Healthy Snickers Bars (Better than Store-Bought!)

Check ingredients as you prepare them. These checks stay on this page.

• 1 ¼ cup blanched almond flour
  Ingredient note

  Source: 1 ¼ cup blanched almond flour
• 2 tablespoons + 3 tablespoons maple syrup
  Ingredient note

  Source: 2 tablespoons maple syrup; Source: 3 tablespoons maple syrup
• 2 tablespoons coconut oil (, melted)
  Ingredient note

  Source: 2 tablespoons coconut oil (, melted)
• ½ teaspoon vanilla extract
  Ingredient note

  Source: ½ teaspoon vanilla extract
• ¼ teaspoon fine sea salt
  Ingredient note

  Source: ¼ teaspoon fine sea salt
• ¼ cup all-natural creamy peanut butter (use ⅓ cup for thicker layer)
  Ingredient note

  Source: ¼ cup all-natural creamy peanut butter (use ⅓ cup for thicker layer)
• ⅓ cup roasted & salted peanut halves
  Ingredient note

  Source: ⅓ cup roasted & salted peanut halves
• ¼ cup cacao powder
  Ingredient note

  Source: ¼ cup cacao powder
• ¼ cup melted coconut oil
  Ingredient note

  Source: ¼ cup melted coconut oil
• ¼ cup maple syrup (, at room temperature )
  Ingredient note

  Source: ¼ cup maple syrup (, at room temperature )

1. Lightly spray a 9x5-inch pan with oil, then line it with parchment paper. (The oil helps the paper stay in place while you work, but it won't touch the bars.)
2. To prepare the nougat layer, add the almond flour, maple syrup, coconut oil, vanilla, and salt to a large bowl. Mix well, then transfer the mixture to the prepared pan and press it evenly into the bottom. Place the pan in the freezer to chill while you make the next layer.
3. To make the caramel layer, stir together the peanut butter and maple syrup, until very smooth. Pour the caramel over the nougat layer, and use a spatula to spread it out.
4. Sprinkle the peanut halves over the top of the caramel, making sure they are distributed evenly throughout the pan. Use your hands to lightly press them into the caramel. Set the pan in the freezer while you make the final layer.
5. To prepare the chocolate coating, mix together the cacao powder, coconut oil, and maple syrup. This works best if the maple syrup isn't cold from the fridge, so the mixture will stay pourable. Remove the pan from the freezer and pour the chocolate topping over the top. Use a spatula to spread the chocolate evenly over the entire top of the peanut layer, and sprinkle the top with flaky salt, if you like.
6. Place the pan in the freezer to set until the bars are totally firm, at least 1 hour. Slice into 8 rows, then cut each bar in half to create 16 "fun size" candy bars. For a smaller, bite-size treat, cut the 16 pieces in half again to make 32 small squares. These bars are very rich, so you don't need much!
7. Homemade Snickers Bars need to be stored in the fridge or freezer to remain solid. They will soften at room temperature and, as a result, will be messier to eat. Keep in mind that the caramel layer will not totally firm up, so it might spill out the sides as you bite into these bars. You can store these in an airtight container for up to 3 months in the freezer, if you don't eat them all before then.