Homemade GF Twix Bars with Honey Caramel

Homemade GF Twix Bars with Honey Caramel

What I love about GF Twix Bars with Honey Caramel

If these aren’t a showstopper I don’t know what is! It seems like everyone and their dog is making their own version of homemade Twix bars, so I had to hop on the trend. They turned out AMAZING. I couldn’t be happier with the final product. I really wanted to make the caramel without using refined sugars, so I was on the hunt for a good substitution and honey is the perfect substitute. Making caramel is a little bit of extra work but its so worth it! And paired with the GF shortcrust and layer of chocolate, these bars really are so delectable.

TIP: It’s important to keep these Twix bars in the refrigerator. If they are left out too long, the caramel will start to melt and droop. So, if you’re serving them to guests for dessert, just bring them out right before everyone is ready to have dessert. Otherwise, keep them in the fridge.

Homemade GF Twix Bars with Honey Caramel

caramel, honey, honey caramel, twix bars, gluten-free twix bars, homemade candy bars, homemade chocolate bars

dessert

American

Yield: 12

Author: Courtney Sketchley

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Homemade GF Twix Bars with Honey Caramel

These Homemade Twix Bars with a honey caramel are gluten-free, grain-free and absolutely addicting!

Prep time: 10 MinCook time: 15 MinInactive time: 2 HourTotal time: 2 H & 25 M

Ingredients

For the shortcrust:

• 1 1/2 cups almond flour
• 1/4 cup + 1 tbsp unsalted butter, melted
• 1 tsp pure vanilla extract
• 2 tbsp granulated sugar
• 1 tsp sea salt

For the honey caramel:

• 1 cup local honey
• 3/4 cup organic heavy whipping cream
• 2 tbsp organic grass-fed salted butter
• 1 1/2 tsp pure vanilla extract

For the chocolate topping:

• 1 1/4 cups chocolate chips or melting chocolate of choice
• 2 tsp coconut oil
• flakey sea salt, for finishing

Instructions

Make the shortcrust:

1. Line an 8"x8" pan with parchment paper and set aside.
2. In a medium-sized bowl or food processor, mix together all of the crust ingredients until a moist crumb forms.
3. Add the mixture to the parchment-lined pan and press into the bottom and all of the corners with your hands. Set aside.

Make the honey caramel:

1. To make the caramel, add the honey and heavy whipping cream to a medium-sized pot and heat on medium heat until it starts to bubble. Check the temperature every couple minutes. Stir every minute or so until the bubbles shrink to a smaller size and you have reached 250 degrees Fahrenheit. Remove from the heat.
2. Stir in the butter and vanilla until it is fully incorporated and then let it sit at room temperature for 10-15 minutes before pouring over the crust.
3. Pour the caramel over the crust, spreading it in an even layer and transfer to the fridge for at least an hour to set up.

Make the chocolate topping:

1. Add the chocolate and coconut oil to a double broiler and melt on low heat until it is fully melted and no chunks remain. Let cool for 5-10 minutes.
2. Remove your pan from the fridge and pour the chocolate over the caramel spreading it in an even layer.
3. Sprinkle with flakey sea salt and then put it back into the fridge for at least 30 minutes before cutting into bars.
4. Cut into 12 bars and serve cold. Enjoy!

Notes

*It's really important to keep these in the fridge and only take out what you are going to eat. The honey caramel will melt and start to droop if it's left out for too long.

www.strawberrycreamkitchen.ca/blog/homemade-gf-twix-bars-with-honey-caramel

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