Snickers Mini Rolls

  • 5MINS
  • 8MINS
  • 62KCAL

As I was browsing through the cake aisle, looking at all the very expensive “diet” branded versions, I suddenly had the inspiration to make these slimming friendly Snickers Mini Rolls!

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NutritionPer Serving

  • Calories62
  • Carbs6g
  • Protein5g
  • Fat2g
  • Saturates1g
  • Sugars1g

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!

These Snickers Mini Rolls are a great alternative to all of the expensive ‘‘diet’versions that you can find in supermarkets!

They’re low calorie, absolutely delicious and not only bigger than the shop bought ones, but considerably cheaper too!

When making these, be careful to make sure that you don’t overcook your cake as it’ll end up too crisp to roll – trust us, several batches from the development stage ended up in the bin!

These Snickers Mini Rolls work fantastically on a buffet table or in kids’ lunch boxes and are much better than the sugar filled versions in the shops. They’re also super quick to make and look really impressive – the most difficult thing is not to eat them all!

What diets are these Snickers Mini Rolls suitable for?

This Snickers Mini Rolls recipe is suitable for vegan diets, as long as you swap out the following ingredients for vegan alternatives:

  • Eggs

It can be also be made gluten free as long as you swap out the following ingredients for gluten free versions:

  • Self raising flour

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Snickers Mini Rolls recipe?

  • You need to count 2 Points per portion of this Snickers Mini Rolls recipe if you’re on WW Green.
  • You need to count 1 Point per portion of this Snickers Mini Rolls recipe if you’re on WW Blue.
  • You need to count 1 Point per portion of this Snickers Mini Rolls recipe if you’re on WW Purple.

Do you need any special ingredients to make these Snickers Mini Rolls?

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PB2 is a powdered peanut butter that contains less fat than regular peanut butter.

Our sweetener of choice is Sukrin 1 which is a natural, granulated sweetener (just like sugar) that has none of that horrible, artificial taste.

That being said, you don’t have to use Sukrin – there are lots of other high quality, granulated sweeteners available from the supermarket including Canderel Sugarly and Natvia.

If you’re using powdered sweetener, then please check how it compares to sugar. In some cases you’ll need to use less, as powdered sweeteners can weigh less.

You’ll also need to use a tin that’s about 35 x 24 cm for the sponge to make these Snickers Mini Rolls.

This post contains affiliate links: what this means

You can find PB2 on Amazon.

You can grab Sukrin 1 sweetener over on Amazon.

You can pick up Natvia as an alternative sweetener over on Amazon.

You can pick up a 35 x 24 cm tin here on Amazon.

How many calories are in this Snickers Mini Rolls?

There are 62 calories per portion in this Snickers Mini Rolls, which means it falls into our Everyday Light category.

This Snickers Mini Rolls is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Grease and line a shallow sided baking tray (about 8″ x 11.5″) and preheat the oven to 180 degrees.

Step 2

In a bowl, whisk together the eggs and sukrin 1 – keep whisking until very frothy and light, for around 5 minutes.

Step 3

Gently fold in the sifted flour and cocoa until fully incorporated.

Step 4

Pour the mixture into the lined tin, making sure that it is a completely even layer – as this is a fatless sponge, it does not self level and therefore you need to make sure it it level and even.

Step 5

Bake for 8 minutes.

Step 6

Mix the P2B with approximately 8 teaspoons of water until it is a good consistency for drizzling. Stir in the salted caramel flavouring and mix well.

Step 7

Take out of the oven and turn onto a clean teatowel. While still warm, drizzle over the P2B mix, saving a little to use at the end. Drizzle over the Choc Shot.

Step 8

Cut the rectangle into two (cutting long edge in half). Roll each of the new rectangles up, starting at edge you’ve just cut. This needs to be done before the cake cools too much or it’ll firm up too much to roll.

Step 9

Cut each roll into 3 pieces and, with the left over P2B, just drizzle onto the ends of the rolls in a swirl to bring out the shape of the roll. Serve with a big cuppa!

What can I serve with these Snickers Mini Rolls?

These Snickers Mini Rolls are a great treat to include in lunch boxes or on a buffet table alongside the following;

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How do you know when your Snickers Mini Rolls are cooked?

