Amazing Snickers Cookie Bars

If you’re someone who loves indulging in a good dessert but prefers to keep things a bit healthier, these eggless wholewheat and jaggery Sniskers cookie bars are exactly what you need. Imagine a rich, chewy cookie base made with whole wheat flour, naturally sweetened with jaggery, and topped with a decadent layer of jaggery peanut caramel and dark chocolate. Sounds amazing, right?

The best part about these cookie bars is that they’re eggless, so anyone can enjoy them. The whole wheat flour adds a nutty depth to the cookies, making them a little more wholesome than your usual baked treats. The jaggery not only sweetens the bars naturally but also gives them a unique caramel-like flavour that pairs perfectly with the peanuts and dark chocolate.

The jaggery peanut caramel topping takes these bars to the next level. It’s smooth and rich, with just the right amount of crunch from the peanuts. The dark chocolate on top provides a nice crunch and melts in the mouth, making each bite an irresistible combination of sweet and salty, crunchy and smooth.

You may like these cookie recipes as well:

Eggless wholewheat & Jaggery Peanut butter cookies

Eggless wholewheat & Jaggery Edible Cookie Dough where you can always add some peanut butter into the dough or swirl some in!

If you love the flavours of peanuts and jaggery, these Sniskers cookie bars are perfect for satisfying your sweet cravings. Whether you enjoy them with your cup of tea, pack them for your kids’ lunchbox, or simply treat yourself after a long day, they are bound to become a new favourite. Plus, they are easy to make, with simple ingredients you probably already have in your pantry.

So, what are you waiting for? Get baking and enjoy these healthier, eggless cookie bars that are as delicious as they are nourishing!

Eggless Wholewheat Snickers Cookie Bars

Serves: 12 bars Prep Time: 20 mins Cooking Time: 30 mins 30 mins

Rating: 5.0/5

( 1 voted )

Pin

Print

Ingredients

For Cookies -

• 1.25 cup (160 g) - Wholewheat Flour/White Wholewheat flour
• 1/4 cup (40 g) to 1/2 cup (75g) - Jaggery/Brown sugar
• 75g - Unsalted Butter/Ghee
• 1/4 cup (60 ml) - Milk
• 1 tsp (5 ml) - Vanilla extract
• 1/4 tsp - Salt
• 1/2 tsp - Baking Soda
• 3/4 tsp - Baking Powder

For Caramel -

• 1/3 cup (60 g) - Jaggery
• 1/4 cup (60 ml) - Fresh Cream
• 1 tbsp (15 ml) - Water
• 1 tbsp (15 ml) - Ghee
• 1/3 cup (50 g) - Roasted Peanuts
• 80g - Dark Chocolate

Instructions

For the cookie -

1. Take the butter in a mixing bowl and add powdered jaggery. Whisk it until the mixture turns pale and fluffy.
2. Now add vanilla extract, salt, baking soda and baking powder. Give it a thorough mix.
3. Next add the wholewheat flour and milk. Mix it gently until an even dough forms.
4. Take out the dough into a parchment lined 8 or 9 inch square pan and spread it evenly. Bake this in a preheated oven at 180C for around 20 minutes until the cookie has evenly risen and the top looks golden.
5. Take it out and let it cool completely in the pan.

For the jaggery caramel -

1. Take the jaggery in a pan and add water. Place it on medium heat until all the jaggery has dissolved.
2. Once it comes to a boil, turn the heat to low and let it cook for around 5 minutes.
3. Add fresh cream and ghee. Mix it until all the cream and ghee are evenly mixed in. Let the mixture cook for 2-3 more minutes. Switch off the heat.
4. Take toasted peanuts in a bowl and pour the hot caramel over it. Now let the caramel cool to room temperature. It will thicken as it cools.

To assemble -

1. Once both the biscuit base and peanut caramel have cooled, pour the peanut caramel over the biscuit base and spread evenly.
2. Melt the dark chocolate in a double boiler or microwave and pour over the top and spread it in a thin layer.
3. Now refrigerate this for around 4-6 hours.
4. Take the pan out and peel off the parchment.
5. Cut the cookie bars into rectangles or squares. 
6. Store any leftover bars in an airtight container in the fridge for upto 2 weeks.

Notes

1. You can use upto 1/2 cup/75g of jaggery for the cookie dough depending on your preference of sweetness.
2. In the YouTube recipe, I made half a batch of the proportions mentioned here. If you are making half a batch, you can bake it in a 8 or 9 inch loaf pan.
3. If making a full batch, bake it in a 8 or 9 inch square brownie pan.
4. You can let the caramel cool to room temperature and then add the roasted peanut too.
5. If you want to make these bars more chocolatey, set the bars in fridge without adding chocolate on top. Cut them and then dip them fully in melted chocolate so all the edges are coated in chocolate. Let them set completely on a parchment paper.

Did You Make This Recipe?

Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.