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Peanut Butter Twix (Gluten and Dairy Free)

Peanut Butter Twix

Ingredients:

Base:

3 Cups Fine Almond Flour

5 Tablespoons Melted Coconut Oil (melted)

3 Tablespoon Maple Syrup

2 Teaspoons Vanilla Extract (or almond)

1/3 Teaspoon Salt

Peanut Butter Middle Layer:

1 Cup Peanut Butter

1/3 Cup Maple Syrup

2 Teaspoons Vanilla Extract (or almond)

4 Tablespoons Coconut Oil (melted)

1/2 Teaspoon Salt

Chocolate Top Layer:

1 1/2 Cup Semi Sweet Chocolate Chips

2 Tablespoon Coconut Oil


  1. Preheat oven to 375 F
  2. In a 9 x13 pan; line with parchment paper
  3. Mix all of the base ingredients together and add to the pan lined with parchment paper. Press down with fingers until evenly distributed. Bake for 15 minutes. Take out and let cool.
  4. In a separate bowl mix the peanut butter layer ingredients together and press on top of the base layer until evenly distributed.
  5. Boil a pot of water and place a glass or metal bowl on top (making a double boiler). Add chocolate chips and coconut oil. Stir until evenly melted.
  6. Pour melted chocolate on top of the peanut butter layer. Spread using a spatula until even and smooth.
  7. Optional; finish the top with a little extra salt.
  8. Place in the freezer for at least 20 minutes.
  9. When you are not eating these delightful goodies store in the freezer or fridge.

Served on Annieglass: Mod Annieglass Platter

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