This recipe is a firm favorite between family and friends. After trying quite a few vegan snickers bars inspired recipes (ahem, by a few I mean LOTS!) this one is definitely closest to the original and I can honestly say is the best homemade snickers bar I've tasted.
These peanut caramel bars have a chewy nougaty base topped with salted peanut caramel, roasted peanuts, and a generous coating of creamy vegan milk chocolate. This is the only recipe for snickers you'll need!
Being one of the most popular and tested recipes here on the blog, this peanut butter snickers of course made it into my new cookbook “No-Bake Vegan Desserts“, which has a whole chapter for classic candy bars including vegan Twix bars. If you're looking for more recipes with snickers, make sure you also try my no-bake snickers tart and vegan snickers ice cream bars!
What to expect from this recipe
✔️ Easy to make with no baking required.
✔️ Made with just 8 main ingredients.
✔️ Healthier than a conventional store-bought snickers candy bars
✔️ A guaranteed crowd-pleaser.
✔️ Completely eggless, dairy-free, and gluten-free.
Ingredients needed
Notes about the ingredients
- Unsalted peanuts: Unsalted peanuts make the base of the peanut nougat layer of these bars. You can use store-bought peanuts that already have had the skins removed or you can also use roasted “monkey nuts”. Monkey nuts that have been roasted in their shells take a little more effort, as you’ll need to de-shell them all, but they do give a really nice deep-roasted peanut flavor to the base.
- Medjool dates: Together with the peanuts Medjool dates are used to form the nougat layer. They add sweetness, and fiber, and also act as the glue that keeps everything together. Medjool dates also make the main ingredient for the peanut caramel layer. Their sweetness, caramel flavor, and texture make them the perfect ingredients for creating a thick, spreadable caramel.
- Rice milk: I like the subtle sweetness and mild flavor that rice milk gives to the caramel. You can, however, use any other plant-based milk of your choice. Just make sure you opt for a gluten-free variety if required.
- Peanut butter: I like to use crunchy peanut butter for the caramel. Half of the peanut butter will be blended with the rest of the caramel ingredients whereas the other half gets folded in after blending, leaving small chunks of peanuts in the mix for added texture.
- Vanilla extract: This completes every no-bake dessert as it enhances the flavor of the caramel while adding another layer of flavor dimension to it as well.
- Roasted peanuts: You can opt for unsalted nuts if you’re trying to keep the sodium content low. I do however recommend getting roasted peanuts, as their deep flavor makes all the difference to the flavor of these bars.
- Salt: Sea salt or pink Himalayan salt are added to both the nougat and caramel to enhance the flavor and balance the sweetness of the bars.
- Dairy-free chocolate: No snickers bars would be complete without a healthy thick coating of chocolate! These bars work well with dairy-free “milk” chocolate or dark chocolate.
- Coconut oil: A small amount of coconut oil is added to the melted chocolate in order to thin it, making it easier to coat the bars.
How to make vegan snickers (with step-by-step images)
(Full ingredient quantities and instructions are in the recipe card at the end of this post)
Making the peanut nougat base
- To make the base, start by blending the peanuts in your food processor. Bring them to a light crumb consistency.
- Next, add in the salt and Medjool dates and blend further until completely combined into a paste/dough consistency.
- Line your baking dish with parchment paper and add the crumb mixture to it. (You can use a long 12 x 3.5″ loaf pan or baking dish or an 8 x 8″ baking dish)
- Press the mixture evenly into the base of the dish using a spatula, condensing it down until compacted.
Making the peanut caramel
- For the caramel, add the dates, rice milk, half of the peanut butter, vanilla extract, and salt to a high-speed blender and blitz until completely smooth. Make sure you’re patient with the caramel and keep blending until it’s silky smooth, you don’t want there to be any visible lumps of dates in the mixture.
- Next, transfer the caramel to a bowl, and fold in the remaining crunchy peanut butter, mixing until smooth.
- Spread the caramel on top of the base using your spatula. Add the roasted peanuts on top of the caramel and place in the freezer for at least 2 hours (overnight if possible).
Coating the candy bars
- Remove the snickers slab from the baking tray and cut it into bars. Make these fun size snickers by cutting them into 18 miniature bars, or large bars by cutting them into 12. Place the bars back in the freezer whilst you prepare the chocolate coating.
- Melt the chocolate and coconut oil over a double boiler. Then dip the bars into the chocolate and sit them on top of a cooling rack to set.
- You can dip them a second time for a thicker layer of chocolate. Sprinkle with some flaky sea salt and they're ready to enjoy.
Storage instructions
These bars keep really well stored in an airtight container both in the fridge and freezer, but no kidding, I doubt that they will last a couple of days (they definitely don’t in my house anyway!).
