These chilled candy bars consist of a chewy almond base topped with a layer of buttery caramel and roasted peanuts, all encased in a dark chocolate coating. The saltiness of the whole nuts contrasts with the smooth chocolate and the soft texture of the center.

About This Recipe

The interplay of textures is the central focus of these bars, where a firm, nutty foundation supports a softer, pull-apart center. Using a heavy-bottomed pot to simmer the butter and cream ensures the center remains pliable and smooth rather than crystalline. The cooling process is necessary for the individual components to firm up, creating distinct boundaries between the chocolate, the nuts, and the base.

The combination of roasted peanuts and sea salt provides a savory element that balances the sweetness of the surrounding layers. Almond flour is used in the base to create a fine-crumb texture that stays moist, while the addition of coconut oil to the chocolate provides a glossy finish and a clean snap when the bars are cut. Whole peanuts are used rather than chopped pieces to ensure a more pronounced crunch in every bite.

These bars are typically sliced into small rectangles and are suitable for serving at room temperature or straight from the refrigerator for a firmer texture. Because they do not rely on moisture-sensitive ingredients, they can be stored in airtight containers for extended periods or prepared in advance for large gatherings. The bars are often displayed on dessert trays alongside other nut-based confections.

Why You’ll Love This Recipe

All the Snickers flavor, zero sugar
Easy, no-bake layers
Perfect for Christmas candy trays
Freezer-friendly and meal-prep approved
Family-friendly treat

What You’ll Need for This Keto Snickers Bars

For the Nougat Layer:
1 cup almond flour
2 tbsp sugar-free maple syrup or allulose syrup
2 tbsp melted butter
1 tsp vanilla extract
For the Caramel Layer:
½ cup butter
½ cup allulose or brown erythritol
¼ cup heavy cream
½ tsp vanilla extract
¼ tsp sea salt
For Assembly:
½ cup roasted peanuts (unsalted or lightly salted)
1 cup sugar-free chocolate chips
1 tbsp coconut oil

Step-by-Step Preparation

Line an 8×8-inch pan with parchment paper.
Mix almond flour, syrup, melted butter, and vanilla until a soft dough forms. Press into the bottom of the pan and refrigerate.
In a saucepan, melt butter and sweetener over medium heat. Simmer 5–7 minutes until golden, then add cream, vanilla, and salt. Stir until smooth and thickened.
Pour caramel over the nougat layer, sprinkle peanuts on top, and chill for 30–40 minutes until firm.
Melt chocolate chips and coconut oil together, pour over the caramel layer, and smooth the top.
Refrigerate 1–2 hours before slicing into bars.

FAQ

Can I use erythritol instead of allulose for the caramel?
You can, but allulose gives a smoother, non-grainy texture.
How do I store keto Snickers bars?
Keep them in the fridge up to 2 weeks or freeze up to 2 months.
Can I make these dairy-free?
Yes, substitute butter and cream for coconut oil and coconut cream.
Do they taste like real Snickers?
Shockingly close — sweet, nutty, salty, and totally satisfying.

Variations & Substitutions

Add chopped pecans or almonds for a twist.
Mix a pinch of espresso powder into the caramel for depth.
Use white chocolate chips for a holiday “snow” version.

Serving Suggestions

Serve on a festive dessert tray, pair with keto eggnog, or wrap individually for sugar-free Christmas gifts.

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