Healthy Homemade Snickerz
Chewy, crunchy, sweet, salty, ooey, gooey, chocolatey, peanutty… that’s what these Healthy Homemade Snickerz are.
Yes, I said it. HEALTHY.
I keep forgetting that these Healthy Homemade Snickerz are free of the high-fructose corn syrup, hydrogenated oil, and unhealthy additives… because they deeeefffinitely don’t taste like it. I mean, the soft homemade nougat, the sweet and comforting caramel sauce, the rich and crunchy peanuts, and the decadent chocolate coating… how could you even BEGIN to think that this isn’t terrible for you??
“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 Healthy Homemade Snickerz are free from all things artificial and overly processed.
Prayers, ANSWERED!
I know we just met and all, but I LOVE YOU!
Too soon?
Nahhhh.
Healthy Homemade Snickerz
Ingredients
- 192g (1 cup) Granulated Erythritol
- 252g (¾ cup) Agave Nectar
- ½ cup Water
- ⅛ tsp Salt
- 2 Large Egg Whites
- 1 tsp Vanilla Paste
- 160g (½ cup) Homemade Caramel Sauce **
- 1 cup Roasted Peanuts
- 6 oz Milk Chocolate
- 6 oz Dark Chocolate
- 56g (¼ cup) Coconut Oil
Instructions
- Spray two 8" brownie pans with cooking spray and line parchment paper both ways.
- In a medium-sized saucepan (I used a 2-quart pan), stir together the erythritol, agave, water, and salt, until evenly mixed. Place over medium-high heat and add a candy thermometer to the pot. 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 reaches 260 degrees, start beating the egg whites on medium/high until stiff peaks form. When the temperature reaches 280 degrees, remove the pan from the heat.
- Increase the mixer speed to high and VERY SLOWLY AND CAREFULLY drizzle the hot syrup into the whipping egg whites in a thin and steady stream. Beat until very thick and glossy (~8 minutes). In the last minute, add the vanilla paste.
- Scoop the mixture into both brownie pans, trying to make them as even as possible. Spread the mixture out using an offset spatula. Place a sheet of parchment paper on top of each pan of nought. Press down with your hands to make sure it's flat and even. Let the nougat sit at room temperature overnight.
- The next day, with a very sharp knife, slice each pan's worth of nougat into 6 long strips. This nougat is fragile and sticky, so don't be too rough when slicing, and clean the knife off after every slice. Refrigerate the nougat uncovered overnight.
- The next day, gently press your index finger along the center line of the nougat strips, creating a "well" for the caramel sauce.
- Spoon ~1 tsp of caramel sauce into each "well." Top the caramel with the peanuts. Freeze for 45 minutes.
- Melt the chocolate and coconut oil together in a large, shallow dish. Coat the nougat, one slice at a time, in the melted chocolate. Use 2 forks to transfer, dip, flip over, and remove the nougat from the chocolate.
- Chill until the chocolate hardens, then serve and enjoy!
Recipe Notes
Haaaaallelujaahhhh!!!!
Sorry for my ridiculous level of enthusiasm, it’s just that with every bite of these Healthy Homemade Snickerz, I want to slap the old me for eating box after box of the storebought (and crazy unhealthy) version. I used to bring candy bars to school with me every single day. And if I ran out of candy bars at home, I’d run to the school’s vending machine, money in hand and eyes all crazed (total sugar junkie… how embarrassing), to get my fix.
*foodgasm*
.
With love and good eats,
.
– Jess
.
Indulge − no strings attached!
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?
You can most likely use more agave instead of the vegetable glycerine, but I have not tried it. Good luck!
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!
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!
Mmmmm, Snickers is the best but I bet these are even better. Peanuts plus chocolate plus nougat – simply bliss!
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!
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
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
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Wow. These look absolutely amazing! I love it!
Where do you buy your moulds? Are they reusable?
perfect, thanks!
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You have so many healthy, yummy desserts!!!!!!!!!!!!
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Hmm my favourite candy bar! Do you think Stevia would work too?
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.) 🙂
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!
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
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could you use honey instead of agave?
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
Never knew that healthy snickers could look SO GOOD! I don’t blame your enthusiasm. They look amazing!
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Hi,
I have gone over and over this recipe and I cannot find anywhere listing Vegetable Glycerin 🤷🏻♀️ but I can see many mentioning it in the comments – has this recipe changed? Where is the vegetable glycerin listed and how much please – keen to try it.