These Snickers Bites are a healthy take on the classic Snickers Bar so many of us loved as kids. If you have been making my recipes for a while, you’ll recognise this caramel recipe. It’s my go-to raw caramel these days as it’s super easy to make, sets firm, but retains a gooey feel once at room temp. This version of the recipe happened by happy accident as I was testing the peanut caramel for a new recipe in an online course I am developing. I wanted something slightly more firm, so I tweaked it a little from the original and bam — disco!
The whole peanuts through the caramel are a must as they add wonderful, and needed, texture to this bite. A little chopped peanut and sea salt on top was all they needed to be finished after enrobing in dark chocolate. You could, of course, sub out the peanut butter for any other nut butter you fancy and same with the whole nuts, but it won’t be a snickers if you do… just saying.
How to Temper Chocolate
Want to learn how to temper chocolate at home? It’s really easy and means that you’ll get the classic snap and shine you know and love from chocolate. Also, it means the chocolate won’t melt in your hands or at room temperature. Click here to learn how to make your own chocolate and temper it at home or work.
- 50 g coconut oil, melted
- 45 g cacao butter, melted
- 40 g peanut butter
- 30 g lucuma powder optional
- 50 g coconut sugar
- 1 tsp tamari
- 35g-45g warm water
- 30 g whole roasted peanuts
- 300 g dark chocolate tempered
- In a high speed blender combine the first 6 ingredients and blend on low speed just to combine.
- With the blender running on low/medium, begin to drizzle in the water, increase the speed little by little as you do until you achieve a silky smooth caramel.
- If the mixture breaks / oil separates, that's ok, just keep blending on low-med and drizzling water. You may need a little more than what's in the recipe, it varies from batch to batch.
- Pulse through the peanuts just to slightly break down, but leaving larger bits.
- Line a 500ml container with cling film or greaseproof paper.
- Pour the caramel in and set in the fridge about 4 hours. Once set, it should be firm and able to pop out of the container.
- Cut the caramel into the size and shape you desire and enrobe in the chocolate.
- You'll notice the caramel softens when out of the fridge. After cutting put back in the fridge to firm up again before enrobing.
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