Homemade Twix Bars

By Kath Dedon

.

Laura made these Homemade Twix Bars for Father’s Day dinner. I had not seen the family swoon so much over dessert in a while! These bars are incredible!

There are recipes for people with allergies that are acceptable and appreciated by the one who has the allergies, but they leave the rest of the group wishing they could have the real deal. This is NOT one of those recipes. Everyone absolutely loved them and eagerly devoured them.

Laura had found the recipe on Rachel Conners’ blog, bakerita.com. The only change she made was she substituted peanut butter for almond butter to accommodate an almond allergy. It worked beautifully!

The family gathered again last week for Bob’s birthday and I decided to make the Homemade Twix Bars for dessert. I couldn’t believe how easy it is to make them! The actual hands-on time is very minimal, but you do need to allow time for the shortbread crust to cool. After adding the caramel layer to the cooled shortbread, it needs to chill in the refrigerator. Then the chocolate is poured on the top and it is refrigerated again before serving. So it’s made in stages, but very easy stages.

If you want a special treat, do try these amazing Homemade Twix Bars!

.

I turned one bar on its side to try to show you the layers.

.

Homemade Twix Bars

(Adapted from Rachel Conners recipe on bakerita.com. Rachel adapted the caramel filling from a recipe on Blissful Basil.)

.

Special note about coconut flour: 

Coconut flour is very different from regular flour. It absorbs a lot of moisture. It is not easy to substitute other flours for coconut flour. If you want to make the bars with some other kind of flour, I suggest you find a recipe for shortbread using the flour you prefer and make that for the shortbread layer.

.

(print the recipe)

.

Makes 16 bars

 .

Shortbread crust ingredients

.

For the shortbread crust:

2/3 cup coconut flour

¼ teaspoon kosher salt

3 tablespoons pure maple syrup

1/3 cup coconut oil, solid

.

Caramel filling ingredients

.

For the caramel filling:

½ cup creamy peanut butter (I used Jif. I think a natural peanut butter would be too oily.)

1/3 cup pure maple syrup

1/3 cup coconut oil, melted in a microwave oven

1 teaspoon vanilla extract

¼ teaspoon kosher salt

. 

Chocolate topping ingredients

.

For the chocolate topping:

¼ cup coconut oil, melted in a microwave oven

¼ cup cocoa powder

2 tablespoons pure maple syrup

½ teaspoon flaky sea salt (optional, I didn’t use)

 

1. Preheat the oven to 350° and grease an 8 x 8 square pan with coconut oil.

2. Line the greased pan with parchment paper and then grease the paper.

 

3. Either in a small food processor (what I used) or in a bowl, combine the ingredients for the shortbread crust. Process or mix in the bowl until the dough comes together in a cohesive ball. You’ll probably need to use your hands to make that happen in a bowl.

.

4. Spread the dough out with your fingers in the prepared pan. Bake for 9 – 11 minutes until the edge is starting to brown. (9 minutes was perfect in my oven.)

.

5. Allow time for the crust to fully cool.

6. Combine all of the caramel filling ingredients in a small saucepan and heat over low heat, stirring constantly, until everything is melted and combined. Pour over the cooled shortbread. Refrigerate the bars to allow the caramel layer to cool and set.

.

A small whisk made it easy to combine the ingredients in the saucepan

.

Caramel topping poured over the cooled shortbread crust

.

7. For the chocolate topping, stir the ingredients together until smooth. Pour over the set caramel layer. Sprinkle with the flaky sea salt if using. (Recommended, but I didn’t have any.)

.

8. Refrigerate before serving so the chocolate will set.

9. Use a sharp knife to cut into 16 bars and serve. Refrigerate any leftovers.

.

.