This post may contain affiliate links, please see our privacy policy for details.

Sharing a healthier take on the classic Snickers Bar with my Easy Homemade Vegan Snickers. Layered with dark chocolate, creamy cashew butter “nougat”, salted peanuts, maple syrup-based “caramel”, additional dark chocolate, and finished with flaky sea salt. Every last bite of these Snickers is chewy, crunchy, sweet, nutty, hinted with caramel-like flavors, extra chocolatey, and so DELICIOUS. Absolutely nothing not to love about these homemade candy bars. Bonus? These Snickers bars are easy to make, require no baking, have no processed sugars, and are even gluten-free! Yes, and I promise you, they are GOOD!

overhead photo of Easy Homemade Vegan Snickers

Happy Friday guys, we made it to the weekend and I for one am very excited.

No emails, no work texts, just two chill nights, and a couple of days where we’re free to do whatever. I’m excited. And, I’m making this weekend even better with my healthier take on everyone’s favorite candy bar…the Snickers Bar! Over the years I’ve had fun recreating some of my favorite candies and/or childhood favorites. Ones that I wouldn’t necessarily eat today because I now know of all the junk they have inside.

Thus far, I’ve made homemade Twix Bars, Nutter Butters, and even Samoa cookies, but Snickers bars have long been on my list of candies to make. Well, today I am crossing them off my list. I’m very excited to share this shockingly simple and easy recipe with you guys!

Just in time for Friday night!

Growing up, hands down my favorite candy was Reese’s peanut butter cups, but, Snickers definitely would have been my second choice. My mom uses Snickers in her Death By Chocolate recipe that she reserves solely for Christmas Eve…and Christmas Eve only. So Snickers will always be somewhat of a special indulgence around here. We love the sweet, salty, and chewy bars.

But the homemade version is even better, and so much healthier.

prep photo of snicker nougat layer

the “nougat” layer 

prep photo of snickers caramel

What is a Snickers Bar?

I think most of us probably know what is Snickers Bar is, but just to recap, it’s a chocolate-covered candy bar with a sweet and chewy layer of nougat, crunchy roasted peanuts, and sweet caramel. It’s a very, very sweet chocolate covered bar, and as we all know, it’s delicious.

There are a lot of recipes out there for homemade Snickers, but this is a little different. I wanted to create a bar that was easy to make and free of any overly processed ingredients or sugar. I wasn’t sure it was even doable. But after some serious rounds of testing, I feel like I came out with the perfect bar. I can’t say they taste identical to a Snickers, but these are pretty darn close, and regardless, they are DELICIOUS.

prep photo of caramel

Making these Vegan Snickers is easy…

Start with the “nougat” layer. Nougat is a sweet filling very similar to marshmallows. It’s made with sugar or honey, roasted nuts, whipped egg whites, and sometimes chopped candied fruit. It’s very chewy and used in a lot of dessert recipes and bars.

For my “nougat”, I got a little creative. How I could easily replicate this layer without using eggs and sugar? Enter creamy cashew butter, coconut oil, and honey (maple if you’re vegan, but honey is best flavor-wise). Mixing these three ingredients together creates a creamy, sweet layer that tastes very similar to a classic nougat. Mix this layer up, then spread it out into a square baking dish. Add peanuts on top, then freeze until the layer sweetens up.

Absolutely nothing fancy. If you don’t often use cashew butter, you can use almost any butter or even tahini, but I like the flavor of cashew butter best. It’s neutral but creamy and buttery.

It is important to note that all nut butters are different, some are thick, some are oily. I typically use raw cashew butter, which gives the “nougat” a light coloring and the perfect flavor. If using a roasted cashew or almond butter, you might have darker colored “nougat”.

prep photo of Easy Homemade Vegan Snickers being dipped in chocolate

covering the snickers in chocolate 

Easy Homemade Vegan Snickers | halfbakedharvest.com

While the “nougat” layer sets up, make the caramel. This is not your average caramel, but it’s just as delicious. There are not one, but TWO caramel layers. The bottom layer is thicker and the top layer is much gooier.

For the first layer of caramel, I use maple for sweetness, coconut milk for creaminess, and peanut butter to thicken the caramel up enough to stay inside the bar, yet still leave you with a nice creamy and chewy caramel.

For the second layer of caramel, I simply use maple, coconut milk, and a splash of vanilla. This leaves you with a runnier, gooier caramel that’s a little messy, but so delicious.

