Snickers Layer Bars

Melt in the mouth chocolate, creamy luscious raw cashew fudgy goodness, sweet date caramel and toasted cashews for a final crunch…the snickers layer bar that has it all!

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Now you really can have your candy and eat it too! Four layer, refined sugar and dairy free snickers bars…made paleo by using cashews instead of peanuts! It’s luscious, it’s dreamy, it’s positively out of this world, totally irresistible. I for one love them!

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They have acquired quite a few fans over the past week..so much so that they are likely to feature on the new Happy Pear evening dessert menu. A hefty whole food sugar hit…a delightful afternoon pick me up or post dinner slice…

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Kids will love them, though I think these are something to save for the adults. They’re not the cheapest treat in the world to make. Truly indulgent in every sense of the word but totally worth every penny.

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Showing up to party with a tray of these (double the recipe, they’ll disappear before you get your hands on one yourself!)… you’ll pretty much be the party! If you don’t fancy making more you could easily get away with slicing them in to smaller squares. 16 as opposed to 8 goes a hell of a lot further.

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If you make a batch and find it difficult to restrain from eating them all in one fell swoop stick a few in the freezer. Thaw them for 10-15 minutes of a rainy day when you need a bright shining treat to lift your mood and delight your taste buds.

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Ok so they don’t taste like a traditional snickers but they were born out a desire for one, and created with them to the forefront of my mind. They are and will always be a snickers in my mind…a 100% more awesome, indulgent and irresistible than any candy bar you could possibly unravel from a packet.

Firm straight from the fridge, they will soften up at room temperature especially as we come in to the summer months..though it’s no real travesty, holding them in your warm hands should come with a post finger licking warning!

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I’m only sorry I didn’t take my own advice…with only one stored in the freezer I don’t see it making it past the end of the week.

What’s you’re favourite candy bar? Ever tried recreating it with a few healthy tweaks and twists?

Snickers Layer Bars

by Michelle Hunt

Prep Time: 2 hours + 3 hours to set

Keywords: carob powder cashew butter dates raw cacao powder

 

Ingredients (8 bars)

    Chocolate Base

    • 1/4 cup (55g) coconut oil melted
    • 1/3 cup (40g) raw cacao powder
    • 2 tbsp (30ml) honey or maple syrup
    • 1 tbsp maca powder
    • 21g (1.5 tbsp) raw cacao butter

    Nougat Layer

    • 1/2 cup (120g) super smooth raw cashew butter
    • 1/4 cup (60g) coconut butter (not oil!)
    • 2 tbsp (30ml) honey or maple syrup
    • 1/2 tsp vanilla extract

    Caramel Layer

    • 3/4 cup (130g) pitted Medjool dates
    • 1/4 cup (60g) smooth roasted cashew butter
    • 2 tbsp (28g) coconut oil melted
    • 1- 2 tbsp lukewarm water
    • Pinch of Himilayan Rock Salt

    Topping

    • 1/4 cup (30g) roasted salted or unsalted cashew nuts

    Instructions

    For the Base

    Place cacao butter and coconut oil in to a jug. Place jug in to a large bowl of boiling water and leave to melt slowly, whisking occasionally.

    Once fully melted whisk in honey/maple syrup, cacao powder and maca powder.

    Pour mixture in to a lined 6inch square tin – ideally loose bottom.

    Place in the fridge to set for 45 – 60 minutes.

    For the Nougat

    Place all raw cashew butter and coconut butter in to a large jug. As with the chocolate leave to sit until the coconut butter has melted.

    Whisk in honey/maple and vanilla extract.

    Be sure the chocolate is set, quickly pour over the nougat and return to the fridge with haste; you don’t want the base to melt!

    Leave to set for at least one hour. Alternatively you can place it in the freezer to firm up for 30 minutes.

    For the Caramel Topping

    Blend dates, salt and roasted cashew butter to a smooth paste in your food processor. Add in melted coconut oil and blend to combine. It will look like they’re not going to combine…be patient and add in 1 tbsp of water.

