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Homemade Snickers Bar and Cookies
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Homemade Snickers Bars and Cookies

The raw dough tastes sweeter than the baked cookie version, so I do encourage you to add 1/4 cup chopped dark chocolate into the base mix before baking. If you only want the raw version, skip the bicarb soda and baking powder, but if you prefer to keep the freeze-and-bake option handy, add them in. Bars and cookie dough can be frozen for upto a month. Makes 10 fun-size bars or cookies.
Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Servings: 10


  • 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.
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