I’ve always wanted to make homemade Twix bars, but never thought I could without refined sugar. These have a creamy peanut butter caramel center, crispy shortbread cookie crust, and delicious dark chocolate and sea salt topping. Best when eaten cold from the fridge!

INGREDIENTS

Cookie Crust
1/4 cup almond flour, finely ground
1/2 cup coconut flour
1/3 cup coconut oil, melted
4 tbsp honey
Peanut Butter Layer
1/2 cup peanut butter
1/4 cup pure maple syrup
2 tbsp coconut oil
2 tsp vanilla extract
Chocolate Covering
4 oz dark chocolate chips
1 tsp coconut oil
Sea salt

INSTRUCTIONS

1. Preheat oven to 350 F degrees and prepare an 8x8 baking dish by lining with parchment paper. Set aside.

2. In a small mixing bowl, combine almond flour, coconut flour, melted coconut oil, and honey. Stir until completely combined.

3. Pour the crust mixture into the prepared baking dish, then pack down with a spatula.

4. Bake shortbread for 12-15 minutes, or until golden brown. Let it cool for 10-15 minutes.

5. Next, start on the peanut butter layer. In a small pot, combine peanut butter, maple syrup, coconut oil, and vanilla extract. Heat for 2-3 minutes over low-medium heat, stirring continually. Don’t let it burn. Remove from the heat.

6. Once the cookie crust is cooled, pour peanut butter mixture on top of the crust and cool in the freezer for 2 hours.

7. After freezing for 2 hours, pull the the bars out. Next, melt the chocolate chips and coconut oil in the microwave for 2-3 minutes, stirring every 30 seconds. Once completely melted, pour chocolate mixture on top of the peanut butter layer. Return to the fridge for 10 minutes, then serve cold. Enjoy!

NUTRITION (per 1 serving)
Makes 14 servings

222 calories
4g protein
17g carbs
16g fat

OTHER RECIPES YOU MAY LIKE