These frozen Banana Snickers Bites are a simple, healthy treat to keep in the freezer. Each bite layers banana with a creamy vegan caramel-peanut butter, crunchy peanuts, and a chocolate coating for a satisfying snack that tastes like a mini Snickers bar.
Instead of nougat, slices of banana give these bites a naturally sweet, soft texture that pairs perfectly with the caramel and chocolate for an ice-cream-bar vibe. The caramel-peanut butter mixture is silky and full of flavor—rich but balanced by the fresh banana.
They’re very easy to assemble; the only waiting required is for the bites to set in the freezer. This recipe yields a generous batch, so you’ll have ready-to-eat treats for several days.
Make the caramel ahead of time and allow it to cool completely before assembling; warm caramel will run and make a mess. With that prep done, assembly is quick: slice bananas, spoon on the caramel-peanut butter mixture, sprinkle peanuts, and coat in melted dairy-free chocolate.
These vegan and gluten-free Snickers bites are perfect for a healthier dessert option or a frozen snack. Enjoy them straight from the freezer and store extras in an airtight container for up to a month.
Banana Snickers Bites (vegan, gluten free)
- Author: Mia Zarlengo
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: ~ 20 snickers bites
- Category: Dessert
Description
Vegan and gluten-free frozen Banana Snickers Bites made with banana slices, a creamy caramel-peanut butter layer, chopped peanuts, and a dairy-free chocolate coating.
Ingredients
Scale
- 2 bananas
- 1/4 cup vegan caramel sauce (see original caramel recipe)*
- 1/4 cup peanut butter
- Pinch of salt
- 1/4 cup chopped peanuts
- 2 cups dairy-free chocolate chips
- 1 tsp coconut oil
Instructions
- Prepare the caramel at least a few hours ahead so it cools and thickens.
- Combine 1/4 cup cooled caramel with 1/4 cup peanut butter and a pinch of sea salt until smooth.
- Line a baking tray with parchment paper.
- Slice bananas about 1/4″ thick on an angle and arrange them on the parchment. Top each slice with a spoonful of the peanut butter–caramel mixture and a sprinkle of chopped peanuts. Optional: freeze for 1–2 hours to firm up before coating.
- Melt chocolate in small batches with 1/2 tsp coconut oil (melt about 1 cup at a time so the bananas don’t thaw). Using a fork, dip each banana slice in chocolate, then return it to the parchment and freeze briefly. Continue until all slices are coated. You may need more chocolate depending on banana size.
- Store the finished bites in an airtight container in the freezer for up to 1 month.
Notes
*Any leftover caramel can be refrigerated for up to two weeks and used on fruit, ice cream, or as a spread.