I’ve always loved the peanut butter and chocolate pairing, so Snickers has long been my favourite candy bar. These days a full-size Snickers can make me feel sluggish, which is why I’m excited about this healthier take that really captures the spirit of the original. With an oat base, a sticky date caramel, roasted peanuts and a salted dark chocolate coating, these bars make a satisfying snack or dessert without the typical junk ingredients.
Healthier homemade candy often calls for specialty items I don’t always keep on hand, but I usually have oats and peanut butter. After a little searching I found a straightforward recipe that used mostly pantry staples. I kept the method intact but adjusted the base to be thicker by using more oats so I could press it into a standard loaf tin, and I added a touch more peanut butter for a bolder flavour.
Coating the bars in dark chocolate can be a bit messy, so work quickly and be sure the bars are well frozen before you dip them. I find cutting each bar in half (like fun-sized Snickers) makes the dipping much easier and prevents them from breaking while lifting out of the chocolate. Finish with a light sprinkle of coarse sea salt for a delicious contrast.
I love these straight from the freezer: the chocolate stays hard and crackly like a traditional Snickers while the interior remains pleasantly chewy. The flavour is surprisingly authentic and having a batch ready makes it easy to handle sweet cravings without reaching for conventional candy bars.
If you enjoy peanut butter and chocolate, try making a batch — they’re perfect for weekday snacking. I’d love to hear how you get on.
Healthier Snickers Bars (Vegan & GF)
Pin Recipe
Ingredients
- 200 gms seedless dates
- 3 tbsp creamy peanut butter
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup finely ground oats (from 1 cup instant oats)
- 1/2 cup roasted peanuts, I like salted
- 200 gms dark chocolate, finely chopped (I like 75% dark but a milder chocolate is ok too)
- Optional: sea salt
Instructions
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Place the dates in a bowl and cover with boiling water. Let them soak for 10–20 minutes until soft. Drain, reserving a little of the soaking liquid.
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In a food processor, combine the warm dates, peanut butter, vanilla and salt. Process until smooth and thick, like a caramel. If needed, add a tablespoon or two of the reserved soaking water to reach the right consistency.
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Scoop the caramel into a bowl. Add the ground oats and return about 1/3 cup of the caramel to the food processor. Process until a soft, sticky dough forms that holds together when pressed between your fingers.
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Lightly grease a 9×5 inch loaf tin and line it with non-stick baking paper, leaving an overhang for easy removal.
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Press the oat dough evenly into the base of the pan, packing it down firmly. It may look like it won’t fill the tin at first, but continue spreading it with your fingertips until the base is even.
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Spread the remaining date caramel over the base, scatter the roasted peanuts on top and press them in lightly. Freeze the pan for 2 hours so the layers set solidly.
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Once firm and very cold, remove from the pan and slice into 8 equal bars. For easier coating, cut each bar in half to make mini bars.
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Arrange the sliced bars on a tray lined with the same baking paper and return the tray to the freezer for 30 minutes.
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Melt the chocolate in a heatproof bowl over a double boiler or in the microwave in short 10-second bursts. Avoid overheating; stir gently to smooth any remaining lumps.
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Working quickly, dip each frozen bar into the melted chocolate and use a fork to turn and coat all sides. Let excess chocolate drip off, then return the coated bars to the lined tray.
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Sprinkle coarse sea salt over the tops if using, then freeze the bars for another 30 minutes. Store them in the freezer — they keep for several weeks without becoming overly hard.
Notes
*Prep time does not include freezing time.
*Recipe adapted from an original idea.
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