Paleo Twix Bars
A gluten-free, dairy-free, refined sugar-free version of the beloved candy bar.
- 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
- 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 7-11 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. 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.