Each bite of Snickers is a journey of pure indulgence, offering the perfect balance between chewy nougat, gooey caramel, and crunchy peanuts. It’s a divine treat that has stood the test of time, captivating hearts and palates with its timeless appeal.
The pleasure of Snickers goes beyond its sensational taste—it’s a nostalgic reminder of joyful moments and carefree indulgence. Whether you’re savoring it on a lazy afternoon, sharing it with loved ones, or grabbing a quick pick-me-up during a busy day, Snickers always brings a sense of comfort and satisfaction.
Being a Vegan means giving up on some of the world’s best foods, that counts this heavenly delight as well! But not anymore as Jennifer Garner, who is literally an angle in diguise has curated a perfect snickers recipe which leave you feeling the smoothness of caramel mingling with the rich, velvety chocolate coating.The heavenly bite, your taste buds are greeted by the delightful crunch of roasted peanuts, providing a satisfying contrast to the silky caramel and chocolate layers. The combination of sweet and salty flavors dances on your tongue, creating a symphony of taste that is simply irresistible.
From her insta handle, we learnt that the 50-year old star has a lip smacking plant pased Snicker recipe, which goes like-
Ingredients:
- 12 oz dark chocolate, chopped
- 4 tablespoons creamy peanut butter
- 2 cups unsweetened flaked coconut
- 1 cup roasted cashews
- 1 cup pitted Medjool dates
- 14 oz full-fat coconut milk
- 1/2 cup light brown sugar
- 1/4 cup honey
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 3/4 cup roasted peanuts
Instructions
- Line a 9×13 inch baking dish with parchment paper.
- Melt 6 oz chocolate and 2 tablespoons peanut butter in the microwave until smooth. Pour into the prepared dish and spread into an even layer. Place in the freezer for 15 mins to harden.
- Meanwhile, in the food processor, pulse coconut flakes and cashews until finely ground. Add dates and pulse until mixture comes together and forms a ball.
- When the chocolate/peanut butter mixture has hardened, remove from the freezer and press the coconut mixture into an even layer on top of chocolate (using your hands). Return the pan to the fridge to chill while you make the third layer.
- In a medium saucepan, combine coconut milk, sugar and honey. Bring to a boil over medium-high heat. Cook for ~10 mins or until caramel has thickened. Remove from heat and let cool for 5 mins. Stir in coconut oil, vanilla, and peanuts. Remove from the fridge and pour caramel mixture over the bars, spreading in an even layer. Return the pan to the fridge to chill for at least 1 hour.
- About 10 mins before you remove bars from the fridge, melt together the remaining 6 oz chocolate and remaining 2 tablespoons peanut butter in the microwave until smooth. Let cool for 5 mins, then pour the chocolate over the caramel layer, spreading evenly. Return to the fridge until well chilled, at least 1 hour. (Garner left them overnight.)
- Cut bars into squares and serve. Store in the fridge for up to 1 week.
