Healthy Snickers Bars

I love to make these Healthy Snickers Bars as a wholesome sweet treat for the whole family to enjoy. This is a great fridge-friendly and freezer-friendly recipe that is perfect for snacking any time of the day. It is completely no-bake with an oat and almond-based crust topped with a layer of peanut butter date caramel, roasted peanuts and covered with dark chocolate. My kids love them, and since they are egg free, dairy free and gluten free, they are suitable for so many dietary needs.

WHY THIS RECIPE WORKS

• Easy no bake recipe - these healthy snickers bars are great to make during the hot Summer months since they are delicious cold.
• Simple ingredients - you only need a few wholesome ingredients that are nutrient dense and satisfying.
• Indulgent yet nutritious - although this is a healthier alternative to store-bought Snickers, you won't miss it! These actually taste so much better.
• Date caramel - this is certainly not caramel in it's natural sense. Caramel is traditionally based on caramelized sugar with added butter and cream. Here we are not caramelizing sugar at all! Instead we puree dates with a bit of hot water until smooth and cook it down to thicken and reduce the sugars. Peanut butter adds richness and fat similar to butter or cream to add body and mouthfeel.
• Sweet and salty - the combination of salted peanut butter and sweet dates makes a delicious "caramel" filling that is quite addictive.
• Oats for binding - ground oats form the crust and bind together as they hydrate from the moisture of maple syrup and the date layer as the bars settle in the fridge.

INGREDIENTS FOR HEALTHY SNICKERS BARS

• Oats - you'll grind oats in a blender so they are almost like a fine flour so it will hold together when compacted.
• Almond flour - this will add richness and body thanks to its protein content, which will also help with binding.
• Pure maple syrup - aside from adding sweetness, the moisture and sugar content will hydrate the oats to help them bind. This is sort of the glue to hold the crust together.
• Coconut oil - since it is very hard at cold temperatures, it will help firm up the crust.
• Dates - soft, pitted dates form the basis of the caramel filling.
• Peanut Butter - peanut butter adds richness, body and creaminess to make a sweet and salty caramel-type filling that is irresistible.
• Peanuts - you can't have Snickers without peanuts, so I scatter some roasted peanut over the date layer before topping with chocolate.
• Dark chocolate - use your favorite dark chocolate for this. You can mix it with 2-3 teaspoons of coconut oil to soften the texture and help it spread more smoothly since the added fat gives chocolate more fluidity.

STEP-BY-STEP INSTRUCTIONS

• Step 1). Make the base. Place oats in a blender, food processor or magic bullet and process until it is finely ground. Add it to a medium bowl with almond flour, coconut oil and maple syrup and mix to blend well with a spatula. Press this mixture firmly and evenly into the prepared loaf pan, then place it in the fridge to set for about 15 minutes while you make the filling.
• Step 2). Make the date caramel. Chop the dates and place them in the same blender that you used for the oats. Add boiling water and puree until smooth. If your dates are very dry, you can soak them in boiling water for 10 minutes first, then drain and puree with 3 tablespoon of hot soaking water. Once smooth, place the mixture into a saucepan over medium-low heat and stir constantly as it bubbles slightly to reduce it down. It will become a thick paste and you should have about 100g after it is reduced or about ⅓ cup. Stir in peanut butter (regular emulsified is best) and salt.
• Step 3). Add the caramel layer. Spread the date caramel evenly over the chilled oat crust. Scatter roasted peanuts on top and transfer back to the fridge for 30 minutes to set or in the freezer for 20 minutes.
• Step 4). Make the chocolate topping. Combine chopped chocolate and coconut oil in a small bowl and microwave on 50% power in 30 second increments, stirring between each increment, until melted and smooth. You can also do this over a double boiler. Spread the chocolate evenly over the chilled caramel layer and smooth it out. Sprinkle flaky salt on top.
• Step 5). Chill. Place it back in the fridge to set for 20 minutes. I find these are best enjoyed the next day when the crust absorbs some of the moisture from the date layer and it holds together better. Slice with a hot dry knife to melt through the hard chocolate layer, and enjoy!

EXPERT TIPS

• Soak dates in hot water if they are dry. I find that when using nice, soft dates, you can just chop them up and puree with hot water. If your dates are a bit dry, you can soak them first and then use some of the soaking liquid to puree.
• Use regular no-stir peanut butter to get a firmer set for the caramel layer. I have also made these with natural peanut butter, however they were softer and bit messier to slice and eat. No stir peanut butter has higher-melting fats which give it a firmer.
• Blend chocolate with coconut oil for more fluidity and softer texture. This will make it easier to slice through the chocolate layer without it shattering, and also makes the chocolate more fluid so you can get good coverage without spreading it around.

RECIPE FAQ

Video

Healthy Snickers Bars

Christina Marsigliese, Food Scientist MSc.

These Healthy Snickers Bars are wholesome and nutritious while satisfying that sweet craving. It's an easy no-bake, fridge-friendly and freezer-friendly recipe that is perfect for snacking any time of the day. With an oat-based crust and peanut butter date caramel, these delicious bars are also gluten-free and vegan.

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Prep Time 15 minutes mins

Chill Time 1 hour hr

Servings 8 bars

Ingredients

  

Oat Crust:

• ¾ cup (70g) quick oats
• ½ cup (50g) almond flour
• 2 tablespoon (28g) coconut oil
• 1 tablespoon (15g) pure maple syrup

Date Caramel:

• 100 g pitted dates (about 12 dates)
• 4 tablespoon (60ml) boiling water
• ¼ cup (60g) smooth peanut butter (you can also use natural peanut butter, but it will make the caramel layer more runny)
• pinch of salt
• ¼ cup (30g) roasted peanuts

Chocolate Topping:

• 3 oz (85g) semisweet dark chocolate
• 2 teaspoon (10g) coconut oil
• flaky sea salt for topping

Instructions

 

• Line an 8.5 x 4.5-inch loaf pan or 9 x 5-inch loaf pan  with parchment paper, leaving a 2 inch overhand along each side.
• Make the base. Place oats in a blender, food processor or magic bullet and process until it is finely ground. Add it to a medium bowl with almond flour, coconut oil and maple syrup and mix to blend well with a spatula. Press this mixture firmly and evenly into the prepared loaf pan, then place it in the fridge to set for about 15 minutes while you make the filling.
• Make the date caramel. Chop the dates and place them in the same blender that you used for the oats. Add boiling water and puree until smooth. If your dates are very dry, you can soak them in boiling water for 10 minutes first, then drain and puree with 3 tablespoon of hot soaking water. Once smooth, place the mixture into a saucepan over medium-low heat and stir constantly as it bubbles slightly to reduce it down. It will become a thick paste and you should have about 100g after it is reduced or about ⅓ cup. Stir in peanut butter (regular emulsified is best) and salt.
• Spread the date caramel evenly over the chilled oat crust. Scatter roasted peanuts on top and transfer back to the fridge for 30 minutes to set or in the freezer for 20 minutes.
• Once set, make the chocolate topping. Combine chopped chocolate and coconut oil in a small bowl and microwave on 50% power in 30 second increments, stirring between each increment, until melted and smooth. You can also do this over a double boiler. Spread the chocolate evenly over the chilled caramel layer and smooth it out. Sprinkle flaky salt on top and then place it back in the fridge to set for 20 minutes. I find these are best enjoyed the next day when the crust absorbs some of the moisture from the date layer and it holds together better. Slice with a hot dry knife to melt through the hard chocolate layer, and enjoy!