Homemade Twix Bars (Paleo, GF+ Refined SF)

This homemade Twix bars recipe will be a game changer for your family. When you bite, you will be surprised with the candy bar imitator is gluten-free, free from refined sugar, vegan, and Paleo. For your efforts in making, you deserve the bars. The crest is made with coconut flour that produces a cookie base similar to shortbread of nay gluten-free flour.

Here Are 6 Steps To Prepare Delicious Twix Bars:

Twix Bars

Yields- 16 Bars
Preparation Time-20 Minutes
Cooking Time-10 Minutes
Total Time-30 Minutes

Ingredients:

For making shortbread crust
Coconut flour- 2/3 cup
Kosher salt- ¼ teaspoon
Pure maple syrup- 3 tablespoons
Solid coconut oil- 1/3 cup
For making caramel filling
Creamy almond butter-1/2 cup
Pure maple syrup-1/3 cup
Coconut oil, melted-1/3 cup
Vanilla extract-1 teaspoon
Kosher salt -¼ teaspoon
For making chocolate topping
Coconut oil, melted- ¼ cup
Cocoa powder-1/4 cup
Maple syrup, pure- 2 tablespoons
Flaky sea salt- ½ teaspoon

Cooking Method:

Step 1

Preheat the oven to 350 degrees Fahrenheit. Take a 14×5 inch tart pan or 8×8 inch square pan and coat with coconut oil fully.

Step 2

Take a bowl, add coconut flour, salt and mix them. Now, add pure maple syrup, stir until the syrup mix with coconut flour. Ensure the mixture is brittle.

Step 3

Add the solid coconut oil and blend till a large sized dough ball forms. See coconut oil not coming out and fully absorbed. Use your hands to bring the dough together.

Step 4

Transfer the dough to a prepared pan and press it. Bake it for 9 to 11 minutes, or till dough turns golden brown color around the edges. Allow the heat to cool fully.

Step 5

For the filling; take a sauce pan and add all the ingredients. Heat the saucepan till all the ingredients are melted fully and mix with each other. Now, pour the mixture over the crest and move to refrigerator cool, till set before topping with a chocolate layer.

Step 6

For the chocolate topping; Mix all the ingredients and add the mixture to the cooled caramel layer. Sprinkle flaky sea salt evenly over the bars. Allow it to cool and set. After cooling, cut the bar to one-inch slices or 16 squares. Transfer all to the refrigerator. Now you are done.



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