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Vegan Snickers Bars

Want your favorite candy bar, but vegan? We got you! These perfect vegan snickers bars are even better than the original!
Course Dessert
Cuisine American
Keyword vegan dessert
Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 3 hours 30 minutes
Total Time 4 hours 15 minutes
Servings 10 candy bars
Calories 802kcal
Author LarishaBernard


Nougat Layer

Peanut Layer

  • 1 cup roasted, unsalted peanuts, divided

Caramel Layer

Chocolate Layer


  • Line an 8 x 8 baking pan with parchment and spray it with oil.

For the Nougat Layer

  • In a medium size bowl, add together peanut butter, maple syrup, vanilla extract and coconut oil (if using). Beat until combined well. Add in almond flour and powdered sugar and mix again.
    *Should look crumbly but not dry see the video for reference.
  • Pour into prepared pan and press into an even flat layer.

For Peanut Layer

  • Add 2/3 cup of peanuts on top, spreading them evenly across.

For Caramel Layer

  • To a medium saucepan with high walls, add sugar, corn syrup, and water. Stir together to moisten the sugar. Attach a candy thermometer and put on the stove over medium heat. Cook for 6-10 minutes or until mixture reaches 320 degrees F.
    *Do not turn your temperature up or down to make this go faster, you need consistency for caramel.
  • Add butter and coconut cream in four parts, stirring after each*. The mixture will decrease during this process. Allow the mixture to cook until it reaches 240 degrees F.
    *careful of bubbling mixture
  • Once temperature reached, remove from heat and add vanilla and salt. Do not overmix. Add in remaining 1/3 cup of peanuts of stir again.
  • Pour mixture over the peanut and nougat layers. Let sit at room temperature for 2 1/2 to 3 1/2 hours or until set.
    *Make it faster: After caramel cools once poured over nougat layers, place into freezer - It should set within an hour.

For the Chocolate Layer

  • Line a baking sheet with wax (preferred) or parchment paper. Set aside.
  • Remove set layers from 8x8 pan. Invert so caramel is at the bottom. Cut into 8-10 bars.
  • Melt chocolate in microwave or over a double boiler. *Add an additional 1-2 tsp of oil to thin if needed.
  • Dip a bar in chocolate mixture. Let excess drain off. Place on baking sheet. Repeat until all bars have been coated.
  • Place tray In the freezer for 10 minutes to set the chocolate layer.
  • Store in a container in fridge for best results. Let come to room temperature before eating.


*Nutritional estimates based on 10 candy bars.


Serving: 1candy bar | Calories: 802kcal | Carbohydrates: 73g | Protein: 19g | Fat: 56g | Saturated Fat: 17g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 16g | Trans Fat: 1g | Sodium: 375mg | Potassium: 393mg | Fiber: 7g | Sugar: 59g | Vitamin A: 432IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 4mg