Homemade Twix Bars (AIP,GF,Paleo)

If you are a sucker for chocolate like me this recipe was made for you. The shortbread covered in the "caramel" and dark chocolate is the perfect combination for a late night sweet treat.

( Does contain dark chocolate, do not eat if you have a sensitivity to that.)

For the shortbread

· 3/4 cup coconut flour

· 1/4 cup arrowroot starch

· 1/2 cup coconut oil, softened

· 1/4 cup maple syrup

· 1/2 tsp vanilla extract

For the date caramel

· 12 Pitted Medrol dates

· 1/2 cup coconut milk

For the chocolate coating

· 2 tbsp. coconut oil

· ¾ organic 100% Cacao unsweetened dark chocolate chips

INSTRUCTIONS

For the shortbread

1. Preheat the oven to 325 F and line an 8×8″ baking pan with parchment paper

2. Start with the crust by mixing together the coconut flour and arrowroot, and then stirring in the wet ingredients until well combined.

3. Flatten the crust in the bottom of the pan and puncture the crust with a fork.

4. Bake the crust until lightly golden brown for about 25 minutes. Let cool completely.

For the date caramel

1. Let the dates soak in warm water for 10 minutes to soften.

2. Strain the water and add the dates to a food processor. Continue to process as you slowly pour in the coconut milk. Process until the mixture is smooth and resembles caramel.

3. Layer the “caramel” over the shortbread crust evenly. Chill in the fridge for about an hour or until completely hardened.

For the chocolate coating

1. Assemble a double boiler by using a large pot and filling two-thirds of the way with water. Bring to a medium low simmer. Place heat safe bowl over the pot and fill with the chocolate and coconut oil. Stir to melt evenly. Carefully remove the bowl from the larger pot

2. Pour the chocolate over the date caramel layer and spread into an even layer. Allow the pan to cool slightly before transferring to the fridge to allow the chocolate to harden completely.

3. Transfer the Twix to a cutting board and use a sharp knife to cut into bars.