Healthy Twix Bars Gluten-free (Printable Version)
# What You'll Need:
→ Shortbread Base
01 -
180 grams almond flour
02 -
45 grams butter, melted
03 -
22 millilitres maple syrup
04 -
2.5 millilitres vanilla extract
05 -
1.25 millilitres salt
→ Caramel Filling
06 -
240 grams creamy peanut butter
07 -
80 millilitres maple syrup
08 -
5 millilitres vanilla extract
09 -
24 grams almond flour
→ Chocolate Coating
10 -
170 grams chocolate chips
11 -
20 millilitres coconut oil
# Step-by-Step Directions:
01 -
Preheat oven to 175°C. Line an 20x20 cm baking pan with parchment paper, covering the edges for easy removal.
02 -
Combine almond flour, melted butter, maple syrup, vanilla extract, and salt in a large bowl. Stir until a dough forms. Press evenly into the prepared pan.
03 -
Bake the base for 10–12 minutes, or until golden brown at the edges. Set aside on a rack to cool completely.
04 -
In a medium bowl, mix peanut butter, maple syrup, vanilla extract, and almond flour until smooth. Spread evenly over the cooled shortbread layer.
05 -
Place the pan in the freezer for at least 60 minutes to set the caramel layer.
06 -
Melt chocolate chips with coconut oil in a heatproof bowl over simmering water, or microwave in 30-second intervals, stirring until smooth.
07 -
Remove the pan from the freezer, lift the block out with parchment, and place on a cutting board. Cut in half, then slice each half into 8 even bars.
08 -
Dip each bar into the melted chocolate to cover completely. Tap off excess and place on parchment-lined tray.
09 -
Optional: Drizzle with remaining chocolate and sprinkle with flaky sea salt. Return tray to freezer for 10 minutes, or until set.
10 -
Store bars in an airtight container in the refrigerator or freezer. Enjoy as desired.
# Helpful Notes:
01 -
For precision, use digital scales and metric measurements throughout the process.
02 -
Ensure bars are fully set before slicing to achieve clean edges.