Snicker slice

Disclaimer: this recipe results in the most addictive sweet treat you can imagine. Please make sure you only make this recipe when:

• You are in need of some serious cheering up;
• Have a friend that is in need of some serious cheering up; or
• You have lots of people coming round and will in no way be tempted to consume the entire fruits of your labour on your own…

…otherwise you are at a serious risk of eating them all {potentially in one go}.  You have been warned!

I’ve made a few of these “snicker” variants from the various “clean eating” enthusiasts of this world and I think I have found the best one (which is a slightly adapted variant from the Natural Born Feeder).  Please don’t be fooled into thinking that this is “healthy”.  It’s nothing of the sort.  What it is, however, is a real treat with fewer of the refined sugars and general “nasties” (also known as “yummies”) that you find in typical sweet treats.  So in that sense if you’re craving something sweet (and boy do you need to be seriously craving something sweet to have one of these) this is the best you can get.  This recipe makes about 8 mini snicker bars but they are more suitable in 16 bite sized chunks.  At least that way you might have a serious chance of finishing one.  Accept the challenge…if you dare!

 

Ingredients

For the base

5 tbsp coconut flour

2 tbsp maple syrup

3 tbsp peanut butter

2 1/2 tbsp coconut oil

For the caramel

6 medjool dates

5 tbsp peanut butter

4 tbsp maple syrup

100ml almond milk (or normal milk works absolutely fine)

pinch sea salt 

100g peanuts (or cashews)

For the topping

100g dark chocolate

Method

1. Place all the ingredients for the base into a food processor and blitz unit all combined.  Then pour out into a lined square baking tin, ensuring that it has an even top.  Place into a fridge and leave to set for 30 minutes.
2. Next place all the ingredients for the caramel (except the peanuts) in the food processor and blitz until combined.  Once combined add the peanuts and pulse – you want the peanuts to still be chunky for that real snickers texture.  Transfer the caramel to the baking tin and spread over the biscuit base, ensuring an even covering.
3. Melt the chocolate (preferably in a bowl over simmering water) and pour over the caramel.  Place into the fridge to set.  Once set cut up into slices (or squares) and store in a tin in the fridge.  They should keep for about 7 days.