Snickers Caramel Brownies (Vegan Gluten-Free)

Triple layered Snickers Caramel Brownies with a fudgy chocolate brownie base, a gooey peanut butter chunky caramel with a thick chocolate top. These brownies are vegan, gluten-free and easy to make.

I have been testing these Snickers Caramel Brownies for a while now and I am so happy with the result. There may be a few steps involved and the most “annoying” part is waiting for the brownies to cool, but they are so worth it. This recipe is inspired by Erin of Cloudy Kitchen and her small-batch brownie bars, which I have changed, veganised and added the extra layers of goodness!

Slices of Snickers Caramel Brownies
Snickers Caramel Brownies

How delicious are these Snickers Caramel Brownies?

These really are something special:

  • A baked chocolate fudge brownie base
  • A thick gooey peanut butter caramel
  • Packed with crunchy peanuts
  • Topped with a thick layer of dark chocolate
  • Easy to make in a few steps
  • Naturally vegan and easily gluten-free
  • Melt-in-the-mouth delicious
  • Sweet, salty and chocolatey
  • Great to make ahead

If you already love these brownies then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

Bitten into a Snickers Caramel Brownies
Snickers Caramel Brownies

What ingredients do I need?

The recipe is divided into three layers: the brownie; the caramel and the chocolate top. Let’s start with the brownie:

  • Dark chocolate: use your favourite dark chocolate for the rich colour and flavour for the brownie base. Chop the chocolate small so as to melt it down more easily.
  • Vegan butter: this adds the richness to the brownies that you don’t always get with coconut oil. If you don’t have vegan butter, you could try vegan margarine spread but butter is best here.
  • Cocoa powder: double the chocolate goodness. This replaces some of the flour needed in the recipe to bind the batter and adds more chocolate richness to the batter.
  • Aquafaba: this is our egg replacer and means that our brownies our fudgy with a lovely shiny on top once baked. This is the water from a tin of chickpeas, so make sure you drain the chickpeas (saving to curries, cookie dough and brunch) and save the water for these brownies. You can keep the rest of the aquafaba in a sealed container for 2-3 days in the fridge.
  • Peanut butter: this adds to the snickers flavour in the overall bar. Smooth and runny peanut butter is best here.
  • Caster sugar: this is the best sugar to use as it’s finer and will melt more easily into the batter.
  • Light brown sugar: using this adds more flavour and richness to the batter and I love using both white and brown sugars together for this reason.
  • Vanilla: for the flavour.
  • Plain or GF plain flour: we only need 30g of flour for these small-batch brownies which seems like very little but it’s the perfect amount. If using gluten-free flour, make sure it’s a GF blend with xanthan gum that you regularly use.
  • Salt: for the flavour.

And onto the middle peanut caramel layer:

  • Peanut butter: you can use smooth or crunchy peanut butter for the middle layer as we add in more peanuts for crunch. The richer and better tasting the peanut butter, the more delicious this caramel is. It’s not a traditional caramel as there is no heating or bubbling required, just stir together all the ingredients and they will set in the fridge.
  • Coconut oil: this creates the caramel consistency once chilled. It retains its shape well but your teeth will easily sink into them when you take a bite. I do not recommend swapping this.
  • Maple syrup: for the sticky sweetness of the caramel. Other syrups like agave, brown rice or vegan honey can be used.
  • Salt: to make this a salted caramel.
  • Peanuts: to add the peanut crunch to these snickers bars. For more flavour, roast the peanuts for 10 minutes at 160Fan/180*C and allow them to cool fully before adding into the caramel.

Finally, the chocolate top:

  • Dark chocolate: use the same chocolate as for the brownie base, or use a different one.
  • Coconut oil: add this to the chocolate as it melts to help create a lovely texture on top. The coconut oil helps the chocolate layer not set so firm and fragile so that when you slice it, it won’t crack as easily.
  • Peanut butter: for some swirls on top.
A few Snickers Caramel Brownies
Snickers Caramel Brownies
Three Snickers Caramel Brownies
Snickers Caramel Brownies

How do I make these vegan Snickers Caramel Brownies?

The method is simple but does need to be done in plenty of time as the brownie base needs to cool fully before you can move on to add the caramel. So, plan in time to make these, either prep the brownie the evening before or in the morning, and to speed up the process pop them in the fridge.

