Peanut Butter Snickers Slice Recipe: No-Bake Candy Bar Treat

Peanut Butter Snickers Slice

• 20 – Fresh Medjool Dates, pitted
• 3 ½ Tbsp (70g) – Coconut oil (reserve 1 Tbsp / 20g)
• 1 Cup (250g) – Peanut butter, smooth or crunchy
• ½ Cup (75g) – Roasted unsalted peanuts, roughly chopped
• ¾ Cup (150g) – High-quality dark chocolate
• Sea salt flakes (optional)

• Line a baking tin with parchment paper, covering the base and sides, and lightly grease if desired.
• Pit the Medjool dates and press or smash them to form a sticky, even layer in the prepared tin. Use the back of a knife, a small pan, or another flat object to compress them firmly.
• Combine 2 1/2 Tbsp (50g) coconut oil with all the peanut butter in a small saucepan over low heat. Stir until just melted and smooth—do not boil. Remove from heat and let cool for about 20 minutes.
• Pour the cooled peanut butter mixture over the compressed date base and spread evenly. Scatter the chopped roasted peanuts across the layer. Chill in the fridge overnight or freeze for 40–50 minutes to firm up.
• Melt the dark chocolate with the remaining 1 Tbsp (20g) coconut oil using a bain-marie (double boiler) until smooth. Stir well and remove from heat. Microwave in short bursts can be used but watch carefully to avoid burning.
• Take the chilled base from the fridge or freezer and pour the melted chocolate over it. Spread evenly with a spoon or by gently tilting the tin. Sprinkle with sea salt flakes if using. Return to the fridge for around 2 hours (or the freezer for 1 hour) until fully set.
• Lift the set slice from the tin and slice using a hot, dry knife for clean edges. Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 2–3 months. Allow slices to thaw slightly before serving.