mention quick), but still gives us that caramel flavor. You can, of course, make a batch of my homemade vegan salted caramel, but that’s just a bit more work.
  • Maple syrup
  • Peanuts: Again, salted is totally fine here, and I personally prefer it, as I like sweet and salty. But if you’re worried about salt being overpowering, stick with unsalted.
  • Vegan chocolate: I really like Enjoy Life or Guittard. Valrhona is also great!
drizzled snickers bars on parchment paper

Overview: Step by Step How to make Homemade Vegan Snickers Bars

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

peanut butter nougat layer
We’ll first start with the nougat layer. This includes melting vegan marshmallows not the stovetop, followed by mixing in the peanut butter, vegan butter, evaporated dairy free milk, and powdered sugar in. Then press into the prepared pan.
cashew caramel in a bowl
While the nougat is setting in the freezer, whisk together the caramel ingredients.
sliced snickers before chocolate
Pour over the nougat, and sprinkle with peanuts. Set in the freezer for several hours. Then slice into 16 even candy bars.
coated chocolate snickers bars
Dip into your favorite vegan chocolate, and allow to set in the fridge or freezer until hard. Then enjoy!

Can I use another nut besides peanuts and peanut butter?

Absolutely! You can swap in almonds and almond butter or cashew butter for a twist on snickers bar, or just about any nut or seed and nut/seed butter.

Since we use cashew butter in the caramel (like in our vegan Twix bars!), you can definitely swap in another nut butter entirely.

How to store homemade vegan snickers bars

I like to store my bars in an airtight container in the fridge for up to a week. You can also freeze them in an airtight container, and they’re actually really amazing to eat frozen!

close up of snickers bars

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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vegan snickers bars on parchment paper

Simple Homemade Vegan Snickers Bars – NO Dates!!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews
  • Author: Britt Berlin
  • Prep Time: 30
  • Cook Time: 5
  • Total Time: 35 minutes
  • Yield: 16 1x
  • Category: Candy
  • Method: freezing
  • Cuisine: American
  • Diet: Vegan
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Description

These vegan Snickers bars taste just like the classic with a quick and easy chewy caramel, crunch peanuts, and fluffy peanut butter nougat all coated in dairy free chocolate. The best part- no need for any dates!

Ingredients

Scale

Nougat Layer:

  • 7 ounces vegan marshmallows
  • 1/4 cup (57 g) vegan butter, room temperature
  • 1/4 cup (60 mL) evaporated coconut cream, coconut cream, or vegan heavy cream
  • 1/4 cup (65 g) creamy peanut butter
  • 1/2 cup (60 g) powdered sugar

Cashew caramel:

  • 1 cup (250 g) creamy and smooth cashew butter
  • 3/4 cup (170 g) coconut oil or vegan butter, melted and cooled
  • 3/4 cup (160 mL) maple syrup
  • 1 cup (132 g) shelled peanuts

Chocolate coating:

  • 10 ounces (283 g) vegan chocolate chips

Instructions

  1. Prep: Line an 8×8″ baking dish with parchment paper.
  2. Make the nougat: In a medium saucepan, add the marshmallows in, and bring the heat to medium. Cover the pan, and let cook until the marshmallows begin to puff and become melty, about 5 minutes. Add in the vegan butter, evaporated dairy free milk, peanut butter, and powdered sugar, and stir until everything is completely combined and melted together.
  3. Press: Spoon the peanut butter nougat  mixture into the baking dish  spreading to the edges of the pan, and place in the freezer while you make the caramel.
  4. Make the caramel sauce: While the nougat is chilling, prepare the caramel sauce. Iin a food processor or medium bowl with whisk,  blend or whisk together the cashew butter, melted vegan butter, and maple syrup  until creamy and smooth.
  5. Assemble the snickers: Remove the nougat from the freezer, and sprinkle the peanuts on top. Then spread the caramel sauce over the peanuts.
  6. Freeze: Place the pan back into the freezer to chill for 1 hour.
  7. Melt the chocolate: After an hour, heat the chocolate until melted, either in a double boiler or carefully microwaving in increments.If microwaving, be careful to not fully melt the chocolate in the microwave, or else it will burn. After it’s halfway melted, remove from the microwave and stir until fully melted. Set aside. You don’t want it too hot, but warm so that the nougat can go in without melting.
  8. Slice: Remove the pan from the freezer and slice the caramel nougat layer into 16 equal sized bars. 
  9. Coat: Line a baking sheet with parchment paper. Use 2 forks to carefully take one bar and dip it into the chocolate, flipping it over until fully melted. Remove carefully and place onto the parchment paper. Repeat for the remaining bars. Drizzle any leftover chocolate onto the tops of the bars. Place the sheet in the fridge to set the bars for 12-15 minutes.
  10. Enjoy: Remove and enjoy! Store in an airtight container in the fridge for up to a week.

Notes

See blog post for tips & tricks!