Once the “nougat” layer is set, pour the first caramel layer over top, then freeze while you make the second layer. Pour that gooey caramel overtop, sprinkle with peanuts, then freeze until firm. You’ll only need to freeze them for thirty minutes or so. The freezing step is really just to help the bars set up quicker, to make them easier to cut through. It also makes them solid enough to dip into the chocolate, which is the final step. I like to use melted dark chocolate to cover each bar. Then I finish with a sprinkle of flaky sea salt for that salty, sweet flavor combination.

The family’s verdict? Not exactly a Snickers Bar, yet close enough. But most importantly…beyond good!

overhead photo of Easy Homemade Vegan Snickers

A few tips for success…

Tip one, use full-fat coconut milk and only use the cream, discard or save the coconut water for another use. You’ll want to use just the cream to ensure your caramel sets-up nicely and is still creamy, and not runny.

Tip two, make sure the bars are thoroughly chilled before dipping them into the chocolate. This is probably my biggest tip. If the bars are frozen, the chocolate will quickly set-up and be easier to work with. Trust me, freeze the bars, then dip them through the melted chocolate.

Tip three, if you want a thick chocolate-coated candy bar, dip your bars once, re-freeze until set (which will only take a matter of minutes), then dip into the chocolate again. This is not NEEDED, but it sure is a good idea. Double the chocolate is always best.

Tip four, keep these Snickers bars in the fridge. When left at room temperature, they get a little soft and then become messy while eating.

overhead photo of Easy Homemade Vegan Snickers

What do these Vegan Snickers really taste like?

A Snickers bar, but 2.0.

These are definitely not an exact replication, but they have the same flavor profiles. The biggest difference is that these bars are made minus any processed sugars, unhealthy fats, and instead of a sugar-induced headache, these will leave you feeling your best. Like you were able to indulge a bit, but without all the sugar and processed ingredients.

I love keeping these in the fridge for an afternoon snack or late night dessert. They’re that perfect salty, sweet, chewy, and crunchy candy bar that satisfies all your cravings.

OK ok, and lastly, I have to ask, what’s your favorite candy? Is it a Snickers? Or is it something else that I need to try and recreate?

overhead close up photo of Easy Homemade Vegan Snickers

Looking for more homemade versions of your favorite desserts? Here are a few to try:

Healthier Homemade Nutter Butter Cookies

Healthy…ish Homemade Samoas Cookies

Homemade Chocolate Fudge Pop Tarts

Homemade Frosted Brown Sugar Cinnamon Pop Tarts

Lastly, if you make these easy Homemade Vegan Snickers, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Homemade Vegan Snickers

Prep Time 30 minutes
Total Time 3 hours 30 minutes
Servings: 16 Snickers
Calories Per Serving: 328 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now

Instructions

  • 1. Line an 8x8 inch square pan with parchment paper. 
    2. To make the "nougat" layer. In a bowl, melt together the cashew butter, 1/4 cup coconut oil, and 1/4 cup honey/maple in the microwave until combined, about 30 second to 1 minute. Stir in 1 teaspoon vanilla, 4 tablespoons coconut flour, and salt until combined. The mix should be creamy and drizzly, but if it feels too runny, add 1 tablespoon flour. Spread the mix into the prepared pan. Sprinkle 2/3 cup peanuts overtop. Freeze until firm, about 20 minutes.
    3. In a medium pot, combine the 1 cup maple syrup and 1/2 cup coconut cream and bring to a boil over high heat. Boil 8-12 minutes or until thickened to a caramel like sauce. Remove from the heat and stir in the peanut butter and the 1 teaspoon vanilla. Let the mix cool slightly, then pour over the "nougat" layer. The caramel should begin to stiffen. Freeze while you make the gooey caramel layer.
    4. Working with the same pot, combine 1/2 cup maple and 1/4 cup coconut cream. Bring to a boil over high heat. Boil 7-11 minutes or until thickened to a caramel like sauce. Remove from the heat and stir in 1 teaspoon vanilla. Pour the sauce over the first caramel layer, then sprinkle 1/3 cup peanuts over the caramel. Freeze 1-2 hours, until the caramel is firm.
    5. Cut into 16 bars. Freeze 15 minutes.
    6. Melt the chocolate and coconut oil in the microwave until melted and smooth. Let cool 5 minutes. Cover/dip each bar in chocolate, return to the freezer to let the chocolate set up, about 10 minutes. Keep stored in the fridge for up to 2 weeks.

