Directions

Date Caramel

• In a food processor blend together dates until a ball forms.
• In a small saucepan melt together honey, peanut butter and vanilla until combined and have a caramel texture. Add to food processor with the date dough ball and blend together until smooth. You can stop and scrap half way through if needed. Set this aside.

Coconut Flour Shortbread

• Preheat oven to 350F.
• In a medium bowl mix together dry ingredients then wet until combined and dough forms.
• Transfer dough to a parchment lined 8x8 inch baking pan and pressed down evenly with hands or the back of a spatula. Poke a few holes with a fork so it doesn’t rise too much and bake in the oven for 15-18 min until edges are slightly golden brown. Allow to cool fully.
• *Layer on date caramel mixture on top of the shortbread cookie crust layer evenly with a spatula and refrigerate for 30 min to set.

Chocolate Coating

• In a **double boiler melt together chocolate chips and coconut oil. Make sure to constantly stir until melted so it doesn’t burn.
• Once chilled remove naked Twix bars from pan and using a sharp knife, slice into ½ inch width bars across and then cut in half to make a total of 20 bars.
• Using a fork dip each naked bar into melted chocolate, tap off extra chocolate and set aside on parchment paper to fully set. You can refrigerate for 10 min to speed up the process.
• Store homemade Twix bars in an airtight container in the freezer (up to 2 months) or fridge (5 days). Once ready to eat take out and let sit for a couple minutes to thaw slightly before enjoying.