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.
- Shortbread Layer
- ⅔ 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
- 20 medjool dates pitted*
- 2 to 4 tablespoons of water
- ⅓ 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
- 1 cup non-dairy semi-sweet chocolate chips
- 2 teaspoons coconut oil
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.
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.
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.