The Pioneer Woman Tasty Kitchen
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Homemade Twix Bars

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Level: Easy

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Description

Is there any treat better than one with a crumbly, subtly sweetened crust, caramelly date filling, and rich, luscious chocolate topping? I think not.

Ingredients

  • FOR THE CRUST:
  • ⅔ cups Coconut Flour
  • ¼ cups Pure Maple Syrup
  • ¼ cups Natural Almond Butter
  • 2 Tablespoons Almond Milk
  • FOR THE FILLING:
  • 10 whole Large Medjool Dates, Soaked In Hot Water For 1 Hour
  • 2 Tablespoons Natural Almond Butter
  • 1 Tablespoon Coconut Flour
  • 1 teaspoon Vanilla Extract
  • ½ teaspoons Sea Salt
  • FOR THE CHOCOLATE TOPPING:
  • 1 cup Dark Chocolate Chips
  • 2 Tablespoons Natural Almond Butter
  • 1 pinch Sea Salt For Topping

Preparation

Preheat oven to 350ºF and grease a 9×5 or 8×4 bread tin with oil.

For the crust, in a food processor, pulse coconut flour, pure maple syrup, natural almond butter, and almond milk until combined and sticking together in a dough form. Press crust into tin and bake for 8–10 minutes or until golden brown around the edges. Remove from oven and cool completely.

For the filling, drain soaked dates and toss into the blender with almond butter, coconut flour, 1 teaspoon vanilla extract, and sea salt. Blend until smooth. Spread filling on top of crust in an even layer. Place in the freezer for 30 minutes to allow the filling to firm up.

For the chocolate topping, in a double-boiler or microwave-safe bowl, melt the dark chocolate. Stir in natural almond butter and whisk until smooth. Pour this over the filling and place back in the freezer until chocolate has set, about 30 minutes.

Sprinkle with sea salt, and slice into 8 bars. Enjoy!

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