Homemade Twix Bars (Paleo & Vegan)

Homemade Twix Bars (Paleo & Vegan)

Shortbread crust adapted from Asaucykitchen

Ingredients

Makes 16 bars

Shortbread crust

⅔ cup coconut flour

4 tablespoons maple syrup

¼ teaspoon salt

⅓ cup coconut oil, at room temperature

Caramel

1 (14 oz / 400gr) can full-fat coconut milk (I used BPA-free Natural Value)

½ cup maple syrup

¼ teaspoon salt

1 tablespoon coconut oil

2 teaspoons vanilla extract

1 teaspoon cornstarch (or arrowroot powder)

1 tablespoon cold water

Chocolate topping

1 cup semisweet chocolate chips (I used Enjoy life mini chocolate chips)

1 teaspoon coconut oil

Salt flakes (optional but highly recommended)

Directions

Preheat oven to 350°F (175°C) and place a rack in the middle. Line a 8x8-inch square pan with parchment paper and lightly grease it. Set aside.

To make the shortbread crust, in a large bowl combine coconut flour and salt. Add maple syrup and stir until combined and crumbly. Add coconut oil and mix vigorously with a wooden spoon until a dough ball forms.

Press the dough into the prepared baking pan and smooth the top with a spatula.

Bake for 10 minutes, or until golden brown at the edges. Remove from the oven and let cool completely on a rack.

In the meantime make the caramel sauce.

In a large saucepan with a thick bottom combine coconut milk, maple syrup, and salt.

Bring to boil over medium-high heat. Lower the heat and let reduce for about 40 to 50 minutes, stirring every now and then.

Towards the end stir more often to keep the bottom from burning too much.

Don’t rush it. The process could be faster or slower, depending on how hot your burner is.

When reduced add coconut oil and vanilla extract and cook for further 5 minutes until it reaches a deep caramel color (if you’re not sure about it, look at my Paleo Caramel Sauce recipe)

In a small bowl combine cornstarch (or arrowroot powder) and water, whisk it into the hot caramel and stir the mixture constantly while cooking it for approximately 2 to 4 minutes to thicken the caramel and cook out the cornstarch flavor.

Remove from the heat and let cool for about 5 minutes, then stir vigorously until smooth and glossy.

Pour over the crust and let cool in the refrigerator until set before topping with the chocolate layer.

For the chocolate layer, melt chocolate chips and coconut oil in a double boiler over low heat, whisking until melted and smooth.

Pour melted chocolate over the caramel and smooth it into an even layer. Sprinkle with salt flakes, if using.

Refrigerate until the chocolate is set.

Using a sharp knife cut into 16 bars. Store in an airtight container in the refrigerator up to 1 week.