Rachael's Good Eats Homemade Twix Bars

 
 
 
 

Because we're always craving something salty and sweet to munch on, these homemade "Twix" bars by Rachael DeVaux—of Rachael's Good Eats—are in our constant rotation. The recipe for these dessert bars happens to be gluten free, dairy free and refined-sugar free if that's your jam. Even if it's not (we often don't really care), they're so. good.

While the multi-step process shouldn't be rushed, it's relatively straightforward and flexible to meet your needs. It really tests our patience: who wants to wait for layers to solidify!? We didn't the first time and had major regrets, so we re-filmed the video and ~mostly~ did as we were told. There is room to fudge a little (pun intended).

In terms of using what you have, you can use maple syrup or honey, for example. You can also use melted coconut oil or melted butter in the various steps. We used coconut oil until we ran out (oops) and then switched to Dak's go-to vegan butter (living that lactose intolerant life). Rachael likes to use almond butter in the recipe, but we prefer peanut butter. Again, this is flexible, which we love.

If you have food allergies, this recipe can likely accommodate them, and even if not, they aim to please. The shortbread layer is actually more like a melt-in-your-mouth coconut fantasy. You know the one. The caramel layer is mostly just nut butter, enhanced with the flavor of vanilla and additional creaminess from the coconut oil or butter. Finally the chocolate is the texture. Dak loves hard, cold chocolate only, and this fits the bill. (A preference for cold, hard chocolate is her 3rd most unpopular opinion.)

Finally, why would we do ANYTHING without a touch of flake salt at the end?. She sparkles in the sliver of daylight we get this time of year and really makes the flavors pop. Chop 'em up to eat right away or keep in the fridge. We hope you love them as much as we do. —Dak and Ju

 

Ingredients

Shortbread Layer

  • 1/2 cup coconut flour

  • 1/2 cup almond flour

  • 1/3 cup coconut oil, melted

  • 3 tbsp honey, warmed (feel free to sub maple syrup)

Caramel Layer

  • 1/2 cup almond butter, creamy or crunchy (we used peanut butter!)

  • 1/4 cup coconut oil

  • 1 tsp vanilla extract

  • 1/4 cup maple syrup

  • pinch sea salt

Chocolate Layer

  • One 2.5 oz dark chocolate bar or 1/2 cup chocolate chips

  • 1 tbsp coconut oil

  • 1/4 tsp flakey sea salt

 

Instructions

Shortbread Layer:

  1. Preheat oven to 350 degrees F.

  2. Combine coconut and almond flours with melted coconut oil and warmed honey in a large bowl. Stir out all the crumbles of flour until thoroughly combined.

  3. Line a smaller baking dish (we used a bread loaf pan) with parchment paper, ensuring the paper comes up and over the sides of your dish, creating “handles” for yourself. Pack down shortbread mixture into the base using your hands or a spatula and gently press down evenly into entire base of dish.

  4. Bake for 10-12 minutes, or until starting to turn golden brown. We actually had to bake it for closer to 15 minutes. Remove and cool completely. (Seriously! Let it cool!)

Caramel Layer:

  1. Combine almond butter, coconut oil, vanilla, maple syrup and sea salt in a saucepan over the stove on medium-low heat and heat until completely liquified, whisking together, about 2-3 minutes.

  2. Remove from burner and let cool completely (we popped ours in the fridge for a few minutes to hurry the process along!).

Chocolate Layer:

  1. Break up chocolate bar into small bowl and add coconut oil. Warm in microwave for 30 sec intervals, stirring in between, until completely liquified. Or, heat over the stove.

Assembling the bars:

  1. Once shortbread and caramel have completely cooled, pour caramel sauce over the base layer, spreading out evenly. Set in freezer until it hardens completely, about 1-2 hours.

  2. Remove from freezer once frozen (if still soft, keep in freezer until fully hardened) and pour chocolate over the top, spreading out evenly. Sprinkle flakey sea salt as the last touch and set back in fridge for 5-10 minutes to harden.

  3. Once chilled, remove the hardened mold from pan by pulling on the sides of the parchment paper. Lay on cutting board and using a large chef's knife, slice into 1/2-inch strips, and from there, slice each strip into thirds. It will be easier to slice without cracking the chocolate if you let it warm up slightly first.

    Store in airtight container in the freezer or fridge