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Twix Bars

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morganraleigh.c
morganraleigh.chttp://www.morganraleigh.com
I am Morgan Raleigh Klotzek. Or Mo. Or Raleigh Roo. But mostly just Raleigh. I am a wanderer, artist, and maker who believes that everyday has the potential to inspire change and grow deeper connections to self, others, and the land. I am wildly enthusiastic, an extroverted introvert, and I am turned on by adventure and well stacked wood piles. I feel lucky to have been supported to take the road less travelled. Growing up all of my memories are of being outdoors, making things, and talking to anyone that would listen. Since then, I spend more time outdoors, make more intricate things, and try to listen more than I talk. In 2017 I got rid of nearly all I owned to travel. Traveling long term has been a lifelong adventure I have sought after. Diving in with only a month's worth of plans was a risk I was willing to take. I wouldn’t take any moment back. I am now living my best life on the road in a Toyota Chinook in California and a Mercedes Sprinter in Germany with my Husband.

Twix Bars

Vegan, Vegetarian
5 from 1 vote
Course Baking
Servings 1
Diet Vegan, Vegetarian

Ingredients
  

  • Shortbread Base Layer
  • 1 1/2 cup Packed fine almond flour
  • 3 1/2 tbsp Melted coconut oil
  • 2 1/2 tbsp Pure maple syrup
  • 1 tsp Vanilla extract
  • 1/4 tsp Salt
  • Gooey nut butter layer
  • 2/3 cup Smooth nut butter
  • 1/3 cup Pure maple syrup
  • 1 tsp Vanilla extract
  • 1/4 tsp Sea salt
  • Coconut cream
  • For the chocolate layer
  • 1 cup Chocolate chips
  • 1.5 tbsp Coconut or nut oil

Instructions
 

  • Bottom Layer Heat oven to 350° F (175° C). Line an 8×8 in tray with parchment paper. (Sometimes you have to improvise – I had an 8x13ish tray and put a pyrex tupperware in one side to shorten the baking area which works for this!)
  • Mix all Shortbread Layer ingredients together thoroughly.
  • Press into tray evenly. Poke holes with a fork a few times.
  • Bake for 10-12 minutes. You are looking for a light golden color. Let cool
  • Middle Layer In a pot combine all Gooey Nut Butter Layer ingredients over medium heat. Stir until incorporated and just starts to bubble (keep stirring).
  • Pour over cooled base layer.
  • Place in fridge for 1 hour or freezer for 20-30 minutes. (I prefer the fridge)
  • Top Layer Chocolate gems and coconut oil in pot over medium heat, stir until melted and combined.
  • Pour over chilled layers and return to fridge.
  • Remove when cooled. Pull out of tray with parchment and cut into thin rectangles! (slice the whole thing in 1/2 and then slice 8 ish times)
Keyword Baking, dairy free, dessert, gluten free, sugar free, vegan, vegetarian
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