Healthier Twix Bars
One of the most popular candy bars ever is definitely Twix bars! I really enjoyed them growing up, and now that I have found that I have Celiac Disease I had to get creative! I made this delicious "Healthier Twix Bars" recipe that is dairy, gluten, grain, and refined sugar free. They aren't too hard to make, and taste absolutely delicious! They are a nice dessert to have on hand and one batch makes 12 bars. I believe you will enjoy these Twix bars as much as I do!
Equipment
- 1 8x8 baking pan
- Parchment paper
Ingredients
For the shortbread cookie layer
- 2 1/2 cups almond flour
- 3 tbsp coconut flour
- 1/4 cup melted coconut oil
- 1/3 cup maple syrup
For the caramel layer
- 2 cups full fat coconut cream(thick part and no liquid)
- 1 cup coconut sugar
- 1 tsp vanilla extract
Other Ingredients
- 1 1/2 cups chocolate chips
- 1 tbsp melted coconut oil(for melting with the chocolate)
- Sea salt flakes(optional)
Instructions
- In a bowl, mix together the almond flour, coconut flour, melted coconut oil, and maple syrup. Add mixture to an 8x8 pan lined with parchment paper. Press shortbread cookie dough evenly in the pan. Bake at 350 for 15 minutes.
- While the shortbread cookie layer is baking, make the caramel sauce by adding the coconut cream and coconut sugar to a small sauce pan over medium heat. Stir well, and when it starts to bubble a lot, turn the heat to simmer for 20-25 minutes while stirring frequently.
- When the caramel is done thickening, add the vanilla extract to the caramel and take off the heat. Let the caramel cool down for a few minutes.
- Once the shortbread cookie layer is done baking, let it cool down completely.
- Add the caramel over the shortbread cookie layer and spread out evenly. Place the pan in the freezer for 4 hours.
- Take the pan out of the freezer and carefully cut into 12 bars. (You will want to dip the bars quickly into melted chocolate before the caramel starts to shift.)
- Melt the chocolate chips with the 1 tbsp coconut oil. Dip each bar in the chocolate using a fork and then place them on a parchment paper lined sheet pan and let the chocolate set.
- Add more chocolate drizzle on top and some sea salt flakes if desired.
- Cut off the access chocolate and enjoy! Store in an air tight container.