White chocolate peppermint Twix
Whether you’re hosting a holiday party or looking for the perfect homemade gift, these White Chocolate Peppermint Twix bars are a festive treat that’s sure to impress. The combination of buttery shortbread, creamy peppermint, and rich white chocolate is a match made in holiday heaven.
Ingredients
Shortbread Crust:
- 1/2 cup almond flour
- 1/4 cup tapioca starch
- 2 tbsp maple syrup
- 2 tbsp refined coconut oil, softened or melted
- Peppermint Cream Layer:
- 1/3 cup coconut butter
- 1/3 cup maple syrup
- 1/2 cup full-fat coconut milk
- 1-2 tsp beetroot powder, optional, for color
- 1/2 tsp peppermint extract
Topping:
- 1.5 cups white chocolate chips
- 2 tbsp coconut oil or palm oil shortening
- Crushed dye-free candy canes, e.g., @yumearth
Instructions
Preheat & Prepare Pan:
- Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper and set aside.
Make the Shortbread Crust:
- In a large bowl, combine almond flour, tapioca starch, maple syrup, and coconut oil. Mix until a dough forms. Press evenly into the prepared pan. Poke holes with a fork. Bake for 8 minutes. Cool.
Prepare Peppermint Cream:
- In a medium bowl, mix coconut butter, maple syrup, coconut milk, beetroot powder (if using), and peppermint extract. Stir until smooth and thick, like frosting.
Assemble Layers:
- Spread the peppermint cream evenly over the cooled shortbread crust. Freeze for 2-3 hours until firm.
Cut Bars:
- Remove from the freezer and cut into two rows of thin bars to mimic Twix shapes.
Coat with Chocolate:
- Melt white chocolate and coconut oil together over a double boiler. Spoon the melted chocolate over the bars, coating the sides as well. Sprinkle with crushed candy canes before the chocolate sets.
Store & Serve:
- Let the bars set in the fridge or freezer. Store in an airtight container for up to a week in the fridge or longer in the freezer.
Tried this recipe?Let us know how it was!