Homemade Twix Bars

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees F.

Step 2

Combine flour with oil and maple syrup in a large bowl. Stir out all the crumbles of flour until thoroughly combined, using hands if needed to create a “dough”

Step 3

Line a 6x6 baking dish with parchment paper and pack down shortbread mixture into the base using a silicone spatula.

Step 4

Bake for 10-12 minutes, or until starting to turn golden brown. Remove once done and let cool completely.

Step 5

Combine almond butter, oil, vanilla, maple syrup and sea salt in a saucepan over the stove on medium-low heat and heat until completely liquified, whisking together, about 2-3 minutes.

Step 6

Remove from burner and let cool completely.

Step 7

Break up chocolate bar into small bowl and add coconut oil. Warm in microwave for 30 sec intervals, stirring in between, until completely liquified. Or, heat over the stove.

Step 8

Once shortbread & caramel have completely cooled, pour caramel sauce over the base layer, spreading out evenly. Set in freezer until it hardens *completely,* about 1-2 hours.

Step 9

Remove from freezer once frozen (if still soft, keep in freezer until fully hardened) and pour chocolate over the top, spreading out evenly. Sprinkle flakey sea salt as the last touch and set back in fridge for 5-10 minutes to harden.

Step 10

Once chilled, remove the hardened mold from pan by pulling on the sides of the parchment paper. Lay on cutting board and using a large chef's knife, slice into 1/2-inch strips, and from there, slice each strip into thirds. *if you leave the chocolate layer in the freezer for too long, it may crack when you cut into slices.

Step 11

Ready to serve!! Enjoy! Store in airtight container in the freezer or fridge

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