Homemade Twix Bars

By inthekitchenwithkath.com

(Adapted from Rachel Conners recipe on bakerita.com. Rachel adapted the caramel filling from a recipe on Blissful Basil.)

Makes 16 bars

For the shortbread crust:

2/3 cup coconut flour

¼ teaspoon kosher salt

3 tablespoons pure maple syrup

1/3 cup coconut oil, solid

For the caramel filling:

½ cup creamy peanut butter (I used Jif. I think a natural peanut butter would be too oily.)

1/3 cup pure maple syrup

1/3 cup coconut oil, melted in a microwave oven

1 teaspoon vanilla extract

¼ teaspoon kosher salt

For the chocolate topping:

¼ cup coconut oil, melted in a microwave oven

¼ cup cocoa powder

2 tablespoons pure maple syrup

½ teaspoon flaky sea salt (optional, I didn’t use)

1. Preheat the oven to 350° and grease an 8 x 8 square pan with coconut oil.

2. Line the greased pan with parchment paper and then grease the paper.

3. Either in a small food processor (what I used) or in a bowl, combine the ingredients for the shortbread crust. Process or mix in the bowl until the dough comes together in a cohesive ball. You’ll probably need to use your hands to make that happen in a bowl.

4. Spread the dough out with your fingers in the prepared pan. Bake for 9 – 11 minutes until the edge is starting to brown. (9 minutes was perfect in my oven.)

5. Allow time for the crust to fully cool.

6. Combine all of the caramel filling ingredients in a small saucepan and heat over low heat, stirring constantly, until everything is melted and combined. Pour over the cooled shortbread.

7. Refrigerate the bars to allow the caramel layer to cool and set.

8. For the chocolate topping, stir the ingredients together until smooth. Pour over the set caramel layer. Sprinkle with the flaky sea salt if using. (Recommended, but I didn’t have any.)

9. Refrigerate before serving so the chocolate will set.

10. Cut into 16 bars and serve. Refrigerate any leftovers.