Go Back
Homemade snickers bar pieces on flower shaped plate with small wooden fork
Print Recipe

Healthy Homemade Snickers Bars

Do you love Snickers bars but don’t love the sugar and additives? If so, this recipe allows you to enjoy your favorite treat without the guilt.
Prep Time45 minutes
Cook Time0 minutes
Cooling time1 hour 45 minutes
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: healthy, no bake, snickers bar, sugar-free
Servings: 12 bars

Equipment

  • Food processor
  • High Speed Blender
  • Rubber scraper
  • Parchment paper
  • Square glass pan

Ingredients

For the Base

  • 1 cup Medjool Dates pitted
  • 1/2 cup Salted Peanuts or nuts of choice

For the Caramel Layer

  • 8 Medjool Dates pitted
  • 1/2 tsp Sea Salt
  • 1/2 tsp Vanilla
  • 1/4-1/3 cup Coconut or Almond milk

For the Chocolate Layer

  • 1 cup Unsweetened chocolate chips, like Lily's

Optional Peanut Layer

  • 3/4 cup Salted peanuts chopped

Instructions

  • Step 1: Place dates and peanuts into a food processor. Process the ingredients until they form a thick batter. It will feel like it's never going to blend but be patient.
  • Step 2: Place the batter into a parchment paper lined square pan. Press it down firmly and evenly into the bottom. Refrigerate the base until set. At least 30 minutes.
  • Step 3: Place 1/4 cup of your milk of choice into the high speed blender and add 8 dates, vanilla, and salt. Add additional milk if your machine is having a tough time blending.
  • Blend until smooth – there should be no large pieces of dates left.
  • * If your blender isn't high speed, try mixing the dates your food processor until the mixture creates a paste, then transfer it to your blender to achieve a smooth consistency.
  • Step 4: Pour the sauce on top of the base. Spread evenly and refrigerate until it has firmed up. Approximately 1 hour. Save any extra caramel for topping dairy free ice cream or whole grain waffles.
  • Step 5: Chop salted peanuts and spread evenly over caramel. This step is optional if you don't want a crunchy candy bar.
  • Step 6: Melt the chocolate chips in the microwave in 30 second bursts. Pour it over the caramel sauce and refrigerate one last time until set.
  • Carefully remove from pan and peel off parchment.
  • Slice into pieces using a hot knife or your caramel will get squeezed out the sides.
  • Serve up on it's own or to accompany dairy free ice cream. It makes for a delicious and healthy dessert you and your family will love.

Notes

  • Caramel Note: Be careful with the amount of liquid you add to the caramel sauce. Too little and it won't blend. Too much and it won't set up. Add little bits until you achieve the proper consistency. 
  • Chocolate Layer Note: The sugar free chocolate chips will develop white spots after being refrigerated for very long. So for the best appearance only cool chocolate for 10 or 15 minutes. Then take out and leave at room temperature until ready to serve. A hot knife is still recommended for cutting.