Description
Homemade twix bars with an almond flour cookie crust and pumpkin caramel filling.
Ingredients
Scale
Cookie Crust
- 1 1/2 cups blanched almond flour (145g)
- 1/2 tsp cinnamon (or pumpkin pie spice)
- 1/8 tsp salt
- 1/4 cup coconut oil, melted
- 1 Tbsp maple syrup
- 1 tsp vanilla extract
Pumpkin Caramel
- 1/3 cup almond butter
- 1/3 cup pumpkin puree
- 1/3 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/8 tsp salt
Chocolate Coating
- 1 1/4 cup dark chocolate chips
- 1 Tbsp coconut oil
Instructions
- Preheat your oven to 350 degrees F. Line an 8x8 inch baking dish with parchment paper.
- Make the cookie crust: Combine all ingredients for the crust in a large mixing bowl. Firmly press the crust into your lined baking dish.
- Place the crust in your preheated oven and bake at 350 degrees for 10-12 minutes. After baking, remove the crust from the oven and let it cool to room temp.
- Make the pumpkin caramel: Combine all caramel ingredients in a small mixing bowl. Spread the caramel over the crust.
- Place the bars in the freezer and freeze overnight, or for at least 8 hours.
- Dip in dark chocolate: Once the bars are frozen, melt the chocolate and coconut oil for the coating. Place the chocolate in a bowl that's wide enough to fit one of the twix bars.
- Remove the bars from their baking dish and cut into 16 even pieces.
- Dip the bars, one at a time, into the melted chocolate. Then place them on a parchment-lined baking sheet to set.
Notes
To melt the chocolate and coconut oil: either place the ingredients in a small, microwaveable dish and microwave on high at 20 second intervals, stirring between heating. Or, place the chocolate and coconut oil in a small saucepan and melt over very low heat, stirring frequently until melted.