Twix Bark
This “Twix” Bark recipe captures the essence of what makes the classic candy bar so beloved—the crisp biscuit, the creamy caramel, and the rich chocolate—but reimagines it in a form that’s both easy to share and fun to eat. It’s a fantastic way to indulge in a familiar favorite without any of the gluten or dairy, and it’s sure to impress anyone who tries it.
Ingredients
- 1.5 cups dark chocolate chips
- 2 tbsp refined coconut oil
Shortbread Crumble:
- 1/2 cup almond flour
- 1/4 cup tapioca starch
- 1 tbsp coconut oil
- 2 tbsp maple syrup
- 2 tbsp coconut sugar
Caramel:
- 1/4 cup cashew butter
- 1/4 cup full-fat coconut milk
- 1/4 cup maple syrup
- 1/2 teaspoon salt
Instructions
Prepare the Crumble:
- Preheat your oven to 365°F (185°C). Mix almond flour, tapioca starch, coconut oil, maple syrup, and coconut sugar in a bowl. Spread on a parchment-lined baking sheet and toast for 8 minutes. Cool and break up any large pieces.
Make the Caramel:
- In a saucepan over low heat, combine cashew butter, coconut milk, maple syrup, and salt. Stir until the mixture becomes thick and caramel-like.
Prepare the Chocolate Base:
- Microwave the dark chocolate chips and coconut oil in a bowl, stirring every 30 seconds until smooth and fully melted.
Assemble the Bark:
- Pour the melted chocolate onto a parchment-lined baking sheet, spreading it into a thin, even layer. Drizzle the caramel sauce over the chocolate and use a knife to gently swirl the caramel into the chocolate.
Add the Crumble:
- Sprinkle the toasted shortbread crumble evenly over the top of the caramel-swirled chocolate layer.
Set the Bark:
- Place the baking sheet in the freezer and allow the bark to set for at least 30 minutes, or until completely firm.
Break and Serve:
- Once set, break the bark into irregular pieces. Enjoy as a delightful treat with the layered textures and flavors of Twix, but with a homemade, healthier twist.
Tried this recipe?Let us know how it was!