Homemade Snickers Bar (Refined Sugar-Free)

Step 1

Make the Caramel Nut Filling: In a saucepan over medium-high heat, combine the sugar and water. Bring to a boil and cook until the mixture turns a rich golden amber color, gently swirling the pan as needed to ensure even cooking. Carefully add the cream, butter, and salt, then reduce the heat to medium-low, stirring continuously until smooth and slightly thickened. Remove from heat and fold in the peanuts. Pour into a parchment-lined dish that has been generously buttered, then allow to cool and firm up at room temperature for 30–40 minutes.

Step 2

Prepare the Egg Whites and Sugar Syrup for the Nougat: Using a hand mixer, beat the egg whites until stiff peaks form. Add the juice of ¼ lemon and beat briefly to incorporated stabilize the whites. In a saucepan over medium heat, combine the sugar, water, and maple syrup, stirring until the sugar dissolves. Continue cooking and stirring frequently until the mixture reaches 300°F on a candy thermometer. Be careful not to let this mixture boil over.

Step 3

Make the Nougat: Once the sugar mixture reaches 300℉, immediately turn on the mixer and run it on medium-low speed. Slowly drizzle the hot sugar syrup into the beaten egg whites. Once fully incorporated, increase the speed to medium-high and beat for approximately 3-5  minutes, or until the nougat becomes thick, fluffy, smooth, and marshmallow fluff-like. Transfer the nougat to the dish with the cooled caramel, spreading evenly into a smooth layer. Refrigerate overnight, until firm enough to cut.

Step 4

Cut and Freeze the Snickers Bars: Lift the parchment paper from the baking dish and transfer to a cutting board. Carefully peel the parchment away from the edges, using a knife if necessary to prevent the soft nougat from pulling away with the paper. Using a fine-mesh strainer, lightly dust the top of the nougat with arrowroot powder to prevent sticking. Cut the slab in half lengthwise and crosswise, then cut each quarter into 4 equal pieces to make 16 bars. Carefully transfer each bar to a parchment-lined baking sheet and freeze for 20–30 minutes to firm up.

Step 5

Melt the Chocolate: In a small saucepan over low heat, melt the chocolate chips and coconut oil, stirring constantly to prevent burning. As soon as the chocolate has melted, remove from heat and stir until smooth and glossy. Allow to cool to room temperature, or until no longer warm but still fluid enough for dipping.

Step 6

Coat the Snickers Bars in Chocolate: Working with one bar at a time, carefully dip each chilled Snickers bar into the melted chocolate, caramel side down. Use a spoon to coat the top and sides of the nougat with chocolate. Using two forks, gently lift the bar from both ends, allowing any excess chocolate to drip off before transferring to a parchment-lined baking sheet. Repeat with the remaining bars, then freeze for 20–30 minutes, or until the chocolate has completely set. For a thicker chocolate coating, dip the bars a second time once the first layer has hardened, preparing additional melted chocolate as needed.

Step 7

Trim and Finish the Snickers Bars: Once the chocolate has fully set, use a large, sharp knife to carefully trim away any excess chocolate around the edges of each bar for a clean, uniform shape. The bars are ready to eat immediately!

Storage Tip

These bars store best in the fridge. Enjoy! You may also love to try making our homemade Reese’s peanut butter cups – refined sugar free as well!