THE BEST IN THE WORLD HEALTHY PEANUT BUTTER TWIX BARS

THE BEST IN THE WORLD HEALTHY PEANUT BUTTER TWIX BARS

I will Baker's so I get many requests from you on a daily basis for healthy desserts so I saw a bold baking deals free so I invited Olivia crouppen Olivia is a master of healthy baking also you might actually my very talented color is system I'm so excited to be here today thank you guys so much for having me feel really bad a really good idea that we already know the event recipe Lopez this recipe is awesome it's really really easy it's all kinds of ingredients you probably already have at home but you might never used before so long as you know that Twix is my all-time favorite candy bar so I wouldn't say that I am dubious of this recipe I would say I am more Curious of how this is going to turn I hear you and that's part of why I chose that this recipe is..... in full please watch the video below

 
OTHER RECIPE OF HEALTHY PEANUT BUTTER TWIX BARS

Ingredients
For the shortbread base:
1 ½ cups packed fine blanched almond flour (I use Bob’s Red Mill)
3 tablespoons melted and cooled coconut oil
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
¼ teaspoon salt
For the peanut butter layer:
⅔ cup drippy natural peanut butter (crunchy or creamy works)
1/3 cup pure maple syrup
1/4 cup coconut oil
1 teaspoon vanilla extract
1/4 teaspoon sea salt
For the chocolate layer:
3/4 cup chocolate chips, dairy free if desired
1 tablespoon coconut oil

Instructions

Preheat oven to 350 degrees F. Line an 8x8 inch square pan with parchment paper. It’s important to use an 8x8 inch as a 9x9 inch pan may be too big.

In a medium bowl add the almond flour, coconut oil, maple syrup, vanilla extract and salt. Mix together with a fork until it forms a nice thick crumb texture. Add to pan and use your fingers to evenly press down into the pan. Bake for 10 minutes. Allow crust to cool for 10 minutes before adding caramel.

Next make the peanut butter caramel layer: Add the peanut butter, maple syrup, coconut oil, vanilla extract and sea salt to a medium pot and place over medium-low heat for approximately 2 minutes until caramel starts to slightly bubble, stirring frequently. Pour over slightly cooled crust.

Place in fridge for at least 30 minutes-1 hour to completely harden the peanut butter. It shouldn't take longer than this, but if you are impatient, just place in freezer for 15-20 minutes, this should speed up the process.

After 30 minutes or so, make the chocolate layer: Add chocolate chips and coconut oil to a microwave safe bowl and microwave on high in 30 second increments, stirring in between until chocolate is completely melted. If you prefer, you can also melt the chocolate and coconut oil in small saucepan over low heat.

Pour over the caramel layer and tilt pan side-to-side to evenly distribute the melted chocolate. Place in fridge for at least 20 minutes until chocolate is completely hardened and bars are cooled.

Remove bars from pan and cut into 16 bars (that resemble twix bars). To do this, cut entire pan of bars in half, and then cut each half into 8 (1-inch) bars (not squares!), so you’ll end up with 16 bars. Enjoy! Bars should be kept covered in the fridge until ready to serve.