You’ll need to bake your Snickers Mini Rolls for around 8 minutes or until the cake is firm and an inserted skewer comes out clean.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you store Snickers Mini Rolls for?

You can store your Snickers Mini Rolls in an airtight container for about 3 days or so.

Can I freeze Snickers Mini Rolls?

We wouldn’t recommend freezing this recipe.

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Snickers Mini Rolls

As I was browsing through the cake aisle, looking at all the very expensive “diet” branded versions, I suddenly had the inspiration to make these Snickers Mini Rolls!
  • Prep Time
    5 MINS
  • Cook Time
    8 MINS
  • KCals 62
  • Carbs 6G
  • WW Points:
  • 2 Green
  • 1 Blue
  • 1 Purple

Ingredients

For the sponge:

  • 25 grams self raising flour
  • 7 grams cocoa
  • 2 eggs
  • 40 g granulated sweetener 40g of Sukrin 1 equals 2.5 - 3 tbsp

For the filling:

  • 2 tsp Choc Shot
  • 2 tbs PB2
  • 1/4 tsp salted caramel flavouring

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Grease and line a shallow sided baking tray (about 8" x 11.5") and preheat the oven to 180 degrees.
  2. In a bowl, whisk together the eggs and Sukrin 1 - keep whisking until very frothy and light for around 5 minutes
  3. Gently fold in the sifted flour and cocoa until fully incorporated.
  4. Pour the mixture into the lined tin, making sure that it is a completely even layer - as this is a fatless sponge, it does not self level and therefore you need to make sure it is level and even.
  5. Bake for 8 minutes.
  6. Mix the P2B with approximately 8 teaspoons of water until it is a good consistency for drizzling. Stir in the salted caramel flavouring and mix well.
  7. Take out of the oven and turn onto a clean teatowel. While still warm, drizzle over the P2B mix, saving a little to use at the end. Drizzle over the choc shot.
  8. Cut the rectangle into two (cutting long edge in half). Roll each of the new rectangles up, starting at edge you've just cut. This needs to be done before the cake cools too much or it'll firm up too much to roll.
  9. Cut each roll into 3 pieces and, with the left over P2B, just drizzle onto the ends of the rolls in a swirl to bring out the shape of the roll. Serve with a big cuppa!

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33 comments

See what others have to say

AllisonFriday 7th May 2021

What do you mean by choc shot please

Reply

    HollyMonday 10th May 2021

    Hey Allison, Choc Shot is a a chocolate syrup made by the brand Sweet Freedom it’s made from naturally occurring fruit sugars so is lower in calories than regular chocolate syrup. You will find it online and in a lot of supermarkets. Hope that helps!

    Reply

StephanieThursday 21st February 2019

I really can’t understand step 8? What do you mean cut long ways in half?

Reply

AshWednesday 6th February 2019

Hi, what is the salted Carmel flavouring? Thanks

Reply

LouiseMonday 15th October 2018

Sorry if this has been asked but can I use PBfit instead of PB2?? Picked up the wrong one and didn’t realise til too late. Thanks x x

Reply

Ryan HillSunday 16th September 2018

You mentioned using baking parchment rather hannah greelse proof paper. What’s the difference? I thought they were the same?

Reply

MeganSaturday 18th August 2018

I just made these and used 7 grams of cocoa. They’re very pale. Your photo looks like they’re chocolatey and mine look like there’s none in it. Did I do something wrong?

Reply

John QuinlanSunday 17th September 2017

Just made these but no idea how they taste. The peanut butter was runny but i hope will thicken as it cools. Out 1st time of tray and flat and 1 piece but ong how thin!!!

Reply

Claire StoneSunday 6th August 2017

I just made these. Took two attempts and the second attempt was almost as strenuous as the first.
The first time, I made it with greasing proofing the try (as per the instructions). Took it out of the oven, and couldn’t get it off the grease proof paper. It’s so thin, you couldn’t even attempt to peel it off or get a knife between the sponge and the grease proof.

