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
- Prep: Line an 8×8″ baking dish with parchment paper.
- 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.
- 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.
- 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.
- Assemble the snickers: Remove the nougat from the freezer, and sprinkle the peanuts on top. Then spread the caramel sauce over the peanuts.
- Freeze: Place the pan back into the freezer to chill for 1 hour.
- 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.
- Slice: Remove the pan from the freezer and slice the caramel nougat layer into 16 equal sized bars.
- 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.
- Enjoy: Remove and enjoy! Store in an airtight container in the fridge for up to a week.
Notes
See blog post for tips & tricks!
