These Paleo Twix Bars are one of the most satisfying desserts I’ve ever made. They’re salty, sweet, buttery, and, if you freeze them like I do, they *kinda* satisfy an ice cream craving. It seems like a lot of work, but I promise you it’s not. It does take a little patience to wait for the layers to cool and harden, but the end result is so worth it!
If you make this recipe, please leave me a rating or a comment to let me know what you think.
Paleo Twix Bars
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/3 cup coconut oil, melted to a liquid
- 3 tbsp honey
- 1/2 cup almond butter (or any nut or seed butter)
- 1/4 cup coconut oil
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1 pinch of sea salt (if nut butter is not salted)
- 1/2 cup dark chocolate chips (I use Guittard or Enjoy Life)
- 1 tbsp coconut oil
- 1/8 tsp sea salt
- Preheat oven to 350 degrees F and line an 8x8 baking dish with parchment paper, folding so it covers the sides as well.
- Whisk together all cookie ingredients in a bowl.
- Pour mixture into pan and pat down evenly into the sides and corners.
- Bake 9-11 minutes or until golden brown. Allow to cool. Meanwhile, make the caramel...
- Combine all caramel ingredients in a small saucepan, and cook over medium heat for 2-3 minutes, stirring frequently.
- Turn off heat and allow to cool at least 10 minutes.
- Spread caramel layer evenly over cookie layer and place in the freezer until hardened, about 1 hour.
- Once first layers are hardened, combine all chocolate ingredients in a small saucepan. Cook over medium-low heat for 2-3 minutes, stirring frequently until chocolate is melted and smooth. Do not burn!
- Pour chocolate layer evenly over the top and place in refrigerator about 10 minutes.
- With a large sharp knife, cut 12 even strips. Cut the strips in half to make 24 bars. At this point, you can either eat or freeze the bars.
- If freezing, remove the bars and place in a freezer safe container lined with parchment paper. I like to leave a little space between the bars so they don't stick.
Recipe adapted from www.rachelsgoodeats.com and www.biggerbolderbaking.com.