  • Make the brownie base: melt the chocolate and butter together.
  • Whisk in the cacao, aquafaba, peanut butter, both sugars and vanilla: till glossy.
  • Add in the flour and salt and fold to a thick batter: don’t worry if it seems too thick, this is fine.
  • Pour into a loaf tin and bake: for 21-22 minutes until an inserted skewer comes out basically clean.
  • Press the brownie down: if it is has risen in any places, we want an even base.
  • Cool in the tin fully: either overnight, for 2 hours or in the fridge.
  • Stir together all the caramel ingredients: till smooth with chunks of peanuts.
  • Pour the caramel over the cooled brownie: and allow to set in the fridge for 1 hour.
  • Melt the chocolate and coconut oil: and pour over the caramel.
  • Swirl on the peanut butter: and set for another hour, or until the chocolate is firm.
  • Use a sharp hot knife to slice into bars or squares: and enjoy!

Are these Snickers Caramel Brownies gluten-free?

Yes these are easily gluten-free if you use your preferred gluten-free flour blend with xanthan gum for the brownies. The rest of the layers are gluten-free.

A stack of three Snickers Caramel Brownies
Snickers Caramel Brownies

Can these brownies be made nut-free or without peanuts?

Yes, although these will no longer be Snickers Caramel Brownies which are peanut-based. You can swap all the peanut butter and peanuts to another nut butter like almond or cashew and then swap the peanuts for other nuts like cashews, almonds or hazelnuts. To keep these nut-free, use tahini or sunflower seed butter instead of peanut butter and add some seeds into the caramel layer instead. Check that your chocolate and butter are nut-free, where needed.

How long will these last?

These Snickers Caramel Brownies will keep for up to 5 days (or longer) in the fridge, although best enjoyed at room temperature. You can freeze the brownies for up to 1 month, too, and allow to de-frost at room temperature.

Drizzling peanut butter over Snickers Caramel Brownies
Snickers Caramel Brownies

I love these brownies, what others can I make?

I hope you are going to love these Snickers Caramel Brownies and for more brownies and bars, how about my:

Snickers Caramel Brownies (Vegan Gluten-Free)

  • Servings: 8 bars or 16 smaller squares
  • Difficulty: easy
  • Print

Triple layered Snickers Caramel Brownies with a fudgy chocolate brownie base, a gooey peanut butter chunky caramel with a thick chocolate top. These brownies are vegan, gluten-free and easy to make.


    For the Brownie Base:
  • 60g dark chocolate, chopped small
  • 40g vegan butter
  • 10g cocoa powder
  • 3 tbsp aquafaba
  • 30g peanut butter (smooth)
  • 65g caster sugar
  • 25g light brown sugar
  • ½ tsp vanilla essence
  • 30g plain/GF plain flour
  • A pinch of salt
  • For the Peanut Caramel:
  • 90g peanut butter (smooth or crunchy)
  • 3 tbsp coconut oil, melted
  • 3 tbsp maple syrup
  • A pinch of salt
  • 20g roasted peanuts, chopped very small
  • For the Chocolate Top:
  • 100g dark chocolate, chopped small
  • 1 tbsp coconut oil
  • 20-30g peanut butter (smooth)
  • Flaky salt, optional


  1. Preheat the oven to 160Fan/180*C and line a 9×5-inch loaf tin with parchment paper.
  2. For the Brownie: melt together the chocolate and butter till melted and allow to cool for 5 minutes. Transfer to a large mixing bowl.
  3. Whisk in the cocoa powder till smooth. Now add in the aquafaba, the peanut butter, both sugars and vanilla till smooth and glossy.
  4. Sift in the flour and add the salt. Whisk to a thick, smooth batter. Transfer to the lined tin and smooth over the top. Bake for 21-22 minutes, till firm but soft on top and the edges are crinkly. If it has puffed up in places, pat these down.
  5. Allow to cool for 1 hour then transfer to the fridge to cool fully.
  6. For the Peanut Caramel: stir together the peanut butter, coconut oil, maple syrup and salt till smooth. Fold in the chopped peanuts and pour over the brownie base. Chill for 1 hour to set the caramel.
  7. For the Chocolate Top: melt together the chocolate and coconut oil and pour over the caramel. Drizzle over the peanut butter and use a small knife or toothpick to make swirl patterns on top. Chill in the fridge for 1 hour or until set.
  8. Remove from the tin and use a sharp, hot knife to slice into 8 bars or 16 smaller squares. Sprinkle with flaky salt, if desired. Enjoy at room or fridge temperature and keep leftovers for 3-5 days in the fridge in a sealed container.
Landscape photo of Snickers Caramel Brownies
Snickers Caramel Brownies

I look forward to hearing what you think of these Snickers Caramel Brownies so please let me know in the comments below. If you do make these brownies, I’d love to see them so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With snickers brownies of love x

  1. Aleiafae says:

    These look gorgeous!!

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