Dessert/ Snacks

Snickers Layer Bars

I get a few emails every day from people requesting recipes from the old site. I lost a fair few with the site move last year and my Snickers layer bars are among the top ones requested. So…. I made a new version spurred on by Natures Charm who sent me a selection of their products to play around with! They have actually created the world’s first vegan friendly coconut milk condensed milk, which I haven’t used in this recipe but am super excited to put to use next weekend!

The salted caramel sauce was calling out to me and I couldn’t wait to crack it open. It tastes divine just as is, but also makes the peanut butter caramel layer in these Snickers layer bars so easy to make! There is no getting away from the blending of the cashew cream and base but at least when you have those out of the way you can spread the caramel over the top, cover with melted chocolate and then wait as patiently as possible before slicing them up in to bars. You could go for squares or mini bars, or just indulge and enjoy these mighty sizes ones.

These definitely beat the original hands down. Peanut buttery, creamy “nougat”, sweet salty peanut butter laced caramel, rich dark chocolate on top….so so GOOD!

Snickers Layer Bars

Print Recipe
By Serves: 6 - 12 Prep Time: 1 hour Cooking Time: Nada!


  • **For the Base**
  • 100g pitted Medjool dates
  • 45g all natural smooth peanut butter
  • 50g coconut oil, melted
  • 90g oat flour
  • **For the Nougat Layer**
  • 120g raw cashews soaked for at least four hours or overnight
  • 60g coconut cream from a can of refrigerated Natures Charm Coconut Cream
  • 30ml (2 tbsp) maple syrup
  • 100g melted coconut oil
  • 1 tsp vanilla extract
  • **For the Caramel Layer**
  • 100g Natures Charm Salted Caramel Sauce
  • 2 tbsp (28g) coconut oil, melted
  • 60g crunchy all natural peanut butter
  • **For the Topping**
  • 30g chopped roasted peanuts
  • 80g 70% dark chocolate roughly chopped
  • 1 tbsp (14g) coconut oil



Line a 9 inch loaf tin with baking paper and lightly grease with spray oil.


Blend dates to a paste in your food processor. Add remainder of ingredients and blend to combine.


Press mixture into prepared tin, spread evenly and place into the freezer while you make the next layer.


Blend together all nougat layer ingredients in a high speed blender until silky smooth. You won't achieve the same smooth consistency with a food processor.


Pour nougat layer over the base and place back in to the freezer for 15 minutes before placing the caramel layer on top!


Whisk together all caramel ingredients together in a jug or bowl. Pour over semi set nougat layer and return the bars to the freezer. Allow to set for a further 20 minutes or you can place into the fridge overnight.


Melt chocolate in the microwave, stirring every 30 seconds to prevent burning. Add coconut oil and mix well. Add peanuts over the caramel layer and pour over the melted chocolate. Place into the fridge, not the freezer, to set for 20 - 30 minutes. Remove for 5 minutes before slicing to prevent cracking.


Store in the fridge for up to one week or freeze for up to one month. Best removed from the fridge 5 minutes before serving!

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