Addictive Sugar Free Snicker Bars
These Snickers bars are utterly INSANE. They don’t taste sugar free in ANY capacity. There is zero icky sugar free aftertaste. Only plain awesome delicious Snickers bar flavor.
I created a version of this recipe for my book Ultimate Keto Cookbook (and that version is also killer good).
So, why did I do a second version? Basically because the bars in my book are not vegan. Today’s version of the recipe is a bit more of a process to make than the ones in my cookbook, but I promise you that they are well worth the time! I also saw something of this nature on Pinterest and could not resist doing it with my own spin. The bars in the book are shaped like a candy bar - whereas these are square snickers bars. I
I can tell you that I absolutely love both recipes, as does anyone who has taste-tested them. Today’s version is a bit richer and they are not as low in carbs as the recipe from my cookbook. The bars are also paleo, while these are strictly keto. I have to admit that this version is probably my favorite.
OK. So now, let’s talk about the marshmallows. Obviously marshmallows are not usually keto in any capacity. I did create a marshmallow recipe for my new cookbook, so IF you would like to make that version and use them in this recipe, that’s totally an option. Just make sure you use right around 7 ounces. You will need to weigh them to check. If you need a handy kitchen scale, this one is my favorite.
For those of you who like to keep it simple and don’t want to take the time to make your own marshmallows, I did a bunch of research for you and finally found a brand of keto marshmallows on Amazon. They are a little pricey and to be honest, on their own outside of these bars I wouldn’t really eat them. BUT when used in these bars they are EPIC. If you check them out, you’ll find that it’s a better deal to grab the 3-pack of the marshmallows to save some $. I used exactly 2 bags to make these bars. That left me with slightly less than 7 ounces, but that was not a problem.
The other thing to keep in mind is that with these Snickers are going to be pretty rich. If you’re watching your carbs, one recipe should last you a few weeks. One little bar a day will be satiating for most and make you feel like you just ate a medium sized candy bar. They’re definitely not meant to be eaten in one sitting. Although you could totally do that if you want. I’m not one to ever judge…
A quick note on the sugar-free honey. In order to keep this recipe keto and low-carb, I use sugar-free honey in it. I have been testing out many different brands trying to find the best ones to use and so far these ones are my go to:
The Nature’s Hollow brand can cause a little bit of digestive upset for some people, but not everyone. The other three are really gentle on your stomach. All of the brands will work great in this recipe.
Addictive Sugar Free & Keto Snickers Bars!
Ingredients
- 1 Cup Dark Chocolate Chips (Dairy or Nondairy)
- 1/4 Cup Creamy, No Sugar Added, Peanut Butter
- 1/4 Cup Salted Butter OR Butter Flavored Coconut Oil
- 1 Tsp Real Molasses or Real Honey (Don’t skip this! It’s needed!)
- 1/4 Cup Granulated Keto Sugar (Such as Swerve or Lakanto) OR Sugar Free Honey (see my notes below about sugar-free honey)
- 1/2 Cup Heavy Cream or Full Fat Coconut Cream
- 7 Oz Keto Marshmallows (See my notes in the post above about this ingredient!)
- 1 Tsp Vanilla Extract
- Pinch of Salt
- 1/4 Cup Creamy, No Sugar Added, Peanut Butter
- 1 1/4 Cup Salted Roasted Peanuts
- 1/4 Cup Sukrin Gold Brown Sugar OR Brown Sugar Swerve
- 1/4 Cup Sugar Free Maple Syrup or Sugar Free Honey (see my notes below about sugar-free honey)
- 1 Tbsp Real Molasses
- 1/4 Tsp Salt
- 3/4 Cup Heavy Cream or Full Fat Coconut Cream
- 4 Tbsp Salted Butter Or Butter Flavored Coconut Oil
- 1 Cup Dark Chocolate Chips (Dairy or Nondairy)
- 1/4 Cup Creamy, No Sugar Added, Peanut Butter
Instructions
- Line a 7x7 or 8x8 square baking pan with parchment paper.
- Place the bottom layer of chocolate and peanut butter in a microwave safe bowl and heat for about one minute until semi melted. Stir until smooth. Pour into the bottom of the parchment lined pan. Place in the freezer. Set the used bowl aside to re-use later for the top final layer.
- Start the nougat by placing the butter, molasses, sugar free sweetener, and heavy cream in a medium saucepan. Heat until it’s simmering and then reduce the heat to medium and cook for 10 minutes or until it thickens and looks similar to a caramel. Remove the mixture from the heat and quickly stir in the marshmallows, vanilla, peanut butter, and salt. Stir until mixture is totally smooth.
- Remove the pan from the freezer with the solid chocolate and pour the nougat on top. Tap the pan so that the surface is even and then place back in the freezer for 10-20 minutes while you make the caramel.
- Rinse out the nougat saucepan and use it again for the caramel. Add all the caramel ingredients and bring to a simmer. Cook for about 10 minutes until it thickens quite a bit. Turn off the heat and let it cool for a few minutes.
- Remove the pan from the freezer and scatter the peanuts over the now solid nougat. Press them down into the nougat a bit so they stay put. Pour the caramel over the top and smooth it evenly making sure it fills in all the nooks and crannies. Tap the pan again and then put the bars back into the freezer for about 10 minutes or until the caramel is solid.
- Add the top coat of chocolate chips and peanut butter to the bowl from earlier and microwave about one minute. Mix until fully melted and smooth. Pour over the top of the bars. Tap the pan one final time and then place back in the freezer.
- Once the bars are solid, slice them into 16-20 pieces. Store in the fridge or freezer for up to one month! Enjoy!
