SHORTBREAD TWIX BARS

gluten free / paleo / vegan

shortbread twix bars by kalejunkie

SHORTBREAD TWIX BARS

FOR THE BASE:
1 3/4 cups almond flour
1/4 cup coconut flour
1/4 cup maple syrup
1/3 cup melted coconut oil
FOR THE CARAMEL LAYER:
1/2 cup almond butter
1/3 cup melted coconut oil
1/4 cup maple syrup
1/2 tsp vanilla extract
FOR THE CHOCOLATE LAYER:
1 Hu Kitchen chocolate bar (or chocolate bar of choice)
1/4 cup melted coconut oil
pinch of sea salt

SHORTBREAD TWIX BARS are what’s up, so say HELLO. I’m off to workout before heading into the city for a little picnic today, but first, let’s talk about THESE, because you need them—they are paleo friendly, gluten free and vegan. The base is a thick shortbread, the middle is a creamy almond butter caramel, and the top is chocolate. They also store well in the freezer and you can cut them into squares and pop them out whenever you feel like a little something sweet (which is pretty much everyday in my world).

 

INSTRUCTIONS

Preheat oven to 350.
Line 8x5 or 8x8 baking dish with parchment paper (spray inside with oil first so that the parchment sticks).
In a medium bowl, whisk together ingredients for the base layer.
Pour into the baking dish and bake for 10-12 minutes.
While the base layer is cooling, whisk together the ingredients for the caramel layer.
Pour the mixture on top and use a spatula to make sure it’s even.
Refrigerate for at least one hour.
Remove from fridge and make chocolate layer by melting the chocolate and coconut oil in the microwave in 30 second intervals.
Pour on top and even out with a spatula.
Refrigerate for at least two hours.
Remove from fridge and cut into 16 bars.
ENJOY!!!!