Paleo Twix Bars

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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

A gluten-free, dairy-free, refined sugar-free version of the beloved candy bar.
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Servings 24

Ingredients
  

Cookie Layer

  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/3 cup coconut oil, melted to a liquid
  • 3 tbsp honey
  • 1/4 tsp sea salt

Caramel Layer

  • 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)

Chocolate Layer

  • 1/2 cup dark chocolate chips (I use Guittard or Enjoy Life)
  • 1 tbsp coconut oil
  • 1/8 tsp sea salt

Instructions
 

Cookie Layer

  • 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 7-11 minutes or until golden brown. Allow to cool. Meanwhile, make the caramel...

Caramel Layer

  • 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.

Chocolate Layer

  • Once first layers are hardened, combine all chocolate ingredients in a small saucepan. Heat over medium-low 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.

 

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