Natural Twix Bar
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Shortbread- 10.5 tbsp Coconut Flour, Bob's Red Mill (by LIVESIMPLY1) 0.83 cup Maple syrup, Spring Tree sugar free, low-fat (by DOIT4YOU1) 0.09 tsp Salt 5.3 tbsp Coconut Oil Caramel-1.75 cup Coconut Milk (Silk) 1.5 cup Maple syrup, Spring Tree sugar free, low-fat (by DOIT4YOU1) 4 tbsp Salt 1 tbsp Coconut Oil 2 tbsp Vanilla Extract 0.02 cup Cornstarch 0.06 cup (8 fl oz) Water, tap Chocolate topping- 128 gram(s) Chocolate Chips - Enjoy Life Mini-Chips (by GRACEDEVICE) 1 1tsp Coconut Oil 0.25 tsp Penzeys Kosher Style Flake Salt (by KAY-AICH)
Preheat the oven to 350 and place a rack in the middle. Use a 8x8 square pan with parchment paper and lightly grease it. Grab a bowl and combine the coconut flour and coconut oil and mix until smooth. Press the dough into the pan until the pan is smoothly covered then cook for 10 minutes.
While you are letting it cool, start the caramel. Grab a large saucepan combining the coconut milk, maple syrup and salt. Bring to a boil over medium, then lower the heat for 40-45 minutes stir every now and then. After add the coconut oil, vanilla extract and cook for 5 minutes until it reaches a light yellow brown. In a small bowl mix the cornstarch and cold water into the caramel and stir for 5 minutes. Pour the caramel onto the crust and let cool in the refrigerator until the chocolate topping is done. Melt the chocolate chips and coconut oil boil over low heat whisk until smooth. Finally pour the melted chocolate over the caramel until smooth and sprinkle salt flakes if you wanted a salted caramel flavor bar. Then refrigerate for 45 minutes then use a sharp knife to cut the squares into 16 bars. Serve and enjoy!
Serving Size: Makes 16 bars
Number of Servings: 16
Recipe submitted by SparkPeople user SPUHALY98.
While you are letting it cool, start the caramel. Grab a large saucepan combining the coconut milk, maple syrup and salt. Bring to a boil over medium, then lower the heat for 40-45 minutes stir every now and then. After add the coconut oil, vanilla extract and cook for 5 minutes until it reaches a light yellow brown. In a small bowl mix the cornstarch and cold water into the caramel and stir for 5 minutes. Pour the caramel onto the crust and let cool in the refrigerator until the chocolate topping is done. Melt the chocolate chips and coconut oil boil over low heat whisk until smooth. Finally pour the melted chocolate over the caramel until smooth and sprinkle salt flakes if you wanted a salted caramel flavor bar. Then refrigerate for 45 minutes then use a sharp knife to cut the squares into 16 bars. Serve and enjoy!
Serving Size: Makes 16 bars
Number of Servings: 16
Recipe submitted by SparkPeople user SPUHALY98.
Nutritional Info Amount Per Serving
- Calories: 139.8
- Total Fat: 9.3 g
- Cholesterol: 7.0 mg
- Sodium: 1,845.1 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 2.5 g
- Protein: 0.8 g