Peanut Butter Twix Bars (Grain-Free + Vegan)

You guys. I did a thing. I made healthy Twix bars.

I am not even kidding.

Last week I asked you guys what Halloween candy you wanted me to give a healthy make-over, and Twix won by a long shot. Excited by the prospect of making an unhealthy Halloween treat actually good for you, I immediately got baking. What I came up with was not only healthier than the original Twix, but tasted wayyyy better:

A crispy, shortbread-like cookie crust covered in a deliciously rich, crunchy peanut butter coconut sugar caramel, slathered in a thin layer of dark chocolate, covered in flakes of sea salt or chopped nuts.

Thanks to the use of coconut sugar instead of cane sugar, this caramel is much more complex-tasting than your regular commercial caramel-nothingness. I stirred in some crunchy peanut butter to give it a salty-sweet vibe, and I think it’s the best decision I’ve ever made. Now, I know good ole PB isn’t technically Paleo because it’s a legume. BUT, the great news is you can sub any nut butter for the PB.

So here I am, a little while later—covered in sticky peanut butter caramel and melted chocolate, but happy as a clam.

Confession: I may or may not have eaten a few of these before getting to take the photo. You may judge me now, but once you make these, you’ll see what I went through! Walk a mile in my Twix-y shoes, I tell you!

I hope you enjoy these (extraordinarily addictive) Halloween candy copycats. They will leave you feeling happy as heck and in the fall spirit, instead of sugar crash. Because even candy should make you feel GOOD!!!!

P.S. If you make these, please share with me on Instagram by tagging me in your photo @sadieradinsky🙂

Peanut Butter Twix Bars

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• Author: Sadie R
• Yield: 18 1x

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Description

Grain-free, dairy-free, vegan, peanut-free Paleo option.

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Ingredients

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Cookie Layer

• ¾ cup blanched almond flour
• ¼ cup + 2 Tbs coconut flour
• ¼ tsp sea salt
• ¼ cup melted coconut oil
• 3 Tbs maple syrup

Caramel Peanut Butter Layer

• 1/2 cup coconut sugar
• 3 Tbs water
• ½ cup coconut cream (the thick white stuff on top in a can of refrigerated full-fat coconut milk)
• 1 Tbs coconut oil
• 1 tsp vanilla extract
• Scant ½ tsp sea sat
• ½ cup crunchy unsalted organic peanut butter (or nut butter of choice)*

Chocolate Layer

• ½ cup melted dark chocolate
• 1 Tbs coconut oil
• Flakey sea salt, for topping

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Instructions

1. Preheat your oven to 350ºF and line a 8×8-inch baking dish with parchment paper.
2. In a small bowl, whisk together the flours and salt in the first layer. Stir in the coconut oil and syrup, then press evenly into the bottom of the dish.
3. Bake cookie layer for 23-25 minutes, or until golden. Let cool while you prepare the caramel.
4. In a medium saucepan, combine the coconut sugar and water. Place it over medium heat until the sugar dissolves and a few bubbles start to form.
5. Turn up the heat to high and let the caramel boil for 5 minutes, or until it reaches 240ºF on a candy thermometer.** Do not stir.
6. Remove from heat and slowly whisk in the coconut cream, and then stir in the coconut oil, vanilla, and sea salt. Stir the nut butter, then let the caramel cool to room temp.
7. Pour the caramel evenly into the baking dish, fully covering the cookie layer. Freeze for 30 minutes.
8. To make the chocolate layer, simply mix together the melted chocolate and melted coconut oil. Pour evenly on top of the caramel layer. Freeze for at least 30 minutes.
9. Pull up at the edges of the parchment paper to remove the bars from the dish. Cut into 18 bars and ENJOY!
10. Leftovers can be stored covered in the freezer.

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Notes

*You can use any kind of unsalted nut butter here! If you’re strict Paleo, sub sunflower butter, cashew butter or almond butter.

**If some sugar starts to crystallize on the edges of the pot, brush down the sides with a wet pastry brush.