Shortbread Twix Bars
HB-12080 · Hand-built original · American
Layered bars with an almond flour shortbread base, an almond butter caramel layer and a melted chocolate top, chilled and cut into bars.
AmericanDessertServes 16274 kcalVegetarianEgg-freeDiabeticLow-SodiumRenal
Main ingredient: sugar
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Servings:16quantities adjust to match
Ingredients
- 1 3/4 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup maple syrup
- 1/3 cup melted coconut oil
- 1/2 cup almond butter
- 1/3 cup melted coconut oil
- 1/4 cup maple syrup
- 1/2 tsp vanilla extract
- 1 Hu Kitchen chocolate bar (or chocolate bar of choice)1/4 cup melted coconut oil
- pinch of sea salt
- 1/4 cup melted coconut oil
Method
- Heat the oven to 350°F and line an 8x5 or 8x8-inch dish with parchment, spraying the dish with oil first so the paper sticks.
- Whisk the almond flour, coconut flour, 1/4 cup maple syrup and 1/3 cup melted coconut oil for the base, press the mixture into the dish and bake for 10 to 12 minutes.
- Whisk the almond butter, 1/3 cup melted coconut oil, 1/4 cup maple syrup and vanilla for the caramel layer, pour it over the cooled base and smooth it even with a spatula.
- Refrigerate for at least 1 hour until the caramel layer is firm.
- Melt the chocolate bar with the 1/4 cup coconut oil in the microwave in 30-second intervals, pour it over the top and spread it even.
- Refrigerate at least 2 hours more, then lift the slab out and cut it into 16 bars.
Nutrition (per serving, where published)
274 kcalCalories
5.2 gProtein
11.5 gCarbs
24.1 gFat
11.7 gSaturates
2.5 gFibre
6 gSugars
2 mgSodium
0 mgCholesterol
201 mgPotassium
60 mgCalcium
0.9 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data