‘Healthier’ Twix Bars

JENNIFER SIMS — One Workplace, Santa Clara

PREP TIME: 15 minutes | COOK TIME: 30 minutes | TOTAL TIME: 45 minutes

16 Servings

Always looking for healthier alternatives to classic favorites!

FOR THE SHORTBREAD BASE 1 ½ cups packed fine blanched almond flour (I use Bob’s Red Mill)

3 tbsp coconut oil, melted and cooled

2 tbsp pure maple syrup

1 tsp vanilla extract

¼ tsp salt

FOR THE PEANUT BUTTER LAYER 2/3 cup drippy, natural, no sugar added peanut butter (crunchy or creamy works)

1/3 cup pure maple syrup

¼ cup coconut oil

1 tsp vanilla extract

¼ tsp sea salt

FOR THE CHOCOLATE LAYER ¾ cup dark chocolate chips (or chopped bar), dairy-free if desired

1 tbsp coconut oil

Preheat oven to 350° F.

Line an 8×8 inch square pan with parchment paper, or grease well with butter. It’s important to use an 8×8 inch as a 9×9 inch pan may be too big.

In a medium bowl, add the almond flour, coconut oil, maple syrup, vanilla extract, and salt. Mix with a fork until it forms a nice thick crumb texture. Add to the pan, and use your fingers to press down evenly.

Bake for 10 minutes. Allow crust to cool for 10 minutes before adding caramel.

Next, make the peanut butter caramel layer. Add the peanut butter, maple syrup, coconut oil, vanilla extract, and sea salt to a medium pot and place over medium-low heat for approximately 2 minutes until the caramel starts to slightly bubble, stirring frequently. Pour over slightly cooled crust.

Place in fridge for at least 30 minutes to 1 hour to completely harden the peanut butter. It shouldn’t take longer than this, but if you are impatient, place the pan in the freezer for 15-20 minutes to speed up the process.

After 30 minutes or so, make the chocolate layer. Add chocolate chips and coconut oil to a microwave-safe bowl and microwave on high in 30 second increments, stirring in between until chocolate is completely melted. If you prefer, you can also melt the chocolate and coconut oil in a small saucepan over low heat.

Pour over the caramel layer, and tilt the pan side-to-side to evenly distribute the melted chocolate. Place in the refrigerator for at least 20 minutes until chocolate is completely hardened and bars are cooled.

Remove bars from pan and cut into 16 bars (to resemble Twix bars). To do this, cut the entire pan of bars in half, and then cut each half into 8, 1 inch bars (not squares!), so you’ll end up with 16 bars. Enjoy!