Healthy Homemade Twix Bar
Healthy Homemade Twix Bar
Ingredients
For the Cookie Layer
- 1 3/4 cups almond flour
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
For the Caramel Layer
- 1/2 cup peanut butter, creamy, natural
- 1/4 cup tahini
- 2 tablespoons coconut oil, melted
- 1/4 cup maple syrup
For the Chocolate Coating
- 1 1/2 cups semi-sweet chocolate chips
- 1/4 teaspoon fleur de sel
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars later.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, combine the almond flour, cornstarch, and salt. Add the melted coconut oil, vanilla extract, and maple syrup. Mix thoroughly with a spatula or your hands until a smooth, dough-like consistency is achieved.
⏱️ 5 min
- 3
Press the cookie dough mixture evenly into the prepared baking pan, forming a compact layer. Bake for 20 minutes, or until the edges are lightly golden brown. Remove from the oven and let cool completely in the pan.
⏱️ 20 min•🌡️ 350
- 4
While the cookie layer cools, prepare the caramel layer. In a separate bowl, combine the peanut butter, tahini, melted coconut oil, and maple syrup. Stir vigorously until the mixture is smooth and creamy.
⏱️ 5 min
- 5
Once the cookie layer is cool, pour the creamy caramel mixture over it, spreading it evenly with the back of a spoon or an offset spatula. Place the pan in the refrigerator for 15 minutes to allow the caramel to set slightly.
⏱️ 15 min
- 6
Lift the set cookie and caramel block out of the pan using the parchment paper overhang. Place it on a cutting board and cut it into approximately 4 rectangular bar shapes (or more, depending on desired size).
⏱️ 5 min
- 7
Melt the semi-sweet chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring between each, or using a double boiler over simmering water until smooth.
⏱️ 3 min
- 8
Dip each bar into the melted chocolate, ensuring it's fully coated. Use a fork to lift the bar, allowing excess chocolate to drip off. Place the coated bars on a fresh piece of parchment paper or a wire rack set over parchment paper. Immediately sprinkle a small touch of fleur de sel over the wet chocolate on each bar.
⏱️ 7 min
- 9
Place the chocolate-coated bars in the freezer for 30 minutes to set completely. Once set, store the bars in an airtight container in the refrigerator.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Healthy Homemade Twix Bar
Ingredients
For the Cookie Layer
- 1 3/4 cups almond flour
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
For the Caramel Layer
- 1/2 cup peanut butter, creamy, natural
- 1/4 cup tahini
- 2 tablespoons coconut oil, melted
- 1/4 cup maple syrup
For the Chocolate Coating
- 1 1/2 cups semi-sweet chocolate chips
- 1/4 teaspoon fleur de sel
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars later.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, combine the almond flour, cornstarch, and salt. Add the melted coconut oil, vanilla extract, and maple syrup. Mix thoroughly with a spatula or your hands until a smooth, dough-like consistency is achieved.
⏱️ 5 min - 3
Press the cookie dough mixture evenly into the prepared baking pan, forming a compact layer. Bake for 20 minutes, or until the edges are lightly golden brown. Remove from the oven and let cool completely in the pan.
⏱️ 20 min•🌡️ 350 - 4
While the cookie layer cools, prepare the caramel layer. In a separate bowl, combine the peanut butter, tahini, melted coconut oil, and maple syrup. Stir vigorously until the mixture is smooth and creamy.
⏱️ 5 min - 5
Once the cookie layer is cool, pour the creamy caramel mixture over it, spreading it evenly with the back of a spoon or an offset spatula. Place the pan in the refrigerator for 15 minutes to allow the caramel to set slightly.
⏱️ 15 min - 6
Lift the set cookie and caramel block out of the pan using the parchment paper overhang. Place it on a cutting board and cut it into approximately 4 rectangular bar shapes (or more, depending on desired size).
⏱️ 5 min - 7
Melt the semi-sweet chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring between each, or using a double boiler over simmering water until smooth.
⏱️ 3 min - 8
Dip each bar into the melted chocolate, ensuring it's fully coated. Use a fork to lift the bar, allowing excess chocolate to drip off. Place the coated bars on a fresh piece of parchment paper or a wire rack set over parchment paper. Immediately sprinkle a small touch of fleur de sel over the wet chocolate on each bar.
⏱️ 7 min - 9
Place the chocolate-coated bars in the freezer for 30 minutes to set completely. Once set, store the bars in an airtight container in the refrigerator.
⏱️ 30 min