My dear friend Andrea really loves white Snickers. But alas, they don’t make it anymore. I wanted to surprise her for her birthday, so I made a copycat version following this recipe from Caitlyn at frommybowl.com. Mission accomplished: Andrea loved it!
I’m not a fan of white chocolate, so I made the dark version for me and another friend. Even though I prefer dark chocolate, I must admit they both taste a-ma-zing!
I was largely inspired by Caitlyn’s recipe, but I adjusted amounts and ratios of some ingredients so they work better for me. With my adapted version, you’ll get a bit thicker nougat and thinner caramel layer, which is what I personally prefer.
You will need
- 1 cup rolled oats or oat flour
- 1 packed cup fresh raw dates (that’s around 25-30 dates)
- 2 tbsp peanut butter
- 1 tsp vanilla extract
- 2 tbsp melted coconut oil
- around 1/3 cup roasted peanuts
- a pinch of salt
- 1/2 tsp cinnamon
- 200g (7 oz) dark chocolate
How to make
Put rolled oats until into a food processor, process until you make flour, and set aside. If you already have oat flour – awesome, skip this step and move on to making the date caramel.
Soak the dates in hot water for about 5 minutes. Peel them, remove the seeds and put the dates into the food processor. Add peanut butter, coconut oil, and vanilla. Process everything together until combined.
Remove about 2/3 of the caramel and set aside. Add the oat flour to the remaining 1/3 of the caramel, add salt and cinnamon, and blend until combined. This is your “nougat” layer.
Transfer this sticky
mess mass into a tray lined with parchment paper and press it firmly. The tray I use is a 20 x 12 cm (8 x 4.5 in) plastic Tupperware. Put it in the freezer for about an hour and try not to eat the caramel in the meantime.
When the nougat layer is chilled and firm, spread the date caramel over it. Add roasted peanuts and slightly press them into the caramel. Once again, put everything into a freezer for about an hour, it will make it easier to cut.
We’re almost there. Melt the chocolate in a double boiler or in a microwave. You can add 1 tbsp of peanut butter or coconut oil, but that’s totally optional. Cut the chilled mass into bars, dip in chocolate and put on a cutting board or a tray lined with parchment paper. Put in the fridge until the chocolate hardens, and you’re good to go!
Tips and tricks
- I always soak the dates before removing the skin and seed – because this makes them much easier to peel.
- You can use salted peanuts if you’re a fan of salted caramel. I honestly hate it, so I use unsalted peanuts.
- Instead of dipping the bars in chocolate, you can just cover them with it before cutting. In that case, you’ll need less chocolate, around 80g should do.