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    Home » dessert

    Vegan Snickers Snack Bar Recipe

    Published: May 12, 2020 by Richa 32 Comments

    Jump to Recipe   Print Recipe

    This vegan snickers recipe is THE BOMB – rich and decadent with a creamy layer of homemade date caramel and crunchy peanuts! These healthy snack bars taste just like the ‘real thing’! They’re also super easy and fun to make. No added refined sugar or oil. Gluten-free option included. Jump to Recipe

    side view of a stack of healthy homemade vegan snickers bars with date caramel

    I got some homemade Vegan Snickers over here! Is anyone interested? I thought so! Now, these are completely made from scratch – vegan date caramel and all. But don’t you worry, making your own candy snack bars is actually pretty dang easy.

    Not only is this peanut snickers Bars recipe easy, but making your own vegan candy bars is also a guarantee that there are no preservatives, artificial colors, or any questionable ingredients in your and your kids’ sweet treats. The shortbread peanut cookie layer instead of nougat has a few ingredients and is customizable, topped with date caramel and chocolate.

    And who wouldn’t want a homemade Snickers Bar that is actually good for you?

    Ingredients:

    Oh yeah, and did I mention you only need basic vegan pantry staples – all-natural plant-based ingredients,  to make these gems?

    This vegan snickers bar recipe also only requires about 20 minutes of work on your end, and if you use chocolate that’s sweetened with coconut sugar (like I did), they are also refined sugar-free!

    • Smooth peanut butter – the good stuff, all-natural without added nasties. Check if your peanut butter is already salted or not. If it is, you can skip the salt in the recipe.
    • Maple syrup – for adding sweetness without having to load up on refined sugar.
    • Dates – Medjool or regular pitted dates, soaked in water. We need these to make our vegan date caramel layer.  Snickers without caramel? I don’t think so!
    • Flour – all-purpose will do the trick just fine. You can use gluten-free all purpose or oat flour.
    • Plant-based milk – coconut, oat, or almond milk for thinning out the batter for the crust and get the desired smoothness for the caramel layer. Depending on the initial texture of your nut butter, you might need slightly less or more.
    • Baking soda – your raising agent.
    • Chocolate chips – because it would not be a snickers bar without chocolate right? Make sure your chocolate chips are vegan.

    overhead shot of ingredients needed for making vegan snickers snack bars recipe

    Tips and Substitutions:

    • If you are allergic to peanuts, you can use other nut butters such as almond butter, sun butter, cashew butter, or mixed nut/seed butters as well.  Same goes for the whole peanuts in the bars. Obviously the final result will taste different, but it will still be delicious.
    • These bars are actually fine at room temperature and will not melt or anything. For long-term storage, I would recommend placing them in the fridge or freezer so they last longer. If you store them in the freezer, let them defrost for a few minutes before serving.
    • Note that not all peanut butter is created equal. Plenty of brands you’ll find on grocery store shelves are loaded with unnecessary oils and sugars, driving up the calorie count of these babies unnecessarily. Check the ingredient list.

    small glass dishes with plant based milk, dates, nut butter and salt on a kitchen counter

    How to make this Vegan Snickers Snack Bars recipe:

    Prep: Preheat the oven to 350F (176C) and line a 9×9 inch pan with parchment.

    In a bowl add the peanut butter, maple syrup, and non-dairy milk and warm in a microwave for half a minute.

    melted peanut butter heated with plant-based milk in a small glass bowl

    Whisk well to combine. Add the rest of the dry ingredients, so flour, baking soda and salt, and mix well

    cookie batter for vegan snickers bars recipe in a glass bowl


    Press this mixture into the parchment-lined pan and even it out.

    cookie base for vegan snickers snack bars recipe in a white baking dish

    Soak the dates in hot water for 15 minutes. Drain the dates and blend them with the rest of the ingredients listed under caramel until smooth. You can use any high-speed blender or a food processor.

    vegan date caramel in a food processor ready to be used as a filling for snickers

    Press the peanuts into the cookie layer

    peanuts being sprinkled on cookie base to make vegan snack bars

    then top it with the blended caramel mixture and bake the base for 30 minutes.

    homemade vegan date caramel being spring onto cookie base to make vegan snickers snack bars recipe

    Top with the chocolate chips and bake for another 5 minutes, then spread out the melted chocolate chips with a spatula to cover the caramel evenly. You can also use the double-boiler to melt the chocolate and drizzle all over instead.

    overhead shot of freshly baked vegan snickers bars ready to be cut

    Cool completely and freeze for a few hours and slice, then store refrigerated for up to a week or freeze for up to a month.

