Copycat, Healthy, Vegan, Gluten-Free Twix Bars
Gluten-free and vegan spin on the classic shortbread, caramel, chocolate covered Twix candy bar!
Ingredients
shortbread cookie layer
- 1 1/2 cups almond flour
- 3 tbsp maple syrup
- 1/2 tsp vanilla
- 1 pinch sea salt
- 1 tbsp melted coconut oil
caramel layer
- 1/2 cup almond butter
- 3 tbsp maple syrup
- 2 tbsp melted coconut oil
chocolate layer
- 1 cup chocolate chips
- 1 tsp coconut oil
Instructions
- Combine the "shortbread cookie layer" ingredients together in a bowl until well combined.
- Using slightly damp hands (so the dough doesn't stick to you), press the dough into a parchment lined square baking dish until it forms an even layer.
- Bake the shortbread cookie layer at 350 degrees for about 17 minutes until slightly golden brown around the edges. Let cool for about 5 minutes once taken out.
- Combine the "caramel layer" ingredients together in a bowl until well incorporated.
- Spread the caramel evenly over the shortbread cookie layer. (For shortcut recipe, stop here and read notes above)
- Place the caramel/shortbread layer into the freezer for about 1 hour 30 minutes until hardened. Once hardened, lift out of baking dish with parchment paper and cut into 1 inch rectangles in the shape of "Twix Bars".
- Melt the chocolate chips and coconut oil in 30 second increments in the fridge, stirring in between.
- Once the chocolate is melted, take the rectangle shaped Twix bars one at a time and submerge them in the melted chocolate until well coated. Place on a plate lined with parchment paper.
- Place the chocolate covered twix bars back in the freezer and allow to harden for about 20-30 minutes. Remove from freezer and ENJOY!
Notes
Store in the fridge for one week (if it lasts that long!)
You can also store them in the freezer for 2 months in a freezer safe container.