Homemade “Twix” Bars
Overview
Prep Time: 25 min • Cook Time: 10 min
Freeze Time: 1 hr
Total Time: 1 hr 35 min
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what you’ll need:
For the crust:
1 1/2 cups oat flour (blend rolled oats until fine)
1/4 cup melted butter
3 tbsp maple syrup
1 tsp vanilla extract
1/2 tsp salt
For the date caramel:
1 cup soft Medjool dates (pitted)
1/4 cup natural peanut butter
1 tbsp coconut oil, melted
1 tsp vanilla extract
Pinch of salt
For the topping:
1/2 cup unsweetened dark chocolate chips
1 tsp coconut oil
Flaky sea salt
Instructions:
Preheat oven to 350 degrees and line an 8x8 pan with parchment paper.
Mix oat flour, melted butter, maple syrup, vanilla, and salt until a dough forms.
Press evenly into the pan and bake for 10-12 minutes, until edges are lightly golden.
Place in the freezer to cool until you’re done prepping the caramel layer. About 15-20 minutes.
To make the caramel layer, soak dates in hot water for 10 mins, then drain.
Blend the dates, peanut butter, coconut oil, vanilla, and salt in a food processor until smooth. Spread the caramel evenly over the cooled shortbread, then chill in the freezer for 20-30 mins until firm.
Once cooled, it’s time to make the chocolate layer. Melt chocolate and coconut oil together in the microwave in 20-30 second intervals, stirring between each. Once entirely melted, pour over the chilled caramel and spread evenly. Then add a sprinkle of flaky sea salt.
Return to the freezer until set, about 15-20 minutes.
Remove from the pan and slice into small bars. Enjoy immediately! Store in the fridge for up to a week or in the freezer for 1-2 months.
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