Commercial Snickers bars contain soy lecithin, corn syrup, and artificial flavors that can be easily avoided. This clean version eliminates all processed ingredients while delivering the same satisfying nougat-caramel-peanut-chocolate combination using grass-fed dairy, organic sweeteners, and real vanilla.
Based on: Snickers
· Makes approximately 30 bars (50g each)
· Serving: 1 bar (50g)
Why This Recipe is Seed Oil Free
Commercial Snickers from Snickers often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Creates light, airy nougat base that provides structure and protein
Instructions
Step 1. Preheat oven to 325°F (163°C). Spread 300g organic raw peanuts on a rimmed baking sheet in a single layer. Roast for 12-15 minutes, stirring once halfway through, until fragrant and lightly golden. The peanuts should make a slightly hollow sound when tapped together. Cool completely and roughly chop into halves and thirds - you want chunky pieces, not fine bits. Set aside.
Step 2. Line an 8x12 inch baking pan with parchment paper, leaving overhang for easy removal. In a large mixing bowl, whip 90g (3) pastured egg whites with an electric mixer on medium speed until soft peaks form, about 3-4 minutes. Gradually add 80g honey while continuing to beat, then add 5ml (1 tsp) vanilla extract. Beat on high speed until stiff, glossy peaks form, about 2-3 more minutes. This creates your nougat base - it should hold its shape when the beaters are lifted.
Step 3. For the caramel layer, combine 160g honey, 120g grass-fed butter, 120ml organic coconut cream, and 3g (3/4 tsp) sea salt in a heavy-bottomed saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until mixture reaches 240°F (116°C) on a candy thermometer - this takes about 8-12 minutes. The caramel should coat the spoon and drop in a thick stream when lifted. Remove from heat and stir in remaining 5ml vanilla extract. Let cool for 2-3 minutes until just warm but still pourable.
Step 4. Working quickly, fold the chopped roasted peanuts into the warm caramel using a wooden spoon - the mixture will be thick and sticky. Pour the peanut-caramel mixture over the nougat base in the prepared pan. Use an offset spatula to spread evenly, pressing gently to eliminate air pockets. The layers should be distinct but well-adhered. Refrigerate for at least 2 hours until completely firm.
Step 5. For the chocolate coating, melt 400g organic dark chocolate chips and 60g cocoa butter in a double boiler over barely simmering water, stirring frequently until smooth. Remove from heat and stir in 80g melted coconut oil and 6g sunflower lecithin powder, whisking vigorously to eliminate any lumps - the lecithin helps create a smooth, professional coating. Let cool for 5-7 minutes until just warm to touch but still fluid.
Step 6. Remove chilled bars from refrigerator and lift out using parchment overhang. Cut into 30 equal rectangles using a sharp knife dipped in warm water between cuts. Working with one piece at a time, dip each bar into the tempered chocolate using a fork, allowing excess to drip off. Place on a parchment-lined baking sheet. If chocolate becomes too thick while dipping, gently rewarm over double boiler for 30-60 seconds.
Step 7. Refrigerate dipped bars for 15-20 minutes until chocolate is completely set and has a slight snap when tapped. Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months. Let come to room temperature for 5-10 minutes before eating for optimal texture. Each bar should weigh approximately 50g and have distinct layers of nougat, caramel-peanut filling, and chocolate coating.
Storage
Store in airtight container in refrigerator for up to 2 weeks. Can be frozen for up to 3 months. Let come to room temperature 5-10 minutes before eating for best texture. Bars may soften if left at room temperature for extended periods.
Cost Comparison
Cost per serving (homemade)$0.66
Cost per serving (store-bought)$1.25
Savings47%
Higher upfront ingredient cost due to organic quality, but significant per-serving savings. Many ingredients like vanilla, lecithin, and salt last for multiple batches, improving economics over time.