Healthy Homemade Snickerz Candy Bars - Desserts with Benefits

Chewy, crunchy, sweet, salty, ooey, gooey, chocolatey and peanutty…  that’s what these homemade chocolate nougat peanut caramel candy bars are.

Oh wait, I totally forgot to tell you…  they’re healthy too!

Healthy Homemade Snickerz Candy Bars - Desserts with Benefits

I keep forgetting that these homemade candy bars are guilt-free (aka, sugar, partially hydrogenated oils, corn syrup, and so on) because they definitely don’t taste like it.  I mean, the soft homemade nougat, the sweet and warming caramel, the crunchy rich peanuts and the decadent chocolate coating?  How could you even begin to thing this isn’t bad for your body?

Healthy Homemade Snickerz Candy Bars - Desserts with Benefits

Healthy Homemade Snickerz Candy Bars - Desserts with Benefits

“Healthy” and “Candy Bars” are two words that never got along with each other, until now.  It seems to good to be true but it isn’t.  These Homemade Chocolate-Nougat-Peanut-Caramel Candy Bars are free of refined sugars, hydrogenated oils, corn syrup and all things artificial.

Prayers << ANSWERED!

Homemade Chocolate-Nougat-Peanut-Caramel Candy Bars (aka, Snickerz!)

Yield: 6 candy bars

Homemade Chocolate-Nougat-Peanut-Caramel Candy Bars (aka, Snickerz!)

Ingredients

Instructions

    For the Nougat:
  1. Spray an 8" brownie pan with cooking spray and line parchment paper both ways.
  2. In a medium pot, whisk together the erythritol, agave, vegetable glycerine, water and salt. Put over medium heat and stir occasionally until mixture simmers and erythritol dissolves (~6 minutes).
  3. Add a candy thermometer to the pot and cook without stirring until it reaches 320 degrees Fahrenheit. While this is on the stove, put the egg whites in stand mixer bowl with whisk attachment. When the stovetop mixture is around 260 degrees, start beating the egg whites on medium/high until stiff peaks form.
  4. Increase the mixer speed to high and slowly drizzle the 320-degree hot syrup into the whipping egg whites in a thin and steady stream. Beat until very thick and rises up the bowl (~15 minutes).
  5. Reduce speed to medium/low and add the vanilla extract. To see what your mixture should look like, see this page: www.adventures-in-cooking.com/2013/01/nougat-with-pistachios-dried-cranberries.html
  6. Scrape down the whisk attachment and bowl and scoop mixture into the pan. Spread to make even layer, then place a sheet of parchment paper on top. Press the parchment paper with your hands, then let the pan sit on wire cooling rack overnight.
  7. The next day, make the Snickers.
  8. For the Snikkers:
  9. Spoon some of the melted chocolate into this chocolate bar mold. Refrigerate for 30 minutes, or until firm
  10. Press a caramel into each chocolate cavity, then press the peanuts into the caramel (I made a line of peanuts down the chocolate bar mold so there would be peanuts in every bite)
  11. Slice the nougat to fit inside the chocolate bar mold (clean the knife in between slices), about 1/2" in thickness. Slice the slices shown below in two or even three, you need them thin to fit inside the chocolate mold.
  12. Spoon the rest of the chocolate over the nougat and refrigerate until firm.

Notes

Store candy bars in the fridge.

This recipe is: low sugar and gluten free!

Nougat recipe adapted from: shaunasever

http://dessertswithbenefits.com/homemade-chocolate-nougat-peanut-caramel-candy-bars/

Time for a nutrition label throwdown!

The storebought candy bar nutrition label is on the left, the Desserts with Benefits healthy homemade version is on the right:

Healthy Homemade Snickerz Candy Bars - Desserts with Benefits  Healthy Homemade Snickerz Candy Bars - Desserts with Benefits

Haaaaallelujaahhhh!!!!  Sorry for my ridiculous level of enthusiasm, it’s just that with every bite of these healthy candy bars I want to slap the old me for eating box after box of the storebought (and crazy unhealthy) “Snikkers”.  Just like Hersheys bars, I brought “Snikkers” to school nearly every week (and if I had run out of those artificial candy bars at home, I would just run to the school’s vending machine, money in hand and eyes all crazed…  total sugar junkie…  embarrassing)

Healthy Homemade Snickerz Candy Bars - Desserts with Benefits

Healthy Homemade Snickerz Candy Bars - Desserts with Benefits

Healthy Homemade Snickerz Candy Bars - Desserts with Benefits

Foodgasm.

Healthy Homemade Snickerz Candy Bars - Desserts with Benefits

Labels: 5-Ingredients-or-Less, Agave, Bars-Blondies-and-Brownies, Caramel, Chocolate, DIY, Egg-Whites, Erythritol, Gluten-Free, Low-Sugar, No-Bake, Nougat, Nutrition-Label, Peanuts

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Comments (20)

  1. Sasha: April 11, 2013

    These look amazing! Is there a substitute for the vegetable glyc. if one doesn’t have any of that? Would coconut oil or powdered gelatin work?

