Sam’s Snickery Caramel Bar

28’s Home Nutrition Program (Stream: female, healthy weight maintenance)
These sound and taste as decadent as they look.The catch? All healthy ingredients. Skip the servo snickers and enjoy this heavenly homemade version.
4.84 from 6 votes
Prep Time 2 hrs 20 mins
Cook Time 20 mins
Total Time 2 hrs 40 mins
Course Dessert, Treat
Cuisine Australian
Servings 20
Calories 180 kcal

Ingredients
  

  • 1/4 cup peanuts roasted roughly chopped
  • 100 g 85% dark chocolate

Ingredients for Gooey Caramel Sauce

  • 1/4 cup rice malt syrup
  • 100 g butter unsalted
  • 1 pinch sea salt
  • 85 ml coconut cream

Ingredients for Base

  • 175 ml coconut cream
  • 1 tablespoon rice malt syrup
  • 1 pinch sea salt
  • 1 teaspoon vanilla extract
  • 1/3 cup coconut flour
  • 1/2 cup smooth peanut butter

Instructions
 

  • To begin, prepare the gooey caramel sauce.
  • Heat the rice malt syrup in a saucepan until bubbling vigorously.
  • If you have a candy thermometer it should reach 140°If you don’t have a thermometer, cook the syrup for 13 minutes until syrup has reduced down.
  • The mixture should be thick, drippy and coat the back of a spoon lightly.
  • Add 100g of butter and a pinch of salt and stir until combined over medium heat.
  • Remove from heat and slowly add the coconut cream, stirring until combined.
  • Pour caramel into a bowl and sit in the freezer until thick for 2 hours.

To prepare the Base:

  • Whilst the caramel is in the freezer, line a loaf tin with baking paper.
  • Combine all ingredients for the base in a bowl until mixture comes together and forms a very soft dough. You may need to add more coconut flour to achieve the right consistency.
  • Spoon mixture into lined loaf tin and freeze for 1-2 hours or until firm to the touch.
  • Remove nougat from the freezer and cover with Gooey Caramel Sauce.
  • Sprinkle with chopped peanuts and slice nougat base into 20 even pieces.
  • Place back in the freezer for a further hour to set again.

To prepare the Chocolate Coating:

  • In the meantime line a baking tray with baking paper.
  • Melt the store-bought chocolate over a double boiler.
  • Remove Snickery Bars from the freezer and dip each bar in the chocolate.
  • Place onto the lined trays and put bars back in the freezer until ready to serve.

Posted by Sam Wood

Father and husband, on a mission to help people move more, eat better and make a positive change to their lives. Sam Wood has over 20 years experience as a personal trainer and is recognised as one of Australia’s leading experts and media commentators in the health & fitness industry. Sam is the founder and personal trainer of 28, Australia’s #1 home fitness and nutrition program, and he's also the proud owner of Australia’s largest personal training studio, The Woodshed, based in Brighton, Melbourne.