Sheet Pan Peanut Butter Snickers
Servings 6 - 8
Ingredients
For the nougat:
- 2 tbsp (28g) butter, melted (or use coconut oil)
- ¾ cup (82g) oat flour*
- ⅓ cup (42g) nut/seed meal or flour*
- 1 tbsp (20g) maple syrup
- ½ tsp vanilla extract
- ¼ tsp kosher salt
For the peanut caramel:
- 1 tbsp (14g) butter, melted (or use coconut oil)
- ⅓ cup (55g) chopped peanuts (+ more for topping)
- ¼ cup (70g) natural peanut butter**
- ¼ cup (36g) finely chopped dates (about 6 large)
- ½ tsp vanilla extract
- ¼ tsp kosher salt
For the chocolate:
- ½ cup (85g) dark chocolate chips
- 1 tbsp (14g) butter (or use 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. You can do the same with almonds or any nut/seed (blend into a meal).
- **If your peanut butter is on the thicker side, you may need to add an extra 1-3 teaspoons butter or coconut oil so it’s more spreadable. If your peanut butter is salted, reduce to ⅛ tsp salt.
Items you can prep ahead (optional)
- Make 1 ½ cups oat flour
- Chop up ½ cup dates
- Chop a scant ½ cup peanuts
- Make the bars
Instructions
- To make the nougat: In a medium microwavable bowl, add the butter and microwave until just melted. Stir in the oat flour, nut/seed meal, maple syrup, vanilla and salt. Mix together until thoroughly combined and a dough starts to form.
- Transfer to the baking sheet and use your hands to press out into a thin layer. It helps to place a piece of parchment on top to prevent sticking and to get a nice thin, even layer. Place in the freezer while you make the next layer
- To make the peanut caramel: Using the same bowl, add the butter and microwave until melted. Stir in the peanuts, peanut butter, dates, vanilla and salt. Mix to combine.
- Scoop it on top of the nougat and gently spread into an even layer as close to the edges as you can..
- To make the chocolate: In a small microwavable bowl, add the chocolate chips and butter. Microwave in 20-30 second increments, stirring after each time, until the chocolate is completely melted.
- Pour all over the peanut caramel, spreading it evenly to coat.
- Top with chopped peanuts and flaky salt, if you’d like. Place back in the freezer to chill for at least 1 hour.
- Remove and cut into whatever size/shape pieces you want. Enjoy straight out of the freezer!
Notes
Substitutions:
- To make nut-free, grind up pumpkin seeds instead of almonds. Use sunflower butter or tahini in place of peanut butter and skip the peanuts or use toasted sunflower seeds. If the nougat mixture seems too dry, add a bit more butter.
Storage:
- Store in an airtight container in the freezer for up to 3 months.
Leftovers + Repurposing:
- I like eating these right out of the freezer. If you like them softer, store in the fridge or let them sit out of the freezer for 10 minutes.