Frequently asked questions
Yes, this recipe is gluten-free, grain-free, soy-free, and coconut-free (depending on the brand of chocolate you use).
Although they're not baked these bars are not technically raw due to using roasted peanuts, chocolate, and rice milk. If you would like to make raw snickers bars, opt for raw peanuts, raw chocolate, and raw plant-based milk such as homemade almond milk or cashew milk.
If the nougat base is a little crumbly to the touch, add one tablespoon of water or plant-based milk and process until you have a mixture that holds together when pressed between your fingers.
Variations
Roast the peanuts: To take the flavor of these bars to the next level, you can roast the peanuts for the nougat for 10 minutes at 180°C (356°F) for 10 minutes. This intensifies the flavor of the peanuts as they brown slightly and begin to release their oils.
Make them peanut-free: By swapping out the peanuts for cashews and the peanut butter for cashew butter.
For a snickers protein bar spin on this recipe try my chocolate peanut butter protein bars!
More vegan candy bar recipes
Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!
Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. And if you like one of my recipes, tag me!
Description
Ingredients
Base
- 2 cups (290 g) unsalted peanuts, *see recipe notes
- 10 medjool dates, pitted
- ¼ teaspoons Himalayan pink salt, or sea salt
Caramel
- 10 medjool dates, pitted
- ½ cup (118 ml) rice milk, or other non-dairy milk
- 1 cup (258 g) crunchy peanut butter, divided
- 1 teaspoons vanilla extract
- ½ teaspoons Himalayan pink salt, or sea salt
- 1 cup (146 g) roasted peanuts
Coating
- 9 oz (255 g) vegan chocolate, for coating
- 1 teaspoon coconut oil, solid, for coating
Instructions
Base
- Blend the peanuts in your food processor until they form a light crumb. Add in the salt and medjool dates and blend further until completely combined.
- Line the base and sides of a 12 x 3½" or 8 x 8" with parchment paper, creating a sling to make it easier to lift out the bars once set. Press the mixture evenly into the base of the dish using a spatula.
Caramel
- Add the dates, rice milk, half cup of peanut butter, salt, and vanilla extract to a high-speed blender and blitz until completely smooth. Transfer the caramel to a bowl and add the remaining half cup of peanut butter, then stir well to combine.
- Using your spatula, spread the caramel on top of the base. Add the roasted peanuts on top of the caramel and press them down into the surface of the caramel using your spatula. Place in the freezer for at least 2 hours (overnight if possible).
Coating
- Remove the snickers slab from the baking tray and cut it into 18 miniature bars or 12 large bars. Place the bars back in the freezer whilst you prepare the chocolate coating.
- Melt the chocolate and coconut oil over a double boiler. Dip the bars into the chocolate and sit them on top of a cooling rack lined with parchment paper to set. You can dip them a second time for a thicker layer of chocolate.
Serving and Storage
- Store in an airtight container in the fridge for one week or freeze for up to 2 months. Defrost at room temperature for an hour before serving.
Notes
- If your nougat base is crumbly, add one tablespoon of water or non-dairy milk and process until you have a mixture that holds together when pressed between your fingers.
- Roasting the peanuts takes the flavor of these bars to the next level. Place the nuts on a baking tray and roast at 180°C (356°F) for 15-25 minutes, depending on your oven and how toasted you want them to be.
Nutrition
© addictedtodates.com. All content and images are protected by copyright. If you want to share this recipe, please do so using the share buttons provided. Do not screenshot or republish the recipe or content in full. instead, include a link to this post for the recipe.
Back to say that I made these and they surpassed my wildest dreams 😱
YUM.
Hi Lucy.
So happy you loved, thank you for your lovely feedback!
OH. MY. GOD!!! (please read this in Janice’s voice)
This gem has all those delicious flavors I missed without the insane amounts of sugar and allergens. And I might dare to say it’s even better than the real deal!
All of us who shared it had an instant crush on it. More so, one of our friends is not into sweets (crazy, I know!) and even he looooved it!
I adjusted a bit the quantities in order to achieve similar results to the pictures/description or my desired consistency and it worked wonderfully.
Oh, and I made just one big Snickers by coating the recipient with chocolate before adding the base.
Next time I plan on playing with some muffin molds and coat those with chocolate. SO EXCITING!
Thank you!
Hi Maria,
That's so lovely to hear! Thank you so much for taking the time to leave your wonderful review, much appreciated!
Perfection! Just the recipe I was looking for.
Hi Rafa,
I'm so happy to hear, thank you for your lovely feedback
Wonderful dessert. I'm serving them with strawberries and creme fraise tomorrow.
