This recipe is a paid partnership with Whittard.
Calling all Snickers fans, these bars are for you! These ‘Snickers’ are vegan, easy to make and contain the most delicious caramel sauce.
A homemade vegan ‘Snickers bar’ featuring a delicious oat biscuit base, a simple vegan caramel filling, cram-packed with salted peanuts, wrapped in dairy-free chocolate.
Get ready to never buy a candy bar again! This ‘Snickers’ recipe is almost identical to the classic Snickers bar, but it’s 100% vegan + dairy-free!
What is a Snickers bar?
Snickers is a candy bar / chocolate bar consisting of a nougat base topped with caramel and peanuts that has been enrobed in chocolate. The original bar isn’t suitable for vegans, hence why I am bringing you this absolutely EPIC recipe so you can enjoy guilt free Snickers at any time!
I’ve created a scrumptious chewy oat biscuit base in replacement of the nougat, paired it with a layer of ultra gooey caramel sauce which has salted peanuts mixed in. The whole bar is then coated in dairy-free chocolate, decorated with some peanuts.
In order to enhance the delicious peanut flavour in these chocolate bars, I have partnered up with ‘Whittard of Chelsea‘ using their peanut butter flavour hot chocolate. I used it as an addition into the biscuit base and the chocolate coating. It makes for an extra peanutty chocolate bar!
This hot chocolate smells divine and tastes delicious, and this recipe compliments both the peanut butter flavour and the chocolate. These are great to make and share! Why not enjoy one whilst having a peanut butter flavour hot chocolate drink in an ultimate chocolate and nut taste experience.
Whittard make some incredible flavour hot chocolates, tea and coffees. Make sure to check them out here.
These bars are:
- Perfectly sweet
- Extra chewy
- Rich and chocolaty
- Perfect alongside a cup of tea or coffee
- They can be stored in the fridge and are perfect for snacking at any time!
Looking for more vegan chocolate recipes? Look no further:
Coconut cream- Chill a can of coconut milk in the fridge overnight, turn it upside down and open. Pour out the liquid and use the thick, white cream.
Baking time: 12-15 minutes
Chilling time: Overnight
Ingredients for the base
- 90g of dairy-free butter / margarine (melted)
- 100g of oats
- 100g of plain flour
- 50g of caster sugar
- 40g of light brown sugar
- 1 teaspoon of vanilla extract
- 2 tablespoons of Whittard Peanut Butter Hot Chocolate
Ingredients for the caramel
- 100g of dairy-free butter / margarine
- 130g of light brown sugar
- 1 teaspoon of vanilla extract
- 140g of coconut cream (see notes*)
- 3 heaped tablespoons of smooth peanut butter
- 110g of salted/ unsalted peanuts
Ingredients for the chocolate coating
- 250g of dairy-free chocolate
- 1 tablespoon of Whittard Peanut Butter Hot Chocolate
- 10g of Peanuts for decoration
- Sea salt (optional)
1. Preheat oven to 180 degrees c fan and line a 6×8 inch rectangular tin or small square tin with greaseproof paper. Allow the paper to hang either side of the tin, this makes it easier for removing the bars when set.
2. Add the oats into a food processor / blender and whizz up until ground. You want to make a oat flour.
3. Add in the flour, sugars, vanilla extract, Whittard Peanut Butter Hot Chocolate powder and melted vegan butter.
Blend until it comes together and you can press the mixture between your fingers and it sticks together.
4. Press the mixture into the lined tin, making sure to get it as even / flat as possible and place into the middle of the oven. Bake for 12-15 minutes or until lightly golden in colour.
Once baked, remove from the oven and allow to cool fully before adding on the caramel.
1. Add all of the caramel ingredients into a medium-sized saucepan. Place on the hob, heat on low / medium, stirring all the time until it hits a rapid boil. Allow the caramel to come up to 116°C or firm ball stage on a sugar thermometer (if you drop a little mixture into ice-cold water it should form a firm non-sticky ball in your fingers). Use a hand held whisk or heat proof spatula to keep the caramel moving/ stirring. This will prevent it from sticking and burning to the bottom of the pan.
2. When the caramel is ready, add in the peanuts and stir to coat. Pour the caramel over the baked biscuit base and level out with a spoon or offset spatula. Try to make the peanuts as even as possible.
Leave the tin at room temperature to cool slightly, then place into the fridge. This is quite a wet caramel but will firm up once chilled. It will need overnight to chill and set. Make sure the caramel has fully set, if not, it will be very gooey and difficult to coat in chocolate.
Method (chocolate coating)
1. Fill a small saucepan 3/4 full with water. Place a heatproof bowl on top of the saucepan creating a bain-marie. Finely chop the chocolate and place 3/4 of it into the bowl along with the Whittard Hot Chocolate powder and allow to melt. You’ll need the other 1/4 of the chocolate to temper it.
You’ll want to temper this chocolate. Check out this amazing tutorial on how to temper chocolate.
2. Cut the bars into thin, finger-width sizes.
Tip: To get an even amount of bars, slice the entire sheet in half (width-wise), then cut about 5 bars from each half, for a total of 10 long, thin bars. Use a large, sharp knife to prevent the biscuit base from crumbling apart.
3. One by one, balance the bars on a fork or spatula, and using a spoon, pour the chocolate over the bars, allowing any excess chocolate to drip back into the bowl.
Don’t try to dunk the bars as that risks the base from crumbling.
Repeat for all bars. Place the bars onto grease proof paper. Before the chocolate sets, add a few peanuts on top of each bar, then pop into the freezer for 5 minutes or fridge for 20 minutes to allow the chocolate to set.
Serve with a sprinkling of sea salt (optional).
Store in a sealed container in the fridge. The caramel will melt if left at room temperature or in humid conditions.
Best enjoyed within a week of making.
Check out the new Peanut Butter Hot Chocolate here. Retailing at £9 per tub.
This is a paid collaboration with Whittard.
A huge thank you to Whittard for collabing on this recipe with me!
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