healthful 'twix' bars;
Gluten free shortbread crust,layered with a nut butter caramel, and topped with a layer of salted chocolate.
Oven Temp: 350°F
Servings: 24
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Ingredients
Crust
- ⅓ cup coconut flour
- ⅔ cup almond flour
- 2 Tbsp maple syrup
- ⅓ cup coconut oil melted
Caramel
- ¼ cup maple syrup
- ⅓ cup nut butter cashew, tahini
- ¼ cup coconut oil
- ⅛ tsp salt
- 1 tsp vanilla
Chocolate
- flaky sea salt
- ¾ cup chocolate chips
- 1 Tbsp coconut oil
Instructions
Crust
- Combine all ingredients and mix together until combined. Press into a 9”x5” bread pan to form an even layer.
- Bake 12-15 minutes or until edges just begin to brown.
Caramel
- In a small pot over medium heat, add all ingredients to a pot and stir until melted together and incorporated. Set aside.
- Allow 10 minutes for mixture to cool, then pour over crust.
- Refrigerate 2 hours, until caramel firm enough to support chocolate.
Chocolate
- Microwave chocolate and coconut oil in a bowl for 30 second increments until melted. Pour over bars and top with flaky sea salt.
- Refrigerate 30 mins or until chocolate sets. Cut into bars and enjoy!
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