Grabbing life by the kettlebells...: Snickers Bars...

Guess what I made!!!!

Who likes Snickers Bars?

Snickers Nutritional Info

That's a lot of sugar!

I'm constantly getting requests to make healthier versions of various products, and today it's the turn of the Snickers bar...

These bars contain lots of natural ingredients... Though before anyone says it, let me point out two things about my recipe..

Peanuts are a legume, not a nut. If you're following a strict Paleo protocol you may want to substitute the PB with almond butter and the peanuts with chopped almonds... though if you're that into Paleo, you already know that right?
I've used 81% cocoa solid dark chocolate. Yep it's processed. Yep it contains some sugar. But hey, I'm pretty confident none (or very few) of you eat THAT clean that this is going to be a deal breaker... . Remember, the higher the cocoa solids in chocolate, the lower the sugar content.

So.. back to the bars... They taste just like the real thing, and that's coming from a friend who considers a Snickers bar to be an energy bar... (in fairness to him, he never said a 'healthy' energy bar)!

For the nougat base:

50g 81% dark chocolate, melted
3 egg whites
1 tsp Irish honey
2 tbsp peanut butter (crunchy)
1 sachet Gelatin (12g)
100ml hot water (just slightly cooler than boiling point)

Start by lining an 8" square cake tin with greaseproof paper.

Spread the melted chocolate over the base of the lined tin & leave aside to harden.

Put 100ml of very hot water in a bowl with 2 tbsp peanut butter & sprinkle the gelatin powder over the top. (the gelatin needs to be added to the liquid & not the other way around or you'll end up with a solid lump). Set aside to dissolve for 5 minutes.

Meanwhile, add the egg whites and honey to a heatproof bowl set above gently simmering water. Whisk constantly (unless you want scrambled eggs) until they form stiff peaks.

Pour in the gelatin mixture gradually, stirring well between each addition.

Spread the mixture on top of the chocolate base which should now be set.

Leave aside to firm up while you get started on the caramel centre.

For the caramel:

1 can full fat coconut milk
1 tsp Irish honey
2 tbsp crunchy peanut butter
1 tsp vanilla extract

Add the coconut milk & honey to a saucepan & bring to the boil.

Once boiled, reduce the heat and allow to simmer for 20 minutes until thick & golden in colour. Stir regularly to prevent burning.

Once thickened & cooled stir in the peanut butter & vanilla until combined.

Spread over the nougat base.

You can now cover the bars with a layer of chocolate before cutting into 12 bars. I chose to pour chocolate over the top so they were totally coated like the original.