Clean Almond Caramel “Twix” Spin-Off Bars (dairy-free, gluten-free, & refined-sugar free)

These are a fun cleaner spin-off version of a “Twix” bar. The cookie base is softer instead of hard and dry. Keep the bars in the freezer and eat right out of the freezer for a quick chocolate fix!

Cookie Base:

• 2 tablespoons of all purpose gluten-free flour

• 1 cup almond flour

• 5 tablespoons of pure maple syrup

• 3 tablespoons coconut oil, melted

• 1 1/2 teaspoon of vanilla

Almond Caramel Filling:

• 2/3 cups of almond butter

• 2/3 cups of maple syrup

• 1/3 cup of coconut oil

• 1 T. vanilla

• 2 pinches of Himalayan salt  (optional)

Chocolate Topping:

• 1 bag of chocolate chips (I use Hu)

Directions:

1. Set the oven to 350°F.

2. For the cookie base, mix all the ingredients together.

3. Lay parchment paper in an 8x8 glass pan. Spread the cookie base out evenly in the pan with a spatula.

4. Bake for 17-19 min or until edges are a light golden brown.

5. While the cookie base is baking, make the almond caramel filling.

6. For the filling, melt the almond butter, maple syrup, coconut oil, vanilla, & salt in a sauce pan over medium heat.

7. Once it starts bubbling, constantly stir for a minute then turn off the heat (carefully not letting it get too hot where the bubbles jump out at you).

8. Take it off heat and set aside until it’s time to pour it over the cookie mixture.

9. Once the cookie mixture has cooled for at least 10 minutes, carefully pour the almond caramel filling over the semi-cooled cookie base.

10. Freeze for at least an hour or until almond caramel filling is hard.

11. Melt chocolate chips and pour over the almond caramel filling.

12. Put back in the freezer and let the chocolate harden in the freezer for at least an hour.

13. Cut the bars, enjoy, & store in the freezer for a quick snack!