Better For You No-Bake Snickers
These Healthy Snickers Bites are vegan, gluten-free, refined sugar-free, and super easy to make—no baking required!
Plus, they’re higher in protein and totally satisfying for that sweet tooth.
If you’re like me, there’s something about the chocolate-peanut-caramel combo that is just irresistible. But instead of reaching for the classic candy bar, why not make your own version at home that’s healthier and packed with goodness?
Why You’ll Love This Recipe:
- Vegan & Refined Sugar-Free: You won’t miss the junky ingredients with this plant-based, natural version.
- High Protein: Thanks to the addition of protein powder, you get a little extra boost!
- No-Bake: I’m all about keeping it simple, and these bars come together without needing to turn on the oven.
- Customizable: Whether you want bars or mini bites, you can shape these however you like.
Ingredients
- 1/3 cup oat flour
- 2/3 cup almond flour
- 1/4 cup vanilla protein powder
- 1/4 cup maple syrup
- 2 tbsp plant-based milk (use as needed)
- 1 tsp vanilla extract
- 1 tbsp melted coconut oil (or avocado oil)
- Pinch of sea salt
For the Caramel Layer:
- 1/2 cup creamy peanut butter
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 tbsp melted coconut oil
- Good pinch of sea salt
- 1/2 cup peanuts, roughly chopped
For the Chocolate Coating:
- 1 cup chocolate chips
- 2 tsp coconut oil (optional, to thin the chocolate)
- Flaky sea salt (optional, for topping)
Instructions
Prepare the Nougat Base:
- In a large bowl, mix together the oat flour, almond flour, protein powder, maple syrup, vanilla, and melted coconut oil.
- Add plant-based milk, a little at a time, until you get a dough-like consistency. Press this mixture firmly into the bottom of your mold or pan.
Make the Peanut Caramel Layer:
- In the same bowl, mix the peanut butter, maple syrup, vanilla, coconut oil, and sea salt. Spread this over the nougat base and sprinkle the chopped peanuts on top.
Chocolate Coating:
- Melt the chocolate chips and coconut oil (if using) in the microwave or over a double boiler. Pour the melted chocolate over the caramel-peanut layer, spreading it out evenly.
Set & Serve:
- Place the bars in the freezer for 3-4 hours, or until firm. Once set, remove from the mold or pan and cut into bars.
- If you like a little extra flair, sprinkle with some flaky sea salt before serving!
Tips for Success:
Storage: Keep these in the freezer for a quick grab-and-go treat. They’ll last up to two weeks in an airtight container.
Mold Matters: I love using a silicone mini muffin tin for perfectly portioned bites. You could also use a loaf pan lined with parchment paper for easy removal if you prefer bars.
Mini Muffin Tin
Non-stick & Easy to Release: flexible silicone cupcake tray has a non-stick surface
Easy to Clean & Dishwasher Safe: The non-stick surface of our muffin tins makes cleaning a breeze. Rinse with water or place in the dishwasher
Multifunction: These cupcake pans are perfect for muffins, cupcakes, egg muffins, pizza muffins, cheesecake, baked oatmeal, etc..
Recipe Variations
Here are two fun add-ins or variations to mix things up with your Healthy Snickers Bars:
1. Crunchy Coconut Layer:
If you’re a coconut lover, add a layer of shredded coconut between the nougat and caramel layers. Simply sprinkle about 1/4 cup of unsweetened shredded coconut over the nougat base before adding the caramel layer. It gives the bars an extra crunchy texture and a tropical twist!
2. Espresso Chocolate Boost:
For a little caffeine kick, mix 1-2 teaspoons of espresso powder into the melted chocolate before pouring it over the caramel layer. The subtle coffee flavor enhances the chocolate, making these bars feel like a decadent treat for coffee lovers!
Both variations keep things interesting while still maintaining the healthy, no-bake goodness.
Ingredients
For the Nougat Layer:
- 1/3 cup oat flour
- 1/3 cup almond flour
- 1/4 cup vanilla protein powder
- 1/4 cup maple syrup
- 2 tbsp plant-based milk use as needed
- 1 tsp vanilla extract
- 1 tbsp melted coconut oil or avocado oil
- Pinch of sea salt
For the Caramel Layer:
- 1/2 cup creamy peanut butter
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 tbsp melted coconut oil
- Good pinch of sea salt
- 1/2 cup peanuts roughly chopped
For the Chocolate Coating:
- 1 cup chocolate chips
- 2 tsp coconut oil optional, to thin the chocolate
- Flaky sea salt optional, for topping
Instructions
Prepare the Nougat Base:
- 1. In a large bowl, mix together the oat flour, almond flour, protein powder, maple syrup, vanilla, and melted coconut oil.
- 2. Add plant-based milk, a little at a time, until you get a dough-like consistency. Press this mixture firmly into the bottom of your mold or pan.
- 3. Make the Peanut Caramel Layer:
- 4. In the same bowl, mix the peanut butter, maple syrup, vanilla, coconut oil, and sea salt. Spread this over the nougat base and sprinkle the chopped peanuts on top.
Chocolate Coating:
- 1. Melt the chocolate chips and coconut oil (if using) in the microwave or over a double boiler. Pour the melted chocolate over the caramel-peanut layer, spreading it out evenly.
Set & Serve:
- 1. Place the bars in the freezer for 3-4 hours, or until firm. Once set, remove from the mold or pan and cut into bars.
- 2. If you like a little extra flair, sprinkle with some flaky sea salt before serving!
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