I love that Paleo, gluten-free, wholesome eating has moved beyond sawdust bars for treats. You can’t always just eat the same three dishes because they’re wholesome. There are all kinds of occasions for different types of foods, and when you have a party, need great snacks, need candy for kids’ parties, etc., what are you going to do? So these Twix bars looks like a great dish to bring to a party or have a truly decadent treat (which we all need sometimes) without loading up on the sugar and refined carbs that send your blood sugar and brain chemistry all over the place.

Homemade Twix Bars (Grain-Free, Paleo, Primal, Gluten-Free)

Serving Size: Makes 9 bars

Ingredients

For the crust:

    • 2 cups almond flour

    • 4 tablespoons coconut flour

    • 1/2 tsp. unflavored gelatin (this provides structure for the crust. I prefer Bernard Jensen’s or Great Lakes)

    • ¼ tsp Celtic sea salt

    • 2 Tbsp. honey

    • 8 Tbsp. unsalted butter or 6 tablespoons ghee, cold, cut into tablespoons

For the Caramel:

    • 8 Tbsp. unsalted butter or 6 tablespoons ghee

    • 1 cup pure maple syrup

For the Chocolate:

    • 1½ cup heavy cream or full-fat, canned coconut milk

    • 6 oz. bittersweet or semisweet chocolate (Equal Exchange or Trader Joe’s has soy-free chocolate)

    • 1 Tbsp. coconut oil

Directions

  1. Preheat the oven to 350ºF and adjust rack to middle position. Cut two long 8-inch wide pieces of unbleached parchment paper. Fit one piece of parchment into an 8×8-inch baking pan, pushing it into the corners and up the sides of the pan; allow the excess to overhang the pan edges. Fit the other piece of parchment into the pan in the same manner, perpendicular to the first sheet (this keeps the bars from sticking and will give you the ability to lift the bars out of the pan after they’ve baked, for even cutting).

  2. Place almond flour, coconut flour, gelatin, and sea salt in the bowl of a food processor. Pulse 2-3 times to combine. Add honey and butter to the flour mixture and pulse for eight 1-second pulses and then leave the processor on until the dough forms into a ball. Press the dough onto the bottom of the lined baking pan. Bake for 15-18 minutes until golden brown on the edges. Cool completely.

  3. Melt ½ cup butter in a medium saucepan over medium heat. Whisk in maple syrup and bring to a boil. Whisk constantly for about 2 minutes. Slowly pour in cream. Bring to a boil, whisking often. Boil until sauce reaches 240ºF, about 10 minutes. Pour caramel over the cooled crust and place in the refrigerator. Chill for 30 minutes.

  4. Pour chocolate in a double boiler (or as an alternative, place a heat-proof bowl over a pot of boiling water) and melt the chocolate. Stir in coconut oil. Let cool 10 minutes. Pour chocolate over the caramel layer then chill for 4 hours. Serve.

  5. Update: Some of you have asked how I cut the bars so evenly, so here’s the explanation – I dipped a knife into hot water, used the tip of the knife to cut into the top of the chocolate and then moved the knife down to slice a straight line. I repeated this each time I cut into the chocolate.