Snickers Cookie Bars
Get ready to try yo’ self to these real food treats!
I’m the first one to admit… I’ve got a CRAZY sweet tooth! I love my sweet snacks, chocolate all day is my dream! Growing up I was the same way and would get as much of my faves — Reese’s cups, Twix Bars, Snickers, M&Ms — as I could! Bettering my relationship with food helped me curb this craving and better understand when they would pop up, and it also inspired me to look for fixes in more real food made options.
Not bashing the chocolate classics, but having some options that has a little less processed product in it, and a little more real food — I’m here for it!
I have been making a version of these bars for a couple of months now (original recipe inspo linked below), mixing up the ingredients, what extras I added, but this peanut butter combo has GOT to be my favorite — and obviously a must share for all of you! I call these my Snickers Cookie Bars. Think shortbread cookie with a creamy peanut butter layer, and a hard chocolate top, mixed with peanuts.
Yeah. They’re good.
These bars are made with simple, whole foods ingredients you can feel good about feeding your sweet tooth with. As a dietitian who supports food freedom as well as nutritious food choices, whipping up a chocolate bar that skips out on the palm oil and corn syrup, but delivers on satisfying sweet flavor was the perfect balance to give you a treat you can love on, that will treat your body well, too!
These cookie bars are…
gluten-free
dairy-free
& only take 7 ingredients!
It may take a little patience to wait out the freezing time in this recipe… but it is soooo worth it, promise!
Snickers Cookie Bars
Prep Time: 30 min
Wait Time: 2 hours
Servings: 16 bars
INGREDIENTS
Cookie Layer
3/4 c almond flour
1/2 c coconut flour
1/4 c coconut oil
1/4 c maple syrup
Caramel Layer
1/2 c peanut butter
2 tbsp. coconut oil
1/4 c maple syrup
2 tbsp. unsalted peanuts, shelled
Chocolate Layer
1/2 c dark chocolate chips
1 tbsp. coconut oil
2 tbsp. unsalted peanuts, shelled
INSTRUCTIONS
Preheat the oven to 350 deg. F.
In a medium mixing bowl, combine the cookie layer ingredients (flours, coconut oil, maple syrup), mixing into one cohesive mixture. *It will be a little crumbly.
In a parchment paper lined loaf pan, evenly press cookie mixture into the base of the pan.
Bake for 15-17 minutes or until the edges start to brown. Cool completely when finished baking.
While cookie is baking, heat a small pan over medium heat on the stove.
Add caramel layer ingredients (peanut butter, coconut oil, maple syrup).
Stir until mixed into one cohesive caramel-like sauce. Remove from heat and allow to cool.
Pour caramel over the baked cookie layer and spread evenly.
Sprinkle peanuts into the caramel.
Place the pan with the cookie and caramel into the freezer for at least 60-90 minutes.
After freezing, heat the chocolate chips and coconut oil in the microwave. Heat in 30 second intervals until completely melted.
Pour melted chocolate mixture over the frozen cookie/caramel. Evenly spread with a spatula.
Sprinkle the remaining peanuts over the chocolate.
Freeze again for 20-30 minutes.
Remove the bars from the loaf pan and place on a cutting board, peel back any parchment paper that has stuck to the sides.
Slice bars into 16 equal pieces (I sliced once down the middle and then 7 across).
Store in the refrigerator for 10-14 days.
NUTRITION INFO (1 BAR)
Calories: 200, Fat: 14g, Carbohydrates: 16g, Fiber: 2g, Sugar: 11.3g, Added Sugar: 10.5g, Protein: 2.8g
Mix it up!
Swap to a different nut butter/nuts if you have a peanut allergy or prefer an alternative option.
I add cinnamon to my peanut butter caramel sometimes! It’s sooooo tasty!
Use any size pan you have to make these, like a square baking dish, or even in little muffin tin liners.
xx,
mallory
*original recipe inspo from || https://rachaelsgoodeats.com/healthy-twix-bars-gf-df-refined-sugar-free/