Twix Bars (Healthified)

Every Halloween, I raid my kids candy for Twix.
The quite literally are my favorite candy of all time and I try to avoid them at all costs but let's be serious when they are mini size, they seem to make a lot more sense, one goes down and then you end up eating 5-10 before you know it.

((As many of you know processed sugars and gluten trigger my anxiety and fibromyalgia symptoms like NO OTHER so its why I do my best to avoid and find healthy hacks (I promise to post about the sugar and gluten beast soon))

I decided this year to arm myself before Halloween night with something sweet that I could eat instead of the real twix bars and I will let you know when I'm up against the real thing tomorrow night! 

My friend Lyndsey made these babies the other day and I knew I had to try them out.
I made a few modifications because I was out of some ingredients. 
These were pretty darn simple to make and I sped up the process by using the freezer to harden the caramel layer. 

So let's look at some drool worthy pictures before I give you all the details.
Get in MY BELLY. 
Here's what you will need:
8x8 pan (I just used a circle one because for some reason my 8x8 disappeared) 
Parchment Paper
Oven set to 350.

Ingredients:

Crust:
2 Cups Almond Flour (or could sub with Gluten Free All- Purpose)
2 TBS coconut flour (or use try more gluten free flour) 
1/3 cup Coconut Oil melted
1/3 cup Honey or Maple Syrup

Caramel: 
1/2 Cup Almond Butter (or any nut butter)
1/3 Cup Coconut oil melted
1/3 cup Honey or Maple Syrup
1 tsp Vanilla
1/4 tsp Salt 
*1/4 tsp cinnamon if you fancy 

Chocolate:
1/4 cup Coconut Oil melted
1/4 cup Cocoa Powder *add more for deeper chocolate flavor
2 TBSP Honey or Maple Syrup
1/8 tsp Salt 

Directions. 
Mix the crust toppings in a bowl. For some reason my crust was a tad thicker (might not have measured perfect) so if that's the case, add some almond milk. Place parchment paper in bottom of pan and press crust into the pan. Bake at 350 for 10-20 minutes, until its a tad firm to touch. Take out of oven and cool. Once cooled, mix your caramel ingredients and pour over the crust. Place in freezer for about 30 minutes until hard. Mix the chocolate mixture and pour onto the caramel, it actually starts to harden as you pour on. Return to freezer if needed to harden before cutting. Once hard, cut into whatever size pieces you fancy, store in a container in your fridge until gone. 


These are so freaking good, the boys all love them as well! The only adjustment I would make is thin out the crust next time, but it could be because I used a circle pan vs. square, but I will try them again with thinner crust. Overall they are a WIN!!!! 

ENJOY! 

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