These Chocolate Caramel Peanut Butter Bars taste just like a homemade snickers! They’re also vegan, gluten free, refined sugar free and no baking required.
RECIPE RUNDOWN:
Flavor- like a snickers my friends! I would have called it a homemade snickers but the base isn’t quite the same, it has more texture to it and it’s not so gooey like a traditional snickers so we changed the name to Chocolate Caramel Peanut Butter Bars because it’s more accurate and I mean hellooo who doesn’t love chocolate and pb? It’s kinda the BEST!
Texture- super yummy, crunchy peanuts and crisp chocolate on top of some gooey caramel and chewy textured base!
Ease of making- simple! Like almost everything I make right?! HA! Just layering some yummy mixtures to come together to make a delicious treat!
Ease of clean up- Simple again, a food processor and a few measuring cups that’s all there is for clean up!
TIPS for making: I like to freeze mine overnight so it can really set and firm up but if you prefer gooey crumbly bars feel free to just freeze 1 hour and enjoy!
These will store in the freezer for 1-2 months but for best texture store in the fridge up to 1 week, this will keep the base firm with a gooey caramel layer in the middle!
Customization: you would switch up the nut butter used in the base layer and the caramel layer if you prefer cashew, peanut butter or even a sunflower seed butter if you have nut allergies!
Additional notes: none! This recipe is pretty straightforward, follow the recipe and layer on the good-ness.
More (no bake) Recipes like this:
- Coconut Cookie Bites (for the creamy coconut-y flavor lovers)
- Chocolate Caramel Cups (for the Reese’s PB cup lover but with CARAMEL!)
- Peanut Butter and Jelly Cups (for those who LOVE peanut butter)
PICTURED BELOW IS WHAT IT LOOKS LIKE ALL NICE A GOOEY BEFORE FREEZING IT! I can't decide which way I love more!...what do you think?
Chocolate Caramel Peanut Butter Bars
These Chocolate Caramel Peanut Butter Bars taste just like a homemade snickers! They’re also vegan, gluten free, refined sugar free and no baking required.
- Prep Time: 30
- Total Time: 30 minutes
- Yield: 9
- Category: dessert
- Method: freeze
Ingredients
Base:
1 ⅓ cup whole rolled oats (processed into flour) ⅓ cup coconut flour ⅓ cup pure maple syrup ⅓ cup natural runny peanut butter ¼ cup full fat canned coconut milk/cream
Caramel Layer:
(½ recipe of the Best Caramel Sauce made with PB) ¾ cup pitted medjool dates 1 tablespoon coconut oil ⅓ cup pure maple syrup ¼ cup natural peanut butter ⅓ cup chopped plain peanuts
Instructions
- In a food processor add the whole rolled oats and process into a flour consistency.
- Add all the base ingredients into a bowl and mix, set aside.
- Add the caramel ingredients into a food processor (EXCEPT THE CHOPPED PEANUTS SET THOSE ASIDE) and blend until smooth.
- Line a small dish (I used 4x6) with parchment paper and add the base layer, then the caramel layer and top with chopped peanut and chocolate drizzle or layer. Freeze overnight at least 6 hours.
Store in the fridge 1 week or freezer1-2 months.
Notes
The pitted medjool dates need to be soft and gooey, if they aren’t soft and gooey soak them in hot water for 30 minutes first.
Keywords: no bake, vegan, gluten free, easy, chocolate, caramel, snickers bars, dessert, sweets
marty
what can i use instead of coconut milk in a base?
tworaspberries
... hmmm I have not tried anything in place of the coconut milk yet, but you could try using just any non-dairy regular milk for the moisture instead of the coconut milk... but would defiantly need to add a little more PB and maple syrup to get it to stick together since the coconut milk helps to hold in the moisture...I would just add 1 TBSP each PB and maple syrup at a time until it forms into a consistency that allows you to mold it and it sticks together!