Healthy & Delicious Homemade Twix Bars

I don’t know about you, but eating healthy gets pretty boring sometimes, and you just want to break out a candy bar. Instead of buying one at the store or at the vending machine at work, bake these super healthy ones from Chocolate Covered Katie. This recipe makes 12 bars.

Ingredients:

Chocolate Covering:

Shortbread:

• 1/2 cup white rice flour or buckwheat flour or sorghum flour
• 1/2 cup arrowroot or tapioca
• 2 tbsp evaporated cane juice or regular sugar or coconut sugar
• 3 tbsp sunflower seed butter (or other nut or seed butter)
• 2 tbsp virgin coconut oil
• 1 tbsp freshly ground flax mixed with 2 tbsp water (Let sit for 5 minutes before using)
• 1 tbsp pure vanilla extract

Caramel Filling:

• 1 tsp water
• pinch salt
• 100 g of pitted dates (approx. 6 dates)
• 3 tablespoons sunflower seed butter (or another nut butter of choice)

Directions:

1. Preheat oven to 350F, line a cookie sheet with parchment paper, then set aside.
2. Prepare shortbread: Add first three ingredients to a medium-sized bowl and whisk to combine. Then add sunflower seed butter, coconut oil, flax mixture and extract. Mix with a hand mixer or stand mixer until fully combined. The dough should stick together well.
3. Shape dough into twelve 3″ cookies: Scoop out about 1 1/2 tablespoons at a time into your hand and roll into a ball, then shape into a long tube by rolling back and forth between the palm of your hands until it’s about 3″ long. Set down on prepared cookie sheet and flatten with fingers. (Note: You can make the cookie even straighter by using the side of a knife to press up against the edges.)
4. Place cookies in the preheated oven for 10-15 minutes until tops are slightly cracked and sides are golden, then allow to cool.
5. Place caramel ingredients in the bowl of the food processor and blend until smooth. If the mixture doesn’t get smooth, just add a tiny bit of water and mix again.
6. Once the cookies are cooled, top them with caramel: Roll caramel like you did the cookies; into 3-inch tubes, and place over top of cookies, then place them on another cookie sheet that is lined with parchment paper.
7. Place the caramel covered cookies in the freezer and allow to set for at least 10 minutes. This will make the cookies easier to dip in the chocolate.
8. Melt chocolate chips by putting them into a metal bowl put over the top of a sauce pan filled with water. Bring water to a boil and stir chips until melted. Remove from heat once fully melted.
9. Remove the cookie sheet from the freezer. Coat the bars in chocolate one by one: Drop the bar into the chocolate and coat it with your fingers. Remove the cookie with your fingers and place back on the parchment. Repeat on all cookies. Place the coated cookies back in the freezer and allow to set for 15 minutes.

That’s it! In just a few minutes, you’ll have a dozen Twix bars that you won’t regret later! Here are the nutrition facts on Katie’s site.