Readers, a miracle happened in the kitchen this week… I made something with substituted ingredients which tasted, not too bad AND remotely close to the real deal. I found the original recipe for these on Pinterest, named as Twix Bars, but in reality, when I made them, they looked more like slices of caramel shortbread. Maybe in America, they don’t get caramel shortbread?
Anyway, this actually only uses about 6 ingredients, just reformatted in a lot of different ways. I even ended up with something remotely chocolate like from cocoa powder. Who knew?!
This made around 10 slices, and they are REALLY filling, so around 5 days after making them I still have 3 slices in the fridge. Be warned, you really need to keep these refrigerated before you eat them, otherwise the “chocolate” and the “caramel” go really soft and gooey – I made the mistake leaving it on the desk at work, barely edible by the time I got to it in the afternoon.
Anyway, many thanks to Bakerita for the original recipe. I made my own nut butter for the recipe – easy – ground almonds, in a food processor for a bout 15 minutes. Prepare to be amazed!!!!
2/3 cup coconut flour
¼ tsp salt
3 tablespoons maple syrup
1/3 cup solid coconut oil
½ cup almond butter
1/3 cup maple syrup
1/3 cup melted coconut oil
1 teaspoon vanilla extract
¼ tsp salt
¼ cup melted coconut oil
¼ cup coca powder
2 tablespoons maple syrup
- Preheat the oven to 180c/160c fan.
- Line a silicone 8inx8in pan with
- Combine all ingredients for the
base in a bowl and bring together to a dough, using your hands. Press the dough into the base of the baking
pan and transfer to the oven. Bake for around 8-9 minutes until the biscuit
goes golden. Remove from oven and allow
to cool in the pan.
Press into the tub
Bake perhaps for 30 seconds less than I did!
- For the filling, add all filling
ingredients to a small pan and gently warm through, stirring, until the
ingredients are fully combined. Remove
from heat, pour over the biscuit and transfer to the fridge to set.
Prep the filling
- Make the chocolate topping by
melting coconut oil and whisking with the maple syrup and cocoa powder. Pour over the set filling and use a silicone
spatula to smooth out before returning to the fridge to set.
The finished article
- Once set, slice into small rectangles and store in an airtight container in the fridge until ready to serve.