Sam’s Snickery Caramel Bar

28’s Home Nutrition Program (Stream: female, healthy weight maintenance)
These sound and taste as decadent as they look.The catch? All healthy ingredients. Skip the servo snickers and enjoy this heavenly homemade version.
3.42 from 17 votes
Prep Time 2 hrs 20 mins
Cook Time 20 mins
Total Time 2 hrs 40 mins
Course Dessert, Treat
Cuisine Australian
Servings 20
Calories 180 kcal


  • 1/4 cup peanuts roasted roughly chopped
  • 100 g 85% dark chocolate

Ingredients for Gooey Caramel Sauce

  • 1/4 cup rice malt syrup
  • 100 g butter unsalted
  • 1 pinch sea salt
  • 85 ml coconut cream

Ingredients for Base

  • 175 ml coconut cream
  • 1 tablespoon rice malt syrup
  • 1 pinch sea salt
  • 1 teaspoon vanilla extract
  • 1/3 cup coconut flour
  • 1/2 cup smooth peanut butter


  • To begin, prepare the gooey caramel sauce.
  • Heat the rice malt syrup in a saucepan until bubbling vigorously.
  • If you have a candy thermometer it should reach 140°If you don’t have a thermometer, cook the syrup for 13 minutes until syrup has reduced down.
  • The mixture should be thick, drippy and coat the back of a spoon lightly.
  • Add 100g of butter and a pinch of salt and stir until combined over medium heat.
  • Remove from heat and slowly add the coconut cream, stirring until combined.
  • Pour caramel into a bowl and sit in the freezer until thick for 2 hours.

To prepare the Base:

  • Whilst the caramel is in the freezer, line a loaf tin with baking paper.
  • Combine all ingredients for the base in a bowl until mixture comes together and forms a very soft dough. You may need to add more coconut flour to achieve the right consistency.
  • Spoon mixture into lined loaf tin and freeze for 1-2 hours or until firm to the touch.
  • Remove nougat from the freezer and cover with Gooey Caramel Sauce.
  • Sprinkle with chopped peanuts and slice nougat base into 20 even pieces.
  • Place back in the freezer for a further hour to set again.

To prepare the Chocolate Coating:

  • In the meantime line a baking tray with baking paper.
  • Melt the store-bought chocolate over a double boiler.
  • Remove Snickery Bars from the freezer and dip each bar in the chocolate.
  • Place onto the lined trays and put bars back in the freezer until ready to serve.

Posted by Sam Wood

Father and husband, on a mission to help people move more, eat better and make a positive change to their lives. Sam Wood has over 20 years experience as a personal trainer and is recognised as one of Australia’s leading experts and media commentators in the health & fitness industry. Sam is the founder and personal trainer of 28, Australia’s #1 home fitness and nutrition program, and he's also the proud owner of Australia’s largest personal training studio, The Woodshed, based in Brighton, Melbourne.