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.

Snickers Cookie Bars (Vegan & Gluten-Free)

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

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Instructions

Preheat the oven to 350 degrees F. Line an 8×8 inch baking dish with parchment paper.
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.
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.
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.
Pour the caramel over the baked crust. Chill in the refrigerator for 1 hour to firm.
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.
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