6 ingredient Twix bars #shorts

6 Ingredient Twix Candy Bars! They’re gluten free, dairy free, paleo, and refined sugar free, and soo delicious.🤭

Shortbread Crust
•1 cup almond flour
•3 tbsp raw honey or pure maple syrup
•1/4 tsp salt

Caramel
•1/3 cup cashew butter
•3 tbsp raw honey or pure maple syrup
•1/4 tsp salt (if using unsalted cashew butter)

Chocolate Shell
•6oz dark or semi-sweet chocolate (i use dairy free and refined sugar free chocolate)
•2-3 tsp coconut oil (optional, but recommended to thin the chocolate)

Instructions:
1. First, make the crust: add all of the ingredients to a bowl and mix until a dough forms. If the dough is too dry, add more honey/maple syrup. If it’s too wet, add more almond flour.
2. Next, line an 8x5 loaf pan with parchment paper then add the dough to the bottom of the pan. Use a separate piece of parchment paper to smooth/spread the dough out until it covers the entire bottom of the pan.
3. Bake the crust at 350F for 10-15 minutes, until golden brown, then set aside to cool. Don’t over-bake!
4. While the crust cools, make the caramel: add all of the caramel ingredients to a bowl and mix together. Once mixed, heat the mixture in the microwave or on the stovetop until the mixture starts to gently bubble, then remove from the heat (heating is optional).
5. Once the crust has cooled, spread the caramel over the crust then place the loaf pan in the freezer to allow the crust/caramel to harden.
6. Once hardened, remove the loaf pan from the freezer. Transfer the dessert to a cutting board and slice into 6-8 bars (or however many you want).
7. Next, melt your chocolate and coconut oil together (in the microwave or on the stovetop using the double boiler method) then remove from the heat.
8. Dip each bar in melted chocolate then place the bars on a tray lined with parchment paper (optional — I like to sprinkle the bars with flaky seat salt).
9. Place the Twix bars in the fridge until the chocolate has hardened, then dig in enjoy! Store leftovers in the fridge or freezer.

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