These healthier homemade Twix bars taste like the real deal with a buttery almond flour shortbread crust, a thick creamy peanut butter caramel layer, and a crisp chocolate shell with flaky sea salt!
1. Make the shortbread: Preheat oven to 350°F. Mix almond flour, melted coconut oil, maple syrup, and vanilla until a soft dough forms. Press evenly into a parchment-lined baking dish. A 9x6-inch dish will give you thicker bars, but an 8x8 or 9x9-inch pan works too. Bake for 10–12 minutes, then let cool completely.
2. Make the peanut butter caramel: Add peanut butter, coconut oil, and maple syrup to a small saucepan. Heat over medium-low, stirring until completely smooth and combined. Let cool for a few minutes, then pour over the shortbread. Freeze for about 1 hour, or until firm.
3. Add the chocolate: Melt the chocolate chips with coconut oil until smooth. Pour over the frozen peanut butter layer and spread evenly. Sprinkle with flaky sea salt.
4. Freeze for another 15 minutes, or until the chocolate is set. Slice into 12 bars and enjoy! Store leftovers in the freezer and let them sit at room temperature for a few minutes before eating.
