Healthier twixie bars

Healthier twixie bars are the perfect treat to keep around for those times you are craving something sweet. Keep some in the freezer for chocolate emergencies!

So I’m eating dairy free right now, and one of the biggest things I’m missing is chocolate. Ben and Jerry have me covered on ice cream, but there’s just not a decent dairy-free chocolate that doesn’t cost an arm and a leg.

Nestle did come out with an allergen-free chocolate chip that is really tasty (I’m not a huge fan of the Enjoy Life chocolate chips, but that’s me). But they are still $4-$6 for a bag. Ouch.

The good news is, these healthier twixie bars are completely dairy free, without the need for pricey chocolate chips. And honestly, I like these better than actual Twix bars. Twix are fine, but I’ll take a Butterfinger bar over most candy any day.

Some of the ingredients in these bars may be some you don’t always have on hand. I was lucky enough to find most of them from Sam’s Club for very reasonable prices.

Healthier twixie bars

Shortbread crust:

1 1/2 cups almond flour

1/8 teaspoon salt

2 tablespoons maple syrup

1/4 cup coconut oil, melted

2 teaspoons vanilla extract or flavoring

Caramel layer:

2/3 cup natural creamy peanut butter (almond butter works too)

1/3 cup maple syrup

1/4 cup coconut oil

2 teaspoons vanilla extract or flavoring

1/8 teaspoon salt

Chocolate layer:

1/3 cup coconut oil

3 tablespoons maple syrup

1/2 teaspoon vanilla extract or flavoring

1/4 cup cocoa powder

Instructions:

Preheat oven to 350 degrees F. Line an 8×8″ pan with parchment paper.

Combine crust ingredients and press evenly into parchment-lined pan. Bake at 350 degrees for 10 minutes.

Combine caramel ingredients in a small saucepan and heat until bubbly. Cook, stirring constantly, for two minutes. Pour over shortbread crust.

Allow filling to cool for at least 15 minutes.

Melt together ingredients for chocolate layer and pour over caramel layer. Chill to harden chocolate. When cooled, use parchment paper to lift bars from pan. Slice into bars or squares.

Store in refrigerator.

If peanut butter isn’t your thing, almond butter or another nut butter will work as well. PB is definitely my thing though 🙂