Description
This homemade twix bar recipe is easy to make and tastes better then the original! Make dairy-free or gluten-free if you want!
Ingredients
Scale
Shortbread:
- 1 1/4 cup all-purpose flour (sub 1-to-1 gluten-free or coconut flour)
- 1/4 cup real maple syrup
- 1/2 cup butter, softened (reg or dairy-free)
Caramel Filling:
- 1/2 cup coconut sugar (sub light brown sugar)
- 1/3 cup real maple syrup
- 1/4 cup butter (reg or dairy-free)
- 2 tablespoons creamy peanut butter
- 1 tablespoon coconut oil
- pinch of salt
Chocolate:
- 2 cups chocolate chips (reg or dairy-free)
- 1 tablespoon coconut oil
Other:
- sea salt for sprinkling
Instructions
- Preheat oven to 350 degrees F.
- Shortbread: Combine Shortbread ingredients in a medium bowl (a fork works well for incorporating the softened butter). Line an 8×8 or 9×9 baking pan with parchment paper ensuring you have flaps on two sides to help lift out the bars when they are done. Pour out Shortbread mixture into prepared pan and spread out evenly. Use your hands to press down firmly. Bake, middle rack, for 13-15 minutes. Remove from oven and let cool slightly.
- Caramel Sauce: Meanwhile, add Caramel Sauce ingredients to a small/medium saucepan & set to medium-low heat. Whisk to combine as the butter melts. Remove from heat once butter has melted and the consistency is smooth. Pour over the cooked shortbread ensuring it is spread out evenly. Place in the freezer (trying to keep it flat) for 10-15 minutes.
- Chocolate: Add chocolate chips and coconut oil to a microwave safe bowl and melt in the microwave in 15-30 second increments, stirring in between each increment.
- Cut into Bars: Remove the pan from the freezer and lift the parchment out (feel free to use a small paring knife to loosen this sides so they don’t stick) and place on a cutting board. Using a large, sharp knife to carefully cut into 4 equal sized sections and then cut each section into 5 thin bars (like a twix bar).
- Cover with Chocolate: Take the melted chocolate and use a fork to lift up one bar at a time. Set it in the melted chocolate and then just drizzle over the top (so the bottom will be covered in chocolate and the top with be drizzled). Transfer to a parchment lined baking sheet. Repeat until all the bars have been done and sprinkle with flaky sea salt. Place in the freezer, so the chocolate cools and hardens.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. If you leave them on the counter the chocolate will melt.
- Gluten-Free: use a 1-to-1 gluten free flour (I like Bob’s Red Mill) or a coconut flour would work.
- Dairy-Free: use dairy-free butter and dairy-free chocolate chips.
Nutrition
- Serving Size: 1 bar
- Calories: 266
- Sugar: 23.3 g
- Sodium: 35.1 mg
- Fat: 15.6 g
- Carbohydrates: 31.7 g
- Protein: 2.8 g
- Cholesterol: 18.3 mg