(no added sugar, grain-free, GUILT Free)
October 5, 2018
Growing up I use to LOVE candy, I'm telling you, besides the last two years I use to eat candy like no one's BUSINESS! I always looked forward to holidays (especially Halloween) because down every holiday aisle there was tons and tons of candy and sweets. Especially when me and my husband were first married we would always buy candy, and treats to watch movies, for snacks, you name it, we had it.
Well, let's just say that some things have changed over the last two years and I stopped eating sugary candy made from refined sugars, high fructose corn syrup, and well other chemical ingredients. Instead I switched to healthier, better options that have helped me control those sugary cravings that can hit all at once. This recipe is one of them. There's no added sugar, it's grain-free and most importantly GUILT FREE, because it's made with REAL food ingredients.
Cookie Crust Layer-
These snickers bars are made in layers, start with the cookie layer for the bottom.
Preheat your oven to 350 degrees, and line an 8 by 8 pan with parchment paper.
Mix together your almond flour, powdered sweetener, vanilla and melted butter until it forms a crumb mixture. Place in the bottom of the pan and gently pat the mixture down with the palm of your hand until a crust forms. Make the edges nice and even looking. Place in your oven for about 12 minutes or until it's browned on the edges. Pull out of the oven and let it cool completely before adding the next layer.
Nougat Layer-
Place your nut butter, vanilla, and dates in your food processor and pulse until you don't have any more lumps from the dates, add water slowly, you don't want it to watery but you don't want it super thick either, so add water accordingly. Pulse until you get a creamy smooth texture, then spoon out onto your cooled cookie crust. Even out accordingly then place your peanuts on top of the nougat layer. (see picture)
Caramel Layer (sugar-free)
For the caramel layer add your whipping cream, butter, powdered sweetener, and vanilla to a saucepan on medium/high heat. Let the mixture come to a boil, and cook for about 10-14 minutes, while stirring occasionally. This can be a little tricky, I like to use a candy thermometer to make sure I get the right consistency but if you don’t have a candy thermometer it’s no biggie.
Cook until your candy thermometer reaches the “soft ball” stage or about 240 degrees. Another way to do it is to just wait until the mixture turns a caramel brown color and coats the back of your spoon. By the time it turns brown it is most likely done.
Now add your caramel layer on top of your nougat layer.
Chocolate Layer-
In a double boiler melt the chocolate bars until creamy, then add the butter so it thins the mixture out a bit. When ready, pour mixture on top of the caramel layer, and add your chopped nuts on top. Now just cover the bars with plastic wrap and place in the freezer for about 30 minutes to set. Once there set, pull out of the freezer and cut into bars. You can make them however big you like!
Tip: I like to make my chocolate layer before the caramel layer so it’s all ready to go once the caramel layer is done, then I just pour the caramel layer and then the chocolate layer on the top. You can choose to do it however, this is what worked for me.
Store in the refrigerator when you're not eating them. They would probably be fine at room temperature but I like to wrap them individually and put in the refrigerator so they’ll keep for longer.
RECIPE Million Dollar Snickers Bars
No added sugar, grain-free & GUILT FREE!
Ready in 35-40 minutes
Serves 9
Ingredients
Cookie Crust-
1 ½ c almond flour
¼ c powdered sweetener (I use Lakanto powdered)
¼ c butter (melted)
¼ tsp vanilla extract
Nougat Layer-
1 ¼ c cashew butter (can use whatever nut butter of choice)
5 dates
1-2 TBSP water
1 tsp vanilla
½ c salted peanuts (or unsalted)
Carmel Layer-
1 c organic whipping cream
½ c butter
⅓ c Lakanto Powdered Sweetener
(it’s important to use a powdered bulk sweetener for this or it won’t work)
1 tsp vanilla extract
Chocolate Layer-
2 whole (6 oz) Lakanto Chocolate Bars (Or chocolate of choice)
1 TBSP butter
1-2 TBSP chopped peanuts for the topping
Preparation
Cookie Crust Layer-
Preheat oven to 350 degrees. Line an 8 by 8 pan with parchment paper. Mix together almond flour, & powdered sweetener. Melt butter and add vanilla to it. Then add the butter and vanilla to the almond flour mixture. Mix until small crumbs form.
Place the cookie mixture into your 8 by 8 pan, push the mixture down onto your pan so that it forms a crust. Bake in the oven for 12 minutes or until the crust is slightly browned on the edges. When you take it out make sure the crust is completely cooled before you add the next layer.
Nougat Layer-
Measure the cashew butter and place in your food processor (If you don’t want the nougat layer as thick as mine you can reduce the nut butter to 1 cup. I just added ¼ c more because I like it thick!)
Now add your dates and water (add your water a little at a time so it doesn’t get to runny)
Pulse the ingredients together until you get a smooth creamy texture. About 5 minutes or so.
Once you get the desired texture you can add the nougat layer to the top of your cookie crust, then add your salted peanuts on top.
Carmel Layer-
For the caramel layer add your whipping cream, butter, powdered sweetener, and vanilla to a saucepan on medium heat.
Let the mixture come to a boil, and cook for about 10-14 minutes, while stirring occasionally. This can be a little tricky, I like to use a candy thermometer to make sure I get the right consistency but if you don’t have a candy thermometer it’s no biggie.
Cook until your candy thermometer reaches the “soft ball” stage or about 240 degrees. Another way to do it is to just wait until the mixture turns a caramel brown color and coats the back of your spoon. By the time it turns brown it is most likely done.
(All ovens and stoves vary so the time to cook this portion will vary a bit) This is the amount of time that worked for me but yours might be different).
Now add your carmel layer on top of your nougat layer.
Chocolate Layer-
Tip: I like to make my chocolate layer before the caramel layer so it’s all ready to go once the caramel layer is done, then I just pour the caramel layer and then the chocolate layer on the top. You can choose to do it however, this is what worked for me.
In a double boiler melt the chocolate bars until creamy, then add the butter so it thins the mixture out a bit.
When ready, pour mixture on top of the caramel layer, and add your chopped nuts on top.
Now just cover the bars with plastic wrap and place in the freezer for about 30 minutes to set. Once there set, pull out of the freezer and cut into bars. You can make them however big you like!
Store in the refrigerator when your not eating them. They would probably be fine at room temperature but I like to wrap them individually and put in the refrigerator so they’ll keep for longer.
Tips:
If you want to make it completely sugar- free you can substitute Lakanto Powdered sweetener instead of your dates, about ½ a cup.