The Lebanese Snickers

AuthorSylvieCategory, , , , DifficultyIntermediate

These are not your usual homemade Snickers, because they are beautifully flavored with Lebanese Carob molasses. Healthy, no added sugar, not too sweet, easy to prepare, and better than any store-bought chocolate you might taste. They are finished with a light molasses drizzle for extra flavor. I am craving a Lebanese Snickers right now!

Yields10 Servings
Prep Time1 hr 35 minsTotal Time1 hr 35 mins
 2 ¼ cups natural peanut butter
  cup j.Grove pure carob molasses, plus more for drizzling
 1 tsp vanilla extract (optional)
 Salt
 ¾ cup fine oat flour
 5 tbsp milk (use plant-based milk if desired)
 ¾ cup lightly salted roasted peanuts
 500 g 70% dark chocolate, roughly chopped
1

In a large bowl, place the peanut butter, carob molasses, vanilla, and a couple pinches of salt. Mix very well using a spatula, until you have a homogenous mixture. Taste, and add more molasses if you like. Set aside.

2

In a medium bowl, place the oat flour along with 4 tbsp of milk. Add 4 tsp of the peanut butter molasses mixture, and mix using a fork. When you feel the dough hardening, continue mixing it with your hand. You might need to add a touch more milk. You are looking for a nougat consistency here.

3

Line a 24cm*18cm rectangular tray with parchment paper (or a tray with similar dimensions). Spread the nougat layer evenly all over the tray. The best way to do this is with your hands. Add ½ the peanut butter molasses mixture, and spread it evenly on the nougat layer. Scatter the roasted peanuts, and push them slightly. Finally spread the rest of the peanut butter molasses mixture. Make sure it is evenly spread and pressed. Transfer the tray to the freezer, and leave it for 1 hour.

4

Remove the tray from the freezer, and pull the parchment paper out. Trim the round edges if you want to have nice rectangular bars. Divide the big rectangle into 10 equal bars. Return the bars to the freezer while you melt the chocolate.

5

Melt the chocolate in a double broiler with a couple pinches of salt. Transfer the smooth melted chocolate to a medium deep plate. It is better to melt the chocolate in batches of 2 or 3 because it sets very quickly, and if you melt it twice it will change in consistency.

6

Remove the bars from the freezer, and one by one dredge them through the melted chocolate. Use two fork to move the bar around. When the bar is coated on all sides, pick it up with the forks, let the excess chocolate drip, and place it on a clean parchment paper. You have to work very quickly. Place the bars in the fridge for 10 minutes before serving.

7

Remove the Lebanese Snickers from the fridge 5 minutes before serving, and lightly drizzle them with j.Grove Carob Molasses for a sweet finish! This recipe makes 10 bars, and 1/2 a bar is a good serving for 1 person. They last in the fridge, inside a closed container, for 2 weeks.

Ingredients

 2 ¼ cups natural peanut butter
  cup j.Grove pure carob molasses, plus more for drizzling
 1 tsp vanilla extract (optional)
 Salt
 ¾ cup fine oat flour
 5 tbsp milk (use plant-based milk if desired)
 ¾ cup lightly salted roasted peanuts
 500 g 70% dark chocolate, roughly chopped

Directions

1

In a large bowl, place the peanut butter, carob molasses, vanilla, and a couple pinches of salt. Mix very well using a spatula, until you have a homogenous mixture. Taste, and add more molasses if you like. Set aside.

2

In a medium bowl, place the oat flour along with 4 tbsp of milk. Add 4 tsp of the peanut butter molasses mixture, and mix using a fork. When you feel the dough hardening, continue mixing it with your hand. You might need to add a touch more milk. You are looking for a nougat consistency here.

3

Line a 24cm*18cm rectangular tray with parchment paper (or a tray with similar dimensions). Spread the nougat layer evenly all over the tray. The best way to do this is with your hands. Add ½ the peanut butter molasses mixture, and spread it evenly on the nougat layer. Scatter the roasted peanuts, and push them slightly. Finally spread the rest of the peanut butter molasses mixture. Make sure it is evenly spread and pressed. Transfer the tray to the freezer, and leave it for 1 hour.

4

Remove the tray from the freezer, and pull the parchment paper out. Trim the round edges if you want to have nice rectangular bars. Divide the big rectangle into 10 equal bars. Return the bars to the freezer while you melt the chocolate.

5

Melt the chocolate in a double broiler with a couple pinches of salt. Transfer the smooth melted chocolate to a medium deep plate. It is better to melt the chocolate in batches of 2 or 3 because it sets very quickly, and if you melt it twice it will change in consistency.

6

Remove the bars from the freezer, and one by one dredge them through the melted chocolate. Use two fork to move the bar around. When the bar is coated on all sides, pick it up with the forks, let the excess chocolate drip, and place it on a clean parchment paper. You have to work very quickly. Place the bars in the fridge for 10 minutes before serving.

7

Remove the Lebanese Snickers from the fridge 5 minutes before serving, and lightly drizzle them with j.Grove Carob Molasses for a sweet finish! This recipe makes 10 bars, and 1/2 a bar is a good serving for 1 person. They last in the fridge, inside a closed container, for 2 weeks.

The Lebanese Snickers
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