Easy Homemade Vegan Snickers | halfbakedharvest.com

You May Also Like

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 5 stars
    These bars are incredible!! My husband is the chef/cook in the family, and this recipe is one of the ways he tells me he loves me. I mean, they are definitely a bit of work. And he admittedly doesn’t have much of a sweet tooth. But I love sweets and these snickers are the bomb dot com. We wrap individually and store in the freezer and there’s nothing better than knowing I can grab one after a long day at work. The flavors really sing. Thanks so much for the recipe!!

    1. Hey Jess,
      Happy Wednesday!! Love to hear that this recipe was enjoyed, thanks a bunch for making it! xxTieghan

  2. 5 stars
    These were absolutely delicious! Some advice, don’t rush the process. My caramel set up too much so it wasn’t runny but I was not mad about it because they were mouth wateringly delicious. My kids loved them. I made my own cashew butter in my food processor with a little cinnamon and vanilla which was incredible. I’d give 5 stars if I could. Other than using a different nut butter if you prefer I would not change up this recipe and expect them to turn out. Thanks Tiegen for another keeper! 🙂

    1. Hey Jodi,
      Awesome!! I am so glad this recipe was enjoyed, thanks so much for making it! xTieghan

  3. 5 stars
    Not a vegan and these were delicious. I think the caramel from coco milk was almost as good as regular caramel that I’d be fine using it in its place.

  4. I have tried to make these twice now and the Carmel never sets up after I remove them from the freezer. As I try and cut them into bars all the Carmel begins to loose shape and form one big puddle. They still taste amazing but don’t look great. What’s happening here?

    1. Hey Jenny,
      So sorry you are having trouble, I am thinking the caramel needs to be cooked for just a little bit longer. I hope this helps for next time! xTieghan

  5. 5 stars
    As someone who can’t do dairy or peanuts, snickers of any kind have been out of the question. I made mine with cashews, cashew butter and sun-butter. A bit time consuming, but totally worth it. I did not take a picture, because mine didn’t look anywhere near nice enough. Looks don’t matter though, when this is the closest thing I’ve had to a candy bar in years. Delicious!!!!!

    1. Hey Jeri,
      I am delighted that this recipe was enjoyed, thanks so much for making it! Happy Friday💕 xTieghan

  6. Hi! I live in South America where maple syrup is impossible to find. Is there anything else I can substitute it for?

    1. Hey Michelle,
      You could use honey in place of the maple syrup. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  7. 5 stars
    I made these bars and they were AMAZING! I noticed that the “hard” caramel layer was the tiniest bit grainy–do you think that happened because I used natural peanut butter, or is it more likely that I overcooked it?

    Thank you!!

    1. Hey Amber,
      Thanks a lot for giving the recipe a try, I am thrilled that the recipe was enjoyed! It could be that it was overcooked just slightly:) Have a fantastic weekend! xTieghan

  8. Hi T!
    I’ve made these three times and each time I ruin the caramel! 😂
    First time I cooked it too long. It got really hard. Second time I cooked it wrong in some way that made the caramel Crystallize. Which was still yummy but not what I wanted. This time I have t let the caramel set yet but it looks like it’s too runny. Could it be the maple syrup I’m using? I love these even when I mess them up. So I’m gonna keep trying!
    Thanks Danielle

    1. Hey Danielle,
      So sorry about this, caramel can be so finicky! I wouldn’t think your maple syrup would be the culprit but maybe? I like to use pure maple syrup. I hope this helps! xTieghan

  9. Hi, mine is in the freezer for 2 plus hours but still sticky… not possible to cut…I hope it will freeze at some point….still it is a nice recipe…

  10. Delicious!
    Hard to cut, took out of pan and cut from bottom. A lot of irregular shapes, but once dipped in chocolate it looks fine.
    They are amazing.

    1. Hey there,
      I am so glad you have enjoyed the recipe, thanks so much for making it! That is why I use the parchment paper, for easy removal from the pan and then I cut them:) Have a great week! xTieghan

    1. Hey John,
      Sorry I have only tested with these ingredients, you could try using butter and heavy cream in its place. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  11. I underestimated the amount of maple syrup I had on hand and only have 3/4 cup, but I have a full jar of TJ’s maple butter whose only ingredient is maple syrup. Do you think I can sub the maple butter for maple syrup to make up the difference in the caramel layers?

