Image Source: Getty / Eugene Gologursky
Controversial opinion: Snickers are the perfect chocolate bar. They've got it all — the sweet, the salty, the chewy, the crunchy. Jennifer Garner clearly agrees, since she went through the trouble of whipping up homemade Snickers bars herself. Luckily for us, she documented the progress on her Instagram, and the end result looks worth the extra work. Especially considering that her version is mostly vegan (barring the honey).
While Garner admits that making the homemade candy bars was "a lot of effort" and says she "wouldn't do it all the time," her mmm face at the first bite reveals that the extra steps are probably worth it. Making homemade Snickers bars isn't hard, necessarily — it just takes more time than running to the nearest drugstore to pick up a packaged bar.
Garner's homemade Snickers bars are adapted from Half Baked Harvest's recipe, but that's not the only one floating around. We tried our hand at a similar vegan Snickers recipe, which uses almonds and maple syrup to make the nougat, Medjool dates and coconut oil for a caramel-y filling, and dark chocolate to encase the filling (though you can swap it for milk chocolate, if that's your preference).
Soft, chewy, and with the perfect peanut crunch, these satisfy a Snickers craving and then some.
You'll start by blending up some fresh almonds with maple syrup and whole-wheat flour, essentially making almond butter, but with a thicker, sweeter consistency that you can form into a nougat bar. (You can also use store-bought almond butter if you want to make this even simpler.)
Then, you'll make the "caramel" sauce and smear it over the nougat before pressing some signature peanuts on top. (Bonus to making homemade Snickers bars: you can swap out the peanuts for another crunchy alternative if you have peanut allergies.)
At this stage, you may be ready to dig in — but of course, you've got to coat each bar in decadent dark chocolate first.
Image Source: POPSUGAR Photography / Jenny Sugar
The most important part: don't be intimidated by the idea of making a homemade candy bar. As you can see from Garner's Instagram, these homemade Snickers recipes are easy enough to accommodate some error or uncertainty — and plenty of kitchen singing (Garner belts out at least three different tunes over the course of her video) — so have fun, and be sure to set aside some of the bars for yourself only, since your friends and family will be snapping them up faster than you might anticipate.
— Additional reporting by Mirel Zaman
- For the nougat:
2 cups raw almonds (or 1 cup store-bought almond butter)
4 tablespoons maple syrup
2 tablespoons whole-wheat flour
1/8 teaspoon salt
- For the filling:
12 large, soft Medjool dates (18 small), pitted (about 3/4 cup packed)
1/3 cup water
Almost 1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 tablespoon coconut oil, melted
1/4 cup chopped peanuts
- For the dark-chocolate coating:
1 cup dark-chocolate chips
1 teaspoon coconut oil
- Place the almonds in the food processor, and let it go for a few minutes. Every 30 seconds or so, scrape the sides of the container to help everything mix until it forms a smooth, almond butter consistency.
- Add the maple syrup, flour, and salt, and mix for another 20 seconds or so until combined.
- Place a piece of parchment paper on a small cutting board, and form the mixture into a rectangle that's about half an inch thick. Pop in the freezer for 30 minutes.
- To make the "caramel" filling, combine the pitted dates, salt, vanilla, coconut oil, and water in a high-speed blender, and blend until completely smooth and creamy. You may need to stop and scrape down the blender a couple of times to make sure the caramel is blended uniformly.
- Remove the nougat layer from the freezer, and spread the caramel filling evenly over the top, using a spatula to smooth.
- Sprinkle the chopped peanuts on top of the caramel layer, and use your hands to gently press the chopped nuts into the caramel filling. Place in the freezer to set for 45 to 60 minutes (overnight is OK).
- Melt the chocolate chips and coconut oil in a microwave-safe bowl until smooth, about 45 seconds.
- Remove the candy bar from the freezer, and slice the rectangle into 10 full-size bars. Slice those full-size bars in half, to create 20 "fun-size" bars. Place half in the freezer.
- Use a spoon to spread the melted dark chocolate over the tops, sides, and bottom of each bar. Return the chocolate-coated bars to the parchment-lined cutting board, and return to the freezer. Pull out the other half of the bars, coat those with melted chocolate, and place in the freezer. Allow bars to set for at least 20 minutes before serving. The longer the bars set in the freezer, the firmer they get.
- Store leftovers in the freezer.
- Desserts, Candy
- North American
- 20 mini bars
- Total Time
- 3 hours, 59 minutes, 59 seconds