Shortbread Twix Bars
Ingredients
The base
-
1 ¾
cups
almond flour
-
¼
cup
coconut flour
-
¼
cup
maple syrup
-
⅓
cup
melted coconut oil
The caramel layer
-
½
cup
almond butter
-
⅓
cup
melted coconut oil
-
¼
cup
maple syrup
-
½
tsp
vanilla extract
The chocolate layer
-
1
bar
Hu Kitchen chocolate bar (or chocolate bar of choice)
-
¼
cup
melted coconut oil
-
a pinch
sea salt
Instructions
- Preheat the oven to 350°F.
- Line an 8x5 or 8x8 baking dish with parchment paper and spray the inside with oil.
- In a medium bowl, whisk together the ingredients for the base layer.
- Pour the base mixture into the baking dish and bake for 10-12 minutes.
- While the base is cooling, whisk together the ingredients for the caramel layer.
- Pour the caramel mixture on top of the base and spread it evenly.
- Refrigerate for at least one hour.
- After chilling, melt the chocolate and coconut oil in the microwave in 30-second intervals.
- Pour the melted chocolate on top and spread it evenly with a spatula.
- Refrigerate for at least two hours before cutting into 16 bars.
Nutrition Facts (estimated)
Servings
16
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
7g
Sodium
50mg
Cholesterol
0mg
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