    1. Hey Lia,
      So sorry I do not have a Trader Joe’s near me so I am not familiar with that product, but you could certainly give it a try and see what happens. I hope you love the recipe, please let me know how it turns out! xTieghan

  12. 1 star
    These were the worst things ever!!!! I made them for a friend who cannot have gluten or dairy so I thought these would be perfect. Even though I followed the recipe to the letter, my caramel never did set and just created a gooey, ugly mess. Even after I coated them with chocolate they were an utter disaster. I ended up throwing them away which made me sad because not only did I not have a gift for my friend, I purchased a lot of expensive products to make these. Things I will probably never use again…

  13. My family loved these so much!!! Thank you!
    One question – mine weren’t pretty like yours and were A lot thinner. Any pointers? Should I try a smaller pan – loaf pan?

    1. Hey Caroline,
      Thanks so much for giving the recipe a try, I am so glad it was enjoyed! What size pan did you use? You could definitely try a smaller one. Have a great week:) xTieghan

    1. Hey Barbara,
      I am so glad that you enjoyed the recipe, thanks so much for making it! Have a great weekend:) xTieghan

    1. Hey Danielle,
      You could also melt on your stove top. I hope you love the recipe, let me know if you have any other questions! xTieghan

  14. 4 stars
    This recipe didn’t work out for me 😢 They were super tasty but the nougat never set. I followed all instructions and freezing times, but my nougat remained a soupy mess that squirted out from under the bars when I cut them. I even added the additional tbsp of flour recommended at the beginning if the nougat was too runny. It just made the whole thing a huge mess. Really good flavor though.

  15. 5 stars
    Made these today! I am need to plant based dieting and was looking for recipes to help me with my sweet tooth, my daughter sent me this recipe link. They are SO GOOD!! All the components and flavor is similar enough to my favorite candy bar – snickers! Thank you for creating ❤️

  16. I made these today! My husband was a little skeptical at first when I told him I was making vegan snickers, but they were a hit and everyone loved them. My second layer of caramel hardened up when I spread it over the first layer of caramel, so my peanuts didn’t stick very well on top. Not sure if I didn’t cook the caramel long enough or too long, any advice there?

    1. Hey Jenn,
      Thanks so much for trying the recipe, I am so glad it was enjoyed! Sorry about the caramel, I think it was slightly overcooked. Have a great weekend:) xTieghan

  17. Delicious. I would love to have the temperature the carmel should reach included. I don’t think I cooked mine long enough so they didn’t set and it was a huge gooey mess but they still taste great.

  18. 3 stars
    I followed the directions exactly but struggled to make the caramel. My can of coconut milk did not really have any “cream” so i think that is why the caramel never set, no matter how long I cooked it. I spoke to a vegan friend who uses coconut milk/cream products often. She said that the recipe should have instructed the reader to refrigerate the can of coconut milk overnight, or, for a much more sure bet, use a can of coconut cream instead because coconut milk can be hit or miss with the cream content. As someone who does not cook with coconut products, I had no way of knowing this. I even scoured the recipe looking for instructions to refrigerate before making it but there were none. That is why I rated this 3 stars. It felt to me like the recipe wasn’t tested by other people to check for these sorts of variations. Once it became clear the caramel would not set, I hoped pouring it over top of the nougat and freezing for 12 hours would help, but it did not. The nougat turned out perfectly and I didn’t want to throw it away (along with expensive ingredients). I did not make the second layer of caramel at this point, since the first never set fully. So this recipe was a bit of a disaster and ended up being something I scooped into a bowl due to the drippy caramel but it was delicious! I’m just disappointed I couldn’t make them into actual bars.

    1. Hey Katherine,
      Thanks so much for giving the recipe a try, while I understand where you are coming from, the recipe does state to use only the cream and no water. Let me know how I can help for next time! xTieghan

  19. These were a big hit for a vegan birthday celebration on the beach. Mine were pretty ugly though so I’ll have to work on my chocolate on covering technique. Any suggestions for someone without a microwave? I think made the chocolate harder to work with on the stove.

    1. Hey Anne,
      Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! I would melt over low on the stove, stir, and remove once the chocolate is just melted. Have a great week:) xTieghan

  20. 5 stars
    A little time consuming but that doesn’t take away from how amazing these really are and not a stomach pain inducing sweet. Such a great treat and so delicious. I will make again and again.

