Go Back
–+ servings
Print Recipe
5 from 1 vote

Mini-batch Snickers Bars

Prep Time5 minutes
Freeze Time1 hour
Course: Breakfast, Dessert, Snack
Keyword: easy recipes, freezer, gluten-free, low sugar, no-bake, peanuts, plant-based, small-batch, snickers, snickers bars, vegan
Servings: 4 bars
Calories: 194kcal

Ingredients

Nougat layer

  • 1 tbsp peanut butter (16 g) sub other nut/seed butter
  • 1 tbsp maple syrup (21 g)
  • 1/4 cup oat flour (30 g)

Caramel nut layer

  • 1 tbsp peanut butter (16 g) sub other nut/seed butter
  • 1 tbsp maple syrup (21 g)
  • 3 tbsp peanuts (20 g) sub other nuts/seeds

Chocolate coating

  • 1/3 cup chocolate chips (60 g)
  • 1 tsp coconut oil (5 g)

Instructions

  • In a bowl stir together peanut butter, maple syrup and enough oat flour to make a non-sticky dough. You may not need all of the oat flour. If the dough gets crumbly though, add a drop of water and mix again.
  • Press into a flat rectangle (or use muffin cups). You can use some parchment. This is your nougat layer.
  • Make the caramel nut layer by mixing together peanut butter and maple syrup. You could warm this in the microwave to make it easier to stir. Stir in the peanuts.
  • Spread the mix over the nougat layer. Freeze until solid (1 hour at least).
  • Microwave together chocolate and coconut oil, 30 sec at a time and stir until all chocolate is melted.
  • Take the frozen bars and slice into 4.
  • Using 1-2 forks dip each frozen piece in chocolate and set on a piece of parchment. Re-freeze or refrigerate to set the chocolate.
  • Keep frozen or refrigerated and enjoy!

Notes

  • Bars should not melt in room temperature but I wouldn’t take them out on a warm day as a to-go snack. Eat them at home 😊

Nutrition

Serving: 1 bar | Calories: 194kcal | Carbohydrates: 21g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 45mg | Potassium: 135mg | Fiber: 2g | Sugar: 13g | Vitamin A: 22IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 1mg