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Because going plant-based doesn’t mean giving up classics. These are like an elevated version of the candy bar that inspired them — a little richer, a little more wholesome, and even more satisfying because you made them.

You will need

Makes 10


  • 1 1/2 cups oat flour
  • 2 tablespoons maple syrup
  • 2 tablespoons vegan block butter, melted


  • 125g (1/2 cup) smooth peanut butter
  • 1/3 cup maple syrup
  • 1/4 cup vegan block butter, melted
  • 1/3 cup roasted peanuts
  • Pinch of salt, if peanuts aren’t salted

To coat

  • 300g vegan-friendly chocolate
  • 1 tablespoon coconut oil

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30 mins to prep

2 hours to freeze

5 mins to cook

  1. Step 1

    To make the nougat: Add all ingredients to a small bowl and mix until combined. Press into a lined 20cm loaf pan.

  2. Step 2

    To make the caramel: Add the peanut butter, maple syrup and melted butter to a small bowl and mix until combined. Add the peanuts and salt (if needed) and mix. Pour the peanut caramel mixture into your loaf pan and smooth the top. Cover the pan and freeze for at least 2 hours or until the caramel is solid.

  3. Step 3

    When your snickers slab is frozen, melt the chocolate and coconut oil in a double-boiler.

  4. Step 4

    Use a sharp knife to cut the snickers slab into bars. Place a piece of baking paper on a plate or small baking tray.

  5. Step 5

    Using a fork, quickly dip each snickers bar in the chocolate then place them on the baking paper. Make sure the snickers are still frozen or very cold, otherwise the caramel will melt from the chocolate.

  6. Step 6

    Allow the snickers to set in the fridge for 1-2 hours or until the chocolate is firm.

Hot tip!

It’s easier to dip the snickers bars in more chocolate than less, so you’ll have some chocolate left over.

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