Healthy Twix Bars Gluten-free (Printable Version)
Layers of almond shortbread, creamy peanut caramel, and chocolate for a wholesome gluten-free treat.
# What You'll Need:
→ Shortbread Base
01 -
1 ½ cups almond flour
02 -
3 tablespoons butter, melted
03 -
1 ½ tablespoons maple syrup
04 -
½ teaspoon vanilla extract
05 -
¼ teaspoon salt
→ Caramel Filling
06 -
1 cup creamy peanut butter
07 -
⅓ cup maple syrup
08 -
1 teaspoon vanilla extract
09 -
¼ cup almond flour
→ Chocolate Coating
10 -
1 cup chocolate chips
11 -
1 ½ tablespoons coconut oil
# Steps to Follow:
01 -
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, ensuring the edges are well covered for easy removal.
02 -
In a large mixing bowl, combine almond flour, melted butter, maple syrup, vanilla extract, and salt until fully incorporated. Press evenly into the prepared pan. Bake for 10-12 minutes or until edges are golden brown. Set aside to cool.
03 -
In a medium bowl, mix peanut butter, maple syrup, vanilla extract, and almond flour until smooth. Spread evenly over the cooled shortbread. Freeze the pan for at least 1 hour to set.
04 -
Melt chocolate chips and coconut oil in a bowl over a pot of boiling water or microwave in 30-second intervals, stirring until smooth.
05 -
Remove the pan from the freezer and lift the block out using the parchment paper. Slice into 16 bars by cutting in half, then slicing each half into 8 even pieces.
06 -
Dip each bar into the melted chocolate, ensuring full coverage. Tap off excess chocolate and place bars on a parchment-lined tray. Repeat for all bars.
07 -
Optionally, drizzle remaining melted chocolate and add flaky sea salt. Freeze for 10 minutes until the chocolate hardens. Store leftovers in an airtight container in the fridge or freezer.
# Additional Notes:
01 -
Ensure the shortbread base cools completely before adding the caramel filling to avoid melting.