Peanut Butter Caramel Bites Gluten Free Vegan Snickers Recipes

VEGAN SNICKERS BARS

Steps:

• You can watch the video in the post for visual instructions.Soak cashews in warm water for at least one hour, then discard the water (you could also boil them in water for 15-20 minutes or until they are soft).
• Make the No-Bake Brownie Base as per the instructions in the recipe, and press the dough firmly into a pan (lined with foil or parchment paper). My pan measures 8 1/2 x 6 inches. If you use a bigger pan, the bars will be thinner.
• For the cream layer, process all ingredients in your high-speed blender or food processor until smooth and creamy. Pour the cream layer over the brownie base and transfer the pan into your freezer until the layer is firm (approx. one hour)
• Add all ingredients for the caramel layer (except the peanuts) to a saucepan and bring the mixture to a boil. Stir with a whisk and let simmer on low heat for about 10-15 minutes until the caramel sauce gets thicker. Pour it over the cream layer, place the peanuts on top, and put the pan back into the freezer for about 30 minutes. Check the recipe notes if you want to make the caramel layer with dates.
• For the chocolate layer, melt the cocoa butter and the coconut oil in a double boiler. Add all ingredients to a saucepan and stir until combined. Pour the chocolate over the caramel layer and transfer the pan back into the freezer for about 15 minutes. Check the recipe notes for a SIMPLE chocolate alternative.
• Cut into your desired size and shape (it works best with a hot knife). Enjoy the bars thawed!

PEANUT BUTTER CARAMEL BITES (GLUTEN-FREE VEGAN SNICKERS)

Steps:

• Crush cornflakes and mix with vanilla and coconut flakes in medium bowl.
• Mix sugar, corn syrup and peanut butter in small pot, heat over medium-low heat, stirring constantly, until it begins to boil.
• Pour caramel over cornflake mixture and stir to combine.
• Press into prepared mini muffin tins or pan for bars. Refrigerate until set.

CHOCOLATE PEANUT BUTTER CRISPY SQUARES (VEGAN, GLUTEN-FREE)

Steps:

• Mix the maple syrup, peanut butter, cocoa powder, vanilla and salt in a pot on low heat until well combined, then add the rice crispies. Quickly transfer the mixture into a rectangular or square pan lined with parchment paper and put the pan in the freezer.
• While the crispy mixture chills, make the fudge topping by melting together the chocolate chips, peanut butter and coconut oil on low-medium heat.
• After about a dozen minutes, pour the chocolate mixture onto your crispy mixture and put back in the freezer to chill until hard - about 45 minutes. It will harden more with time.
• Once well chilled, cut into 18 or so pieces. If the pieces are harder than you`d like, store them in the fridge afterwards, or keep them out a few minutes before eating.