If I had to pick a candy bar to eat for the rest of my life I would probably pick a Twix. They’re just so delicious — the caramel, the shortbread, the chocolate — all of it. It provides such a satisfying crunch while also delivering the perfect caramel to chocolate ratio. Seeking out a healthier alternative for my candy bar of choice, I came across Rachael’s Good Eats healthier Twix Bar. I made a handful of tweaks to eliminate the need for coconut flour as it’s not my favorite texture or flavor and then decided to use my peanut butter caramel in place of an almond butter based caramel. What I ended up with was a dessert that I am consistently stocking my freezer with and i am certain after you try it you will be too.

Peanut Butter Twix Bars

Inspired by Rachael’s Good Eats

Makes 20 bite size bars

Shortbread Layer:

1 cup almond flour
1 1/2 tablespoon maple syrup
1 1/2 tablespoon coconut oil
1/4 teaspoon salt
1/2 teaspoon vanilla

Caramel Layer:

1 recipe of my peanut butter caramel sauce

Chocolate Layer:

1/2 cup semi-sweet chocolate chips
1 teaspoon coconut oil

Flaky sea salt for topping, optional

Make the shortbread layer: Preheat the oven to 350 degrees. Grease or line a 9 x 5 pan with parchment paper (a standard bread pan). Set aside. In a large bowl, combine all the shortbread ingredients until well combined — ensuring there are no dry spots remaining. Transfer the mixture to the greased pan and pat down in an even layer. Bake for 10 minutes or until golden brown on the edges. Set aside and allow to cool completely.

Make the Caramel Layer: Follow the direction for the caramel in this blog post. Allow the caramel to cool completely before spreading it evenly on top of the shortbread layer. Place the baking dish in the freezer and allow the caramel to harden (about 1-2 hours).

Make the Chocolate Layer: Place the chocolate and the coocnut oil in a microwave safe container and microwave in 30 second intervals, stirring between, until the chocolate chips have fully melted.

Putting it all together: Pour the chocolate onto the hardened caramel in an even layer. Sprinkle with flaky sea salt. Return to the freezer for another 10-15 minutes until the chocolate hardens. Remove from the freezer and slice the bars into 1/2” pieces widthwise and then cut each piece in half. Store in an airtight container in the freezer or refrigerate for up to a month.