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 slimming friendly Snickers Mini Rolls!

Snickers Mini Rolls | Slimming & Weight Watchers Friendly

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 in the blurb 👍

Not only are they absolutely delish, but they’re low calorie, bigger than the shop bought ones and considerably cheaper!

When making these, it’s important not to overcook the cake as it’ll end up too crisp to roll – trust me, there are several batches from the development stage that are in the bin!

These Snickers Mini Rolls also great for the kids lunch boxes, and much better than the sugar filled versions in the shops. They’re very quick to make  – the most difficult thing is not to eat them all!

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I used a tin that was about 35 x 24 cm for the sponge to make these Snickers Mini Rolls. You can pick one up a suitable one here on Amazon.

Snickers Mini Rolls | Slimming & Weight Watchers Friendly

This recipe also uses something called PB2. This is a powdered peanut butter that contains less fat than regular peanut butter.

Snickers Mini Rolls | Slimming & Weight Watchers Friendly

You can find it on Amazon.

What is Sukrin?

It’s a natural, granulated sweetener (just like sugar) and has none of that horrible artificial sweetener after taste. You can grab Sukrin 1 sweetener over on Amazon.

Snickers Mini Rolls | Slimming & Weight Watchers Friendly
If you are using a powdered sweetener, then please check how it compares to sugar. In some cases you’ll need to use less, as powdered sweeteners weigh less.

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

Fancy trying some more slimming friendly cake recipes?

Find more of our fab, slimming friendly cakes here

Snickers Mini Rolls | Slimming & Weight Watchers Friendly

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Snickers Mini Rolls | Slimming & Weight Watchers Friendly

You might even find some inspiration there from our awesome members, and if you’ve joined already why not invite any friends that may find it helpful?

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Snickers Mini Rolls

Votes: 14
Rating: 4
You:
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Servings

Prep Time

Cooking Time

Mini Rolls 5 minutes 8 minutes

Calories

WW

Carbs

62kcal 1

Smart Points (Flex/Freestyle)

Coming Soon

Per Mini Rolls Per Mini Rolls Per Mini Rolls
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INGREDIENTS
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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 it 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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RECIPE NOTES

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Click here for our oven temperature conversion guide.

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Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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31 Comments
    1. 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

  1. 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

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

    1. 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

  3. 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).

    1. 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

  4. 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!

  5. 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!

    1. 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!

  6. 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!!!

  7. 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?

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

  9. 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

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