6 Ingredient Healthy Twix Bars

89Min

12Servings

185Cal

MediumLevel

VegetarianVeganGluten freeKid friendlygluten-freevegandairy-free

#gluten-free#vegan#healthy#no-bake#refined-sugar-free

Equipment

8x8 inch baking dish

parchment paper

mixing bowl

mixing spoon

small saucepan

stove

rubber spatula

microwave

chef's knife

cutting board

Ingredients

Shortbread Base

almond flour (fine)

150 g

coconut oil (melted)

60 g

maple syrup

45 ml

Peanut Butter Caramel

natural peanut butter (creamy)

120 g

maple syrup

80 ml

coconut oil (melted)

30 g

Dark Chocolate Topping

dark chocolate (70% cocoa)

200 g

coconut oil (melted)

15 g

Instructions

Prepare baking pan

Line an 8x8 inch baking dish with parchment paper, leaving some overhang for easy removal.

2 min

Use enough parchment to hang over edges for easy lifting later

Make almond shortbread base

Mix almond flour, melted coconut oil, and maple syrup until a dough forms.

3 min

The mixture should hold together when pressed but not be too sticky

Press shortbread into pan

Press the shortbread mixture firmly and evenly into the prepared pan.

5 min

Use the bottom of a measuring cup to get an even, compact layer

Chill shortbread base

Place the pan in the freezer for 10 minutes to set the shortbread base.

10 mintimer 10 min

Prepare peanut butter caramel

In a small saucepan over low heat, combine peanut butter, maple syrup, and coconut oil until smooth and well combined.

5 minLow heat

Keep heat low to prevent separation; stir constantly

Add caramel layer

Pour the warm caramel over the chilled shortbread base and spread evenly.

3 min

Work quickly while caramel is still warm and pourable

Chill caramel layer

Return to freezer for 15-20 minutes until caramel is firm.

20 mintimer 20 min

Melt dark chocolate

Melt dark chocolate with coconut oil using a double boiler or microwave in 30-second intervals.

3 minLow heat

Stir frequently to prevent chocolate from burning

Add chocolate topping

Pour melted chocolate over the firm caramel layer and spread evenly.

3 min

Tap pan gently on counter to release air bubbles

Final chill

Place in refrigerator for 30 minutes until chocolate is completely set.

30 mintimer 30 min

Cut into bars

Remove from pan using parchment overhang and cut into 12 bars with a sharp knife.

5 min

Run knife under warm water and dry between cuts for clean edges

Original recipe

YouTubeRecipe by Sam Does Her Best

Storage

Fridge: 7 days

Freezer: 30 days

Reheat: Serve directly from fridge, no reheating needed

Store in airtight container. Separate layers with parchment to prevent sticking. Thaw frozen bars for 10 minutes at room temperature before serving.

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