It’s Candy Week! In my world, anyway.
To celebrate, I have some homemade Snickers bars for you! But first, let’s address the first elephant in the room: These are clearly a lot more ‘rustic’ than actual Snickers bars. If you’re a master of spreading melted chocolate, then you’ll end up with something much prettier. But unfortunately my chocolate spreading skills are… I’ll just say it: terrible.
But hey, the most important thing in the taste, right?
Now for the second elephant in the room (who knew you could fit more than one elephant in a single room?): While ‘breakfast’ can cover a lot of foods, I’m pretty sure candy bars aren’t considered a breakfast food in anyone’s kitchen.
To be honest, I actually made these Snickers bars a while ago and simply couldn’t decide whether or not to post them. On one hand, this is a breakfast blog and even I couldn’t justify eating candy bars for breakfast (cookies yes, candy no). On the other hand, Snickers bars!
No prizes for guessing which argument won in the end. And as soon as I’d decided on ‘Candy Week’ it was clear: these Snickers bars needed to be posted. Even if I get a ticket from the breakfast police.
This recipe only makes a small batch of ‘fun-size’ Snickers bars, because trust me, these are dangerous. If you’re after a larger batch, however, it shouldn’t be difficult to double or triple the recipe. If you ask me, multiplication is much easier than division.
Woah, if my school teachers were right and I ever actually needed to use long division, I would be completely screwed. Just saying.
Anyway, before I start reminiscing (or having nightmares – or daymares?) about math, let’s go back to these Snickers bars. These candy bars are dairy-free, vegan, gluten-free, loaded with peanut butter and – most importantly – actually taste like Snickers bars!
To be 100% sure, I taste tested them alongside a real Snickers bar. Of course, you never would’ve guessed that my favorite type of Snickers bar is the version with extra peanut butter!
At the risk of sounding immodest, I was quite impressed with my rustic-looking bars! Regardless of the fact that I forgot to add the additional peanuts (how’d that happen!?), you’d be surprised how similar they tasted.
After making these I went around being the Snickers fairy, randomly handing out homemade Snickers bars to chocolate lovers – and asking everyone whether my humble bars tasted like the real thing.
The verdict… Success!
So, how do we make homemade Snickers bars? Once again, I have some photos for you. Ok, make that lots of photos.
The ‘nougat’ is made by using a food processor to blitz together almonds, light molasses (also known as golden syrup), vanilla extract, maple syrup and a tiny bit of confectioner’s sugar (icing sugar). Once the nougat’s chilled, we can assemble the candy bars!
Spread over the peanut butter! The ‘peanut butter’ pictured in these photos is a mixture of PB2 and water, however, there’s no doubt that actual peanut butter is much better. If you’re peanut butter is too runny, refrigerate it until it firms up a bit. Oh, and don’t be afraid to add more peanut butter.
In another case of ‘do what I say and not what I do’, I recommend adding some chopped peanuts (or almonds) at this stage. Just press them into the peanut butter.
Next, we spread over the caramel – I used the caramel from yesterday’s recipe. However, I’m sure that date caramel would also work (Note: ‘date caramel’ is just pureed dates – see the end of yesterday’s post). After adding the caramel, the slab is chilled to ensure everything sets and you don’t end up with peanut butter all over your kitchen.
After chilling, it’s time to cut the slab into bars! I chose the unusual number of seven bars. Why? I honestly don’t know.
Now to melt the chocolate! I always melt chocolate in the microwave. It’s just easier.
Spread the chocolate over the bars, then chill to set the chocolate, and we’re done!
If you really want the bottoms of the bars to be chocolate-coated as well, wait until the chocolate has set, then carefully turn the bars over, spread over the chocolate, and chill for another 10 minutes (or until set).
But if you’re anything like me, you won’t want to wait another second for your Snickers bars!
Question of the Day
Do you hand out candy on Halloween? Or are you more inclined to turn off all the lights and pretend you’re not home? (No judgement, promise!)
- For the Nougat:
- ½ cup slivered almonds
- 1 tablespoon light molasses (golden syrup)
- ½ teaspoon vanilla extract
- 1 tablespoons maple syrup
- 2 teaspoons confectioner’s sugar (icing sugar)
- 3 tablespoons peanut butter, or more
- 2 - 3 tablespoons chopped peanuts or almonds, optional
- 2 tablespoons Dairy-Free, Vegan Caramel or date caramel (pureed dates)
- 1 tablespoon almond milk
- ½ cup dark chocolate chips
- Make the nougat: In a food processor (preferably a mini food processor, or the smallest bowl of a regular processor), process the slivered almonds until they clump together and begin to form a nut butter consistency. Add the light molasses and vanilla extract, and process to incorporate. Pour in the maple syrup and process until smooth and creamy (and no longer grainy). Add the confectioner’s sugar, and process until completely combined.
- Transfer the nougat mixture to a small dish (mine was approximately 5x3 in – or 13x7.5 cm). You may wish to grease the dish or line it with non-stick paper first, although this isn’t completely necessary. Freeze for 20 minutes, or refrigerate for at least 2 hours.
- Transfer the chilled nougat to a cutting board. This can be tricky – try to loosen the nougat by running a knife around the edges, and carefully pull/lift it out of the dish.
- Spread the peanut butter over the nougat. If using, press some chopped peanuts into the peanut butter. Spread the caramel over the top. Place in the freezer for 5 - 10 minutes to set.
- Chop the nougat-peanut-caramel slab into bars. This is easiest if you dip a sharp knife in hot water, wipe it dry with some paper towel, and then slice. Have a butter knife (or other dull knife) handy to help remove the bars from the sharp knife (the bars are quite sticky!). Once the bars have been sliced, return them to the freezer while you melt the chocolate.
- Pour the almond milk into a small dish. Microwave on a high wattage for 20 seconds, or until very warm. Add the chocolate chips, and stir vigorously. Not all of the chocolate chips will melt. To completely melt the chocolate, microwave the mixture on a low wattage in short intervals, stirring vigorously in between intervals.
- Remove the bars from the freezer. Spread the melted chocolate over the bars, making sure the sides are also covered in chocolate. Don’t use too much force, or else the caramel and chocolate will mix together.
- Freeze the Snickers bars for 10 minutes to set, and then store in the fridge. Enjoy!