These homemade candy bars are an irresistible no-bake dessert! A chewy nougat mixture is topped with a layer of caramel made from dates, nut butters and coconut butter, then covered in a slip of rich chocolate. Enjoy this better-for-you take on a classic chocolate bar, made with no refined sugar and vegan ingredients. They’re so much better than the kind from the corner stores that you have all the permission to have two.
Homemade Caramel-Chocolate Candy Bars
- 1-1/3 cups Bob’s Red Mill Oat Flour
- 1/3 cup date caramel above
Soak dates in hot water for 10 minutes; drain.
In food processor, combine dates and caramel ingredients; process until thick and smooth. Remove and set aside.
In food processor (no need to wash), combine oat flour and 1/3 cup of caramel mixture; process until well incorporated. (Note: Nougat should be slightly sticky so it holds together when molded.) On baking tray lined with parchment paper, firmly press mixture.
Using spatula, spread remaining caramel evenly over nougat, then sprinkle peanut and almond pieces over caramel. Use fingers to press nuts into caramel layer.
Freeze for 60 minutes, until firm.
Remove from freezer and use sharp knife to cut bar-sized pieces. Return tray to freezer.
In sauce pan over low heat, melt chocolate. Once melted, add plant-based milk and stir until well combined and creamy.
Moving quickly, place one bar into melted chocolate. Use tongs to flip. Once fully coated, arrange bar on parchment-lined tray. Repeat for all bars.
Refrigerate bars for 15 minutes to set.
Use sunflower seeds instead of nuts to make this a nut-free recipe.
Store in refrigerator for up to 14 days or freeze.
Add the ingredients to your cart and make these fun bars!