Chocolate Peanut
Bars | Recipe
Homemade chocolate bars like Snickers
Text:
Katharina Kuhlmann
Photography:
© Roberta Dall'Alba
5 March 2026
The popular chocolate peanut bar Snickers is very easy to make yourself. The caramel can be prepared the day before, so the recipe requires very little working time. Only the cooling time takes a little longer, at 1.5 to 2 hours. The bars are coated with fine dark chocolate, which contrasts nicely with the sweet caramel. This is a difference from the original Snickers bar, which is made with milk chocolate. In addition to peanut butter, roasted and salted peanuts add a delicious crunch to the sweet bar. The recipe can easily be made vegan by replacing the butter and cream with plant-based alternatives.
Why VIVANI's "Dark Cooking Chocolate" is the perfect match for these Chocolate Peanut Bars
Cooking chocolate is perfect for baking. Whenever cakes, tarts and pastries need to be covered or decorated with chocolate, cooking chocolate is the better choice. The higher cocoa butter content compared to chocolate makes melted cooking chocolate particularly easy to pour and work with. For best results, it should always be melted and tempered in a bain-marie. These instructions explain the multi-step process.
While the original Snickers bars are coated in milk chocolate, we have opted for a distinctive Dark Cooking Chocolate for our version. With a cocoa content of 70% and correspondingly less sugar, this contrasts more strongly with the very sweet caramel filling. The salt from the roasted peanuts further emphasises this contrast and brings out the finest flavours.
RECIPE: CHOCOLATE PEANUT BARS
Ingredients
For 6–8 bars depending on size
For the caramel layer:
200 g
sugar
3 tbsp
water
20 g
butter
85 g
heavy cream
For the bottom layer:
100 g
peanut butter
50 g
coconut flour
50 g
salted and roasted peanuts
For the coating:
250 g
VIVANI Dark Cooking Chocolate
Also:
some
neutral oil
a square baking tin, size 10 x 22 cm
making
waiting / cooling time
1,5–2 hours cooling time
level of difficulty
medium
N°
01
You can prepare the caramel the day before. To do this, put sugar and water in a saucepan and let it melt until it turns amber in colour. Be careful not to let it burn. Turn off the heat, add butter and warmed heavy cream, and stir. Be careful when adding the cream, as it will rise in the saucepan. Pour the mixture into a jar, leave it to cool completely, then store it in the fridge.
02
Then grease the tin with a little oil and line it with baking paper so that the bottom and sides are covered.
03
For the bottom layer, mix the peanut butter and coconut flour in a bowl (the consistency should be almost like cake batter). Fill it into the tin and spread evenly.
04
Spread the peanuts over the base layer. Then pour the caramel over the top. Leave to set in the freezer for approx. one hour.
05
Melt the cooking chocolate in a bain-marie. Remove the tin from the freezer and cut the solid mixture into bars. Then dip them into the melted chocolate. Then place them on baking paper. Alternatively, you can pour the melted chocolate over the bars.
06
Leave the bars to harden in the refrigerator for approx. 30–60 minutes. They will keep in the refrigerator for several days.
This is VIVANI
For 25 years, VIVANI has been developing high-quality organic chocolate from sustainably grown cocoa beans. The brand from Bochum (Germany) stands for ecological cocoa cultivation, transparent supply chains and responsibility along the entire value chain. VIVANI was awarded “The National German Sustainability Award” for this commitment.
Production takes place at the traditional Weinrich chocolate factory in Herford, where each bar is created with a great deal of expertise and craftsmanship.
Dark Cooking Chocolate
70 % Cocoa | vegan
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