  2. dessertswithbenefits: April 11, 2013

    You can most likely use more agave instead of the vegetable glycerine, but I have not tried it. Good luck!

  3. Sasha: April 11, 2013

    I’ll try that! Thanks!

    And just curious ;) What’s the purpose of vegetable glyc.? Does it add “firmness” or “body” to the batter? I’ll have to check it out!

  4. dessertswithbenefits: April 11, 2013

    Sasha- I just used vegetable glycerine because the original recipe called for honey and corn syrup, so I used agave and vegetable glycerine. Both honey and agave are comprised of mostly fructose and glucose, and I believe corn syrup and vegetable glycerine are primarily glucose. Again, if you don’t have vegetable glycerine you can most likely use more agave… hopefully that works!

  5. Pipsa: April 12, 2013

    Mmmmm, Snickers is the best but I bet these are even better. Peanuts plus chocolate plus nougat – simply bliss!

  6. Sylvia: April 12, 2013

    I discovered your blog a few weeks ago and I absolutely love it. There are a lot of healthy dessert blogs out there but none quite have the level of professionalism that yours does! Everything you make seriously looks better than the original and your photography is awesome. Do you have a cookbook or are you working on one because if you don’t I predict you will in the future!

    Thanks!

  7. Jessica | Desserts With Benefits: April 13, 2013

    Thanks so much Sylvia! I do not have a cookbook but I would love to make one sometime in the future :) As of now, all of my recipes can be found for free on the Recipes page.

    -Jess

  8. Sylvia-
    I know you commented like, literally a year and a half ago, but I was looking through my comments for people who asked about cookbook recommendations or cookbook requests. I just thought I’d let you know that I just published my very first cookbook, DIY Protein Bars!
    I hope you get a chance to check out the book — it’s even got a section for candy bar flavors like this one :)
    -Jess

  9. Cortni@YakkaFIT: April 13, 2013

    Wow. These look absolutely amazing! I love it!

  10. Where do you buy your moulds? Are they reusable?

  11. dessertswithbenefits: April 14, 2013

    I buy them online on Amazon. The one I used in this recipe can be found here :)
    These are reusable as long as you hand wash them, don’t put them in the dishwasher otherwise they will melt!

  12. perfect, thanks!

  13. nasibah: September 8, 2013

    You have so many healthy, yummy desserts!!!!!!!!!!!!

  14. nasibah: September 8, 2013

    You have so many healthy and yummy desserts!!!

  15. Helen: October 23, 2013

    Hmm my favourite candy bar! Do you think Stevia would work too?

  16. dessertswithbenefits: October 24, 2013

    Helen-
    Do you mean replace the erythritol with stevia? And do you mean granulated stevia (like Stevia in the Raw) or liquid stevia? I haven’t tried replacing the erythritol before, but I think the granules help “punch holes” in the egg whites and create a very fluffy and voluminous texture. Liquid stevia would not produce that effect. As for granulated stevia, I don’t have much experience with it. I do have some Stevia in the Raw in my pantry but it is very lightweight and doesn’t have that “granule” look. You can most likely use any other granulated sweetener to replace the erythritol (such as xylitol, sucanat, date sugar, etc) :)

  17. Katie: November 2, 2013

    Oh my GOSH! I just made the nougat minutes ago and I had to come here right away to tell you how awesome this recipe is!! I was going back and forth about trying it, because I’m lazy and don’t have a thermometer and then I just said screw it and I am SO SO SO glad I did!! I have no idea if the texture is what you say (the link to the photo of what it should like is broken), but the taste….phenomenal. Now. Let’s see if I can keep my hands off for the night so that I make 3 Musketeers tomorrow!

    Oh, and I should note that I used all glycerine and no agave, and it worked just fine. I also just heated the mixture until dissolved and then boiled for another 5 minutes or so, so I have no idea if it got to 320 or not, but it worked!

  18. dessertswithbenefits: November 5, 2013

    Katie-
    YAY! I’m so glad you had success even WITHOUT a thermometer! You’re so lucky, I’ve never made anything correctly without one ;)
    Thank you for bringing the link problem to my attention. I just tried to fix it like, four times and it didn’t work, so I just pasted the link into the directions #5.
    And I’m glad the glycerine worked instead of the agave, I want to try that to make a totally sugar-free candy bar. Thank you, I’m so glad you told me!
    -Jess

  19. J. Bockisch: December 4, 2014

    could you use honey instead of agave?

  20. J. Bockisch-
    As long as the honey is runny it should work just fine :) (I wouldn’t recommend using raw honey).
    Hope you like the recipe!
    -Jess

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