Homemade Twix Bars recipe from Chocolate Covered Katie:
Makes 12 bars
- 1/2 cup white rice flour, buckwheat flour or sorghum flour
- 1/2 cup arrowroot or tapioca flour
- 2 Tbsp evaporated cane juice or regular sugar or coconut sugar
- 3 Tbsp sunflower seed butter (or another nut or seed butter)
- 2 Tbsp virgin coconut oil
- 1 Tbsp freshly ground flax mixed with 2 Tbsp water (Allow to sit for 5 minutes before using.)
- 1 Tbsp pure vanilla extract
- 100g pitted dates (approximately 6 dates)
- 3 tablespoons sunflower seed butter (or another nut butter of choice)
- 1 tsp water
- pinch salt
- 3/4 chocolate chips (I ended up running low – use 1 or 1.5 cups and keep some strawberries around to dip in the leftovers)
- Preheat oven to 350°F and line a cookie sheet with parchment paper. Start making shortbread by whisking together the first three ingredients (rice flour, tapioca flour, brown sugar) in a bowl. In a large bowl mix nut butter, coconut oil, flax, and vanilla. Add dry mixture, in portions, to wet mixture. Mix with a spoon or hands until dough sticks together well (I had to add about 1/3 cup water to get dough to stick).
- Make 3-inch long cookies with the dough by scooping out 1.5 Tbsp at a time into your hand, making a ball, and shaping into a tube by rolling between your palms. Set 3-inch tubes on cookie sheet and flatten. Bake in preheated oven for 10-15 minutes, or until slightly cracked and golden (I had to bake mine for 20 minutes, probably from adding a little too much water). Remove from oven and let cool.
- While shortbread is baking, put ingredients for caramel in a food processor and process until smooth. If it’s not smooth try adding a bit more water. Transfer to a bowl and refrigerate until cookies are cool.
- Once cookies are cool, top with caramel. Take about 1 Tbsp of caramel and form into a tube that will fit on top of cookie. (Caution: This will be sticky.) Place caramel-topped cookies in freezer for at least 10 minutes to set. Put aside cookie sheet with parchment paper to use later.
- When the cookies are almost ready to come out of the freezer, melt chocolate chips in a glass bowl in the microwave. Start with 30 seconds then stir the chips to see how melted they are (sometimes the stirring melts any remaining solids, other times it needs another 5 or 10 seconds).
- Take cookies out of the freezer and, one at a time, coat with chocolate. If the melted chocolate is thick and difficult to control, try this: place cookie on its side in the chocolate and, turning the caramel down into the chocolate, roll it over onto its other side. This should give a nice coat to the three visible sides of the bar. Arrange chocolate-covered bars on cookie sheet and allow to set in freezer for 15 minutes. Store in refrigerator.