Snickers cookie bars are a fun twist on the classic candy bar we all know and love! The cookie crust is topped with salted caramel, roasted peanuts, and rich chocolate. They are gooey, crunchy, sweet and salty all at once. The recipe is secretly vegan, dairy-free, and gluten-free friendly!

a stack of two vegan snickers cookie bars with caramel and peanuts

Did you know Snickers is the top-selling, most popular candy bar in America? That should really be no surprise, though. It’s easy to understand why everyone loves it! A layer of chewy nougat is topped with gooey caramel and roasted peanuts, then coated in rich chocolate. What’s not to love about that?!

These Snickers Cookie Bars are a unique twist on that classic candy bar. Instead of a nougat, we’ll create a soft cookie crust. Then, we’ll layer it with salted caramel, roasted peanuts, and melted dark chocolate. It contains all the delicious flavors of the original, but in an easier-to-make way! They have a freshly-baked, homemade feel which makes them a more special treat.

You’d never guess it by the heavenly taste, but these snickers dessert bars are secretly vegan, dairy-free, and gluten-free friendly. There’s no milk, no butter, and no heavy cream needed. Although the homemade caramel uses caramel sweetened condensed coconut milk, you can easily replace it with any store-bought caramel sauce instead.

PS: If you love snickers dessert recipes, you must also try my copycat Vegan Snickers Bars and No-Bake Snickers Brownies!

These snickers cookie bars are:

  • Vegan, dairy-free, egg-free, and can be gluten-free
  • Soft, gooey, chewy, and crunchy
  • A sweet and salty dessert
  • Layered with a cookie crust, caramel peanut filling, and chocolate topping
  • Made with caramel sweetened condensed coconut milk
  • A delicious chocolate caramel dessert!
a stack of two vegan snickers cookie bars with caramel and peanuts
  • Flour: Use all-purpose flour, otherwise known as plain flour. If you are gluten-free, you can swap it with gluten-free flour. I recommend the Bob’s Red Mill brand for the best results.
  • Sugar: Sugar adds sweetness to both the cookie crust and salted caramel layer.
  • Vegan butter: I recommend using vegan buttery sticks for this dessert. Since they are already pre-portioned into 1/2 cup sticks, you don’t need to scoop and weigh the butter. This just saves you time and makes the process easier.
  • Caramel sweetened condensed coconut milk: I originally created this recipe for Edward & Sons, which is why I used their caramel sweetened condensed coconut milk. If you can’t find this ingredient, check the FAQ below for how to make these bars without it.
  • Peanuts: I recommend using roasted unsalted peanuts. If your peanuts are salted, skip the extra salt in the caramel layer.
  • Chocolate chips: Use dark chocolate chips or semisweet chocolate chips. If you are vegan or dairy-free, make sure they do not contain milk.
  • Cornstarch: This ingredient thickens the caramel layer, making it thicker and chewier.
  • Coconut oil: A dash of coconut oil helps soften the melted chocolate. This prevents the chocolate layer from cracking into pieces when you slice the bars. Additionally, it thins the chocolate a bit which makes it easier to spread.
  • Vanilla extract: Vanilla enhances the flavor of the cookie crust and salted caramel.
  • Salt: Salt elevates the overall flavor, deepening the chocolate and sweet ingredients
bowls of ingredients for snickers cookie bars

For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.

First, preheat the oven to 350 degrees F. Line an 8×8 inch baking dish with parchment paper.

vegan butter, sugar, vanilla extract, and salt in a glass pyrex bowl
In a large bowl, add cubed vegan butter, sugar, vanilla extract, and salt. Using an electric handheld mixer or stand mixer, cream together for 1-2 minutes.
a hand holding a silicone spatula mixing shortbread cookie dough in a bowl
Add flour, then stir together until combined. It will be dry and crumbly.
vegan shortbread cookie dough pressed into a square baking dish
Transfer dough to the baking dish. Using clean hands or a silicone spatula, press across the bottom of the dish.
baked vegan shortbread cookie dough in a square baking dish
Bake for 15-20 minutes, or until the edges are golden brown. Remove from the oven and let cool completely.

Create the salted caramel peanut filling

vegan butter, sugar, and caramel sweetened condensed coconut milk inside a pot
In a small pot, add caramel sweetened condensed coconut milk, sugar, and vegan butter.
roasted peanuts and caramel inside a pot
Heat over medium-low temperature, stirring together, until the butter melts. Add cornstarch to the pot. Cook, whisking frequently, for about 10 minutes. The caramel will bubble and thicken during this time.
caramel and roasted peanuts inside a pot
Remove caramel from heat. Add peanuts, vanilla extract, and salt. Stir together.
peanut caramel spread in a square baking dish
Pour the caramel over the baked crust. Chill in the refrigerator for 1 hour to firm.

