Gingerbread Twix Cookie Squares
This recipe is a fun healthy holiday spin on a classic candy bar! These Gingerbread Twix Cookie Squares are absolutely sensational and a fun cookie recipe to make for the holidays. They have a flavorful soft baked gingerbread cookie layer, a creamy caramel layer, and a rich chocolate coating with festive sprinkles. They are a healthier treat because they are grain, gluten, and refined sugar free!
Equipment
- 1 8x8 baking dish
- 1 small sauce pan
- Parchment paper
Ingredients
For the gingerbread cookie layer
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/3 cup maple syrup
- 2 tbsp molasses
- 1/3 cup melted coconut oil
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground clove
For the caramel layer
- 1 cup creamy pecan or almond butter
- 1/3 cup melted coconut oil
- 1 tsp vanilla extract
- 1/3 cup maple syrup
- 1/2 tsp ground ginger
For the chocolate layer
- 1 1/2 cups chocolate chips
- 1 tsp coconut oil
- Natural Christmas sprinkles(dye free)
Instructions
- Preheat your over to 350 degrees.
- In a bowl, mix together the almond flour, coconut flour, baking soda, cinnamon, ginger, and clove. In a separate bowl, mix together the coconut oil, maple syrup, molasses, and vanilla extract.
- Combine the wet and dry ingredients then pour the cookie mixture into an 8x8 baking pan lined with parchment paper. Bake for 15 mins.
- While the gingerbread is baking, make your caramel by adding the nut butter, maple syrup, ginger, coconut oil and vanilla extract to a small sauce pan. Warm the sauce pan over low-medium heat and mix together the ingredients until it's well incorporated.
- When the gingerbread is done, let it cool for a few mins then pour the caramel on top and spread evenly. Let the pan cool down enough to put it in the fridge to set for 2 hours.
- Take the gingerbread Twix out of the fridge once the caramel has set(If still not set after 2 hours place in the freezer for 30 minutes more.) Carefully cut the gingerbread Twix into 16 squares.
- Melt the chocolate chips with the coconut oil in the microwave in 30 second increments.(You can also use a double boiler instead of using the microwave.)
- Place the cookies on a large fork and use a large spoon to drizzle chocolate over them.(If you dip the whole cookie in the chocolate it might crumble.)
- Place the gingerbread Twix cookies on a parchment paper lined sheet pan to set. Once the chocolate is set, drizzle more melted chocolate on top and add some festive sprinkles.
- Cut off the access chocolate and enjoy!
Notes
Store the gingerbread Twix cookie squares in the fridge for up to 2 weeks.