WARNING: placing freshly dipped squares onto a cooling rack, chocolate adheres to rack and tears off bottom of bar. Placing dipped squares onto wax paper (as in your still photo) works fine. Cheers!
That sounds lovely Derek!
And thanks for sharing your experience about the cooling rack - I will make a note in the recipe 🙂
Hi!
A little confused about the grams of peanut butter. 130g seems closer to half a cup of PB than a cup? Do you personally make the recipe with a cup measure or by measuring with a scale?
Many thanks!
Hi Lucy!
You're correct, it should be 258g this didn't convert right but I've amended it now. Thanks so much for checking!
Thanks for your amazingly fast response Christina!
❤️
Hey, how many calories per one bar?
Hi Bianca,
The nutritional information is at the bottom of the recipe card and is based on one serving.
Are you using large dates or small dates in this recipe
Hi Forrest,
I use Medjool dates which are quite large, you can see a picture of them in the "ingredients needed" section of this blog post for reference.
Hey Christina thanks so much again!
Ok for the 8x8 almost if I can also make Mars Bars with it!
You grease with Coconut Oil?
Parchment paper just at the bottom not sides if I have this removable base?
(In your case I understand you line sides because no removable base?)
For Coating in Jar it is Toothpick you used?
In a Jar for coating it would be easier like on your Snickers Video..
You Roast Peanuts on fan oven?
And I I buy Toasted Peanuts no need to roast or better?
Hmm Chocolate 70% I like it!
Mold from Silkomart with 12 bars is good?
Thanks again!!
Yes use a parchment sling so that it's easier to lift the bar - regardless of the vessel you're using. Please see the recipe, I have updated it now. You can use a toothpick or a skewer. And yes, I always use fan, you can assume this for all of my recipes 🙂
Hey Christina
By parchment sling you mean like you exactly on the recipe steps or just at the bottom of the loose base?
For Coating indeed you make this in a bowl now..
Skewer good tip!
For oven everything is clear now and always mid range!
But I thought Brownies or Pie Crust were sensitive to fan oven and baked carefully in static mode (conventional oven)
😉
Hi! I will definitely try these! One question: do you use sugarless rice milk or a one with added sugar? Thanks in advance
Ps: I’ll def let you know how they turn out, but I bet they’ll taste great
Hi Camilla,
I use unsweetened milk, but feel free to use any plant-based milk of your choice. I'm excited for you to try them 🙂
Hey Christina happy to read you!
#MOLD
Great for using same molds both Snickers and Mars!
It is the 8x8 Square Pan you use here and the most of the time in your recipes like Brownies and Bars?
If I buy the one with removable base just parchment paper in the bottom or useless?
Or oil?
#SILICONE BAR SHAPE MOLD
And the Silicone one you use with Salted Caramel Bars could work with Snickers too?
#COATING in Chocolate melted
On YouTube video you used Toothpick for coating Bars in Chocolate it is an easier option than with forks in the bowl?
#RICE MILK
I can use Almond Milk or Cashew Milk instead?
#PEANUTS IN OVEN
Fan oven or Grill function to roast them?
#CHOCOLATE
What % of Dark Chocolate tab you use for coating?
I also have Chocolate Chips 60% Cacao
Thanks so much again!
Henri 🙂
Hi Henri,
Yes, an 8x8" with removable base is a great one to have and you can use that across the board. I always line with parchment, this helps to lift them out. But please note, that the recipe should already tell you each time if you need to line/grease the pan, so you should be good to go by just following the instructions on each recipe. And yes, use silicone molds if you prefer.
You can dip the chocolate bars if you find that easier, it really depends on what you prefer. Sometimes it can get tricky to dip the last few bars as there won't be enough chocolate to dip into to - so a bowl is easier in that sense! You can use any plantbased milk for this recipe. Roast peanuts in the oven. I usually use 70% chocolate, but you can use your favorite chocolate.
Hey Christina,
For the 8x8 Square Pan I just discovered there were 2 versions..
I dont know which one I sent to you but you are the 2 in links below..
Which one would be perfect for many of your recipes like Bars (Mars Snickers), Brownies, and Cheesecakes?
I guess it is the deeper one? But Bars and Brownies are not so high..Cheesecakes are...so I need your opinion.
The deeper one:
Thanks!
Henri 🙂
Hi,
The deeper one with a removable base.
These are SO good. I use walnuts in the crust instead of peanuts. I feel they’re more nutritious and it tastes great. I also use 2-4 T less almond milk and 2 extra dates in the filling. It makes for a thicker Carmel.
Hi Jacqueline,
So happy you loved them! Walnuts sounds lovely too, thanks so much for your feedback 🙂
Snickers bars - fab recipe. Mine came out too big & used all the chocolate before they were fully coated. Did not affect the taste though. So have bought some little rectangular silicone moulds for next batch. Shared this 1st batch with friends who thought they were fab too and they're not even vegan. Thank you so much for this recipe.
Hi Trudi,
Thanks so much for the wonderful feedback. I'm so happy everyone loved them, and silicone molds are a great idea!
These are so delicious! I Made them for a group of people and they were a big hit.
Hi Jennifer,
That's so wonderful to hear. Thank you so much for your great feedback and review!
Christina x
Hey Christina can you show us how to turn this recipe into granola, please
Hello
Thank you for the snicker recipe.
I made the snickers according to your recipe, but the base layer, even though I mixed it a lot in the food processor and pressed it in a besar container and put it in the freezer for 2 hours.
When I put in the chocolate, the base layer separated and separated from the caramel layer.
Question:
Isn't it better to cook the dates with a small amount of water and add a small amount of vegetable butter so that the peanuts and cooked dates and butter stick together and do not separate and have a better texture and do not separate from the caramel layer.
Thank you
Hi Shohreh,
You are very welcome, and thank you for your feedback! That's an interesting one, I haven't come across this issue before so I wonder if it was to do with the particular brand of peanut butter, did it have added oil? The only other thing I can think is if the base was blended a little "too much", the dates may start to release some moisture which can surface and freeze between the layers, therefore possibly separating the layers once defrosted. I personally can't recommend cooking the base ingredients as I haven't tried it, but do let me know if you give it a go!
I hope this helps 🙂
Holy smokes! These are insanely delicious! Hands down the best healthier option treat I've made and I've made lots. These are thick, gooey, flavor loaded deliciousness. I made the recipe as is except that I used smaller dates so added a few more to each part they were required in and just layered in an 8x8 and covered in chocolate. So good! Thank you for sharing.
Hi Tracy!
Thank you so much for your lovely review - this has made my day!
Made these today! Super easy and super delicious! The caramel filling incredible flavor! Great recipe!
Hi Diana,
So happy to hear they went down so well, thanks for the amazing feedback!
I made these and shared with relatives. Everyone raved and they didn’t even last long enough to take a photo. Rich and whole-food inspired recipe! Thanks for sharing!
So happy to hear everyone loved them Hannah. Thank you so much for sharing your amazing feedback!
Hey Christina it is me again!
Snickers are on my TOP List to do with Mars and Bounty...
I asked you on Mars page comments if we can use Silicone shape bar mold you use for Salted Caramel Bar...
But here you use another pan different from the Mars?
This one is 8x8 or 12x3.5 and Mars is 11x7..
So we cant use same for both Mars and Snickers and even Bounty maybe?
Hello Henri,
Yes, you can use the same molds. For bounties however, I would just mold them by hand. They come together super easy and there is no need for a mold.
These were just incredible, sweet, saucy, creamy, crunchy..everything you could want in a bite with that healthy twist without the compromise of a full epic dessert experience. I made them into the shape of circles.. snickers cookies nom and even thought I get intimidated using equipment in the kitchen I managed to make this happen meaning so can you 😉
LOVE that you made these as cookies Emma, that makes them sound even more delicious! Thank you so much for your lovely feedback xx
Amei, que delicia!
Hi!
This recipe is absolutely delicious!!! I don’t know if it is the dates that I used, but the bottom was crumbling in my hands after pressing it down really well and putting it in the freezer for over 3 hours. I used deglet noor dates, usually they are very similar to medjool and swapped them without any problem.
I don’t think it had an impact on the texture of the bottom, but I used pecans and almonds (half and half) instead of peanuts. I also swapped the whole peanuts in the caramel. I roasted them for 15 minutes before. It is very very good!
Hi Marianne,
I'm so happy you loved the recipe! Deglet dates are usually smaller than medjools and have a firmer texture, so you may need to compensate by adding more or soaking them in a little water first.
Thanks so much for the amazing feedback x
Hi! Wow! After trying many recipes before this one definitely wins. But i have an issue, once i dip the bars into chocolate they start falling apart and it is not easy to dip the rest bars in the chocolate! What do you recommend? Should i keep the chocolate on the boiler when dipping the bars so it doesn’t thicken making hard to cover them nicely?
Hi Alaa,
Firstly, I'm sorry for the delay in replying to you on this. I'm so happy to hear that you loved the recipe. If you find that the nougat base is crumbly, add one tablespoon of water or non-dairy milk and process until you have a mixture that holds together when pressed between your fingers. As for the chocolate, if its too thick you can add a tablespoon or so of coconut oil, and that will thin it out and make it easier to coat the bars 🙂 I hope this helps for the next time!