Jennifer Garner recently shared her recipe for a delicious vegan Snickers bar, and the recipe quickly went viral!
Garner got the recipe from Half Baked Harvest Cookbook: Recipes from My Barn in the Mountains.
“Here we have a vegan (if you consume honey), multi-step, delicious (!!) homemade Snickers,” Garner wrote. “I took some to work and @edhelms loved them, so Yay! Worth it!”
Below is the recipe for the mouthwatering Snickers! Be sure to check out these 7 Sweeteners That Are Perfect Replacements for Honey!
- 12 oz dark chocolate, chopped
- 4 tablespoons creamy peanut butter
- 2 cups unsweetened flaked coconut
- 1 cup roasted cashews
- 1 cup pitted Medjool dates
- 14 oz full-fat coconut milk
- 1/2 cup light brown sugar
- 1/4 cup honey or honey replacement
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 3/4 cup roasted peanuts
- Line a 9×13-inch baking dish with parchment paper.
- Melt 6 oz chocolate and 2 tablespoons peanut butter in the microwave until smooth. Pour into prepared dish and spread into an even layer. Place in the freezer for 15 mins to harden.
- Meanwhile, in a food processor, pulse coconut flakes and cashews until finely ground. Add dates and pulse until mixture comes together and forms a ball.
- When the chocolate/peanut butter mixture has hardened, remove it from the freezer and press the coconut mixture into an even layer on top of the chocolate (using your hands). Return the pan to the fridge to chill while you make the third layer.
- In a medium saucepan, combine coconut milk, sugar, and honey. Bring to a boil over medium-high heat. Cook for ~10 mins or until caramel has thickened. Remove from heat and let cool for 5 mins. Stir in coconut oil, vanilla, and peanuts. Remove from fridge and pour caramel mixture over the bars, spreading in an even layer. Return pan to fridge to chill for at least 1 hour.
- About 10 mins before you remove bars from the fridge, melt together the remaining 6 oz chocolate and remaining 2 tablespoons peanut butter in the microwave until smooth. Let cool for 5 mins, then pour the chocolate over the caramel layer, spreading evenly. Return to fridge until well chilled, at least 1 hour. (Garner left them overnight.)
- Cut bars into squares and serve. Store in the fridge for up to 1 week.
More homemade candy recipes:
- Kit Kit Copycat [Vegan]
- Copycat Tagalongs [Vegan, Gluten-Free]
- Copycat Twix Bar [Vegan, Grain-Free]
- Healthy Copycat Snickers Bars [Vegan, Grain-Free]
- Mint Milano Copycat Cookies [Vegan]
- 10 Terrific Vegan Recipes That Use Teriyaki!
- 10 Vegan Recipes Featuring Flax Seeds
- These 10 Vegan Recipes Featuring Aphrodisiacs Will Heat up Your Valentine’s Day
- 15 Vegan Recipes to Easily Make Gluten-Free
- 15 Cleansing Vegan Recipes to Detox Your System
- 7 Sweeteners That Are Perfect Replacements for Honey
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