Apr 11, 2013
Healthy Homemade Snickerz
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!
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” 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!)
For the Nougat:
- Spray an 8" brownie pan with cooking spray and line parchment paper both ways.
- 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).
- Add a candy thermometer to the pot and cook without stirring until it reaches 220 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.
- When the temperature reaches 320 degrees, remove the pot from the heat.
- Increase the mixer speed to high and slowly drizzle the hot syrup into the whipping egg whites in a thin and steady stream. Beat until very thick and rises up the bowl (~15 minutes).
- 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
- 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.
- The next day, make the Snickers.
For the Snikkers:
- Spoon some of the melted chocolate into this chocolate bar mold. Refrigerate for 30 minutes, or until firm
- 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)
- 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.
- Spoon the rest of the chocolate over the nougat and refrigerate until firm.
Store candy bars in the fridge.
This recipe is: low sugar and gluten free!
Nougat recipe adapted from: shaunasever
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:
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)