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This homemade Protein Snickers Bars recipe is by Bake It Paleo.

These homemade Protein Snickers Bars consists of an almond-protein nougat, a layer of dairy-free caramel topped with chopped almonds and an extra dark chocolate coating. This is the best Paleo candy bar recipe - the perfect replacement for a conventional snickers.



  • 1/2 cup almond butter (no-stir, unsalted, unsweetened)*
  • 1/2 cup Clean Lean Protein
  • 1 tbsp maple syrup 
  • 1/8 tsp salt
  • 5 tbsp water


  • 1/2 cup coconut cream
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1/8 tsp salt

Almond Topping

  • 1/4 cup almonds, chopped

Chocolate Coating

  • 6 oz dark chocolate 
  • 2 tsp coconut oil (optional)
  • flaked sea salt (optional)


Although these snickers bars look hard to make, I promise they're not. The "hardest" part is the homemade caramel, but if I can do it, you can do it!  You do not need a candy thermometer and I've made it a number of times without fail.

Make the Nougat

First, make the raw nougat. In a medium-sized bowl, combine the almond butter, pea protein, maple syrup and salt.  Mix to the best of your ability, then add the water one tablespoon at a time. Depending on the consistency of the almond butter and protein powder you use, you may need more or less water.

When mixing, first use a spatula, then use your hands to knead the dough. You'll know you have enough water when the nougat layer is holding together (not crumbly) and has a play dough-like texture.

Firmly press the nougat layer into a lined 8" x 4" baking pan. I recommend lining the pan with parchment paper and pinning down the sides with a couple clips.

Make the Caramel

Next, make the simple Paleo caramel. Place all ingredients for the caramel in a small sauce pan. Set the pan on the stove top and turn the heat to medium-high. Bring the mixture to a boil, stirring every so often. 

Boil for 6-7 minutes, stirring constantly with a spatula.  While stirring, use the spatula to scrape the bottom and sides of the pan so that the caramel doesn't burn.

After 6-7 minutes of boiling, the mixture should have browned and slightly thickened.

Reduce the heat to medium-low and continue to cook for 4 minutes, stirring every so often.  When done, the caramel will be golden brown and thick.  When you dip the spatula into the caramel and pull it up, the solution should slowly drip off.

Cool the caramel for 5 minutes, then pour it onto the nougat layer.  Spread it out over the entire nougat layer.

Add the Chopped Almonds

Next, measure ¼ cup almonds and chop them using a large knife.  Sprinkle the almonds over the entire caramel layer.

Freeze the Candy Bar

Place the candy bars in the freezer overnight, or for at least 2 hours.  This allows the caramel to fully set so that it can be cut into bars.

Coat the Snickers in Chocolate

Next, melt the dark chocolate.  Place the chocolate in a small sauce pan and melt on the stove top, over low heat.  If the chocolate you're using is too thick, add a teaspoon or two of coconut oil.  This will make the melted chocolate runnier and easier to work with when dipping the bars.

Once fully melted, remove the chocolate from the heat and grab the snickers bars from the freezer.  Cut the bars into 8 equal pieces.

Dip each bar into the melted chocolate and place on a parchment-lined baking pan to set.

Since the bars were frozen, the chocolate should set quickly, but you can also put them in the fridge or freezer to make sure the chocolate fully hardens.

How to Store Homemade Snickers Bars

Because these homemade candy bars do not have any preservatives, they must be stored in the fridge or freezer.

Place them in an air-tight container or bag and keep in the fridge up to two weeks or the freezer for up to two months.

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