November 22nd, 2024
Recipes
Homemade Pretzel Twix
Valentina P
- Difficulty
•
- Time 30" plus chill time
The best Homemade Pretzel Twix Bars with layers of shortbread, cashew caramel, salty pretzels, and chocolate. Delicious, gluten-free, and vegan.
How To MakeDiet Type: Plant-based
Shopping List
-
Shortbread Layer
- 3/4 cup coconut flour
- 5 tablespoons coconut oil, melted
- 3 tablespoons maple syrup Caramel Layer
- 1/2 cup creamy cashew butter (almond butter and peanut butter work too)
- 1/2 cup roughly chopped pretzels (can use gluten-free)
- 1/4 cup coconut oil, melted
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- pinch of salt Chocolate Layer
- 3/4 cup chocolate chips
- 1 1/2 tablespoons coconut oil
- flakey sea salt, to taste
Instructions
- Step 1: Preheat the oven to 350 degrees Fahrenheit. Line 1 (5 inch x 7 inch) baking dish or 8 inch x 8 inch dish with parchment paper. Note: A larger pan will yield a less tall batch of twix.
- Step 2: Combine all of the shortbread layer ingredients in a small mixing bowl until a dough forms. Firmly press the dough into the lined pan with a silicon spatula or your hands. Really pack in all of the corners so that there is an evenly covered layer.
- Step 3: Bake for 5 to 8 minutes, or until the edges are just turning golden brown. Keep your eye on it to avoid burning. Transfer the pan to a cooling rack.
- Step 4: Caramel time! Combine the cashew butter, coconut oil, maple syrup and sea salt in a small saucepan over medium heat. Warm for a few minutes, stirring often with a silicon spatula, until the ingredients are completely smooth and incorporated. Turn off the heat and stir in the vanilla and salt.
- Step 5: Pour the warm caramel evenly over the shortbread layer. Sprinkle the chopped pretzels evenly all over the caramel. Transfer the pan to the freezer and cool for several hours, or until the caramel has hardened.
- Step 6: To make the chocolate layer, warm the chocolate chips and coconut oil in a microwave in 30 second intervals. Stir between each interval until the chocolate has completely melted. Alternatively, warm the chocolate and coconut oil stovetop n a small saucepan over medium heat.
- Step 7: Pour the melted chocolate all over the hardened caramel layer. Smooth it out evenly and sprinkle with sea salt. Refrigerate for at least 30 minutes, or until the chocolate has hardened. Note: You could also place it in the freezer to speed up the process, but the chocolate might crack a bit when slicing it.
- Step 8: Remove the chilled slab from the pan by pulling up on parchment paper flaps (if you have trouble, run a small sharp knife around the sides to carefully ease it out). Lay the slab on a cutting board and use a large knife to slice it into small pieces.
- Serve: Store in the freezer for best results, simply set it on the counter for 5 minutes before eating to soften. These are quite rich, so a little piece goes a long way. Enjoy!
Dig it? Leave a review
Your feedback helps us offer better suggestions for you.
What you should eat next
recipe
Homemade Pretzel Twix
PT30M 3/4 cup coconut flour 5 tablespoons coconut oil, melted 3 tablespoons maple syrup 1/2 cup creamy cashew butter (almond butter and peanut butter work too) 1/2 cup roughly chopped pretzels (can use gluten-free) 1/4 cup coconut oil, melted 3 tablespoons maple syrup 1 teaspoon vanilla extract pinch of salt 3/4 cup chocolate chips 1 1/2 tablespoons coconut oil flakey sea salt, to taste Gluten Free Paleo Vegan 16 Servings
Ingredients:
