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Peanut Butter Snickers Bars

Prep Time 30 minutes
to freeze 30 minutes
Servings 12 bars

Ingredients

“Nougat” layer:

  • 1 ¼ cup oat flour*
  • ¾ cup almond flour
  • 3 tbsp coconut oil, melted
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • ¼ tsp kosher salt

Peanut caramel layer:

  • ¾ cup peanuts
  • ½ cup natural unsalted peanut butter**
  • ½ cup finely chopped dates (about 6 large dates)
  • 2 tbsp coconut oil, melted
  • 2 tbsp oat flour
  • 2 tbsp almond flour
  • 1 tsp vanilla extract
  • ½ tsp kosher salt

Chocolate coating:

  • 1 cup dark chocolate chips
  • 2 tbsp coconut oil

Toppings (optional):

  • ¼ cup chopped peanuts
  • Flaky sea salt
  • *To make your own oat flour, add 3 cups rolled oats to your blender. Blend into a fine powder, scraping down the sides as needed. This will yield about 3 cups oat flour.
  • **I used drippy peanut butter for this recipe. If your peanut butter is thicker and more pasty, add an extra tablespoon of coconut oil. If your peanut butter is salted, reduce to ¼ tsp salt.
  • Time saver! ~ Instead of rolling each bar in chocolate, just pour chocolate over the top (while still in the loaf pan) and spread into an even layer. Top with peanuts and salt and put back into the freezer to solidify (photos below).

Items you can prep ahead (optional)

  • Make 1 ½ cups oat flour
  • Chop up ½ cup dates

Instructions

  • Line a standard 9x5 inch loaf pan with parchment paper.

To make the “nougat:”

  • In a medium bowl, add the oat flour, almond flour, coconut oil, maple syrup, vanilla extract and salt. Mix together until thoroughly combined and a dough starts to form (it will be dry at first, keep mixing! If it’s not happening, add a touch more oil). Transfer to the prepared loaf pan and press into one even, compact layer. Place in the freezer while you make the peanut caramel..

To make the peanut caramel:

  • Using the same bowl, add the peanuts, peanut butter, dates, coconut oil, oat flour, almond flour, vanilla extract and salt. Mix to combine. Transfer the peanut butter caramel mixture to the loaf pan and spread/press into one even, compact layer. Place in the freezer while you make the chocolate.

To make the chocolate coating:

  • In a small microwavable bowl, add the chocolate chips and coconut oil. Microwave in 30 second increments, stirring after each time, until the chocolate is completely melted, about 1 minute total. (See "time saver" tip!)
  • Use the parchment paper to lift and remove the filling from the loaf pan. Transfer to a cutting board and cut into 12 bars (or you could do smaller bars/squares). Roll each bar into the chocolate coating, scraping off any excess chocolate from the bottom, and place back onto the parchment paper. Sprinkle each bar with chopped peanuts and/or flaky sea salt (if using). Place in the freezer to chill for at least 30 minutes.
  • Store in an airtight container in the freezer or fridge. I like them best from the freezer after letting them sit out for 10 minutes, but they can also be stored in the fridge for a softer texture.

Notes

Substitutions:

  • To make nut-free, use sunflower butter in place of peanut butter, skip the peanuts, and substitute almond flour for more oat flour. If the nougat mixture seems too dry, add a bit more coconut oil. 
  • Turn these into minis by cutting into smaller squares.
  • Save time by skipping the chocolate rolling part. Instead, pour the chocolate layer over the caramel layer in the loaf pan, then transfer back to the freezer to solidify. It won’t be coated in chocolate, but you’ll have all your layers!

Storage:

  • Store in an airtight container in the fridge for up to 10 days or in the freezer for up to 3 months.

Leftovers + Repurposing:

  • I like eating these out of the freezer after sitting out for 5-10 minutes. If you like them softer, store them in the fridge.