These Peanut Butter Twix bars give your childhood candy bar a run for their money! 🤤
I had everything in my pantry to whip these up & it makes for an easy little something sweet to nibble on at home or to take to your next gathering. They also are great to make ahead of time since they keep in the fridge (aka stress less!)
What you need:
- 1 1/2 cups Almond flour, packed fine
- 2/3 cup drippy natural peanut butter
- 7 1/3 tbsp Maple syrup, pure
- 8 tbsp Coconut oil
- 3/4 cup Chocolate chips
- 1/4 tsp Salt
- 1/4 tsp Sea salt
- 2 tsp Vanilla
- 2 tbsp chia seeds
What to do:
Preheat oven to 350 degrees F. Then line an 8x8 inch square pan with parchment paper.
Add the almond flour, 3 tbsp melted coconut oil, 2 tbsp maple syrup, 1 tsp vanilla extract and salt to a large bowl. Mix together with a fork until it forms a nice thick crumb texture. Add to pan & evenly press down into the pan. Bake for 10 minutes. Allow crust to cool for 10 minutes before adding caramel.
In a medium pot on the stove, add the peanut butter, 1/3 cup maple syrup, 1/4 cup coconut oil, 1 tsp vanilla extract and sea salt. Stir regularly until it starts to slightly bubble. Pour over slightly cooled crust then place in the freezer until the caramel layer hardens.
Melt your chocolate chips & remaining 1 tbsp coconut oil, stirring every 30 second intervals until melted. Mix in your chia seeds and then pour top layer on your bars, tilting the pan to evenly cover. Option to sprinkle some sea salt on top.
Place in the fridge until completely hardened. When ready to slice, remove your parchment paper from the dish, let sit for about 10 mins to cut (keeps chocolate from cracking) then store in a container in the fridge before serving!
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