Better-Than-Store-Bought Snickers Bars
Snickers Bars used to be my weakness as a kid. I couldn’t (and still can’t) resist anything with peanut butter and chocolate! Who’s with me?
As I’ve gotten older, I rarely find myself buying candy bars. Mainly for reasons regarding my lactose intolerance and my love for baking recipes at home using “better-for-you” ingredients.
These homemade Snickers bars are truly tastier than the generic store-bought bars and will leave you wanting more!
Ingredients:
For the shortbread layer:
1 and 1/2 cups fine-blanched almond flour
3 tbsp coconut oil
2 tbsp maple syrup
1 tsp vanilla extract
1/4 tsp sea salt
For the peanut butter layer:
2/3 cup peanut butter
1/3 cup maple syrup
1 tsp vanilla extract
1/4 tsp sea salt
For the chocolate layer:
3/4 cup dairy-free chocolate chips
1 tbsp coconut oil
Flaky sea salt (optional)
Instructions (yields 16 bars):
For the shortbread layer: Mix all of the shortbread ingredients in a medium bowl and transfer to an 8x8 inch pan pressing the mixture down until level. Bake until slightly golden.
For the peanut butter layer: Mix all of the ingredients for the peanut butter layer in a small saucepan over medium-low heat until smooth. Pour the smooth peanut butter on top of the cooled shortbread layer, and place in the fridge for 30 minutes or until solid.
For the chocolate layer: Melt the chocolate chips with the coconut oil in a second small saucepan over medium-low heat until melted. Pour the chocolate over the peanut butter layer and tilt the pan to evenly cover. Place the pan back in the fridge for 20 minutes until the chocolate has hardened.
Slice & enjoy!
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