bengingi
Homemade Snickers Bar
cook:
10 min
16 bars
I love Snickers bars, and I had no idea how easy it is to make them from scratch! No complicated steps, barely any mess, and in just a few minutes, you have the most unreal homemade version. The base comes together with simple pantry ingredients, and the best part? You don’t even need to deep-clean the food processor between layers. The layers stack up perfectly—chewy, nutty, and ridiculously good. I dipped most of them in chocolate for that classic candy bar feel, but I left a few 'naked,' and let me tell you, they were still absolute fire. Store them in the freezer, grab one whenever the craving hits, and thank me later!
Ingredients
date caramel:
• 300 gr Majhool dates
• 100 gr peanut butter
• 5 gr vanilla extract
nougat layer:
• 300 gr almond flour
• 60 gr maple syrup
• 120 gr peanut butter
pistachio layer:
• 227 gr roasted pistachios
chocolate cover:
• 500 gr dark chocolate chips
• 25 gr coconut oil
Directions
1.
Start by removing the pits from the dates and soaking them in warm water for 10 minutes to soften. While they soak, let's move on to preparing the nougat layer.
• 300 gr Majhool dates
2.
In a food processor, combine the almond flour, maple syrup, and peanut butter. Blend until the mixture forms fine crumbles. You’ll know it’s the right consistency when it holds together when pressed between your fingers. If it’s still too crumbly, add an extra teaspoon of maple syrup and blend again.
• 300 gr almond flour
• 60 gr maple syrup
• 120 gr peanut butter
3.
Transfer the nougat mixture to a parchment-lined square baking pan. Press it firmly into an even layer, ensuring it's compact and smooth. Moving to the date caramel.
4.
Without fully cleaning the food processor, add the soaked, pitted dates, peanut butter, and vanilla extract. Blend until smooth and creamy, scraping down the sides as needed.
• 300 gr Majhool dates
• 100 gr peanut butter
• 5 gr vanilla extract
5.
Spread the date mixture evenly over the nougat layer, then top with a layer of pistachios. Place the tray in the freezer for an hour to set.
• 227 gr roasted pistachios
6.
Melt the chocolate and coconut oil in the microwave in 10-second increments, stirring between each, until smooth. Be careful not to overheat.
• 500 gr dark chocolate chips
• 25 gr coconut oil
7.
Remove the tray from the freezer and lift the bar sheet out of the pan. Cut it into your desired bar size—I went with 16 pieces.
8.
Using two forks, dip each bar into the melted chocolate, ensuring it's fully coated. Let any excess drip off, then place them on a tray. Freeze for 30 minutes to set. Store in the freezer and enjoy straight from there!
9.
YASSS!