Homemade Twix Bars (From Bakerita.com)
For the shortbread crust
- ⅔ cup coconut flour
- 3 tablespoons pure maple syrup
- ⅓ cup coconut oil, solid, use refined for no coconut flavor
For the caramel filling
- ½ cup creamy almond butter
- ⅓ cup pure maple syrup
- ⅓ cup coconut oil, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
For the chocolate topping
- ¼ cup coconut oil, melted, use refined for no coconut flavor
- ¼ cup cocoa powder
- 2 tablespoons pure maple syrup
- ¼ teaspoon flaky sea salt, optional
Instructions
- Preheat the oven to 350ºF. Grease a 14×5” tart pan or 8×8” square pan with coconut oil or line with parchment paper
- Put coconut flour in a bowl. Add the maple syrup and stir until fully combined and crumbly. Add the room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil.
- Press the dough into the prepared pan. Bake for 9-11 minutes, or until golden brown around the edges. Let cool completely.
- For the filling, combine all of the ingredients in a small saucepan and heat until all of the ingredients are melted and thoroughly combined. Pour over the crust and let cool in the refrigerator until set before topping with chocolate layer.
- For the chocolate topping, whisk together all of the ingredients and pour over the cooled caramel layer. Smooth evenly and sprinkle with flaky sea salt. Let cool until set. Slice into 1-inch slices, or 16 squares. Keep stored in the refrigerator.
