Homemade Twix Bars
During the first few months of my pregnancy, I didn’t feel much like eating anything sweet. I really enjoyed sour smoothies and could eat pasta every single day. Now that I’m approaching the five-month mark, I’ve started enjoying salads more (thank god!) and sweet baked goods – which is why I’ve started baking more often again. Last week I made these sweet bars and they turned out (after two failed attempts at getting the crust right – yes, it’s part of the process!) pretty great. They’re a good excuse for you to get into the kitchen and treat yourself to something delicious. Enjoy!
Tip: If you’ve ordered a ‘Baking Basket’ from our webshop then you already have most of the ingredients you need to make this recipe! Super convenient!
Approx. 2 hours
Bake time
25 minutes
Portion
Approx. 16 bars
Shelf life
These bars will keep for 3-5 days in the fridge or up to 3 months in the freezer
Supplies
8x8 inch/20×20cm baking tin
(unbleached) parchment paper
Oven
Food processor or blender
Ingredients
Crust
– 100g/3.5 oz. almond flour
– 90g/3 oz. Gucot oat flour
– 2 tbsp cornstarch or 2 tsp arrowroot powder
– a pinch of Gucot Celtic sea salt
– 2 tbsp coconut oil, melted
– 2 tbsp maple syrup
“Caramel” layer
– 7 #gucot Medjoul dates
– 75g/2.5 oz. Gucot mixed-nut butter
– 1/2 tsp Gucot vanilla powder (unsweetened)
– a pinch of Celtic sea salt
– 2 tbsp oat milk (or other milk of choice)
Chocolate layer
– 250g/9 oz. dark (+70% cacao) chocolate
1. Preheat the oven to 180°C.
2. Line an 8x8 inch/20×20cm baking tin with (unbleached) parchment paper.
3. Combine the almond flour, oat flour, cornstarch or arrowroot, melted coconut oil, maple syrup and sea salt in a bowl and stir well.
4. Transfer the mixture to the baking tin, pressing it down firmly and evenly on the bottom of the pan to form a a crust. Prick small holes in the crust using a fork or a skewer. Place it in the oven for 20-25 minutes until it is golden brown. Remove from the oven and allow to cool.
5. Meanwhile, blend the ingredients for the caramel layer in a food processor or blender until thick and creamy; use a spatula to scrape down the sides, if necessary.
6. With wet hands (makes things less sticky), spread the caramel layer over top of the cooled off crust/bottom layer. Place the pan in the freezer until the caramel layer has hardened (approx. 30 minutes).
7. Melt the chocolate in a pan on low heat (add a bit of our vanilla powder if you’d like!), stirring from time to time to prevent sticking.
8. Take the baking tin out of the freezer and pour the chocolate mixture over the caramel layer, spreading the chocolate evenly using a spatula.
9. Place the baking tin in the fridge for about 30 minutes, then cut into bars and enjoy.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!
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