We hope everyone is having a great Summer. After a very busy July working we've landed back to a calmer August and are feeling more refreshed and inspired. These no-bake snickers slices are our latest obsession... we think you will love them too! They're the perfect combination of peanut butter, sticky salted date caramel, crisp dark chocolate and a shortbread style base. Each layer is delicious in its own right, but when put together they create an incredible mixture of textures and tastes.
We love to eat these straight from the freezer, so to keep the base firm and the chocolate crispier. If peanut butter isn't your favourite, then feel free to swap this for another nut butter. We think almond or hazelnut butter would work nicely. We like to make our desserts messy and natural, but if you want yours to look neater then you can score the chocolate before it sets so that it doesn't crack so much (see step 9 of the instructions).
We hope you enjoy this recipe! If you try it then we would love to hear from you...
Ingredients (Makes 16 slices)
For the base:
2 cups oats
1 cup ground almonds
1/2 cup dates (soaked in hot water for 10-15 mins before)
1/4 cup coconut oil
1/4 cup + 1 tablespoon peanut butter
Pinch of salt
For the caramel:
1 cup dates (soaked in hot water for 10-15 mins before)
1/2 cup peanut butter
pinch of salt
200g dark chocolate (homemade or bought)
1. Add the oats to your food processor and blend to flour-like consistency.
2. Add ground almonds and salt and blend to combine.
3. Drain the dates well (1/2 cup) and add to the processor along with the peanut butter and coconut oil. Blend until well combined. The mixture should be fairly sticky and stay together when pinched between your fingers.
4. Line a square baking tray (ours is 8x8 inches) with baking paper, using your fingers spread the mixture onto the tray and press down to form an even base. Put the base in the freezer for an hour so or to harden.
5. While the base is in the freezer make the caramel. Drain the rest of the dates (1 cup) and blend together with the peanut butter and salt.
6. Melt the chocolate in a bain-marie.
7. Remove base from the freezer and spread the caramel over evenly, you can do this with a butter knife or with your fingers.
8. Finally pour over the melted chocolate to cover and place the whole tray back in the freezer to set.
9. When the chocolate is set (30 mins-1 hour) remove from tray and cut into 16 slices. To make this easier you could score the chocolate with a knife before its completely set but its not totally necessary. You can store the slices in the fridge or freezer, we prefer the latter option which keeps the base firmer and the chocolate crunchier!