Paleo Twix Bars

Written By Hillary Reeser

Ingredients 

Shortbread Layer

  • 1/2 cup coconut flour

  • 1/2 cup almond flour

  • 1/3 cup coconut oil, melted

  • 3 tbsp honey, warmed, (feel free to sub maple syrup)

Caramel Layer

  • 1/2 cup almond butter (swap for your fave nut or seed butter – Tahini works well too!)

  • 1/4 cup coconut oil

  • 1 tsp vanilla extract

  • 1/4 cup maple syrup

  • pinch sea salt

Chocolate Layer

  • 1/2 cup chocolate chips

  • 1 tbsp coconut oil

  • 1/4 tsp flakey sea salt

Instructions 

Shortbread Layer

  1. Preheat oven to 350 degrees F.

  2. Combine coconut + almond flours with melted coconut oil and warmed honey in a large bowl. Stir out all the crumbles of flour until thoroughly combined.

  3. Line a smaller baking dish (I prefer a 6×6 baking dish) with parchment paper and pack down shortbread mixture into the base using a silicone spatula. If shortbread mix starts to stick to spatula, dip in melted coconut oil and continue to gently press down evenly into entire base of dish.

  4. Bake for 10-12 minutes, or until starting to turn golden brown. Remove once done and let cool completely.

Caramel Layer

  1. Combine almond butter, coconut oil, vanilla, maple syrup and sea salt in a saucepan over the stove on medium-low heat and heat until completely liquified, whisking together, about 2-3 minutes.

  2. Remove from burner and let cool completely.

Chocolate Layer

Add chocolate chips and coconut oil to bowl. Warm in microwave for 30 sec intervals, stirring in between, until completely liquified. Or, heat over the stove.

TWIX BARS

  1. Once shortbread & caramel have completely cooled, pour caramel sauce over the base layer, spreading out evenly. Set in freezer until it hardens completely, about 1-2 hours.

  2. Remove from freezer once frozen (if still soft, keep in freezer until fully hardened) and pour chocolate over the top, spreading out evenly. Sprinkle flakey sea salt as the last touch and set back in fridge for 5-10 minutes to harden.

  3. Once chilled, remove the hardened mold from pan by pulling on the sides of the parchment paper. Lay on cutting board and using a large chef's knife, slice into 1/2-inch strips, and from there, slice each strip into thirds. *if you leave the chocolate layer in the freezer for too long, it may crack when you cut into slices.

  4. Enjoy! Store in airtight container in the freezer or fridge

Hillary Reeser
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