Salted Caramel Twix Bars (Gluten-Free, Refined Sugar-Free)
Salted Caramel Twix Bars (Gluten-Free, Refined Sugar-Free)
Ingredients
For the Shortbread Crust
- 1 1/2 cups almond flour
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Caramel Layer
- 1/2 cup almond butter, creamy
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 10 Medjool dates, pitted (optional, for alternative caramel)
For the Chocolate Coating
- 1 1/2 cups dark chocolate chips
- 1 tablespoon coconut oil
- 1/2 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
Preheat oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, combine almond flour, 1/4 cup maple syrup, melted coconut oil, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt for the shortbread crust. Mix until a crumbly dough forms.
⏱️ 5 min
- 3
Press the dough firmly and evenly into the bottom of the prepared loaf pan. Bake for 12-15 minutes, or until lightly golden brown. Let cool completely in the pan.
⏱️ 15 min•🌡️ 350
- 4
While the crust cools, prepare the caramel layer. In a separate bowl, whisk together almond butter, 1/4 cup maple syrup, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until smooth and well combined. (Alternatively, blend 10 pitted Medjool dates in a food processor until a sticky paste forms for a date-based caramel).
⏱️ 10 min
- 5
Once the crust is completely cool, spread the caramel layer evenly over the crust in the loaf pan. Place the pan in the freezer for at least 1 hour to allow the caramel to set firmly.
⏱️ 60 min
- 6
Once the caramel is firm, remove the block from the loaf pan using the parchment paper overhang. Place it on a cutting board and cut into 8-12 bars, depending on desired size.
⏱️ 5 min
- 7
Melt the dark chocolate chips and 1 tablespoon coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Alternatively, use a double boiler.
⏱️ 5 min
- 8
Dip each bar into the melted chocolate, ensuring it is fully coated. Allow excess chocolate to drip off, then place on a piece of parchment paper. Immediately sprinkle with flaky sea salt before the chocolate sets.
⏱️ 5 min
- 9
Place the chocolate-dipped bars back into the freezer for at least 30 minutes to allow the chocolate to set completely.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Salted Caramel Twix Bars (Gluten-Free, Refined Sugar-Free)
Ingredients
For the Shortbread Crust
- 1 1/2 cups almond flour
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Caramel Layer
- 1/2 cup almond butter, creamy
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 10 Medjool dates, pitted (optional, for alternative caramel)
For the Chocolate Coating
- 1 1/2 cups dark chocolate chips
- 1 tablespoon coconut oil
- 1/2 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
Preheat oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, combine almond flour, 1/4 cup maple syrup, melted coconut oil, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt for the shortbread crust. Mix until a crumbly dough forms.
⏱️ 5 min - 3
Press the dough firmly and evenly into the bottom of the prepared loaf pan. Bake for 12-15 minutes, or until lightly golden brown. Let cool completely in the pan.
⏱️ 15 min•🌡️ 350 - 4
While the crust cools, prepare the caramel layer. In a separate bowl, whisk together almond butter, 1/4 cup maple syrup, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until smooth and well combined. (Alternatively, blend 10 pitted Medjool dates in a food processor until a sticky paste forms for a date-based caramel).
⏱️ 10 min - 5
Once the crust is completely cool, spread the caramel layer evenly over the crust in the loaf pan. Place the pan in the freezer for at least 1 hour to allow the caramel to set firmly.
⏱️ 60 min - 6
Once the caramel is firm, remove the block from the loaf pan using the parchment paper overhang. Place it on a cutting board and cut into 8-12 bars, depending on desired size.
⏱️ 5 min - 7
Melt the dark chocolate chips and 1 tablespoon coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Alternatively, use a double boiler.
⏱️ 5 min - 8
Dip each bar into the melted chocolate, ensuring it is fully coated. Allow excess chocolate to drip off, then place on a piece of parchment paper. Immediately sprinkle with flaky sea salt before the chocolate sets.
⏱️ 5 min - 9
Place the chocolate-dipped bars back into the freezer for at least 30 minutes to allow the chocolate to set completely.
⏱️ 30 min