When I first made these Snickers Bars come Cookies I had planned to simply bake them, but I fell in love with the smooth almost English toffee-like texture and sweet peanut buttery flavour of the raw dough. Two recipes in one. Freezable, bake-able and dairy-free.
A couple of weeks ago I got this sudden craving for two things. Cookies AND one of my favourite chocolate bars – the Snickers. I used to love the chocolate, nougat and peanut butter flavour combination. I’ve had success with staving off cravings with an on-toast and more wholesome adaptation of the original: multigrain toast slathered with crunchy peanut butter, rice syrup or honey and a light shaving of 70% cocoa dark chocolate. If you’re a fan of the bar, you might like to try that. But this time, I wanted cookies, and toast just wasn’t going to cut it.
One of the very first things you’ll notice when making these Snickers bars come cookies is that the soft raw dough smells amazing. It’s sweet, peanut buttery, smooth and glossy – almost like chewy English toffee, but dairy-free and without all that added sugar. I made the first batch using regular spelt flour for both layers which worked well. In order to make the bottom layer more nougaty, I added some coconut flour to the chocolate layer in the second batch. This is totally optional.
Since I was going to bake them into craving-satisfying cookies, I added a little bicarb soda and baking powder to the mix, but we ended up eating most of the cookie dough raw. Again, You see, this is optional, but since you can freeze and bake the cookies from frozen, it’s not a bad idea to make an extra batch for that purpose, it’s super easy!
Do note that the raw dough actually tastes sweeter than the baked cookie version, so I suggest adding 1/4 cup chopped dark chocolate into the base mix before baking. The following recipe card provides options for both versions in one.
Homemade Snickers Bars and Cookies
- 1 cup spelt flour (or you can use 1/2 spelt for the top peanut layer and 1/4 cup spelt plus 1/4 cup coconut flour for the bottom chocolate layer)
- 2 tsp gluten-free baking powder option for baked version only
- 1/2 tsp bicarbonate soda option for baked version only
- 1/4 cup rice syrup or honey
- 2 tbsp coconut oil
- 1/2 cup crunchy 100% peanut butter
- 1 egg
- 2 tbsp chopped peanuts or other nuts
- 1 1/2 tbsp cacao powder
- 1/4 cup chopped dark 70% cocoa chocolate recommended for baked version
Chocolate Coating for Snickers Bars only:
- 1/3 cup coconut oil
- 2 tbsp cacao powder
- 1 tsp stevia granules
- Sift flour (baking powder and bicarbonate soda, if using for the cookies) into a medium mixing bowl. Mix well then divide in half between two mixing bowls.
- Place rice syrup or honey and coconut oil in a microwave safe jug. Microwave for 20 seconds. Remove from the microwave and mix until the oil has melted. Add peanut butter and mix well. Now add egg and mix until well blended and glossy - this should make 1 cup.
- Add half a cup of the peanut butter mixture to each flour bowl. Add chopped peanuts into one bowl, and sift cacao powder (and add chopped chocolate, if using) into the other. Mix each until dough forms.
- Shape dough into two rectangular logs. Place peanut butter log on top of the chocolate log, pressing down gently.
To make Chocolate Coated Snickers Bars:
- Cut logs into 1cm thick slices and using the side of a knife form rectangular bars. Place in an airtight container and freeze for 15 minutes before dipping in chocolate.
- Melt coconut oil, add cacao powder and stevia granules. Mix well to combine. Dip each frozen Snickers bar in the chocolate and place back in the fridge or freezer to set.
To bake Snickers Cookies:
- Preheat oven to 180C (160C fan-forced, 350F, gas mark 4).
- Cut logs into 1cm thick slices and form rough rounds.Place on a cookie tray lined with baking paper. Bake for 8-10 minutes. Remove from oven and allow to cool on a wire rack.