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Happy Father’s Day to all the dads out there!
Especially mine!
He is the greatest and words can not describe how much I look up to this guy and how much I appreciate all that he has done for our family and I over the years. He has been doing the dad thing since he was twenty-one and sure, he was probably a little better with the boys at first, but trust me I whooped his butt into shape. He has really had to learn how to rework his play book with me, but I think I can finally say that he has the got the parenting a girl thing down.
Asher can thank me, showing my dad the ropes. He didn’t quite know what to make of me after all those boys. He may end up having to make a few new revisions to that playbook though, because honestly, Asher is probably going to be a little more of a handful than I was. The girl is only four, but she has a wild, spunky, knows what she wants, attitude.
So I made more Snickers to celebrate.
Except this time, I actually made them in bar form.
The cupcakes were amazing, but the bars are traditional.
I figured I probably needed to do both. Ah, not really. I just wanted an excuse to make more Snickers!
Oh and they are NO BAKE!
Yay! Which mean two things, easy and no heating up that oven!
Toasted Coconut Caramel Peanut Butter Snickers Bars
Servings: 12 Servings
Calories Per Serving: 689 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Ingredients
Bottom Layer
- 1 1/4 cups milk chocolate chips or can sub dark chocolate or semi-sweet chocolate chips
- 1/4 cup creamy peanut butter
Nougat layer
- 1/4 cup coconut oil
- 1/2 cup granulated sugar
- 1/4 cup canned coconut milk
- 1 1/2 cups marshmallow fluff
- 1/4 cup peanut butter
- 1/2 cup toasted coconut
- 1/4 cup sweetened shredded coconut
- 1 cup salted peanuts chopped roughly chopped
- 1 teaspoon vanilla extract
Coconut Caramel
- 1 14- ounce bag of caramels
- 1/4 cup coconut milk
Top chocolate layer
- 1 1/4 cups milk chocolate chips or can sub dark chocolate or semi-sweet chocolate chips
- 1/4 cup creamy peanut butter
- 1/4 cup toasted coconut
- 1/4 cup sweetened shredded coconut
Instructions
- Thoroughly grease a 9x13 inch-baking pan. Melt 1 1/4 cups chocolate chips with 1/4-cup peanut butter in a saucepan or microwave, then pour into the baking dish and spread until even. Place in the fridge for 30 minutes or in the freezer for 15 minutes.
- While the chocolate hardens make the nougat layer. Melt the coconut oil in a saucepan over medium heat. Add in sugar and coconut milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in marshmallow fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in toasted coconut, sweetened coconut and peanuts, then pour over bottom chocolate layer. Let cool completely, about 30 minutes or 15 minutes in the fridge.
- While nougat layer cools make the coconut caramel sauce. Combine the caramels and coconut milk in a saucepan over low heat. Let melt, stirring occasionally, until smooth, this took about 10 minutes for me. Pour over nougat layer and let cool completely, about 10 minutes.
- While the coconut caramel cools make the final chocolate layer. Melt
- 1 1/4 cups chocolate chips with 1/4-cup peanut butter in a saucepan, or microwave them, pour over caramel and spread until even. Sprinkle with the toasted coconut and let cool and harden completely.
- Refrigerate for at least one hour before serving, then cut as desired. These can stay at room temperature, but they do get soft and gooey. My family personally likes them best right out of the fridge!
You can read more about these bars over on the national peanut boards blog!
Is it possible to leave out the peanut butter? Would i have use something else in its place?
Hey Trista! Yes, the peanut butter can be completely left out. If you want you can swap it with almond butter or any other nut but, but you do not have to. Hope that helps and I hope you love these! 🙂
I hate you.
Just kidding. I love you and your recipes that make me drool while I’m at work, looking at your recipes.
Haha! Thank you!
So fantastic! I love the coconut twist and that these are no bake! Thanks for linking up with What’s Cookin’ Wednesday!
Thank you, Carly!
This looks awesome!!! We would love it if you would link up at our linky party:
http://www.lifewiththecrustcutoff.com/two-girls-and-a-party-linky-party-21/
Live every Wednesday to Sunday.
Hosted by:
http://www.lifewiththecrustcutoff.com/ Parrish @ Life with the Crust Cut Off
http://thissillygirlslife.com/ Dana @ This Silly Girl’s Life
We hope to see you there!
Thank you!
Wowza…I need these in my life!! Although that might not be good for my diet.. But who cares when the dessert is this good!!!
Ha ha ha! Thanks Jocelyn!
These look SO yummy! Pinned!! I’ve gotta try them.
Thank you, Rachel!
These look dangerously good!
Thank you, Jackie!
These look so good! I will have to make some of these very soon. Thanks for sharing!
Thank you so much! I hope you love them, Victoria!
These look absolutely heavenly! I have got to make these asap! Gorgeous pics. 🙂
Thank you so much, Tina!
I absolutely had to read more about these! I found you on the Time to Sparkle link party and I am drawn in by anything coconut. These look crazy good! Thanks for sharing!
Ya! I love coconut so much!! Thanks for clicking over!
Good grief this sounds fantastic! I have to have this!
Thank you, Leah!
Is it possible to leave the coconut flavour out by, say, using normal milk and oil instead of coconut milk and coconut oil? Personally I would prefer these coconut-free, but does the change of ingredients somehow affect the outcome? Anyway, looks absolutely delicious, just like all the other recipes 🙂
You can definitely use regular milk and canola oil or butter. These will still be awesome and look just the same coconut free!!
Thanks Emmi, hope you love these!
Woahhhhh yummmmmmm!
Thank you, Sophia!
Oh, wow do these look good! I’m saving this recipe for later, thanks so much!
Thank you, Heather! Hope you love these!
Love ’em!!!
Thank you so much, Marla!