Jennifer Garner Shares a Vegan Snickers Recipe & It Looks Absolutely Delicious

Sure, candy bars may feel like a treat best reserved for your kids on Halloween night. But Jennifer Garner's bakery-ready recipe will make you look at them quite differently.

The 50-year-old star gave a tutorial on how to make homemade vegan Snickers bars (yep, that's right—vegan!), and after watching this vid, we feel confident we'll be making these bars all spring long.

The 13 Going on 30 actress got the recipe from Half Baked Harvest Cookbook: Recipes from My Barn in the Mountains. “Here we have a vegan (if you consume honey), multi step, delicious (!!) homemade Snickers,” Garner wrote in her caption. “I took some to work and @edhelms loved them, so Yay! Worth it!”

If Ed Helms approves, then we certainly do too. Keep scrolling for the full recipe.

In the video, Garner notes that the recipe did take a bit of time (about 2 hours, to be exact, and it must be refrigerated for at least an hour). Also, we are making a variation of a Snickers bar here, so be warned if you have any kind of nut allergies.

Despite the hard work, Garner says that the dedication was totally worth it. “This is a success!” the Valentine's Day star adds as she nibbles on a bar. “Wow.”

Ingredients:

• 12 oz dark chocolate, chopped
• 4 tablespoons creamy peanut butter
• 2 cups unsweetened flaked coconut
• 1 cup roasted cashews
• 1 cup pitted Medjool dates
• 14 oz full-fat coconut milk
• 1/2 cup light brown sugar
• 1/4 cup honey
• 1 tablespoon coconut oil
• 1 teaspoon vanilla extract
• 3/4 cup roasted peanuts

Directions:

1. Line a 9x13 inch baking dish with parchment paper.
2. Melt 6 oz chocolate and 2 tablespoons peanut butter in the microwave until smooth. Pour into prepared dish and spread into an even layer. Place in freezer for 15 mins to harden.
3. Meanwhile, in food processor, pulse coconut flakes and cashews until finely ground. Add dates and pulse until mixture comes together and forms a ball.
4. When chocolate/peanut butter mixture has hardened, remove from freezer and press the coconut mixture into an even layer on top of chocolate (using your hands). Return pan to fridge to chill while you make the third layer.
5. In medium saucepan, combine coconut milk, sugar and honey. Bring to a boil over medium-high heat. Cook for ~10 mins or until caramel has thickened. Remove from heat and let cool for 5 mins. Stir in coconut oil, vanilla, and peanuts. Remove from fridge and pour caramel mixture over the bars, spreading in an even layer. Return pan to fridge to chill for at least 1 hour.
6. About 10 mins before you remove bars from fridge, melt together the remaining 6 oz chocolate and remaining 2 tablespoons peanut butter in the microwave until smooth. Let cool for 5 mins, then pour the chocolate over the caramel layer, spreading evenly. Return to fridge until well chilled, at least 1 hour. (Garner left them overnight.)
7. Cut bars into squares and serve. Store in the fridge for up to 1 week.