No-Bake Snickers Bars
Servings: 8 bars
Ingredients
- 3/4 cup macadamia nuts 100 g
- 1/3 cup coconut butter 80 g
- 1/4 cup coconut cream or heavy whipping cream 60 ml
- 2 tbsp sugar-free maple syrup or sugar-free honey 30 ml
- 2 tbsp coconut oil 30 ml
- 3 tbsp coconut flour 25 g
- 1 recipe Keto Caramel see below
- 1/2 cup roughly chopped salted toasted peanuts 75 g
- 1 1/2 cups dark chocolate chips (dairy or nondairy) 252 g
- 1 tsp coconut oil 10 ml
Instructions
- Line an 8 x 4-inch (20 x 10-cm) loaf pan with parchment paper. Line a small baking sheet with another piece of parchment paper. Set both aside.
- To make the nougat, place the macadamia nuts, coconut butter, coconut cream, maple syrup, coconut oil, and coconut flour in a blender. Blend, stopping to stir and scrape down the sides, to ensure a smooth texture. If your blender does not fully break down the macadamia nuts, that is OK, the bars will still be delicious.
- When the mixture is smooth, pour it into the prepared pan and top with the caramel. Sprinkle the caramel layer with the chopped peanuts. Place the pan in the freezer and allow the mixture to set for at least 1 hour.
- Remove the pan from the freezer and pull the frozen bars out using the parchment paper. Slice it into eight bars and place the bars on the prepared baking sheet. Place the baking sheet in the freezer for 10 minutes.
- To make the chocolate coating, combine the chocolate chips and coconut oil in a small microwave-safe bowl and microwave for 1 minute. Remove from the microwave and stir until the mixture is smooth and fully melted. (You can also use a double boiler for this step.) Pour the melted chocolate into a bowl wide enough to dip the bars into. Dip the bars, caramel-side down, into the chocolate and rotate side to side once so that the top and the sides are covered. Allow the excess chocolate to drip off, then place each bar back onto the parchment-lined baking sheet, chocolate-side up.
- Place the bars in the freezer for 1 hour to fully set the chocolate, then serve. Keep these bars in the refrigerator or freezer at all times, as the chocolate will melt at room temperature. Store them for up to 1 month in a sealed container.
Notes
The bars do not have to be fully covered with chocolate; another option is to melt only 3/4 cup (125 g) dark chocolate with 1 teaspoon of coconut oil using the process above. Use a spoon to drizzle the melted chocolate over the frozen bars on parchment in the baking sheet. This will cut the carb count down, and will be a less messy process.
SUBSTITUTION NOTES:
- To make this dairy-free, use butter-flavored coconut oil in the caramel and dairy-free dark chocolate chips.
- To make this Paleo, use butter-flavored coconut oil in the caramel and dairy-free dark chocolate chips, and use real honey or maple syrup instead of sugar-free honey and sugar-free maple syrup.