Add the chocolate topping

chocolate chips and coconut oil inside a glass pyrex bowl
In a microwave-safe bowl (or use a double boiler), add chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until the chocolate is melted.
melted chocolate spread inside a square baking dish
Pour and spread melted chocolate over the caramel layer. Chill in the freezer for 30 minutes to firm.

Frequently asked questions (FAQ)

What if I don’t have caramel sweetened condensed coconut milk?

This is a unique ingredient, so don’t worry if you can’t find it! You can still make these snickers cookie bars without it. Simply replace this layer with any store-bought caramel sauce of your choosing. Stir in the roasted salted peanuts, as instructed, then spread it over the baked cookie crust.

Can I make them gluten-free?

Yes! Use gluten-free all-purpose flour, such as the Bob’s Red Mill brand.

How to get clean slices?

The secret to getting clean slices is a large, hot knife. Grab a large knife, then run it under hot water for 10 seconds. Wipe it dry with a towel, then gently slice into the bars. Wipe the knife clean between each slice. As the knife begins to cool down, run it under hot water and repeat. The warmth of the knife will give you crisp, clean slices.

a pile of three vegan snickers cookie bars with caramel and peanuts

How to store snickers dessert bars

Store these snickers dessert bars inside a sealed container. Keep in the refrigerator and enjoy within 5-7 days. If you’d like to store them longterm, keep in the freezer and enjoy within 3 months. Let the bars thaw before consuming.

More snickers dessert recipes

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a stack of two vegan snickers cookie bars with caramel and peanuts

Snickers Cookie Bars

  • Author: Kaylie Grace
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 16 bars 1x
  • Category: Dessert
  • Method: Bake, Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

Homemade snickers cookie bars are a fun twist on the classic candy bar! The chewy cookie crust is topped with salted caramel, roasted peanuts, and melted chocolate. This snickers dessert recipe is secretly vegan, dairy-free, and gluten-free friendly. They are a sweet and salty dessert & perfect for chocolate caramel lovers! #snickers #snickersbars #cookiebars #chocolatecaramel #caramelchocolate #vegandessert #caramelslice


Ingredients

Units Scale

Cookie Crust

  • 1/2 cup vegan butter, cubed
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup all-purpose flour (or gluten-free all-purpose flour)

Peanut Caramel Filling

  • 2 cans caramel sweetened condensed coconut milk (14-15 oz)
  • 2/3 cup sugar
  • 1/2 cup vegan butter
  • 1 and 1/2 tbsp cornstarch
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup chopped peanuts, roasted and unsalted

Chocolate Topping

  • 1 and 1/2 cups chocolate chips
  • 1 and 1/2 tbsp coconut oil

Instructions

  1. Preheat the oven to 350 degrees F. Line an 8×8 inch baking dish with parchment paper.
  2. In a large bowl, add cubed vegan butter, sugar, vanilla extract, and salt. Using an electric handheld mixer or stand mixer, cream together for 1-2 minutes. Add flour, then stir together until combined. It will be dry and crumbly.
  3. Transfer dough to the baking dish. Using clean hands or a silicone spatula, press across the bottom of the dish. Bake for 15-20 minutes, or until the edges are golden brown. Remove from the oven and let cool completely.
  4. In a small pot, add caramel sweetened condensed coconut milk, sugar, and vegan butter. Heat over medium-low temperature, stirring together, until the butter melts. Add cornstarch. Cook, whisking frequently, for about 10 minutes. The caramel will bubble and thicken during this time. Remove from heat. Add peanuts, vanilla extract, and salt. Stir together.
  5. Pour the caramel over the baked crust. Chill in the refrigerator for 1 hour to firm.
  6. In a microwave-safe bowl (or use a double boiler), add chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until the chocolate is melted. Pour and spread chocolate over the caramel layer. Chill in the freezer for 30 minutes to firm.
  7. Gently slice the snickers cookie bars into 12 or 16 squares. Enjoy!

Notes

  • How to store: Store the bars inside a sealed container. Keep in the refrigerator and enjoy within 5-7 days. If you’d like to store them longterm, keep in the freezer and enjoy within 3 months.
  • Caramel sweetened condensed coconut milk: If you cannot find this ingredient, you can replace the entire caramel layer with pre-made/store bought caramel. Simply stir in the roasted peanuts, then spread over the crust as instructed.

Nutrition

  • Serving Size: 1 bar
  • Calories: 290
  • Sugar: 16g
  • Fat: 21g
  • Carbohydrates: 27g
  • Fiber: 3g
  • Protein: 3g

Keywords: snickers cookie bars, snickers dessert bars, snickers dessert recipes

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