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Vegan Marshmallow Snickers Bars

These Vegan Snickers Bars (also known as MICKER BARS!) will cure any chocolate craving you've got! Bonus - they have Marshmallows!

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I was craving chocolate. Always a good start to a story, am I right?? I have made snickers bars in the past both for clients and out of pure craving and this weekend I was most definitely craving. I thought to myself, how can I jazz up the already delicious bar that I haven’t yet seen before? Pantries hold wonders when you’re properly stocked. Going in I spied marshmallows and thought there it is, a creation I’ve certainly never seen before. Always a win for a food creator! 

I posted a couple of pics on Instagram this morning asking my fellows for help with a name when my friend Tracey came up with MICKERS. I love it. The Micker was born.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Vegan Marshmallow Snickers Bars (MICKERS BARS)

If you don't know a snickers chocolate bar it's okay because all you need to know is your love for chocolate if you're going to make these Vegan Marshmallow Snicker Bars - also known as MICKER BARS!
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Servings: 7
Author: Teri-Ann Carty
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes

Equipment

  • freezer
  • food processor or blender

Ingredients

BASE INGREDIENTS

  • ½ cup almond flour
  • ½ cup coconut flour
  • ½ cup peanuts
  • ⅓ cup melted coconut oil
  • 3 tbsp maple syrup
  • ¼ tsp salt

CARAMEL INGREDIENTS

  • 1 cup dates soaked in hot water (reserve 1/2 cup water)
  • 2 tbsp peanut butter
  • ½ tsp maca
  • 1 tsp vanilla
  • 2-3 tbsp date water
  • ½ cup marshmallows
  • ½ cup peanuts

COATING INGREDIENTS

  • 2 100 g dark chocolate bars chopped
  • 1½ tsp melted coconut oil
  • maldon flaky salt
  • handful of peanuts
US Customary - Metric

Instructions

  • Remove pit from dates. Place in a bowl and cover with just boiled water.
  • Place parchment paper in a standard loaf tin. Place all the crust ingredients into the food processor and pulse to combine. Texture should be like coarse sand and stick together easily when pinched together. Press into a loaf pan evenly and place in the freezer while you prepare caramel.
  • Drain dates reserving date water. Place all the ingredients into the same food processor bowl and blend until you achieve a smooth paste. Pour a couple tbsp of date water to get things moving. Use more for a runnier texture, less for a thicker paste. Pour over the prepared crust and smooth as best you can. Place peanuts and marshmallows at random and press them into the caramel. Place back in the freezer for a minimum 1 hour up to 90 minutes or until caramel is firm to the touch.
  • Once caramel is firm, remove from the freezer and cut into 7 bars. Chop chocolate and place either in a double boiler or microwave. Add in coconut oil and melt together. Allow the chocolate to cool slightly. Use a fork to dip 1 bar at a time and a spoon to scoop chocolate on top. Place on a parchment paper lined cookie sheet.add peanuts and flaky salt before the chocolate hardens. Continue with the rest of the bars. Once complete, place back in the freezer until ready to eat. Best served cold.

Nutrition

Serving: 1bar | Calories: 425kcal | Carbohydrates: 37g | Protein: 10g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 0.01mg | Sodium: 131mg | Potassium: 347mg | Fiber: 8g | Sugar: 23g | Vitamin A: 2IU | Vitamin C: 0.2mg | Calcium: 61mg | Iron: 2mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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