Almond Butter Snickers Bars

Victoria Dwek Victoria Dwek
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I know, I overuse dates. But they’re a favorite of mine, especially on Pesach. We made charoset. We made turkey-wrapped dates. We had almond butter-stuffed and chocolate-covered dates. But this is that feel-good Pesach candy bar. It’s perfect for those with a sweet tooth. But another thing: It’s also a “feels good” sweet—with no yucky potato starch feel afterward. Sometimes we don’t feel good after eating the sweets, and sometimes we feel perfectly happy and satisfied. Yum.

40m 6
Easy Vegetarian Pescatarian Gluten Free Passover Parve

Contains: Tree nuts

Directions

  1. Grease an eight-inch square baking pan (or an eight- or nine-inch round will do).

  2. In a food processor, combine all bottom-layer ingredients. You want to use the liquid/oil that comes with the almond butter, not only the thick part. Press into pan. Smooth using a spatula, then place in freezer.

  3. Combine middle-layer ingredients (you don’t need to wash the processor first). Mix until smooth. You might need more liquid; add just a bit at a time if needed. Spread this “caramel” over base. Freeze for another 15 minutes.

  4. Combine chocolate and oil in a small baking pan and place in the oven or over a double boiler until melted. Pour melted chocolate on top and put it back into the freezer to set. Once set, cut into bars.

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