Homemade Snickers Squares
We recently filmed these with Steve’s son Ned, and they went down an absolute treat! They’re a lovely homemade alternative to a classic Snickers bar, with a crumbly almond shortbread base, gooey peanut caramel, crunchy roasted nuts and a rich dark chocolate topping. We’ve made them into squares rather than bars as they’re easier to prepare, slice and share!
Takes 1 hour 15 minutes
Serves 12
Ingredients
Almond Shortbread Base
- 180 g ground almonds 2 cups
- 70 g coconut oil melted (⅓ cup)
- 70 g maple syrup ¼ cup
- ½ tsp vanilla extract
- Pinch of sea salt
Peanut Caramel
- 150 g smooth peanut butter ⅔ cup
- 120 ml maple syrup ½ cup
- 1 tbsp coconut oil melted
- 1 tsp vanilla extract
- Pinch of sea salt
Peanut Layer
- – 100g roasted almonds or peanuts roughly chopped (¾ cup)
- Chocolate Coating
- 200 g dark chocolate roughly chopped
- 1 tbsp coconut oil
- Flaky sea salt to finish
Instructions
Prepare the base
- Line a 20cm x 20cm (8 x 8 inch) square tin with baking parchment, leaving some overhang at the sides to make it easier to lift out later.
- In a bowl, combine the ground almonds, melted coconut oil, maple syrup, vanilla extract and sea salt. Mix until a soft dough forms. Press firmly and evenly into the base of the prepared tin. Place in the freezer for 5–10 minutes to firm up.
Make the peanut caramel
- In a bowl, whisk together the peanut butter, maple syrup, melted coconut oil, vanilla extract and sea salt until smooth, glossy and creamy. If your peanut butter is quite firm, gently warm it first to make it easier to mix.
- Spread the peanut caramel evenly over the chilled almond base. Scatter the chopped roasted nuts over the top, pressing them gently into the caramel. Return to the freezer for 10 minutes.
Add the chocolate topping
- Melt the dark chocolate and coconut oil together in a heatproof bowl, either in the microwave in 30-second intervals or over a saucepan of gently simmering water. Stir until completely smooth.
- Pour the melted chocolate over the peanut layer, spreading it evenly to cover. Finish with a generous sprinkle of flaky sea salt.
- Place in the fridge for 30–40 minutes, or in the freezer for around 15 minutes, until the chocolate has fully set.
Slice and serve
- Lift the set mixture out of the tin using the parchment paper and place on a chopping board. Using a large, sharp knife, slice into 12 generous squares or 16 smaller snack-sized pieces. For cleaner edges, run your knife under hot water and dry before slicing.
- Store in an airtight container in the fridge for up to 10 days or freeze for up to 2 months.
