Healthier Snickers Flapjack Bars 

Wed, 28 January 2026

Oat Base:

• Rolled oats: 150 g

• Almond flour: 50 g

• Coconut oil (melted): 60 g

• Honey or maple syrup: 60 g

• Vanilla extract: 5 ml

• Pinch of salt (~1 g)

Peanut Butter Layer

• Natural peanut butter: 130 g

• Coconut oil (optional, for creaminess): 30 g

• Honey or maple syrup: 20–30 g (adjust sweetness)

Chocolate Topping

• Dark chocolate (70%+): 90 g

• Coconut oil (optional, smooth texture): 5 g

Optional Crunch:

• Crushed roasted peanuts: 20–30 g

1. Prepare the Base:

• Preheat oven to 175°C (350°F).

• Line a small baking dish (about 8x8 inch) with parchment paper.

• In a bowl, mix oats, almond flour, salt.

• Add melted coconut oil, honey, and vanilla. Stir until combined.

• Press mixture evenly into the baking dish. Bake for 10–12 minutes until slightly golden. Let cool.

2. Make the PB Layer:

• In a small saucepan, gently warm peanut butter, coconut oil, and honey until smooth and combined.

• Spread the peanut butter mixture evenly over the cooled oat base.

3. Add the Chocolate Topping:

• Melt chocolate and coconut oil together (microwave in 20-second intervals or use a double boiler).

• Pour chocolate over the peanut butter layer and spread evenly.

• Optional: Sprinkle crushed peanuts on top for a real Snickers feel.

4. Set the Bars:

• Refrigerate for at least 1–2 hours until firm.

• Lift out using the parchment paper and cut into bars.