Description
Forget guilt and foil wrappers—these no-fuss bars bring all the Twix joy with nourishing swaps. A golden almond flour shortbread, peanut butter “caramel,” and silky dark chocolate make them decadent, gluten-free, and refined sugar-free. Made with real ingredients and zero regret, they’re kid-tested, grown-up approved, and freezer-friendly. Ready to meet your new favorite treat? Let’s get layering!
Ingredients
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Shortbread:
1½ cups almond flour
3 tbsp melted butter (or coconut oil)
1½ tbsp maple syrup
½ tsp vanilla extract
¼ tsp salt -
Caramel Layer:
1 cup creamy peanut butter
⅓ cup maple syrup
1 tsp vanilla extract
¼ cup almond flour -
Chocolate Topping:
1 cup dark chocolate chips (70%+)
1½ tbsp coconut oil
Pinch of sea salt (optional, game-changing)
Instructions
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Make the Base:
Preheat oven to 350°F (175°C). Line a loaf pan with parchment.
Mix shortbread ingredients until crumbly. Press firmly into pan.
Bake 10–12 mins until golden. Cool completely. -
Make the Caramel:
Stir caramel ingredients until thick. Spread over cooled base.
Freeze 30 mins until firm. -
Top with Chocolate:
Melt chocolate + coconut oil. Add salt if desired.
Pour over caramel layer, tilt pan to coat evenly.
Freeze again for 15–20 mins. -
Slice & Serve:
Lift from pan. Warm a knife under water, dry, slice into 12 bars.
Store chilled for best texture!
Notes
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Use runny PB? Add more almond flour.
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Let caramel warm 3 mins before topping to avoid chocolate cracks.
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Freeze extra bars up to 2 months.
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Double batch = future joy guaranteed.
- Prep Time: 20 mins
- Cook Time: 45 mins
Nutrition
- Calories: 220 kcal per Bar
- Fat: 16g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 6g