    MORE SNACK BARS AND BITES FROM THE BLOG

    • Carrot Cake Bites – They taste like Carrot Cake! you all have been loving them. GF
    • Peanut Butter Chocolate Balls with Rice Krispies/Oats– Cannot get any better than pb and chocolate. GF
    • Seedy Chocolate Snack Bars – no dates! GF
    • Golden Sesame Balls – Because turmeric GF
    • Mojito Energy Balls – so fresh and zesty! GF
    • Blueberry Muffin Energy Bites – these snack balls Taste like blueberry muffins. GF

     

    Recipe Card

    side view of a stack of vegan snickers snack bars
    Print Recipe
    4.77 from 13 votes

    Vegan Snickers Snack Bars Recipe

    This vegan snickers recipe is THE BOMB - rich and decadent with a creamy layer of homemade date caramel, nutty base, and crunchy peanuts! These healthy snack bars taste just like the ‘real thing’! They’re also super easy and fun to make. Gluten-free option included. No added refined sugar and no added oil.
    Prep Time20 minutes mins
    Cook Time35 minutes mins
    Total Time55 minutes mins
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Keyword: homemade vegan snack bars, snickers bars recipe, vegan snickers bars
    Servings: 12
    Calories: 198kcal
    Author: Vegan Richa

    Ingredients

    Cookie Layer

    • 1/2 cup (129 g) smooth peanut butter Or use almond butter or cashew butter for peanutfree
    • 1/3 cup (80 ml) maple syrup
    • 2 tbsp (30 ml) non-dairy milk such as almond soy, oat or coconut milk
    • 3/4 cup (90 g) of flour ,I use all-purpose. Use gf flour blend of choice or oat flour
    • 1/2 tsp baking soda
    • 1/3 tsp (1/3) salt adjust based on peanut butter is already salted or not

    Caramel Layer:

    • 1 (147 g) heaping cup of soft dates
    • 2 tbsp (30 g) of peanut butter or almond butter
    • 1/8 tsp (1/8) Salt
    • 1/3 cup (80 ml) nondairy milk
    • 1 tbsp of shredded coconut optional

    Topping

    • 3 to 4 tbsp roasted peanuts
    • 1/4 to 1/3 cup (45 g) vegan chocolate chips

    Instructions

    • Preheat the oven to 350F (176C) and line a 9x9 inch pan with parchment.
    • In a bowl add the peanut butter, maple syrup, and non-dairy milk and warm in a microwave for half a minute. Whisk well to combine. Add the rest of the dry ingredients and mix well
    • Press this cookie layer mixture into the parchment-lined pan and even it out. Soak the dates in hot water for 15 minutes. Drain the dates and blend them with the rest of the ingredients under caramel until smooth, you can use a blender or a food processor.
    • Press the peanuts into the cookie layer then top it with the blended caramel mixture and bake for 30 minutes.
      Top with the chocolate chips and bake for another 5 minutes, then spread out the melted chocolate chips with a spatula to cover the caramel evenly.
      Alternatively, use the double boiler to melt the chocolate , mix in 1 teaspoon coconut oil , and drizzle all over instead.
    • Cool completely and freeze for 1-2 hours and slice and then store refrigerated for up to a week or freeze for up to a month.

    Video

    Notes

    • If you are allergic to peanuts, you can use other nut butters such as almond butter, sun butter, cashew butter, or mixed nut/seed butters as well.  Same goes for the whole peanuts in the bars. Obviously the final result will taste different, but still, it will be delicious!
    • These bars are actually fine at room temperature and will not melt or anything. For long-term storage, I would recommend placing them in the fridge or freezer so they last longer. If you store them in the freezer, let them defrost for a few minutes before serving.
    • Note that not all peanut butter is created equal. Plenty of brands you’ll find on grocery store shelves are loaded with unnecessary oils and sugars, driving up the calorie count of these babies unnecessarily. Check the ingredient list.

    Nutrition

    Nutrition Facts
    Vegan Snickers Snack Bars Recipe
    Amount Per Serving
    Calories 198 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 2g13%
    Sodium 198mg9%
    Potassium 227mg6%
    Carbohydrates 29g10%
    Fiber 2g8%
    Sugar 17g19%
    Protein 6g12%
    Vitamin A 26IU1%
    Vitamin C 1mg1%
    Calcium 40mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

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    1. Jillian

      January 29, 2022 at 4:12 pm

      4 stars
      I think it tasted good, but for me the cookie layer was dry and crumbly, and my chocolate layer cracked horribly. I did put some extra chocolate in there, so maybe that’s why. I can’t figure out why the cookie layer didn’t work out though. Thanks for the idea and making it sugar free.

      Reply
      • Richa

        January 29, 2022 at 8:07 pm

        Oh no. You def need a thinner chocolate layer as it’s just chocolate and it will crack if it’s thick as you’ll need to apply more pressure to slice. For using more chocolate add in 2 tablespoons of non dairy milk while melting so that it doesn’t harden into too solid and stays slightly soft,

        The bottom maybe have gotten over baked if the oven was running hotter or maybe the nut butter wasn’t moist enough. Add in more nut butter and a tablespoon applesauce to help

        Reply
    2. Donna

      December 04, 2021 at 8:46 am

      5 stars
      I made these yesterday they are excellent. Definitely will be making them again.

      Reply
      • Richa

        December 04, 2021 at 10:48 pm

        Yay

        Reply
    3. Carlotta

      February 22, 2021 at 10:02 am

      5 stars
      Amazing ! Thanks for the recipe. Some bites felt a bit too dry and some not, maybe I didn’t make my layers even. Everybody liked it! I am also considering using the delicious peanut-dates caramel for other things !

