Toasted Coconut Caramel Peanut Butter Snickers Bars
These Toasted Coconut Caramel Peanut Butter Snickers Bars are a tropical twist on a classic candy bar with creamy, crunchy, and gooey layers.
Servings: 12 servings
Ingredients
- 1 1/4 cups milk chocolate chips
- 1/4 cup creamy peanut butter
- 1/4 cup coconut oil
- 1/2 cup granulated sugar
- 1/4 cup canned coconut milk
- 1 1/2 cups marshmallow fluff
- 1/4 cup peanut butter
- 1/2 cup toasted coconut
- 1/4 cup sweetened shredded coconut
- 1 cup salted peanuts roughly chopped
- 1 teaspoon vanilla extract
- 14 ounce bag of caramels
Instructions
- Preheat your oven to 350°F (175°C). Spread the shredded coconut on a baking sheet and toast for about 5-7 minutes, stirring occasionally, until golden brown. Remove from the oven and set aside to cool.
- In a mixing bowl, combine 1/4 cup creamy peanut butter, 1/4 cup coconut oil, and 1/2 cup granulated sugar. Mix until well combined. Add in 1/4 cup canned coconut milk and 1 teaspoon vanilla extract, stirring until smooth.
- Fold in 1 1/2 cups marshmallow fluff and 1/4 cup peanut butter into the mixture until fully incorporated to create a fluffy, nougat-like layer.
- Spread the marshmallow fluff mixture evenly into the bottom of a greased 9x9 inch baking pan. Sprinkle 1 cup of roughly chopped salted peanuts over the top, pressing them gently into the fluff.
- In a double boiler or microwave-safe bowl, melt the entire 14-ounce bag of caramels with 1/4 cup coconut milk. Stir until smooth. Pour the caramel mixture over the peanut layer, spreading it evenly.
- Sprinkle 1/2 cup toasted coconut and 1/4 cup shredded coconut over the caramel layer.
- Melt 1 1/4 cups milk chocolate chips with 1/4 cup coconut oil using the same method. Stir until smooth and glossy.
- Pour the melted chocolate over the coconut layer, spreading it evenly to cover all the toppings.
- Cover the pan with plastic wrap and refrigerate for at least 2 hours, or until the bars are firm. Let sit at room temperature for about 10 minutes before slicing.
- Using a sharp knife, cut the bars into squares or rectangles. Serve immediately or store for later enjoyment.
Equipment
- 9x9 inch baking pan
- Double boiler or microwave-safe bowl
- Spatula
- Mixing Bowls
- Measuring Cups and Spoons
Notes
- Store bars in an airtight container in the refrigerator for up to a week or freeze for up to 3 months.
- Substitute salted peanuts with almonds or hazelnuts for a different nutty flavor.
- Use dark or semi-sweet chocolate chips for a richer chocolate layer.
- Keep a close eye while toasting coconut to prevent burning.
- For vegan bars, use dairy-free chocolate, vegan marshmallow fluff, and dairy-free caramels.