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Happy Father’s Day to all the dads out there!

Toasted Coconut Caramel Peanut Butter Snickers Bars |

Especially mine!

Toasted Coconut Caramel Peanut Butter Snickers Bars |

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.

Toasted Coconut Caramel Peanut Butter Snickers Bars |

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.

Toasted Coconut Caramel Peanut Butter Snickers Bars |

So I made more Snickers to celebrate.

Except this time, I actually made them in bar form.

Toasted Coconut Caramel Peanut Butter Snickers Bars | halfbakedharvest.comThe 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 |

Toasted Coconut Caramel Peanut Butter Snickers Bars

Prep Time 15 minutes
Cook Time 15 minutes
Freeze 1 hour 10 minutes
Total Time 1 hour 40 minutes
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.


Bottom Layer

Nougat layer

Coconut Caramel

Top chocolate layer


  • 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!
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Toasted Coconut Caramel Peanut Butter Snickers Bars |

You can read more about these bars over on the national peanut boards blog!


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    1. 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! 🙂

  1. I hate you.
    Just kidding. I love you and your recipes that make me drool while I’m at work, looking at your recipes.

  2. So fantastic! I love the coconut twist and that these are no bake! Thanks for linking up with What’s Cookin’ Wednesday!

  3. 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!!!

  4. These look so good! I will have to make some of these very soon. Thanks for sharing!

  5. These look absolutely heavenly! I have got to make these asap! Gorgeous pics. 🙂

  6. 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!

  7. 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 🙂

    1. 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!