Salted Caramel Snickers Bars

Snickers bars were a serious treat growing up, and we simply weren’t prepared to give them up when we decided to go vegan!

Ingredients

-1 bars+

Metric

Method

1. 1

   Put the Medjool dates into a small bowl and cover with hot water straight from the kettle. Leave to one side to soak while you carry out the next steps.

   
2. 2

   Line a rectangular tin or box approx. 18cm x 12cm (7″ x 5″) with baking paper.

   
3. 3

   Combine the oat flour, golden syrup and peanut butter in a mixing bowl until smooth, like nougat. Transfer the nougat to the lined tin and use your fingers to ease it into the corners and flatten it out.

   
4. 4

   Remove the stones from the Medjool dates, then put the dates into a food processor with the vanilla extract, a pinch of salt and 4 tablespoons of water. Blend until mostly smooth, scraping down the sides as you go. Transfer the salted caramel to the lined tin and spread it out evenly over the nougat.

   
5. 5

   Sprinkle the salted peanuts on top until the caramel is fully covered, and transfer the snickers to the freezer for 2 hours.

   
6. 6

   When the 2 hours are nearly up, melt the dark chocolate in a microwave or in a bowl over a pan with hot water on a low heat.

   
7. 7

   Remove the snickers from the freezer and slice into 5 bars. Using a large slotted spoon, hold the first bar above the bowl of chocolate and spoon the chocolate over the bar until it’s completely coated. Place it on a cooling rack or a piece of baking paper. Repeat until the remaining bars are covered in chocolate, then leave them to set, ideally in the fridge.

   
8. 8

   These will keep for at least 10 days in the fridge. Enjoy!