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–+ servings

Snickers Candy Bar Copycat (Gluten-Free)

Gentle Tummy
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Ingredients
  

Nougat Layer:

Caramel Layer:

Dipping Chocolate:

  • 1/2 cup chocolate chips of choice
  • 2 teaspoons coconut oil
  • 1 tablespoon coarse sea salt optional garnish

Instructions
 

  • Line a 4×9-inch loaf pan with parchment paper, leaving some overhang on the sides. This makes it easy to lift the bars out later.
  • In a medium bowl, mix ¾ cup oat flour, ¾ cup almond flour, 3 tablespoons maple syrup, 3 tablespoons melted coconut oil, ½ teaspoon vanilla extract, and a dash of salt until a soft dough forms. Press the mixture firmly and evenly into the bottom of the prepared pan.
  • In the same bowl, stir together ¼ cup almond butter, 3 tablespoons maple syrup, 2 tablespoons melted coconut oil, ½ teaspoon vanilla extract, and a dash of salt until smooth. Spread the caramel evenly over the nougat layer.
  • Sprinkle ½ cup peanuts evenly over the caramel layer and gently press them in so they stick. Place the pan in the freezer until fully firm, at least 1 hour. The bars should feel solid when pressed.
  • Lift the chilled slab out of the pan and slice into bars. For the cleanest cuts, use a sharp knife dipped in hot water and wiped dry between slices.
  • Add ½ cup chocolate chips and 2 teaspoons coconut oil to a microwave-safe bowl. Microwave in short intervals, stirring well between each, until the chocolate is mostly melted and smooth. Stop heating as soon as it melts to avoid overheating.
  • Working in batches, dip each bar into the melted chocolate, turning to coat all sides. Let excess chocolate drip off, then place on parchment paper or a cooling rack.
  • If you prefer, you can drizzle the chocolate over the bars instead of fully dipping them. If the bars start to soften while dipping, return them to the freezer for a few minutes before continuing.
  • While the chocolate is still soft, sprinkle lightly with coarse sea salt, if using. Let the bars chill until the chocolate is set. Once finished, the bars should feel firm and slice cleanly when cold.

Video

Notes

Press the layers firmly: I’ve learned that taking a few extra seconds to really press each layer into the pan makes a huge difference. The bars hold together much better when you slice and dip them.
Taste before layering: I always taste both the nougat and caramel before assembling everything. It’s the easiest time to tweak the sweetness to your liking.
Chill until fully firm: If the bars aren’t completely firm, they’ll be messy to slice and dip. I wait until they feel solid when pressed, even if that means giving them a little extra freezer time.
Use a warm knife: Dipping a sharp knife in hot water and wiping it dry between cuts gives the cleanest slices. This step is worth it.
Dip in batches: I usually dip a few bars at a time and keep the rest in the freezer. Once they warm up, the chocolate coating gets much harder to work with.
 
Store them cold: These bars are happiest in the fridge or freezer. That’s how I keep them so the chocolate stays set and the layers stay neat.
Did you make this recipe?Please let me know in the comments below how it turned out :)