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Ingredients:
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Ingredients:
- 200 g dates (pitted)
- 70 g whole salted peanuts
- 60 ml honey
- 3 tablespoons BAM Peanut Caramel Spread
- 175 g BAM dark chocolate drops
- 125 g oat flour (or ground oat flakes)
- 1 teaspoon BAM bourbon vanilla
- 80 ml milk (vegetable or plain)
@bamchocolate.com Snickers Bites Forget store-bought bars – these Snickers Bites are soft, crunchy, chocolatey, and simply irresistible. They’re made with a layer of oat dough, a caramel-date filling with BAM peanut-caramel spread and crunchy peanuts, all coated in rich BAM dark chocolate. No baking, no fuss – just a pure treat, perfect for those moments when you need something extra. ? Ingredients: 200 g dates (pitted) 70 g whole salted peanuts 60 ml honey 3 tbsp BAM peanut-caramel spread 175 g BAM dark chocolate chips 125 g oat flour (or ground oats) 1 tsp BAM bourbon vanilla 80 ml milk (plant-based or regular) ? Instructions: 1. Base: In a bowl, mix oat flour, milk, honey, and BAM bourbon vanilla. Spread the mixture evenly over the bottom of a small baking pan (15x15 cm) lined with parchment paper, pressing it down firmly. 2. Filling: Blend the dates and BAM peanut-caramel spread into a smooth caramel. Stir in the salted peanuts by hand, then spread the mixture evenly over the oat base. 3. Freezing: Place the pan in the freezer for at least 1 hour to set the layers. 4. Topping: Melt the BAM dark chocolate. Cut the chilled dessert into bite-sized pieces or mini bars. 5. Finish: Dip each piece into the melted chocolate or drizzle it on top. Optionally, add a pinch of salt for flavor contrast. Let the chocolate set. #bamchocolate #mojacokolada #bamspices #howto #howtomake #baking #cooking #spice #becomeamaster
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Instructions:
Prepare the bottom layer:
1
In a bowl, mix together the oat flour, milk, honey and BAM bourbon vanilla.
2
Spread the mixture on the bottom of a small baking tray (15x15 cm) lined with baking paper and press evenly against the base.
Preparation of the filler:
1
In a food processor, grind the dates and BAM peanut-caramel spread into a smooth caramel.
2
Then stir in the whole salted peanuts by hand. Spread the mixture over the oat layer and gently flatten.
Freezing:
1
Place the baking tray in the freezer for at least 1 hour to set the layers.
Topping:
1
Meanwhile, melt the BAM dark chocolate.
2
Cut the cooled dessert into bite-size pieces or mini bars.
Finish with dressing:
1
Dip each piece in melted chocolate or pour over the top.
2
If desired, add a pinch of salt to contrast the flavour.
3
Allow the chocolate to set.
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