Homemade "TWIX" bars by
Ingredients
For the Crust:
1.5 cups oat flour (blend rolled gf oats until fine)
1/4 cup melted butter or ghee
3 TBSP maple syrup
1 TSP vanilla extract
1/2 TSP salt
For the Date Caramel:
1 cup soft medjool dates (pitted)
1/4 cup granola butter
1 TSP coconut oil, melted
1 TSP vanilla extract
pinch of salt
For the Toppiing:
1/2 cup unsweetened dark chocolate chips (Lily's)
1 TSP coconut oil
Flaky sea salt
Instructions
1. Preheat oven to 350 degrees and line an 8x8 pan with parchment paper.
2. Mix oat flour, melted butter, maple syrup, vanilla, and salt until a dough forms.
3. Press evenly into the pan and bake for 10-12 minutes, until edges are lightly golden.
4. Place in the freezer to cool until you’re done prepping the caramel layer. About 15-20 minutes.
5. To make the caramel layer, soak dates in hot water for 10 mins, then drain.
6. Blend the dates, granola butter, coconut oil, vanilla, and salt in a food processor until smooth. Spread the caramel evenly over the cooled shortbread, then chill in the freezer for 20-30 mins until firm.
7. Once cooled, it’s time to make the chocolate layer. Melt chocolate and coconut oil together in the microwave in 20-30 second intervals, stirring between each. Once entirely melted, pour over the chilled caramel and spread evenly. Then add a sprinkle of flaky sea salt.
8. Return to the freezer until set, about 15-20 minutes.
9. Remove from the pan and slice into small bars. Enjoy immediately! Store in the fridge for up to a week or in the freezer for 1-2 months.
2. Mix oat flour, melted butter, maple syrup, vanilla, and salt until a dough forms.
3. Press evenly into the pan and bake for 10-12 minutes, until edges are lightly golden.
4. Place in the freezer to cool until you’re done prepping the caramel layer. About 15-20 minutes.
5. To make the caramel layer, soak dates in hot water for 10 mins, then drain.
6. Blend the dates, granola butter, coconut oil, vanilla, and salt in a food processor until smooth. Spread the caramel evenly over the cooled shortbread, then chill in the freezer for 20-30 mins until firm.
7. Once cooled, it’s time to make the chocolate layer. Melt chocolate and coconut oil together in the microwave in 20-30 second intervals, stirring between each. Once entirely melted, pour over the chilled caramel and spread evenly. Then add a sprinkle of flaky sea salt.
8. Return to the freezer until set, about 15-20 minutes.
9. Remove from the pan and slice into small bars. Enjoy immediately! Store in the fridge for up to a week or in the freezer for 1-2 months.