Homemade Snickers Ice Bars

If you love the creamy chocolate peanut combo of a Snickers bar but want something cool and homemade, these Snickers ice cream bars are pure magic. They pack all the classic layers—peanutty nougat-like ice cream, gooey caramel, roasted peanuts, and a thick chocolate shell—in an easy-to-make frozen treat everyone begs for in summer. The best part is you control the ingredients for a fresher, creamier, and totally dreamy dessert.

I made a batch of these during a heatwave for a friend’s birthday and they vanished before I could even set them out on a serving plate. Now my family insists I keep a secret stash just for us.

Ingredients

• Full-fat canned coconut milk: Gives the base a super creamy texture and mild coconut flavor
• Natural peanut butter: Adds rich nutty flavor; use one with just peanuts and salt for the best results
• Honey or pure maple syrup: For natural sweetness; a slight floral or caramel note without being too sugary
• Vanilla extract: Infuses warmth and complexity; seek out real vanilla for deeper flavor
• Salt: Sharpens all the flavors and gives that true Snickers vibe
• Extra peanuts for topping: Bring crunch and salty contrast; always use fresh roasted for best taste
• High quality dark or semi-sweet chocolate: Melts into a rich shell; splurge if you can for smooth finish
• Coconut oil: Thins the chocolate so it coats bars evenly and snaps when firm

Step-by-Step Instructions

Make the Ice Cream Layer:

Blend coconut milk, peanut butter, honey or maple syrup, vanilla, and salt until completely smooth and creamy. Pour this mixture into a loaf pan lined with parchment paper. Make sure to spread it evenly and smooth the top. Freeze several hours until completely solid

Add Peanut Butter Caramel:

Mix peanut butter, honey or maple syrup, salt, and coconut milk in a bowl until perfectly creamy. Remove the frozen ice cream base from the freezer and spread the caramel mixture carefully and evenly over the top. Sprinkle chopped peanuts generously across and press them in lightly to set. Freeze again for at least a couple more hours to ensure both layers firm up together

Slice and Coat:

Once the layered mixture is thoroughly frozen, lift it from the pan using the parchment. Slice carefully into eight even bars using a sharp knife. Set the bars on a cold surface. Melt chocolate and coconut oil together in a bowl over gentle heat or in the microwave, stirring until smooth and glossy. Dip each frozen bar quickly into the melted chocolate using two forks to let excess drip off. Set each coated bar on a parchment-lined tray and immediately return to the freezer so the chocolate sets up with a perfect snap

Finish:

Before enjoying, give the bars just a few minutes at room temperature, which lets the ice cream layer soften for the dreamiest bites. Store any leftovers in an airtight container in the freezer for maximum freshness and best crunch on the peanuts

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These bars became a household favorite because of the coconut milk. I love how it keeps the texture luscious even after freezing and no one ever guesses they are dairy free. My daughter always claims the bar with the most peanuts on top and I can never blame her.

Storage Tips

Store the finished bars in an airtight container in your freezer. They will keep their texture and flavor for at least two weeks. If your freezer is prone to odors or frost, use an additional layer of wax or parchment paper between bars. Let bars sit for a few moments on the counter so they soften slightly before eating for the best creamy texture.

Ingredient Substitutions

Almond butter or cashew butter can easily replace peanut butter for a different nutty flavor. Maple syrup works just as well as honey for a vegan option. You can swap out dark chocolate for semi-sweet or even dairy-free milk chocolate if preferred. If avoiding coconut oil, try avocado oil for the chocolate coating for a similarly smooth melt.

Serving Suggestions

Serve these bars straight from the freezer for best shape and crunch. For a fun dessert platter, cut the bars into bite-sized squares or thin slices. They are delicious solo or alongside fresh strawberries and a drizzle of extra melted chocolate. Stack them tall on a pretty tray for a summer gathering and watch everyone reach for seconds.

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These bars combine nostalgia and modern flavor with a creamy, homemade touch—perfect for summer indulgence.

Frequently Asked Questions

→ What type of coconut milk works best?

Full-fat canned coconut milk gives a creamy texture and richness to the frozen bars.

→ Can I use almond butter instead of peanut butter?

Yes, almond butter offers a different flavor but works well as a substitute in both layers.

→ How should the bars be stored?

Keep bars in the freezer and let them sit at room temperature for a few minutes before enjoying.

→ Is there a way to make these dairy-free?

These bars already use coconut milk, making them naturally dairy-free if chocolate is chosen accordingly.

→ What type of chocolate gives the best coating?

Use dark or semi-sweet chocolate, melted with a little coconut oil for a smooth, snappy shell.