    1. Hey Allison,
      Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan

  21. Ok these were soooo delicious. I didn’t have dark chocolate so used milk chocolate. I imagine with dark they would be even better. A lot of steps but WORTH IT. Planning on the homemade Twix next. I love all your recipes!! Keep em coming!

    1. Hey Susan,
      So sorry you are having issues with the nougat, was there anything you may have adjusted in the recipe? Please let me know how I can help! xTieghan

  22. 5 stars
    My daughter and I made these. They taste only a little like a snickers and I only say that because they are so much better that the store bought candy bar. They are absolutely delicious, caramel, nuts and chocolate. Give the sugar to beat the craving but not the nasty sugar crash afterwords. I’m sure we will make these again and again. Thank you!

  23. 5 stars
    These are insanely good— so, so much better than a Snickers could ever dream to be! Thank you so very much for sharing your genius with us!

  24. 5 stars
    Hi! I just wanna say I’m a super amateur baker and have never made anything other than cookies and brownies. So this recipe was my first time making a candy and making something vegan because I just couldn’t resist since I LOVE snickers and I had most of the ingredients (underestimated how much maple syrup I had lol and replaced most of it with agave in the caramel instead). It was truly a success and is SOOO GOOOOOD. It’s such a rich flavor and I’m so happy it worked so well! Thank you so much for your incredible recipes and also your insta stories because watching you make it really helped! ❤️

  25. 3 stars
    I tried these today and the caramel freezer into a toffee/ brittle texture wondering what I did wrong or methods to correct followed the recipe pretty exactly.

    1. Hey Rachel,
      So sorry about this. If the caramel becomes too hard, that means it was overcooked, next time just cook for less time. I hope this helps! xTieghan

  26. For the Coconut milk….does that mean you just open the can without shaking it to mix it up?
    Thank you very much! I look forward to making these soon!

    1. Hey Laurie,
      Yes, that is correct, you will just want to use the cream that is on the top. I hope you love this recipe! Let me know how it turns out! xTieghan

  27. 5 stars
    So yummy! Just made these, my middle layer seized and my 3rd layer is still gooey, but they are so good! Will tweak what I did, my error, recipe is perfect!
    Thanks

    1. Hey Lynda,
      I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan

  28. 3 stars
    Super yummy! But I couldn’t get the caramel to set up (I froze for an hour) so I ended up with a crazy, sticky mess when I tried to dip in chocolate. Not sure where I went wrong

    1. Hey Amy,
      So sorry you had issues with the caramel, I am wondering if it needed to be cooked a bit longer? xTieghan

  29. 1 star
    These shouldn’t be labelled as “vegan” if there is honey in the recipe (despite many vegan alternatives that could be used).

    1. Hey Charlie,
      If you read the recipe, you will note that I state honey OR maple syrup, making these vegan:) I hope you love the recipe and have the very best week!! xTieghan

  30. Look so yum.- they made me think…my favourite local “healthy” cafe sells the most amazing choloate “bar”. It has a very thin (maybe 0.5-1cm) layer of crunch…maybe buckwheat groats/almond, (not too sure!) and its a bit salty. Then the next layer is a thick solid cashewy caramel and its about 6cm thick and has chopped nuts thru it. Then the top layer is an indulgent rich creamy ganache about 0.5-1cm thick. Similar flavour profile to this by the sounds.
    Would absolutley lovvve if you could invent a recipe for this during healthy January!…keep in touch & thanks gor the inspo! From “down under”🌏

  31. 5 stars
    Made these and they were delicious. Tip though, have applying the last layer of Carmel And before the chocolate. Freeze for at least an hour, 30 minutes was not enough. When I went to cute them, things got messy.

  32. 4 stars
    Great flavor profile! Only things I would note is that while all my layers set, the nougat is definitely more crumbly than chewy. I used almond flour, if that’s an issue. Also the second layer of caramel I let cook too long so it set very quickly and I couldn’t get the peanuts on fast enough – solution was to make another half portion of the 2nd caramel and drizzle on top to coat and adhere the peanuts. But overall deeeelicious!

  33. 5 stars
    I love Tieghan’s recipes so much that I had to try this. Snickers was always my fave chocolate bar growing up. I’ll admit, this is similar but doesn’t taste exactly like a Snickers bar.. but I LOVE it. It tastes homemade with love, and includes all of the things I loved about Snickers growing up, except I know where the ingredients come from and I enjoy that it’s healthier! The recipe is really easy to follow and I’m so excited to revisit them from the freezer tomorrow. And maybe share with my family.. we’ll see.

