Peanut Butter Twix (Gluten and Dairy Free)

Peanut Butter Twix

Ingredients:

Base:

• 3 Cups Fine Almond Flour
• 5 Tablespoons Melted Coconut Oil
• 3 Tablespoons 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 Melted Coconut Oil
• 1/2 Teaspoon Salt

Chocolate Top Layer:

• 1 1/2 Cup Semi-Sweet Chocolate Chips
• 2 Tablespoons Coconut Oil

Instructions:

1. Prepare Base:
   • Preheat the oven to 375°F. Line a 9×13-inch pan with parchment paper.
   • In a mixing bowl, combine almond flour, melted coconut oil, maple syrup, vanilla extract, and salt. Press the mixture evenly into the lined pan. Bake for 15 minutes, then allow to cool.
2. Prepare Peanut Butter Layer:
   • In another bowl, mix together peanut butter, maple syrup, vanilla extract, melted coconut oil, and salt. Spread this mixture over the cooled base layer.
3. Prepare Chocolate Top Layer:
   • Create a double boiler by placing a heatproof bowl over a pot of simmering water. Add the semi-sweet chocolate chips and coconut oil to the bowl. Stir until melted and smooth.
   • Pour the melted chocolate over the peanut butter layer, spreading it evenly with a spatula.
4. Chill:
   • Optional: Sprinkle a little extra salt on top.
   • Place the pan in the freezer for at least 20 minutes to set the layers.
5. Serve and Store:
   • Once set, remove the bars from the pan and cut into squares.
   • Store any leftovers in the freezer or fridge for later enjoyment.

Served on Annieglass: Mod Annieglass Platter