These homemade snickers bars are the ultimate healthy Halloween candy for filling your kid’s candy bag and enjoying all year long.
I have no shame admitting that I have a real good sweet tooth and I often buy boxes of Halloween “fun sized” chocolate bars just for myself. But if you find those a little too cloying for your taste, you’re not a fan of the processed ingredients, or you’re looking for a vegan, gluten free Halloween candy alternative, these homemade snickers bars are for you.
Table of contents
Why This Recipe Works
These homemade snickers bars are such a hit with my family and friends, and here’s why you’ll love them too:
- Gluten free
- Made with wholesome ingredients you probably have!
- Freezer friendly
Nougat Layer – To make these homemade snickers bars, it starts with a gluten free “nougat” layer made from oat flour, almond flour, peanut butter, maple syrup and coconut oil. So simple and honestly, delicious enough that you’ll want to just eat it out of the food processer all on its own.
Date Caramel – The vegan caramel is naturally sweetened with dates, coconut cream, and lots of crunchy peanuts. I’m a big fan of making caramel out of dates, and this version is just as sticky and chewy as the classic stuff you’re used to.
Chocolate Coating – Finally, I like to finish with a luscious layer of dark chocolate melted with a bit of coconut oil that hardens it into a beautiful shell.
How to Make This Recipe
Step 1: To a food processor, puree the oats, almond flour, peanut butter, coconut oil, maple syrup and salt until smooth. Pack into the bottom of the loaf pan and freeze.
Step 2: Place dates, maple syrup and coconut cream in a sauce pot and simmer until bubbling.
Step 3: Transfer to the food processor and puree until very smooth.
Step 4: Mix with the peanuts and layer on top of the nougat layer. Transfer back to the freezer for 2 hours.
Step 5: Remove the parchment from the sides and cut into bars.
Step 6: Dip the bars into melted chocolate until fully coated. Refrigerate or freeze for 10 minutes.
I make these homemade snickers bars full size, and then cut them into pieces, but feel free to use a Twinkie mold or a smaller pan to make more dainty bars. You can also simply cut them into smaller pieces before coating them in chocolate.
Either way, you’re going to want to make a triple batch. I even like to keep any leftovers in my freezer and let them thaw out for about 10 minutes before digging in. The freezer is a GREAT spot to keep treats like this so that you have to plan ahead (even just by 10 minutes), rather than just pounce on a hangry impulse when you need a little sweet somethin’ somethin’.
These homemade snickers bars uses almond flour and oat flour, which don’t naturally contain gluten. If you have Celiac disease, use products labelled gluten free to avoid risks from cross-contamination.
You can store these in an air tight container in a cool dark place or the fridge. They should stay fresh for about 2-3 weeks. You can also try freezing them in a freezer bag and they can last for up to a year.
You can totally omit the peanuts or try substituting sunflower or pumpkin seeds to add some texture, however it may alter the taste slightly.
You definitely can 😉 I totally think there’s a time and place for a classic Snickers bar, but it’s also fun to experiment with your own ingredients! Plus, there’s something super satisfying about recreating your favourite flavours in your own kitchen.
More Recipes You Might Like
If you loved these homemade snickers bars for Halloween, you’re going to love these recipes!
- Healthy Twix Bars (Vegan)
- Halloween Blood & Guts Chocolate Cups (Vegan)
- Healthy Halloween Dirt Cups (Vegan & Kid Friendly)
- Halloween Chocolate Mousse Graveyards
What’s your favourite Halloween candy? Have you tried these homemade snickers bars? Let me know down in the comments below!
Homemade Snickers Bars (Healthy Vegan Copycat Recipe)
- Line a loaf pan with parchment paper extending up both sides like wings.
- To a food processor, puree the oats, almond flour, peanut butter, coconut oil, maple and salt until smooth. Pack into the bottom of the loaf pan and freeze.
- Place the dates, maple and coconut cream in a sauce pot and simmer until bubbling. Transfer to the food processor and puree until very smooth. Mix with the peanuts and layer on top of the nougat layer. Transfer back to the freezer for 2 hours.
- Meanwhile, melt the chocolate and coconut oil in the microwave on 50% in 30 second intervals until smooth, stirring between each 30 seconds.
- Using a greased knife, carefully remove the parchment from the sides of the bars and cut into 12 bars.
- Prepare a baking sheet lined with a silpat.
- Dip the bars into the chocolate until fully coated and place on the silpat. Refrigerate or freeze for 10 minutes. Enjoy!
I make these full size, and then cut them into piece. You can also use a Twinkie mold or a smaller pan to make smaller bars. You can also simply cut them into smaller pieces before coating them in chocolate. Freezing Instructions
Freeze in individual portions in a freezer bag and let thaw for 10 minutes before eating.
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.