Mini-batch Twix Bars

4.70 from 10 votes

Prep Time5

Cook Time15

Freezing Time1

Course: Breakfast, Dessert, Snack

Keyword: albeni, candy bars, caramel, chocolate, chocolate covered, easy recipes, gluten-free, homemade, low sugar, plant-based, small-batch, twix bars, vegan

Servings: bars

Calories: 143kcal

Equipment

Small pan or muffin pan

Ingredients

Cookie layer

1 tbsp coconut oil (14 g)
1 tbsp maple syrup (21 g)
1/2 cup almond flour (56 g) sub 2 tbsp of this for coconut flour for a crunchier/snappier cookie base
drop of vanilla
pinch of salt

Caramel layer

1 tbsp nut/seed butter (16 g)
1 tbsp maple syrup (21 g)
1 tsp coconut oil (5 g)
drop of vanilla
pinch of salt

Chocolate coating

1/4 cup chocolate chips (45 g)
1 tsp coconut oil (5 g)

Instructions

Preheat oven to 350F and line a small baking pan with parchment. Mine is 3 inch by 5.75 inch. See recipe notes for the link.
In a bowl add coconut oil and microwave until melted. Add maple, salt, vanilla and stir to combine. Add almond flour and make a dough.
Press cookie dough evenly on your pan and bake 15 minutes until the edges are slightly browned. Cool completely.
In a small bowl add caramel ingredients and melt in the microwave, stir to combine until smooth. Pour over the cookie crust and freeze to set completely, at least 1 hour.
Once the bars are set slice them into 6 and place back in the freezer.
Microwave chocolate coating ingredients 30 sec at a time and stir until all chocolate is melted. Dip each frozen bar in chocolate, place them back on parchment and freeze/refrigerate to set the chocolate.
Enjoy the bars! Keep them frozen or refrigerated. I eat them straight out of the freezer like a frozen treat.

Notes

Here’s a link to the mini loaf pans I like to use.

Nutrition