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Snickers Shortbread Cookie Bars

Decadent homemade Snickers Shortbread Cookie Bars made with a buttery shortbread base, sweet caramel nutty middle, topped with chocolate, that will melt in your mouth with every bite.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Author: Nikole Goncalves

Ingredients

Ingredients

  • Shortbread Layer
  • cup unsalted butter softened
  • 2 tablespoons raw honey
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups light spelt flour
  • ½ cup almond flour
  • Sea salt

Caramel Layer

  • 20 medjool dates pitted*
  • 2 to 4 tablespoons of water
  • cup natural peanut butter
  • ¼ cup brown rice syrup
  • 1 teaspoon vanilla
  • ¼ teaspoon sea salt omit if using salted peanut butter
  • 1 cup unsalted roasted whole peanuts

Chocolate Layer

  • 1 cup non-dairy semi-sweet chocolate chips
  • 2 teaspoons coconut oil

Instructions

Instructions

    Shortbread Layer

    • Preheat oven to 350℉. Line an 8 X 8 inch baking dish with parchment paper so it overhangs on two sides (this will make it easier to remove the bars later)
    • In a medium bowl, add the butter, honey and vanilla. Using a handheld mixer, whisk until smooth and creamy. Add the spelt flour, almond flour and a pinch of salt. Continue mixing until flour is well incorporated and becomes a dough. Shape into a ball using your hands.
    • Press the dough into the bottom of the pan. Poke holes with a fork and bake for 12 to 15 minutes until the edges are slightly golden and top is firm.
    • Remove from oven and allow to cool on a wire rack.

    Caramel Layer

    • In a food processor, add the dates and process until it forms into a ball or is smooth. You may need to add 2 to 4 tablespoons of water to help the food processor and scrape the sides down in between processing. Continue processing until dates are creamy and caramel like texture.
    • In a small saucepan, add the peanut butter, brown rice syrup, vanilla, salt (if using) and date paste. Stir and heat over low heat until well combined and smooth, about 1 to 2 minutes. Stir in the peanuts.
    • Pour the caramel layer on top of the shortbread and spread evenly with a spatula. Place in the fridge while you make the chocolate layer.
    • *Note: if you’re dates are dry, soak them in hot water for 10 minutes and drain.

    Chocolate Layer

    • In a double boiler, melt the chocolate chips and coconut oil. Stir continuously until melted and smooth.
    • Pour melted chocolate over caramel layer and spread evenly with a spatula. (Optional but highly recommended, sprinkle with chunky sea salt).
    • Refrigerate for about 30 minutes, until chocolate is settled and hardened.
    • Once ready to serve, using the parchment paper handles, lift the bars from the pan and transfer to a cutting board. Cut into 9 squares, or 18 bars.
    • Store leftovers in an airtight container in the fridge for up to one week, or freeze for up to 3 months.

    Notes

    ** Chill Time 30 minutes