Twix Bars Gluten-free (Print Version)
# Ingredients:
→ Shortbread Layers
01 -
¼ teaspoon salt
02 -
½ teaspoon vanilla extract
03 -
1 ½ tablespoons maple syrup
04 -
3 tablespoons butter, melted
05 -
1 ½ cups almond flour
→ Creamy Peanut Filling
06 -
¼ cup almond flour
07 -
1 teaspoon vanilla extract
08 -
⅓ cup maple syrup
09 -
1 cup peanut butter, smooth
→ Top Chocolate Layer
10 -
1 ½ tablespoons coconut oil
11 -
1 cup chocolate chips
# Instructions:
01 -
Set oven to 350°F (175°C). Cover an 8x8 inch square pan with parchment paper, letting the sides hang out so you can lift it easily later.
02 -
Combine the almond flour, melted butter, maple syrup, vanilla, and salt in a big bowl. Stir until dough forms. Press the dough into the lined pan evenly. Bake for about 10-12 minutes, or until the edges are lightly golden. Let it cool completely.
03 -
In a medium bowl, stir together the peanut butter, maple syrup, almond flour, and vanilla until smooth. Spread this mix over the cooled crust. Pop it in the freezer for at least 1 hour until firm.
04 -
Heat the chocolate chips and coconut oil together. Use a double boiler or microwave in short bursts (stirring in between) until silky.
05 -
Take the chilled shortbread and caramel block out of the freezer. Use the parchment paper to lift the block onto a cutting board. Slice into 16 even pieces.
06 -
Submerge each bar into the melted chocolate one at a time, making sure they're coated all over. Tap off any extra chocolate and place them onto a parchment-lined tray. Repeat until all bars are coated.
07 -
If you'd like, drizzle extra chocolate or sprinkle sea salt on top. Put the bars in the freezer for 10 minutes so the chocolate hardens.
# Notes:
01 -
Keep these bars fresh by storing them in the fridge or freezer in a sealed container.