Homemade Twix Bars

Not only gluten-free, refined-sugar free, and dairy-free, but this recipe is made with our Organic Coconut Cooking Oil and Organic Coconut Flour for an added boost of MCTs and fiber.

Ingredients:

For the Shortbread Layer:

• 1 ¼ cup Carrington Farms Organic Coconut Flour
• ⅓ cup Carrington Farms Organic Coconut Cooking Oil
• ¼ cup Real Maple Syrup

For the Caramel Layer:

• ½ cup Creamy Peanut Butter
• 6 tbsp Carrington Farms Organic Coconut Cooking Oil
• 6 tbsp Real Maple Syrup

For the Chocolate Layer:

• 1 cup Dark Chocolate Chips
• 2 tbsp Carrington Farms Organic Coconut Oil, Virgin Unrefined

Directions:

1. Preheat the oven to 350°F. To make the shortbread layer, combine the ingredients in a large bowl. Add the shortbread mixture into a small baking dish that is lined with parchment paper, press down into an even layer.
2. Bake for 10-12 minutes, or until starting to turn golden brown then allow to cool for 10 minutes.
3. For the caramel layer, add the ingredients to a small bowl and whisk until combined then pour over the cooled shortbread layer and spread out evenly.
4. Place into the freezer until it hardens completely, about 1-2 hours.
5. For the chocolate layer, add the ingredients to a microwave safe bowl then heat in the microwave for three 20 second intervals, stirring in between, until completely liquified.
6. Next, pour chocolate over the top of the frozen shortbread and caramel layers and use a spoon to spread out evenly. Place into the refrigerator for 5-10 minutes to harden.
7. Once chilled, using the parchment paper liner on the bottom of the dish, lift out the hardened mold and place on a cutting board. Slice lengthwise down the middle then across, cutting into rectangular Twix bar shapes. Store leftovers in an airtight container in the freezer or fridge.

Enjoy!