Copycat, Healthy, Vegan, Gluten-Free Twix Bars
Sarah
Gluten-free and vegan spin on the classic shortbread, caramel, chocolate covered Twix candy bar!
Prep Time 35 minutes mins
Cook Time 20 minutes mins
Freezer Time 1 hour hr 30 minutes mins
Total Time 2 hours hrs 25 minutes mins
Course Dessert, Snack
Cuisine American
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
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!
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.
Keyword candybar, homemade twix, shortbread