    Blend again until smooth, add another tbsp of water if necessary to create a smooth thick caramel consistency. You need it to be spreadable, not pour-able!

    Spread caramel over the nougat base once it has set.

    Roughly chop roasted cashews and sprinkle over the top, pressing them lightly in to the caramel. Return to the fridge for 2- 3 hours before slicing in to 8 snack sized bars!

    Store in the fridge for up to two weeks in a seal tight container or the freezer for up to one month.

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    52 Comments

    1. Oooo, I just made a similar batch of these from the Oatmeal with a Fork blog and they turned out yummy. But I love the idea of the cashew butter for the nougat instead of oat flour. I prefer cashew to peanut anyway so I’ll definitely be making yours next! Especially since that little loaf pan worth is not going to last long. 😉

    2. Can’t wait to make these, but is there anything to substitute the cacao butter? doesn’t have to be paleo. Thanks guys

    3. are these able to sit out for a couple of hours?
      i want to bring them to work and they’d be sitting out of the fridge for at least 5 hours…

      thanks!

    4. So I tried your recipe, it’s my first raw bar and I have to say it was absolutely delicious! I couldn’t find coconut butter though (only coconut oil) so the middle layer was sort of improvised, haha. Just wondering where you got your coconut butter? Also I tagged you on Instagram if you want to see a picture

      1. Oh brilliant thanks 🙂 Biona do one now in Ireland, we have in the Happy Pear..or you can buy it online from iherb.com (Artisana) and the postage is reasonable! If you use this code ZEG786 you’ll get a discount!

    5. I made these this afternoon. The taste is very good. However, they melt within a short amount of time after i took them out of the fridge. Any idea what I did wrong.? I hope you have Any iDeas/ tips

    6. I’m sorry, I don’t understand what you mean by jug? Can I use a bowl? Would this dessert be considered “raw” for a strictly raw vegan eater? They look amazing!! Wanna know if I can make them for my fully raw friends. 🙂

      1. No as the nut butter in the caramel is roasted but you could use a raw nut butter…probably raw almond would be best! Yep jug…I’m not sure what you call them there, but yes a bowl will do! 🙂

    7. I’d like to try these but was wondering if theres anything to Substitute the Maca Powder? Does maca powder have a special taste so I’d better not leave it out?

    8. I’m hoping to make this but just not sure where to get cacao butter from, I’ve got cacao powder and you said in an above question to substitute the cocoa butter for coconut oil. Can I make the beacon butter from the powder? Or should I just use the coconut oil?

      1. No you can’t, cacao butter is the fat in chocolate so coconut would be the best sub. You can get cacao butter in most health shops or online from iherb.com! 🙂

    9. I have made this a few times they are great and even my 13 year loves them but i can not get my nougat layer to come out as light in color as yours what can of coconut butter are you using…….I am definitely using coconut butter not oil are u whipping it or something.
      Light or not my family still tries to eat them in one day …….

    10. Good heavens these look amazing i want one (or several!!) now!! Will you be doing them in the Happy Pear? Would love a taste of one to see what they are supposed to come out like so I can see whether when I make them I het it right 🙂

    11. For all, who want to put the effort in preparing those bars: IT’S WORTH IT !
      I have made them from scratch (including the nut butter) and they are just fantastic! For all who want to find an alternative to the unhealthy sugary snacks, you won’t be disappointed, these are very satisfying. You are able to taste every single layer with all it’s flavors and goods – the combination is just perfect. The only thing that could be improved is that they melt fairly quick when left out at room temperature, but this might have been the inventors intention as an excuse of having lots (without any regrets).
      Thanks for sharing this great recipe. It was not the last time I have prepared them.

      1. Oh thank you Diana! So glad you liked them! I’m considering doing a new protein version of them soon too! You should totally check out my Mars Bar recipe you’d love it!

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