Vegan Caramel, Peanut Butter, and Chocolate Bark
Delectable candy bark that tastes a whole lot like everyone's favorite peanut-laden, caramel-stuffed, chocolate-coated candy bar (i.e., Snickers). Fudgy peanut butter and date caramel layers are sandwiched between a crisp chocolate coating.
Prep Time40 mins
Cook Time5 mins
Total Time45 mins
Servings: 18 pieces
- 1 ½ cups pitted and packed sticky medjool dates
- 2 tablespoons natural peanut butter
- ½ teaspoon pure vanilla extract
- ¼ teaspoon fine-grain sea salt
Fudgy Peanut Butter Layer
- ¼ cup natural peanut butter
- 1 ½ tablespoons virgin coconut oil
- ½ tablespoon pure maple syrup
- ⅛ teaspoon fine-grain sea salt
- ¾ cup chocolate chips, chocolate chunks, or roughly-chopped quality dark chocolate
- 1 teaspoon virgin coconut oil
- ⅓ cup shelled and roasted peanuts, roughly chopped
For the Caramel Layer
Line an 8x8-inch square baking pan with parchment paper.
Add the dates to the food processor. Process until the mixture is roughly smooth. Dates have a tendency to ball up as they process, so pulse and stop to break up the ball as needed to achieve a smooth date caramel. Add in the peanut butter, vanilla, and sea salt, and process for another 30 seconds or until smooth and incorporated.
Spoon the mixture into the lined baking pan and use your fingers or a spatula to press the "caramel" into an even layer across the bottom of the pan. It takes a few minutes and a bit of patience to spread the caramel out to the edges in an even layer, but just keep at it. If the mixture is sticking to your fingers, lightly dampen them with water to repel the caramel.
Transfer the pan to the freezer for 10 minutes to set.
For the Fudgy Peanut Butter Layer
Meanwhile, make the peanut butter layer by whisking together the peanut butter, coconut oil, and pure maple syrup in a double boiler or bain marie until smooth and glossy. Pour over the.caramel layer, tilting the pan back-and-forth to evenly coat. Return the freezer for 15 minutes or until the peanut butter layer is completely set.
For the Chocolate Layer
Meanwhile, melt the chocolate and coconut oil in a double boiler or bain marie over low heat until smooth and glossy, whisking occasionally.
Sprinkle with the chopped peanuts (if using), and pour the melted chocolate over the peanut butter layer and tilt the pan back and forth to coat the surface. Freeze for at least 15 minutes or until the chocolate is completely set. (Note: you'll want to move quickly with this step so you don't give the warm chocolate time to melt the peanut butter layer.)
Slice into small squares or triangles. Store in an airtight container in refrigerator or freezer.