You guys know I’m alllll about a good healthy (but not always healthy tasting) dessert. I grew up eating the classics– Snickers, Butterfingers, Reese’s Chocolate Easter eggs (my version here), and TWIX BARS. I was that kid who organized their Halloween candy by category, and would NEVER trade my twix bars. They were gold.
Nowadays, I love recreating my childhood favs into treats you can feel GOOD about putting into your body. These Twix Bars are made with only a fraction of ingredients as the original junkfood version, take the shortest amount of time (& effort, let’s be real. This recipe is not hard at all!!) to make, and the finished product is phenomenal!!!! Bridger even said, “I love you, but these are better than your Mars Bars and your cookie skillet.” So, I mean, if that isn’t saying something then I don’t know what will.
I urge you to add this recipe to your “to-do” this week or weekend because you will fall in love! This recipe makes a ton of little mini “bars,” but I promise you they’ll be gone before you know it. Each layer blends so well together and the shortbread base layer is beyond.
All gluten-free, dairy-free and refined sugar-free 🙂 My kinda dessert. Feel free to swap maple syrup for honey in the shortbread layer– I simply love the flavor of Wedderspoon Manuka honey. And you can also make your own chocolate layer if you’re out of a 2.5oz chocolate bar. Simply mix 1/4 cup melted coconut oil with 1/4 cup cacao powder, 1/2 tsp vanilla extract and 1-2 tbsp maple syrup.
As for presentation, if you want layers to be THICK and distinguished, use a loaf tin or 6×6 baking dish. If you’re left with an 8×8 dish/tin, you can take up another inch of space by stacking two shot glasses and laying them sideways underneath the edge of the parchment paper so the mixture doesn’t take up the entire base, #cleverright? Also, to prevent the chocolate from cracking/breaking when you slice into the bars, I recommend using a very sharp knife, gently pressing down, and wiping the knife clean with a paper towel each cut. You should also let the block of twix sit out of the freezer for a few minutes so it’s not rock hard (this can also lead to cracking of the chocolate).
MAKE THIS RECIPE!! It’s a fan favorite!
p.s. do NOT be intimidated or overwhelmed by the steps / layers below. It’s much easier than you think!!!
One more thing, I know you won’t be able to stop licking the spoon after you make that caramel layer. Try making it as a dip for apples in the fall/winter 😉 You’re welcome.
Healthy TWIX Bars (GF, DF, Refined Sugar-free)
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1/3 cup coconut oil, melted
- 3 tbsp honey, warmed (I love Wedderspoon Manuka honey) feel free to sub maple syrup
- 1/2 cup almond butter (creamy or crunchy)
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- pinch sea salt
- One 2.5 oz dark chocolate bar (I used Eating Evolved Signature Dark) Or sub 1/2 cup chocolate chips
- 1 tbsp coconut oil
- 1/4 tsp flakey sea salt
Preheat oven to 350 degrees F.
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.
Line a smaller baking dish (I prefer a loaf tin for thicker layers) 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.
Bake for 10-12 minutes, or until starting to turn golden brown. Remove once done and let cool completely.
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.
Remove from burner and let cool completely.
Break up chocolate bar into small bowl and add coconut oil. Warm in microwave for 30 sec intervals, stirring in between, until completely liquified. Or, heat over the stove.
Once shortbread & caramel have completely cooled, pour caramel sauce over the base layer, spreading out evenly. Set in freezer until it hardens (about 1-2 hours).
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.
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.
Ready to serve!! Enjoy! Store in airtight container in the refrigerator 🙂