Today’s recipe started with a new batch of caramel I honestly wasn’t sure how to put to good use. While I would have loved to make a recipe utilizing apple, pumpkin, or something of the sort, taking a trip to the grocery store wasn’t exactly an option. So, sticking with what I had on hand I decided to make some copy-cat Twix bars. Oddly enough, the drier, cooler days lately have had me in a major Halloween candy mood. I say odd because, honestly, I never really desire candy. But chocolate candies are given me all the feels lately, which is where today’s recipe stems from. While I’ve managed to try a few different Twix copy-cats lately from bloggers I followed, I new making my own version was a must. For the keto caramel I chose to use stevia syrup, though granulated monk fruit may work just as well (just watch the cooking time so you don’t get stuck with a burnt mess!). I also used full fat coconut cream as I have two big jars sitting in the back of my fridge from my last trip to the Asian market. The cookie base I adapted from my chocolate-covered peppermint patty cookies (see here), and the topping is just some good ole Lily’s dark chocolate. As always, if you can handle natural sugars, feel free to use maple syrup or honey, and, since I’m all about a flexible recipe with multiple substitutions, feel free to use heavy. cream in place of the coconut, or even make your own chocolate topping with coconut oil and cocoa powder. Enjoy!
Keto-friendly Twix Candy Bars
- 12 oz coconut cream, full fat
- 4 oz NuNaturals maple stevia syrup
- 1/8th tsp sea salt
- 1 tsp vanilla extract
- 1 cup coconut flour
- 1/4 tsp baking soda
- 1 egg
- 1/2 cup non-hydrogenated palm shortening
- 1 tsp vanilla extract
- 1 oz NuNaturals maple stevia syrup
- Add all caramel ingredients but vanilla to a pot and heat over medium-high, boiling for 5 min then reducing to a simmer until golden, about 15-20 minutes, then stir in vanilla and allow to cool completely.
- In a bowl, mix together cookie ingredients and press into a 8×8 inch square baking pan, baking at 350 for 15 minutes until golden around the edges. Remove from the oven and allow to cool fully.
- Once the cookie base is cooled, spread cooled caramel over the top and place in the freezer to set.
- While the caramel is setting, slowly melt chocolate chips and coconut cream over a double broiler until smooth, then spread evenly over the set cookie and caramel base.
- Place the pan back in to the freezer to allow the bars to fully set then slice and enjoy.
Isaiah 55:6 “Seek the Lord while he may be found; call on him while he is near”