This is the recipe for the wonderful Snikkers bars we featured in this weeks podcast from Rym, founder of Miiro baking ingredients. We substituted regular roasted redskin peanuts for her Miiro chocolate peanuts but the results were absolutely delicious and totally hit the sweet and indulgent cravings, as well as being no added sugar, vegan and GF – what more could your afternoon cuppa ask to pair with? And best of all they were super easy to make.
Biscuit base: 70g oat flour made from plain rolled oats blended in the food processor – use GF oats if coeliac, 50g ground almonds, quarter teaspoon of salt, 1tbsp maple syrup, 3.5 tbsp melted coconut oil
Peanut caramel layer: 140g dates, 4tbsp peanut butter, 1-2tbsp plant milk, 2x 35g packs of Miiro crisp-coated peanut chocolates roughly chopped
200g melted dark chocolate
In a bowl mix the oat flour, ground almonds and salt, then pour in the maple syrup and melted coconut oil, stir to combine.
Press the mixture into a loaf tin lined with baking paper (I used a 22x12cm loaf tin). Transfer to the freezer while you make the caramel.
Add all the caramel ingredients except the peanuts in a food processor and blend until smooth. Spread the caramel over the biscuit layer and sprinkle the peanuts on top. Freeze again for up to 2hrs.
Slice into 10 bars then dip each bar into the melted chocolate. PLace on a chopping board lined with baking paper and chill in the fridge until the chocolate sets.
Store in an airtight container for up to 5 days in the fridge.