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 Method

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

Method
 

Cookie Layer
  1. Preheat oven to 350 degrees F and line an 8x8 baking dish with parchment paper, folding so it covers the sides as well.
  2. Whisk together all cookie ingredients in a bowl.
  3. Pour mixture into pan and pat down evenly into the sides and corners.
  4. Bake 7-11 minutes or until golden brown. Allow to cool. Meanwhile, make the caramel...
Caramel Layer
  1. Combine all caramel ingredients in a small saucepan, and cook over medium heat for 2-3 minutes, stirring frequently.
  2. Turn off heat and allow to cool at least 10 minutes.
  3. Spread caramel layer evenly over cookie layer and place in the freezer until hardened, about 1 hour.
Chocolate Layer
  1. 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!
  2. Pour chocolate layer evenly over the top and place in refrigerator about 10 minutes.
  3. 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.
  4. 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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