No-bake Snickers-style bars
Almond shortbread, date peanut caramel and a dark chocolate top in a chilled layered bar.
Prep30 min
0 Rest80 min
Servings6
Recovered and reconstructed from the listed source recipes
Ingredients
Written for a 23 × 15 cm dish
Units
Temperature
Servings
- 140 g almond flour rounded
- 40 g maple syrup rounded
- 28 g coconut oil, melted rounded
- 5 ml vanilla extract rounded
- 160 g pitted Medjool dates rounded
- 64 g smooth peanut butter rounded
- 15 g maple syrup for caramel rounded
- 30 ml water rounded
- 1 g fine salt rounded
- 70 g roasted peanuts, roughly chopped rounded
- 85 g dark chocolate rounded
- 5 g coconut oil for chocolate rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Line a 23 by 15 cm dish with parchment. Mix almond flour, 40 g maple syrup, 28 g coconut oil and vanilla, then press into a firm even base.
- Blend the dates, peanut butter, 15 g maple syrup, water and salt to a thick smooth paste.
- Spread the date caramel over the base and press in the peanuts. Freeze for 20 minutes.
- Melt the chocolate with 5 g coconut oil and spread over the chilled filling.
- Chill until firm, about 45 minutes. Lift out and cut into 12 bars with a warm dry knife.
Notes
- This is a dessert bar inspired by the flavour structure of a Snickers bar. The ingredient list alone does not establish a health claim.
- Dates vary in moisture. Add the listed water gradually and stop when the caramel spreads without running.
- Keep refrigerated up to 4 days or freeze up to 1 month. The chocolate softens quickly in a warm bag.
- Contains almonds and peanuts. Use certified gluten-free packaged ingredients if required.
Sources consulted
Sources consulted
From Christoph Mayer