Description
Enjoy these Healthy Twix Bars, a guilt-free indulgence combining a buttery almond flour shortbread, creamy peanut butter caramel filling, and a rich chocolate coating. Perfectly balanced to satisfy your sweet tooth with wholesome ingredients and easy to make at home.
Ingredients
Scale
Shortbread Base
- 2 cups Almond Flour (Substitute with oat flour for a different texture)
- 1/2 cup Butter or Coconut Oil (Use plant-based butter for a dairy-free option)
- 1/4 cup Maple Syrup (Can be replaced with honey for a floral flavor)
- 1 teaspoon Vanilla Extract (Use almond extract for a unique twist)
- 1/4 teaspoon Salt (Sea salt can be a great substitute)
Peanut Butter Filling
- 1 cup Creamy Peanut Butter (Nut-free options include almond or sunflower butter)
- 2 tablespoons Maple Syrup
- 1/2 teaspoon Vanilla Extract
- 1 tablespoon Almond Flour (to help smooth the filling)
Chocolate Coating
- 1 cup Chocolate Chips (Opt for dark chocolate chunks for richness)
- 2 tablespoons Coconut Oil (Substitute with vegetable oil if desired)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper to ensure easy removal of the bars after baking.
- Prepare the Shortbread Base: In a mixing bowl, combine the almond flour, melted butter or coconut oil, maple syrup, vanilla extract, and salt. Stir until the mixture is well combined, then press it evenly into the prepared baking pan. Bake for 10-12 minutes or until the shortbread turns golden brown. Remove from oven and allow it to cool completely.
- Make the Peanut Butter Filling: In another bowl, mix creamy peanut butter, maple syrup, vanilla extract, and a bit of almond flour until smooth and spreadable. Spread this filling evenly over the cooled shortbread layer, smoothing the top with a spatula. Place the pan in the freezer for at least 1 hour to set the filling firmly.
- Prepare the Chocolate Coating: Melt the chocolate chips together with coconut oil in a microwave in short bursts or in a double boiler until smooth and glossy. Stir the mixture thoroughly to combine the coconut oil and chocolate fully.
- Coat the Bars with Chocolate: Remove the peanut butter layer from the freezer, cut into individual bars, then dip or coat each bar in the melted chocolate. Allow the excess chocolate to drip off before placing bars back on parchment paper.
- Final Set and Garnish: Once all bars are coated, drizzle any remaining melted chocolate over the bars for decoration and optionally sprinkle with a pinch of sea salt. Freeze the bars again for about 10 minutes to let the chocolate harden completely.
- Storage and Serving: Store the finished bars in an airtight container in the refrigerator for up to a week or serve immediately for a cool, refreshing treat.
Notes
- For a dairy-free version, substitute butter with coconut oil or plant-based butter.
- Use dark chocolate chips for a richer flavor and lower sugar content.
- You can substitute almond flour with oat flour for a different texture but expect a slightly softer shortbread.
- If you prefer a nut-free filling, swap peanut butter with sunflower or soy nut butter.
- These bars can be frozen for longer storage, just thaw in the fridge before eating.
- Adjust sweetness by varying maple syrup amounts to your taste.
