Snickers | Marathons - The perfect bite!

Depending on how old you are, is dependent on what you might call them, for me they will always be a marathon, however, in this case - they can be anything you want since this is a healthier take on the snack bar... Bite size, made with 80Noir Ultra dark chocolate and less ingredients so lets get cracking...

Ingredients

Date "Caramel Layer"

• 128g Medjool Dates

• 2 tbsp Peanut Butter (I like Proper Nutty - Yorkshire peanut butter)

• 1 tsp Vanilla Extract or powder ( I prefer to use powder as its stronger)

"Nougat Layer"

• 85g Oat Flour

• 45g Date Caramel, see above

Coating

• 43g Dry Roasted Peanuts (I used Salted - I often use less than this, personal preference, you can also adapt it and use salted cashew if you want to)

• 100 -150g of 80Noir Ultra (you want it to be full coated)

Instructions

1. Remove the pits from the Medjool Dates and pack them (really pack them!) to make 128g (use a cup if it helps) Transfer the dates to a larger bowl and cover with hot water. Soak the dates for 10 minutes (or just cover the dates in water and microwave for 60-80 seconds).

2. If you do not have Oat Flour, you can make some by blending a scant 85g of Quick or Rolled Oats in a Blender for 45-60 seconds until smooth and fluffy.

3. Drain any excess liquid off of the medjool dates (they should be relatively moist, but not dripping) and add them to a food processor or high speed blender with the remaining ingredients for the Caramel. Process until thick and smooth, scraping the sides of the device if necessary.

4. Remove the Date “Caramel” from the food processor. Add the Oat Flour to the food processor (no need to rinse) with 45g of the date caramel and process until well incorporated. This should form a slightly sticky “dough” that will hold together when you pinch it.

5. Firmly and evenly press the Oat Flour Nougat into a small and narrow container, or form logs/squares - you don't need to buy any extra equipment, just dampen your hands slightly before touching so it doesn't stick and form into 10cm logs or 5cm squares.

6. Use a spatula to spread the remaining Date Caramel evenly over the Nougat, then sprinkle the Peanut Pieces over the Caramel. Use your fingers to press the Peanuts into the Caramel layer, so they stick. Use don't need to use all of them, I usually just press them in and eat the rest ;)

7. Place this in the freezer for 60-90 minutes, until firm.

8. Remove the frozen “mixture” from its container, then use a sharp knife to cut it into bar sized or square sized pieces. Return these to the freezer while you melt your chocolate.

9. Melt your Chocolate using either a double boiler or the microwave. If you choose to use the microwave, place your Chocolate pieces in a wide bowl (big enough so you can dip your bars into) and microwave at 30 seconds intervals, stirring in between. Once the Chocolate is 75% melted, stop microwaving and stir the mixture with a spatula until completely melted.

10. Moving quickly, as the frozen mixture will start to warm when in your hands and in the kitchen, place a bar at a time into the bowl of melted Chocolate. Use two forks to “flip” the bar, until it is coated in chocolate on all sides. Remove the bar from the melted Chocolate, letting any excess chocolate drip off. Then, place it onto a baking tray with parchment paper. Repeat with the remaining bars. Use your fork to create the streaks you see (if you want to be more precise)

11. You can top with a few plain chopped nuts if you would like.

12. Place the bars in the fridge for 5-10 minutes, to allow the Chocolate to harden.

13. Serve and enjoy! Bars are best stored in the fridge and will last there for up to 10 days. You can also place them in the freezer, where they will last for up to one month – just let the bars thaw for 5 or so minutes before enjoying.

Don't forget if you make them, tag us and follow us @80noir_ultra for feature 📸