Homemade (Healthier) Twix Bars

I have a sweet tooth like no other, hence why I own a bakery. But I do try to aim for balance and some healthier options to go with the indulgent ones. 

That's where this recipe from Half-Baked Harvest comes into play. These taste decadent, and I really enjoy them. Perhaps as an added bonus, my family doesn't, so they're all mine. They store well in the fridge or freezer, so I can savor them over a couple weeks. 

Homemade Twix Bars

1 cup almond flour

1/3 cup coconut flour

1/3 cup, plus 1/4 cup melted coconut oil

2 Tbsp. honey or maple syrup

2 tsp. vanilla

1/2 tsp. flaky sea salt

3/4 cup creamy peanut butter (all natural) 

2 Tbsp. almond butter

1/4 cup maple syrup

12 oz. dark chocolate, chopped

1 Tbsp. coconut oil

Preheat oven to 350°F. Line a 9 x 9 or 8 x 8 pan with parchment paper. 

In a bowl, combine flours, 1/3 cup coconut oil, 2 Tbsp. honey, 1 tsp. vanilla and salt until combined. Press firmly into baking pan, and bake 10 to 12 minutes until golden and toasted.

In a small pot, combine peanut butter, almond butter, 1/4 cup maple syrup, 1/4 cup coconut oil and 1 tsp. vanilla. Bring to a gentle boil over medium heat, stirring constantly. Cook 2 minutes, and then remove from heat. Pour over the crust, and freeze 30 minutes until firm. Cut into 16 bars. 

Melt the chocolate and 1 tsp. coconut oil together, and cover/dip each bar in chocolate, and sprinkle with sea salt. Freeze 10 minutes to set the chocolate. Eat or store in the fridge or freezer. Makes 16 bars.