      Reply
    4. Nancy

      October 13, 2020 at 6:57 pm

      5 stars
      OMG! Amazing! This will be on a regular rotation. I need to make a second batch and freeze them because this batch definitely won’t last long! Thank you, Richa!

      Reply
      • Richa

        October 13, 2020 at 11:13 pm

        Yay

        Reply
    5. Lucas

      July 31, 2020 at 8:10 am

      4 stars
      It was very good! I will definitely make again with some kind of variation. I would either replace the peanuts with pretzels or insert a layer of raspberry jam.

      Reply
      • Vegan Richa Support

        August 01, 2020 at 12:27 pm

        Awesome ! mmmmmm sounds yummy

        Reply
    6. Meredith

      July 03, 2020 at 3:11 pm

      Is it possible to use buckwheat or almond flour instead of gf all purpose or oat?

      Reply
      • Vegan Richa Support

        July 03, 2020 at 6:39 pm

        almond flour will work

        Reply
    7. Payal

      June 17, 2020 at 10:52 pm

      Hi richa

      I have a question do we actually put this snicker bars in freezer or inthe refrigerator for few hours you have said to put in freezer will it not become very soft if we take it out .

      Reply
      • Richa

        June 17, 2020 at 11:11 pm

        The freezing is to help it said quickly and make it easier to slice. Once you slice them you can keep them in the refrigerator for up to five days. They don’t become soft the are hard enough like cookie

        Reply
    8. Pooja

      May 26, 2020 at 3:55 am

      Mouth Watering recipe. Looks delicious thanks for sharing:)

      Reply
      • Vegan Richa Support

        May 26, 2020 at 6:19 pm

        Thank you Pooja!! I hope that you try it

        Reply
    9. Sylwia

      May 19, 2020 at 4:54 am

      5 stars
      I just made them – soo good! The only thing I changed is adding a bit of vanilla ekstract to the caramel layer and mixing oat and rice flour for the base. Definitelly will make them again. Thank you for the recipe, Richa! <3

      Reply
    10. Kristen

      May 14, 2020 at 12:44 pm

      5 stars
      These are delicious! When I put the chocolate on top, it kind of all mixed in with the date caramel layer, so they don’t have that layered look, but I don’t care, because they are so yummy. Also, I used oat flour for the cookie part. Worked great.

      I never liked dates until I tried a few of your recipes. Thanks!

      Reply
      • Richa

        May 14, 2020 at 12:50 pm

        Yay! Yes it does get a bit mixed. You can double up on the date layer for thicker layer . It’s so good!

        Reply
        • Kristen

          May 18, 2020 at 2:55 pm

          5 stars
          I take it back- once it was really set up in the freezer, the chocolate and caramel layers were very distinct. Making more today. LOL

          Reply
    11. Ryan Matzen

      May 14, 2020 at 1:51 am

      5 stars
      These are very good! Thanks much!

      Reply
    12. Leena

      May 13, 2020 at 6:19 am

      5 stars
      I made these soon after receiving the email alert; they’re fantastic! I love that the recipe was created with simple ingredients. Thank you!

      Reply
      • Richa

        May 13, 2020 at 8:05 am

        Awesome!

        Reply
    13. Paul

      May 13, 2020 at 5:41 am

      It looks healthy and delicious. I will definitely try this recipe.

      Reply
    14. Dia

      May 13, 2020 at 2:35 am

      Can we replace napoleon syrup with honey or anything else

      Reply
      • Dia

        May 13, 2020 at 2:36 am

        I mean maple syrup typo error

        Reply
      • Richa

        May 13, 2020 at 3:36 pm

        1/4 cup Sugar plus 2 tbsp non dairy milk

        Reply
        • Dia

          May 28, 2020 at 12:08 pm

          Thanks I have couple of questions you mean total 4 tbsp milk for cookie layer with sugar and I have some almond butter I can use it in caramel layer or it is necessary to use both layer with one butter .can I use normal chocolate for top layer don’t have chocolate chip am even confuse with this process it’s after baking and den cool and freezing .thanks

          Reply
          • Dia

            May 31, 2020 at 10:13 am

            Hey Richa I will b making it in couple of days ..it will b good help if you reply

            Reply
    15. Paqui

      May 13, 2020 at 2:31 am

      4 stars
      Hola.
      Yo quisiera saber si puedo elaborar sin el microondas. Gracias.

      Reply
      • Vegan Richa Support

        May 21, 2020 at 7:21 pm

        HOla Paqui, si puedes calienta y mezcla el jarabe de arce con mantequilla de maní y la leche no láctea en una cacerola pequeña durante un par de minutos a fuego medio a medio alto hasta que estén bien combinados

        Reply
    16. jayne gill

      May 12, 2020 at 9:49 pm

      5 stars
      I’m trying this one out today 😊

      Reply
      • Richa

        May 12, 2020 at 11:26 pm

        Yay

        Reply

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    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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