No-Guilt Twix Treats GF (Print)
Mouthwatering chocolate-coated treats with nutty shortbread base and creamy peanut butter center, ideal for smart snacking.
# Ingredients:
→ Base Layer
01 -
1 ½ tablespoons maple syrup
02 -
3 tablespoons melted butter
03 -
1 ½ cups almond flour
04 -
¼ teaspoon salt
05 -
½ teaspoon vanilla extract
→ Caramel Layer
06 -
1 teaspoon vanilla extract
07 -
⅓ cup maple syrup
08 -
¼ cup almond flour
09 -
1 cup smooth peanut butter
→ Chocolate Top
10 -
1 cup chocolate chips
11 -
1 ½ tablespoons coconut oil
# Steps:
01 -
Turn on the oven to 350°F (175°C). Cover an 8x8 inch square pan with parchment paper, leaving extra hanging over the edges to pull it out later.
02 -
In a large mixing bowl, stir together almond flour, butter, syrup, vanilla, and salt until it forms a dough. Spread it evenly in the pan and bake for about 10-12 minutes until the edges start to brown. Let it cool down before moving to the next step.
03 -
Combine peanut butter, syrup, vanilla, and almond flour in a medium bowl. Once mixed, spread over the cooled base layer evenly. Freeze it for an hour or until it’s firm.
04 -
Heat the chocolate chips and coconut oil together using either a heatproof bowl over simmering water or the microwave in short bursts, stirring each time, until smooth.
05 -
Take out the frozen block of caramel and base. Use the parchment paper to lift it out of the pan, then place it on a cutting board. Slice it into 16 even bars.
06 -
One by one, cover each bar in the melted chocolate. Shake off extra chocolate and lay them on a parchment-covered tray. Repeat until every bar is coated.
07 -
If you'd like, drizzle the leftover chocolate on top of the bars and sprinkle on some flaky sea salt. Pop them in the freezer for 10 minutes until set.
# Additional Notes:
01 -
Keep the bars stored in a closed container in the fridge or freezer for the best taste and texture.