Snickers Crunch Slice (Edit recipe)

Lauren Jantzen

12 recipes
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13 followers

A delicious and satisfying sweet treat that is the perfect combination of gooey and crunchy!

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Original Recipe

PREP TIME

1 hour and 30 minutes

COOK TIME

—

INGREDIENTS

8

Serves: 8

Ingredients

200 grams Medjool Dates, Pitted
0.25 cup Sugar-Free Caramel Syrup
2 Tbsp Peanut Butter
2 Tbsp Peanut Butter Powder, I used PB Fit
0.5 tsp Cinnamon, Ground
1 pinch Salt
150 grams Soy Protein Crisps
100 grams Dark Chocolate

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

- Make the Base & Crunch Layer
Soften the dates: Soak them in warm water for 15-20 minutes, then drain well.
In a NutriBullet, blend dates, caramel syrup, PB Fit powder, cinnamon, peanut butter and salt until smooth. If needed, add 1-2 tsp water to help it blend.
Transfer the mixture to a bowl and stir in the soy protein crisps until evenly coated.
Press into a pan: Use a spatula or wet hands to press the mixture into a lined square pan (8x8 inches for cubes) or loaf tin (9x5 inches for bars).
- Chocolate Topping
Melt the dark chocolate in a microwave-safe bowl in 20-second intervals, stirring in between.
Pour over the bars and spread evenly. (I like to add some crushed peanuts to the top too)
Chill in the fridge for at least 1 hour (or freezer for 30 minutes) until firm.
Once set, slice into 16 cubes or 8 bars.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	192
Fat:	7 g
Carbohydrates:	29 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	96 mg
Fiber:	4 g
Sugars:	21 g
Sugar Alcohol:	0 g
Calculated per serving.