Second time, I decided to just do it straight in the tin, lower heat, less time. Again, really thin and stuck to the tray. This time I managed to get a thin cake knife to ever so slowly and delicately try to get between the tray and the sponge. Finally managed to get it off the tray (not without a few holes!). By that time it was cool and so not easy to roll.

Tastes nice, but a complete challenge to make – not sure it’s worth it.

Have I done something wrong – your picture looks like it should be thicker. I only had barely enough to cover the tray. Does it rise much in the oven?

Any tips would be helpful, as it *should* be such a quick recipe that I’d like to give it another go!

Reply

    Emma TMonday 11th September 2017

    Hi Claire,

    It’s worth trying them on baking parchment rather than grease proof paper, or use an oven proof silicone tray or sheet.

    Hope that helps!

    Reply

CatherineThursday 27th July 2017

Hi
Where can you get the salted caramel favouring? Can’t wait to make these! Thank you

Reply

DennisTuesday 11th July 2017

is there an alternative to PB2 for allergy sufferers please?

Reply

Rhian PhillipsSunday 11th June 2017

Iv just tried making this, took the cake out of the oven and it went in the bin! It was like mousse and wouldn’t come off the baking paper!

Reply

JSaturday 6th May 2017

Can I use Stevia instead of Sukrin? Same amount?

Reply

    KateTuesday 9th May 2017

    Hi Jenny
    Sukrin is the same weight, sweetness and consistency as normal sugar so you use it like for like, unlike other sweeteners which are lighter and sweeter. This means you probably wouldn’t need as much. You can usually find conversion information on the website of the brand of sweetener you are using

    Reply

VickyFriday 28th April 2017

What is choc shot?

Reply

RhianThursday 23rd March 2017

Can i use sukrin gold in place of sukrin 1? Thanks

Reply

    KateSaturday 25th March 2017

    Hi Rhian
    Yes, you could probably use Sukrin Gold instead.

    Reply

vicki fSaturday 4th February 2017

Mmm just made this. Had to tweak it though. I used plain flour with baking powder, I used a choc fudge options as no caramel flavouring and used peanut hottie powder. Tastes lovely but think it needs more sweetener (I used canderel for baking).

Reply

    Emma TTuesday 12th September 2017

    Hi Vicki,

    So glad you enjoyed it!

    Reply

ChristieFriday 27th January 2017

Can I use something chocolatey other than peanut butter

Reply

ChristineFriday 27th January 2017

What do ou mean by “choc shot”? Thanks

Reply

    Jemma ColganWednesday 10th April 2019

    I picked up some Peanut Hottie peanut butter powder is that the same as PB2? Calories are 51 per 12g serving or 427 per 100g. What are the values of PB2?

    Reply

      CateFriday 12th April 2019

      PB2 is 45 calories for 12g so Peanut Hottie is a little higher.

      Hope that helpS! 🙂

LauraFriday 20th January 2017

Do you use the same amount of powdered sweetener if not using the Sukrin? Also do you have to use salted caramel essence? xx

Reply

    KateSaturday 21st January 2017

    Hi Laura
    You use Sukrin in exactly the same way as you would normal sugar, it weigh the same and behaves the same way as sugar. You would have to check the specific sweetener that you are using to see what the sugar to sweetener ratio is. You can usually find this on the website for the specific sweetener

    Reply

ThereseMonday 9th January 2017

What about using cashew butter ? Or maybe almond and coconut? Meridian brand.

Reply

HelenSaturday 24th September 2016

They look fab but I hate peanut butter! Can anyone suggest an alternative?? Thanks

Reply

BredaSaturday 17th September 2016

Holland and Barrett sell powder peanut butter too

Reply

SarahMonday 12th September 2016

Have just made these and made a right mess of it the sponge all broke up although they do taste nice will just have to keep trying till I get it right

Reply

CynthiaSunday 4th September 2016

Wat is p2b in the snicker mini recipe ??? 🙂

Reply

    SarahSunday 4th September 2016

    Pb2 is a low calorie substitute for peanut butter you can get it off amazon I’ve ordered some today am looking forward to trying these out when it arrives

    Reply

Glen WallaceFriday 2nd September 2016

I like the look of all of the cake recipes but am having problems finding the ingredients and method

Reply

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