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Twix-Style Bars

These homemade Twix-style bars feature a crisp almond-flour shortbread base, a thick peanut-butter caramel layer, and a snappy chocolate coating, perfect for quick desserts or snacks.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 32 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Shortbread Base
  • 1.5 cups Almond Flour
  • 3 tbsp Butter (melted)
  • 1.5 tbsp Maple Syrup
  • 0.5 tsp Vanilla Extract
  • 0.25 tsp Salt
Peanut-Butter Caramel Layer
  • 1 cup Creamy Peanut Butter Use creamy for the best texture.
  • 1/3 cup Maple Syrup For sweetness and a caramel-like flavor.
  • 1 tsp Vanilla Extract
  • 0.25 cup Almond Flour To thicken the filling.
Chocolate Coating
  • 1 cup Chocolate Chips
  • 1.5 tbsp Coconut Oil To help the chocolate melt smoothly.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving overhang on the sides.
  2. In a large bowl, combine 1 1/2 cups almond flour, melted butter, 1 1/2 tbsp maple syrup, 1/2 tsp vanilla, and salt. Stir until the mixture looks like a cohesive dough.
Baking
  1. Press the dough firmly into the lined pan and bake for 10–12 minutes, until the edges are golden brown.
  2. Set the pan aside to cool.
Making the Filling
  1. In a medium bowl, mix peanut butter, 1/3 cup maple syrup, 1 tsp vanilla, and 1/4 cup almond flour until smooth.
  2. Spread the filling evenly over the cooled shortbread.
  3. Freeze for at least 1 hour or until the top feels firm.
Coating
  1. Melt chocolate chips and coconut oil together until smooth, stirring frequently.
  2. Lift the chilled slab out using the parchment and slice into 16 bars.
  3. Dip each bar into the melted chocolate and place on a parchment-lined tray.
  4. If desired, drizzle extra chocolate and sprinkle with flaky sea salt.
  5. Return the tray to the freezer for about 10 minutes to set.
Storage
  1. Store leftovers in an airtight container in the fridge or freezer.

Notes

To avoid messy slicing, chill the bars before cutting and wipe the knife clean between cuts. For best results, press the shortbread firmly when baking and freeze for at least 1 hour before dipping.