Dessert

Homemade Peanut Butter Snickers Bars Recipe

Name: Homemade Peanut Butter Snickers Bars Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups finely ground blanched almond flour (We prefer Bob’s Red Mill); 3 Tablespoons melted and cooled coconut oil; 3 Tablespoons pure maple syrup; 1 teaspoon vanilla extract; A pinch of salt; 3/4 cup roasted salted peanuts (roughly chopped); 3/4 cup creamy peanut butter; 1/3 cup pure maple syrup; 1/4 cup coconut oil; 1 teaspoon vanilla extract; A dash of sea salt; 3/4 cup dairy-free/vegan chocolate chips; 1 Tablespoon coconut oil

ByRafael Mansero January 4, 2026January 4, 2026

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Introduction

These homemade Peanut Butter Bars are a delicious twist on classic Snickers, combining a crunchy almond crust, a rich peanut butter caramel layer, and a smooth chocolate topping. They’re easy to make and perfect for satisfying your sweet tooth with wholesome ingredients.

The image shows layered dessert bars on white marbled surface, with a close-up view of two long bars and parts of others. Each bar has three clear layers: the bottom layer is a crumbly light beige crust, the middle layer is a smooth caramel with bits of nuts visible inside, and the top layer is a shiny dark chocolate sheet sprinkled with coarse white salt flakes that add texture. The bars are cut into rectangular shapes with clean edges, and the lighting highlights the glossy chocolate and grainy salt details. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups finely ground blanched almond flour (we prefer Bob’s Red Mill)
3 tablespoons melted and cooled coconut oil
3 tablespoons pure maple syrup
1 teaspoon vanilla extract
A pinch of salt
3/4 cup roasted salted peanuts, roughly chopped
3/4 cup creamy peanut butter
1/3 cup pure maple syrup
1/4 cup coconut oil
1 teaspoon vanilla extract
A dash of sea salt
3/4 cup dairy-free/vegan chocolate chips
1 tablespoon coconut oil

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit. Line an 8×8 inch square baking pan with parchment paper for best results.
Step 2: In a medium bowl, combine the almond flour, cooled coconut oil, maple syrup, vanilla extract, and a pinch of salt. Stir until you get a thick, crumbly mixture.
Step 3: Press this mixture evenly into the prepared pan using your fingertips, forming a solid base. Bake for 8-10 minutes, then let the crust cool for about 10 minutes.
Step 4: While the crust cools, sprinkle the chopped roasted peanuts evenly over the surface.
Step 5: In a medium saucepan over medium-low heat, combine the peanut butter, maple syrup, coconut oil, vanilla extract, and sea salt. Heat for about 2 minutes until it gently bubbles, stirring frequently. Remove from heat.
Step 6: Pour the peanut butter mixture evenly over the peanuts and cooled crust.
Step 7: Chill the pan in the refrigerator for 30-60 minutes to firm the peanut butter layer, or place in the freezer for 15-20 minutes to speed up the process.
Step 8: Melt the chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth. Alternatively, melt on low heat in a saucepan.
Step 9: Pour the melted chocolate evenly over the peanut butter layer, tilting the pan to spread it out.
Step 10: Return the pan to the refrigerator for at least 1 hour to let the chocolate set and the bars cool completely.
Step 11: Once set, remove the bars from the pan and cut into 16 bars by slicing in half, then cutting each half into 8 bars about 1 inch wide.
Step 12: Store the bars covered in the refrigerator until ready to enjoy.

Tips & Variations

Use natural peanut butter with no added sugar for a less sweet bar.
Substitute chopped walnuts or almonds for the peanuts for a different crunch.
For extra texture, sprinkle a pinch of sea salt on top of the chocolate layer before chilling.
Look for vegan chocolate chips if dairy-free is desired.

Storage

Keep these bars stored covered in the refrigerator for up to one week. They also freeze well for up to one month. To reheat, let thaw at room temperature for 10-15 minutes before serving to soften slightly.

How to Serve

A square dessert covered in a smooth, shiny dark chocolate layer with small bumps and subtle texture variations on the surface, resting on a white marbled texture. The top layer is thick and glossy, with a few faint marks and one thin chocolate curl near the edge. The edges are slightly rounded, showing a firm chocolate coating that encloses the dessert inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter instead of creamy?

Yes, you can use regular peanut butter, but creamy works best for a smooth caramel layer. Chunky peanut butter might create a different texture.

What if I don’t have almond flour?

Blanched almond flour is preferred for its fine texture, but finely ground cashews or oat flour can be substituted, though the crust texture may vary slightly.