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Pumpkin Twix Bars

Putting a seasonal spin on my classic Healthy Twix Bars with these insanely delicious Pumpkin Twix Bars. I guarantee you’ll want to make 'em on repeat and bring to every fall holiday gathering. Gluten-free, dairy-free and refined sugar-free, too!
Total Time 3 hours
Servings 16 bars, approximately
Author Rachael DeVaux

Equipment

  • large mixing bowl
  • 6 x 6 baking dish (or 8 x 8)
  • small + medium saucepans

Ingredients

Shortbread Layer:

  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 1/3 cup coconut oil, melted
  • 3 tablespoons honey, warmed (option to substitute maple syrup)
  • 1 teaspoon pumpkin spice

Caramel Layer:

  • 1/2 cup pumpkin purée
  • 1/3 cup almond butter (or your favorite nut or seed butter)
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin spice
  • Pinch of sea salt

Chocolate Layer

  • 1/2 cup chocolate chips (or one 2.5 oz dark chocolate bar, I like Evolved Chocolate)
  • 1 tablespoon coconut oil
  • 1/4 teaspoon flakey sea salt

Instructions

Shortbread Layer:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, combine the shortbread ingredients until well combined, stirring out all the crumbles.
  • Line a 6×6 baking dish (or an 8×8 baking dish and add crumbled foil to the sides to make it a bit smaller) with parchment paper. Pack the shortbread mixture into the baking dish using a silicone spatula.
  • Bake for 10-12 minutes or until just starting to turn golden brown. Set aside and let cool.

Caramel Layer:

  • In a medium saucepan over medium-low heat, combine the caramel ingredients. Whisk until the mixture is completely liquid and thoroughly mixed, about 2-3 minutes.
  • Remove from the burner and let cool.

Chocolate Layer:

  • In a small saucepan over low heat, combine the chocolate, coconut oil, and sea salt. Stir constantly until chocolate is completely liquid. (Option to microwave for 30 second intervals, stirring in between, until melted.)

Twix Bars:

  • Once the shortbread and caramel layers have cooled completely, pour the caramel over the shortbread, spreading it out evenly. Set in the freezer until it hardens completely, about 1-2 hours.
  • Remove from freezer once frozen, and pour chocolate over the top, spreading out evenly. The chocolate will melt quickly because the base will already be hardened, so make sure to spread the chocolate quickly.
  • Sprinkle sea salt over top, and set back in the freezer to harden for 5-10 minutes.
    Note: if you leave in the freezer for too long, the chocolate may crack when you're trying to slice the bars.
  • Once chilled and chocolate has hardened, take the uncut Twix bars out of the pan by pulling up the parchment paper. Lay on a cutting board, and slice into 1/2-inch strips, and again in half length-wise for bars, or into thirds for bites. Enjoy!

To Store:

  • Store in an airtight container in the refrigerator for about 1 week and the freezer for about 1 month.
    If kept in the freezer, make sure to leave them out at room temp for a few minutes before serving so they soften up a bit.