Real Healthy Snickers

Paleo gluten-free snickers bar recipeWho doesn’t love Snickers bars? The chocolate, the nuts, the caramel. It’s a tantalizing combination, to say the least.

This is a candy bar that proclaims that it will satisfy your hunger, but I’d like to challenge that my wholesome version of Snickers will satisfy your hunger even longer.


Well, for starters my recipe uses very dark chocolate, which is lower in sugar. My caramel is made with coconut palm sugar, which won’t set you up for a sugar rush then energy crash. My cookie layer is made with toasted, ground nuts, which provide real, usable energy. And instead of peanuts I use dry roasted macadamia nuts.

This is one sweet, caramel-y snack that’s filled with nutritious ingredients to really power your day!

Making recipes like these Real Healthy Snickers bars is so so so so so much fun! I simply love the challenge of taking an existing, unwholesome item and creating it anew with really nutritious ingredients.

The best part is when my taste-testers tell me that my healthier version tastes even better than the original — whoop whoop!

Giving unhealthy recipes a wholesome makeover, like these Snickers bars, is what earned me the name of  The Recipe Hacker. For more innovative and fun recipes check out my new cookbook when it hits stores December 9th, 2014. Or pre-order your copy today 🙂

The Recipe Hacker

Alright, let’s make some scrumptious Real Healthy Snickers Bars…

Real Healthy Snickers Bars
A Recipe by Diana Keuilian
5.0 from 2 reviews

Prep time
Cook time
Total time
Serves 24

For the Chocolate Layer
For the Cookie Layer
For the Caramel Layer

Chocolate Layer
  1. Place the chocolate and coconut oil in a medium pot, and place the pot in a skillet with a few inches of water, over medium heat. Use a spoon to stir the chocolate mixture until smooth. Remove from heat.
Cookie Layer
  1. Preheat the oven to 350 degrees F. Spread the pecans over a rimmed baking sheet and roast for 8-10 minutes, until toasted. Meanwhile place the dates in a cup of hot water and soak for 10 minutes. Discard the water.
  2. Place the toasted pecans in a food processor and pulse until fine. Add the dates and remaining cookie layer ingredients. Pulse until a dough forms.
Caramel Layer
  1. In a skillet over medium heat, mix the coconut palm sugar, coconut milk, coconut oil, sea salt and vanilla extract. Once the mixture begins to boil, reduce the heat to low and continue to cook, stirring often for 5 minutes.
  2. Remove the skillet from heat, and whisk in the baking soda. Mixture will turn a lighter color and will become creamy. Return to low heat and cook, mixing often, for 2 minutes.
  3. Remove the caramel from heat and allow to cool and thicken for 5 minutes.
Real Healthy Snickers Bars
  1. Line the bottom and sides of an 8×8 pan with parchment paper, so that the parchment paper sticks up over the sides. (These will be your handles to easily pull the snickers bar from the pan once completed.) Lightly rub with coconut oil.
  2. Pour half of the chocolate layer into the bottom of the pan. Place in the freezer for 10 minutes.
  3. Sprinkle the cookie layer over the hardened chocolate layer. Press down to create an even layer of dough. Place in the freezer for 5 minutes to harden.
  4. Pour the caramel layer over the cookie layer. Spread to evenly coat. Sprinkle with the chopped macadamia nuts. Pour the remaining chocolate over the top of the nuts and carefully spread to evenly cover. Place in the freezer for 10 minutes, until the top chocolate layer hardens.
  5. Pull on the parchment papers that are sticking up to remove the whole pan of snickers bars. Place on a cutting board and use a knife to carefully cut into bite-sized bars. Enjoy!

Calories: 190     Fat: 11     Carbohydrates: 23     Sodium: 86     Fiber: 2     Protein: 1    

Paleo gluten-free snickers bar recipe

Paleo gluten-free snickers bar recipe


  • vonny September 14, 2014 at 6:27 am

    Dianne, these look forbidden, i have just joined the Paleo “religion”,
    Australia does fall short on some pantry items but i will improvise..

    • Diana September 15, 2014 at 6:17 pm

      Enjoy Vonny!

  • Carlene Eye September 14, 2014 at 4:02 pm

    I’d love to find cookie/candy recipes with stevia instead of any kind of sugar or syrup. Any suggestions on where to look?

  • Alison September 18, 2014 at 2:10 pm

    I live in the uk. Can you please give me oz’s on stead of cups. I look forward to trying this.

    • Diana September 26, 2014 at 4:55 pm

      Hi Alison,
      Here’s the measurements in oz for you…
      For the Chocolate Layer:
      * 16 oz dark chocolate, 73% cocoa or higher
      * 1.5 oz coconut oil

      For the Cookie Layer:
      * 20 oz raw pecans, toasted
      * 8 dates, pitted and soaked in hot water for 10 minutes
      * 1 oz blanched almond flour
      * 0.167 oz coconut flour
      * 0.083 oz sea salt
      * 2 oz coconut palm sugar
      * 1.5 oz coconut oil, melted

      For the Caramel Layer
      * 8 oz coconut palm sugar
      * 2 oz canned coconut milk, full fat
      * 1 oz coconut oil
      * Pinch of sea salt
      * 0.5 oz vanilla extract
      * 0.083 oz baking soda
      * 4 oz dry roasted macadamia nuts, chopped

      Enjoy 🙂

  • WjCortez September 25, 2014 at 11:08 pm

    You’ve just gotta try these.

  • Emily August 31, 2015 at 7:32 pm

    This looks amazing! (Just like everything!) Is there anything that you can use in replace macadamia nuts with?

    • Diana September 1, 2015 at 8:00 pm

      Hi Emily- any kind of nut can be substituted for the macadamia nut. Happy Cooking!

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