    I did cut them into smaller pieces, which required a bit more chocolate. I also would prefer more caramel as I think my second batch cooked down too much and it could use a doubling.

    This will be a go-to recipe for me for sure. Thanks Tieghan ♥️

    1. Hey Mairi,
      Yes, that will work just fine! I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan

  34. 3 stars
    These didn’t work for me 🙁 And took soooooo long. Followed the recipe exactly as written except I didn’t have coconut cream so substituted with heavy whipping cream (as Tieghan suggested). The noughat layer never froze (even when left in the freezer for longer than recommended). The 1/3 cup of peanuts didn’t adhere at all to the last caramel layer so when I took it out of the freezer to cut, all the top peanuts (1/3 cup) just scattered everywhere. I would highly recommend pressing firmly the remaining 1/3 cup of peanuts into that last caramel layer in hopes that they will stay put (but this isn’t written in the directions). When I went to cut into 16 bars (after leaving in freezer much longer than 30 min as suggested), It was a squishy mess and the whole thing sort of broke apart when I tried to cut. So disappointed as these took most of my afternoon (with expensive ingredients). The taste is there but this is sort of a “crumble” of a snickers bar…… sigh.

    1. HI! I am so sorry you had so much trouble with the recipe. What brand cashew butter did you use? Can you give me some details on how you made the nougat layer? It is so hard to know what happened without having more info.

      Was the caramel good to go? You just had trouble with the nougat layer, right? Really hope I can help and again, so sorry for the trouble! Thank you! xTieghan

  35. Unfortunately my caramel never set!! I only used the cream from the coconut cream too…. very strange. Although… the caramel soupiness tasted delicious!

    1. Hey Leah,
      So sorry about this, I am thinking the caramel was not cooked long enough. Let me know how I can help for next time! xTieghan

    1. Hey Sulaiha,
      Sorry you want to use almond or coconut flour for this recipe as it is not safe to eat raw flour. I hope you love the recipe. Please let me know if you have any other questions! xTieghan

  36. 5 stars
    LOVE the recipe! I just wanted to point out the ingredients say 2 teaspoons of vanilla whereas the recipe actually calls for 3 – One in the nougat and one in each caramel sauce. I am honestly surprised I noticed since I am terrible at reading recipes thoroughly! I typically get to a point in the recipe where I realize crap- I needed that?! I absolutely love every single thing you create!!

    1. Hey Erin,
      Sorry, you won’t want to use that because it is not safe to eat raw flour. I hope you enjoy the recipe. Let me know if you have any other questions! xTieghan

  37. MY granddaughter is allergic to peanuts. Can almonds or cashews be substituted for peanuts. Also sunflower butter for peanut butter? She has missed eating snickers so would be a great Valentine surprise!

    1. Hey Laura,
      Yes peanut butter will work well. I hope you enjoy the recipe. Let me know if you have any other questions! xTieghan

    1. Hey Emily,
      Yes, that is per bar. I hope you love the recipe. Let me know if you have any other questions! xTieghan

    1. Hey Jennalynn,
      I love using Chocolove. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan

  38. Hi, thanks for the great recipe. I am just wondering, what can I use instead of the coco oil in the first layer. I am not a coconut oil fan and would like to use some other ingredient, classical butter perhaps, as I am not vegan?

    1. Hey Marketa,
      You could totally use butter. I hope you enjoy the recipe, let me know if you have any other questions! xTieghan

    1. Hey there,
      Yes, I would use heavy cream. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  39. I love Half Baked Harvest healthy january! So many wonderful recipes that I make regularly. I will try these for sure, I love the Homemade Vegan Twix Bars and the Dark Chocolate Covered Coconut Bars. Surprising that something so good is actually not bad for your health. Personally, my favorite chocolate bars were a Mr. Big and a Cherry Blossom. Would love to see homemade versions of these!

    1. Hey Sang,
      Yes, totally! I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan

  40. Yummy! Thanks for creating vegan recipes! My family and I started eating plant based vegan a year and a half ago. My dad will love these!

  41. These look amazing, I’m definitely going to give them a shot! Like you, my favorite candy bar is a Reese’s Peanut Butter Cup, so that would be an excellent recipe for the future!

    1. Hey Shari,
      So sorry I do not think that would work well, I would follow the recipe as is:) I hope you love them! xTieghan