Snickers Ice Cream Cookie Bars
Prep time
Cook time
Total time
These single-serve frozen treats will be loved by all! The naturally gluten-free peanut butter cookie crust is layered with the most amazing dairy-free ice cream, caramel, roasted peanuts, and chocolate.
Serves: 24 ice cream cookie bars
  • ¾ cup creamy natural peanut butter
  • ½ cup packed brown sugar (can substitute coconut sugar)
  • ¼ cup maple syrup
  • 2 tablespoons dairy-free buttery spread
  • ½ teaspoon vanilla extract
  • ½ cup oats
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt (omit if using salted peanut butter)
  • 3 pints dairy-free ice cream (I use So Delicious Creamy Cashew Cashewmilk Frozen Dessert)
  • ½ cup roasted salted peanuts
  • ⅔ cup dairy-free caramel sauce (see the Caramel Sauce Note below)
  • 1½ cups dairy-free chocolate chips (about 1 10-ounce bag)
  • 1½ tablespoons coconut oil
  1. Preheat your oven to 350ºF and line a 9x13-inch baking dish with parchment paper.
  2. Place the peanut butter, sugar, maple syrup, buttery spread, and vanilla in a mixing bowl and beat with a hand mixer until smooth.
  3. Put the oats, baking soda, and salt (if using) in a spice grinder and process into a powder, about 1 minute.
  4. Add the oat mixture to the peanut butter mixture and stir to combine. It should be thick and a little crumble, but very cohesive when pinched together. If it's too dry (due to a dry peanut butter), add just a little more buttery spread.
  5. Firmly press the dough into your prepared baking dish. It will make a thin layer.
  6. Bake the cookie base for 10 to 12 minutes, or until it looks a little dry on top.
  7. Let the cookie base cool to room temperature, and then freeze it for 15 minutes or until cool.
  8. While the cookie base is chilling, remove the ice cream from the freezer to soften.
  9. Place the softened ice cream in your mixing bowl and beat with a hand mixer until smooth and creamy, but still thick and cold, like a dense soft serve.
  10. Scrape the ice cream over the cold cookie base and level out.
  11. Freeze for a few hours or until the ice cream is set.
  12. Drizzle on the caramel sauce and even it out. Evenly sprinkle on the peanuts.
  13. Freeze until completely set, at least 2 hours or longer.
  14. Place the chocolate in a microwave-safe bowl and heat in the microwave for 1 minute. Whisk thoroughly and add the coconut oil. Heat for 15 to 30 seconds more, as needed, and whisk thoroughly until completely smooth.
  15. Lift the frozen dessert out of the baking dish using the parchment paper, and set it on a cutting board. Peel the parchment paper from the sides. Cut the dessert into fourths horizontally and then into sixths vertically to get 24 bars about the size and shape of candy bars.
  16. Drizzle the bars with the melted chocolate and immediately return them to the freezer for 1 hour or more to set up.
  17. Individually wrap the bars in plastic wrap or put them in an airtight plastic bag in a single layer, and store them in the freezer.
Caramel Sauce Note: I used The Date Lady Coconut Caramel Sauce. 1 10-ounce jar was ⅔ cup. It stays a little runny, which can be nice for the teeth, but a little messy. You can alternately make this easy Vegan Caramel Sauce at home. But be sure to let it cool completely before using.
Recipe by Go Dairy Free at