Snickers

Ok, these are SO decadent. And delicious. I've made them a few times now and have been trying to get the recipe just right for me. I don't make a lot of candy, but if I did I think I'd have the caramel part aced more than I do. I still haven't gotten the consistency just right, but the good news is it's delicious no matter what. The original recipe I got this from doubles the amount I've listed here. For one thing, it hurt my heart (literally) to make any recipe calling for a cup and a half of maple syrup in one go. For another thing, this recipe is extremely rich and decadent and having half the amount is enough to feel like I have enough (which is saying something!) without being over the top. So again, I've HALVED the original recipe and posted that here, but you can for sure make double if you'd like.Warning: this is one of the more time-consuming, fussy, expensive recipes. It's also one of the most delicious. But in your mind you should be thinking to yourself: "this recipe is a challenge. But oh, so worth it."

Snickers

Adapted from Half-Baked Harvest

 

Nougat layer:

6 T raw cashew butter

2 T coconut oil

2 T honey (or maple syrup if strictly vegan)

2-3 T coconut flour (or almond flour)

1/2 tsp vanilla

1/4 tsp flaky sea salt, plus more for topping

1/3 C roasted peanuts

 

1. Line a loaf pan with parchment paper (it will be nearly impossible to get the sticky deliciousness out if you don't).

2. Add cashew butter, coconut oil, and honey to a microwave-safe bowl and microwave until smooth enough to combine, about 30-60 seconds. Stir in vanilla, 2 T coconut flour, and salt until mixed. It should be creamy and drizzly, but if you think it's too runny add a little more coconut flour. 

3. Pour the mixture into the prepared pan and sprinkle roasted peanuts evenly over the top. Freeze for 20 minutes, or until firm. Now make the first caramel layer.

Caramel Layer #1

1/2 C pure maple syrup

1/4 C full fat coconut cream

1/2 T natural creamy peanut butter

1/2 tsp vanilla

 

1.  In a small pot, add the maple syrup and coconut cream and bring to a boil over high heat. Boil 3-4 minutes or until thick like caramel sauce. 

2. Remove from heat and stir in peanut butter and vanilla. Let it cool a bit and then pour evenly over the nougat layer (quickly, before it stiffens!) Return the pan to the freezer while you make the next gooey caramel layer.

 Caramel Layer #2 (Gooey)

1/4 C pure maple syrup

2 T full fat coconut cream 

1/2 tsp vanilla

3 T roasted peanuts 

1. Using the same pot you used for the first caramel layer, add the maple syrup and coconut cream and bring to a boil over high heat like you did for the first layer. Let this boil for less time, perhaps only 1-3 minutes, or until thickened like a caramel sauce. 

2. Remove from heat and add vanilla. Pour this over the first caramel layer, making sure to spread it evenly. Sprinkle the roasted peanuts over the caramel, pressing them in slightly. 

3. Freeze 1-2 hours until firm. Then cut into bars (think fun size Snickers bar) and freeze again while you prepare the chocolate coating.

Chocolate Coating

1/4 C pure maple syrup

1/4 C coconut oil

1/8 C natural creamy peanut butter

1/4 C unsweetened cocoa powder

1/2 T vanilla

flaky salt for topping, optional

1. In a microwave-safe bowl, melt the maple syrup, coconut oil, and peanut butter for about 30-60 seconds and stir until well combined and smooth. Add in the vanilla and cocoa powder and stir until all the lumps and clumps are smoothed out. 

2. Line a cookie sheet with parchment or wax paper or something and put a cooling rack over the top (this is optional but helps with clean up, saves the chocolate for you to consume later, and keeps the chocolate from pooling underneath the Snickers when they're dipped.)

3. Remove snickers bars from the freezer and immerse the bars one at a time into the chocolate. use a fork to lift the bar out, letting the excess chocolate drain off, and then set on the cooling rack (optional) or on a parchment-lined plate or cookie sheet. 

4. If you want an extra thick layer of chocolate, you can dip each bar a second time after the chocolate has firmed up (the first ones should already start hardening by the time you're almost done with dipping the rest. You could also pop back in the freezer to speed up this process) or you could drizzle extra chocolate over the top in a fancy decorative pattern. Top with flaky salt, if desired. Once you're done, put the bars back in the freezer for about 10 minutes to firm up the chocolate, or put in the fridge if you're not in as much of a hurry. 

5. Store Snickers bars in the fridge for up to two weeks. Store leftover chocolate from dipping in a small container in the freezer. Eat like fudge. You're welcome. :)